APEC gala dinner for world leaders. Cooked by Chef Margarita Fores an Chef Glenda Barreto.

Ensanlada Tagala

Inasal na apahap

Bistek Manilenya                        

Maja Blanca Moderna

             

  Yamang dagat tinola  

First course (salad): Ensalada Tagala with duck estofado, smoked kesong puti, and red egg flan with rambutan vinaigrette

Soup: Yamang dagat tinola. The chefs ground the lapu-lapu meat and the tiger prawns, and prepare them into quenelles

Seafood course: Inasal na apahap.

Entree: Bistek Manilenya. The chefs sous-vided the beef, or placed them in airtight plastic bags and cooked them in a water bath, sealing in the flavor and juices. The dish also had sigarilyas, pink heirloom rice from the Cordilleras, and ubod cooked with Davao blue cheese.

Dessert: Classic maja blanca presented in a “very edgy, modern way,” with smoked coconut merengue and lambanog-poached mango.