At the helm are two of the country’s brightest culinary stars, Chefs Luis Chikiamco and Carlo Miguel, who both praised the quality of Taiwanese pork for its rich, clean taste, tenderness and versatility, as they easily combined it with shrimp and lapu-lapu.
As part of the recently concluded Taiwan Pork Festival in Manila, Flame Restaurant at Discovery Primea recently hosted a one-of-a-kind dining event, “Taiwan Pork Roadshow: A Tasting Dinner.” The by-invitation-only dinner celebrated the exquisite flavors of Taiwanese pork through the efforts of the Taiwan’s Commerce Development Research Institute (CDRI) and Ministry of Agriculture.
Guests enjoyed a rich array of dishes featuring Taiwanese pork, known for its tenderness and rich taste due to the country’s stringent farming standards and sustainable practices. The event also offered a blend of traditional and innovative pork dishes, providing a comprehensive taste of Taiwanese cuisine.
Esteemed members of related organizations from Taiwan also graced the event: Chang Hwang-Jen, Ph.D., vice president of the CDRI, and Josephine Y.J. Shun, director for the Economic Division of the Taipei Economic & Cultural Office in the Philippines.
To make things more special, the event featured a collaborative menu crafted by two of the country’s brightest culinary stars: Chef Luis Chikiamco, executive chef of Discovery Primea, and Chef Carlo Miguel, a renowned guest chef with over 30 years of experience.
Chef Chikiamco, who has led the food and beverage operations at Discovery Primea since 2014, is known for his contemporary and refined culinary approach. His career spans notable establishments in France, Mexico and the Philippines, including the prestigious Auberge et Clos de Cimes in Lyon, France.
Chef Miguel, known for his extensive global experience, is currently the culinary director at CloudEats, the largest cloud restaurant group in Southeast Asia. His career has included roles as executive chef at award-winning restaurants and as the corporate executive chef for Foodee Global Concepts. Chef Miguel’s expertise in modern Italian and French-Lebanese cuisine has earned him acclaim both locally and internationally. His role as former president of the La Toque Blanche Philippines Chefs Association further underscores his prominent position in the culinary world.
The evening’s tasting menu began with Adobo Rillettes paired with black garlic and balsamic ketchup and Smoked Bacon with Kimchi Apple and Mantou featuring pork shoulder and Bacon respectively from T-Ham. Guests then enjoyed Pork Sausage from Black Bridge served with rice sausage, pickled cucumber and raw garlic – reminiscent of common street food found in Taiwanese night markets.
The evening’s two featured chefs went all out and actually served four main courses: Crispy Pork Belly featuring Odiva Black Pork, complemented by sambal matti, soft egg, cilantro, baby greens and crispy shallots; Pork Ravioli “Danzai” with minced pork ravioli from Du Hsiao Yueh and Cha I Shan pork neck chashu in a flavorful pork trotter broth, prawn, and beansprouts; Lapu-Lapu (grouper) topped with Black Bridge dried sausage XO sauce, Brussel sprouts and celeriac pureé; and the evening’s highlight of Roasted Pork Belly Char Siu featuring Odiva Black Pork served with matchang (savory sticky rice), chestnuts, spare ribs ragu, salted egg, and pork floss.
The dinner culminated in an innovative interpretation of Taiwan’s famous pineapple pies. The pineapple dessert had a pork fat puff pastry, roasted pineapples with five-spice caramel, and finished with chicharrón (crispy pork skin/fat) dust. It was served with Don Papa vanilla ice cream on the side.
The dinner, held at Discovery Primea’s Flame Restaurant, was celebrated for its innovative presentation of Taiwanese pork, reflecting the culinary artistry of its esteemed chefs, who both vouched for the “clean,” versatility and superior quality of Taiwanese-raised pork.
