Ascott, one of the country’s leading serviced residence brands renowned for its passion for fine arts good food, recently hosted “Palate & Palette: A Fusion of Taste and Art.“
Held recently at the Ayala Museum, Ascott’s “Palate& Palette: A Fusion of Taste and Art,” offered guests an immersive culinary journey that seamlessly blended tradition with innovation, celebrating the rich tapestry of Filipino culture. The soiree showcasing Filipino culture was enhanced by the venue’s contemporary sophistication and welcoming atmosphere the further fostered artistic expression and cultural enrichment.
As part of Ascott’s commitment to providing unique and unforgettable experiences, “Palate & Palette” brought together two of Ascott’s talented chefs, local artisans and cultural influencers for a one-of-a-kind celebration. The event, which coincided with World Art Day on April 15 and Filipino Food Month on April, showcased the vibrant flavors and artistic expressions of the Philippines, captivating attendees with its fusion of taste and art.
Curated by Philippine Ambassador to the World Food Travel Association Clang Garcia, the menu was a culinary masterpiece, featuring a selection of iconic Filipino dishes expertly prepared to tantalize the taste buds. Among the highlights are tiyulah itum from Sulu, agal-agal with Maranao Palapa from Tawi-Tawi and Lanao del Sur, pansit buko from Laguna, chinitlug, bukel ya etag + pinuneg from Cordillera, and ibos, dulce de leche, asin tibuok from Rizal, Pampanga and Bohol.
Complementing this gastronomic adventure were creatively crafted drinks, each embodying historical moments. These include the Battle of Mactan (featuring lambanog, mango juice, sparkling water, mint and frozen watermelon cubes), Basi Revolt 1807 (consisting of ginger-infused basi, bignay wine and ampalaya syrup served in a muscovado-red chili-rimmed glass), Tinowa (consisting of lemongrass, ginger and butuan syrup served in a salt-calamansi-rimmed glass), and Sinigang (crafted from tamarind juice, onion syrup, salt, and a dehydrated and torched slice of tomato).
The collaboration between Scott’s at Ascott BGC Restaurant Executive Chef Prince Patiño and chef Kat Alcantara, the executive chef and entrepreneur behind acclaimed establishments such as Mesclun Restaurant + Cafe, Mesclun Events Catering, CDP Global Table, Chuck’s Deli, GrowceryMNL, LIT Manila, and Catalogue, helped the culinary team deliver an extraordinary dining experience that captivated the senses and celebrated the rich culinary heritage of the Philippines.
In line with Ascott’s dedication to community engagement through its Ascott CARES program, “Palate & Palette” also featured a produce basket from Rural Rising Philippines, which allowed attendees to recreate some of the dishes inspired by the culinary experience with the ingredients and produce provided. As added visual treat, guests were treated to a mesmerizing performance by the Philippine Ballet Theater, paying homage to the rich heritage of Philippine dances.
The performance, titled “Vinta,” honored the distinctive movement of traditional seafaring vessels of Mindanao. Dancers skillfully used colorful malongs to represent the vinta’s iconic sail, gracefully gliding across the dance floor. “Vinta” embodies both style and substance, serving as a tribute to the eponymous vessels that navigate the great Mindanao seas and mirroring the gastronomic journey guests experienced at the event.
“We are thrilled to have hosted ‘Palate & Palette: A Fusion of Taste and Art,’ an event that exemplifies Ascott’s commitment to providing our guests with unique and memorable experiences,” said Ascott’s director of brand and marketing Loven Ramos. “Through this event, we aimed to showcase the vibrant flavors and artistic expressions of the Philippines while celebrating our rich cultural heritage.”
