Let’s be honest … How well are you actually familiar with Filipino cuisine? Certainly, most people know the dishes, flavors and, to some extent, the preparation of numerous Asian country cuisines – but when it comes to the Philippines, imagination often outweighs actual knowledge.
The good news is that this can change abruptly. Because in October, the well-known Filipino chef, author and artist Claude Tayag is coming to Hamburg for a three-day guest performance. In his luggage he has not only tasty recipes from the 7,641 islands of his home country, but also interesting facts and stories about Far Eastern cuisine.
Tickets are still available for the two evenings on 19. and October 20 at the hip fish restaurant Underdocks in Hamburg, which is known for its creative fish sandwich creations. Those who are quick can make reservations directly through the restaurant’s website.
The phrase “Have you eaten?” is used just as frequently in the Philippines as a “How are you?” here in Germany – so it’s self-explanatory that food enjoys a high status in the island nation. Hardly any other country’s cuisine has been so intensively and diversely shaped by the influences of the numerous ethnic groups, especially the changeable colonial history. Thus, Filipino cuisine combines American, East Asian, and Spanish influences, which in turn have influenced the various regional cuisines of the Philippines.
Claude Tayag comes to Hamburg!
Claude Tayag is not only a passionate cook, but also a painter, sculptor, presenter, columnist and author – so creativity is a secret ingredient in his restaurant “Balé Dutung” near the capital Manila, which is regularly voted among the best restaurants in the Philippines. He breathes modern elements into his typical Filipino dishes, so that a simple suckling pig dish can quickly become an elaborate culinary delicacy that takes three days to prepare alone. In addition to several cookbooks, one of which was named the country’s best culinary guidebook in 2007, he has won several awards – including the 2016 People’s Choice Award at the Embassy Chefs Challenge in Washington DC.
Why is a Boodle Fight held at the table and why is Ceviche also available in the Philippines? Is it true that the world’s best mangoes grow in the Philippines, but most end up in the stomachs of Filipinos? These are all questions that will certainly be clarified during Claude Tayag’s visit.
This elaborate video from Globe Telecom provides a first impression. Claude not only gives a wonderful introduction to the local cuisine here, but also directly presents his recipe for Rellenong Talong.
During the pop-up dinner in Hamburg, there will be an opportunity to get a taste of the diverse dishes of the Philippines – including a shrimp spring roll salad, a seafood mix with peanut sauce, or the Philippines’ signature kinilaw – a dish of raw fish marinated in vinegar, similar to the South American ceviche
Claude Tayag opens his pop-up on October 19 and 20 at Restaurant Underdocks, Neuer Kamp 13 (St. Pauli), Hamburg 20359. Reservations can be made directly through the website.