Five Years Running: The LuzViMinda Ika-Limang Serye Gastronomical Fusion Filipino Food Festival at F1 Hotel Manila

For the past five years, I've seen this special annual food festival evolve showcasing the very best of Filipino flavors in another month-long celebration of good food and good vibes at F1 Hotel Manila... 

I always look forward to the annual LuzViMinda Filipino Food Festival at F1 Hotel Manila, with each edition offering yet another layer in the country's culinary tapestry of rich flavors. Molded and defined by history and indigenous resources, Philippine flavors takes the spotlight once more with tradition reinterpreted by noted young chefs in this year's edition of LuzViMinda Ika-Limang Serye: Gastronomic Fusion at F1 Hotel Manila...

Starting June 9 to 30, 2017, F1 Hotel Manila takes you on a culinary journey with the unique flavors of Luzon, Visayas, and Mindanao with the LuzViMinda Ika-Limang Serye Gastronomic Fusion Filipino Food Festival at F All-Day Dining. From the very first edition of F1 Hotel Manila'sLuzviminda Filipino Food Festival five years ago (see my posts, Simply Awesome: The LUZVIMINDA Filipino Food Festival of Flavors at F1 Hotel Manila and An Afternoon with Master Chefs at F1 Hotel Manila), I've experienced the full width and depth of our colorful culinary heritage as interpreted and executed by some of the country's noted chefs. This year's edition of LuzViMinda, the fifth in a series, promises to be as impressive as the past four festivals (for more on the second edition of LuzViMinda, see my posts, A Sneak Peek at F1 Hotel Manila's LuzViMinda 2 Buffet and A Taste of the Philippines: F1 Hotel Manila LuzViMinda 2 Buffet; for the third edition, see my posts, An Epic Celebration of Local Flavors at F1 Hotel Manila's LuzViMinda 3 Pistang Pinoy and Discovering Lotlotan at F1 Hotel Manila's LuzViMinda 3 Pistang Pinoy Buffet Dinner; and last year's edition, Classic All-Filipino Flavors with F1 Hotel Manila's LuzViMinda 4 Heirloom Recipes Festival). Each edition is unique, offering vibrant flavors and another facet of our diverse culinary heritage. And each year, three guest chefs add their own modern and inventive take on the distinct flavors of Luzon, Visayas, and Mindanao. And there's just no better way to experience the latest edition of the LuzViMinda festival than with a comforting staycation...

F1 Hotel Manila is once again home for two days, with the well-appointed and spacious Fort Suite as my base. And just like my previous staycations, I'm glad to be home once again, at F1 Hotel Manila (see my post on my previous staycation, An Easter Weekend Staycation at F1 Hotel Manila).

For this year's edition of the LuzViMinda Ika-Limang Serye Gastronomical Fusion at F All-Day Dining, F1 Hotel Manila taps three of the country's noted young chefs with their modern take on traditional Filipino cuisine. Led by F1 Hotel Manila's Executive ChefDecker Gokioco, this year's edition features Chef Mikel Zaguirre of Locavore with his take on the classic flavors of Luzon (for more on Locavore, see my posts, A Weekend Brunch at Locavore and Let's Do Lunch...Locavore Style), Chef Dennis Uy of Meximama and his reinterpretation of traditional dishes from Visayas, and Chef Kalel Chan of Museum Cafe with his playful spin on the indigenous cuisine of Mindanao (for more on Chef Kalel Chan, see my earlier posts, The Sunday Boutique Brunch at MCafe, Taste The Colors of Christmas at MCafe and Kabila, and Comforting Filipino Classics at Kabila Filipino Bistro), each with their own creative and innovative style transforming local flavors with a refreshing modern twist.

The sumptuous buffet features nostalgic bites from the neighborhood bakeries of childhood, including the brightly colored and aptly named Pan de Regla (L) with its distinct red color, savory fresh baked Longganisa Rolls, and soft and sweet Pan de Coco (R). And there's more...

Tasty starters include crunchy Chicharon, local deep-fried and popped pork rinds...

...crispy Vegetable Fritters with a medley of fresh julienned vegetables draped in batter and deep-fried...

...and Chef Mikel Zaguirre's savory Adobo Chicken Liver Pate topped with grapes, perfect with some crisp crostini.

Open up your palate with the sweet and sour Nilasing na Mangga, with sweet mango slices on skewers in a beer marinade...

...and continue with crispy Sweet Potato Chips (L), once you start, you just can't stop. Chef Kalel Chan executes a flavorful fusion of flavors with his Chorizo Jap Chae Pastil (R), fresh-baked pastry filled with pork chorizo and noodles. The range of starters alone are a feast in itself...

...as Chef Mikel Zaguirre takes tocino to the next level with his inventive Pork Tocino BBQ Skewers. It's these inventive touches that add flavorful new twists to local dishes, highlighting comfortingly familiar notes with a refreshing and modern execution. And with this year's trio of guest chefs, you can expect nothing less.

Chef Kalel Chan infuses the rich flavors of the Maranao, the "people of the lake" in Mindanao with his version of Sinuglaw, a local ceviche with fresh fish topped with palapa, a spicy condiment made with caramelized shallots, ginger, and chili. The soothing heat of the Maranao palapa is perfectly tempered by the fresh and clean notes of the fish for balanced flavors.

At the Carving Station, the Cochinillo de Cebu by Chef Dennis Uy seemed to be a popular stop among diners. Tender and juicy pork with a subtle sweetness capped by a layer of crisp crackling, it just can't get better than that. Nothing quite like roast suckling pig to add a celebratory vibe to any Filipino feast.

For the savory mains, classic Filipino flavors are recreated with Chef Dennis Uy's Chicken Inasal, a traditional and iconic staple from the Visayas...

...the colorful Lapu-Lapu Con Mayonesa by Chef Mikel Zaguirre...

...and the rich and creamy Adobo sa Gata, a regional variation of the local adobo cooked in coconut milk. Extra rice? Absolutely. 

And here's the beef. The Lechon Baka by Chef Dennis Uy should satisfy any serious beef craving, with tender melt-in-your-mouth slices of prime beef with a mildly sweet and smoky glaze.

The Ilonggo favorite, Kadyos, Baboy, at Langka (also known simply as "KBL") is a comforting stew of juicy pork, sweet jackfruit, and pigeon peas, and another must-try dish at F All-Day Dining's LuzViMinda Ika-Limang Serye Filipino Food Festival. The tasty options at the buffet spread include traditional flavors as well as creative reinterpretations of local classics, promising delectable surprises with every visit.

Chef Mikel Zaguirre's take on the popular lechon manok is also featured at the buffet spread with his Manila-Style Lechon Manok, tender and juicy chicken delicately roasted on a pit.

Chef Kalel Chan showcases the unique flavors of the deep south with the uniquely local Chicken Piyanggang, a traditional dish from the Tausugs of Mindanao prepared with burnt coconut ash...


...and the Guinataang Curacha sa Aligue, with succulent spanner crabs from Zamboanga cooked and simmered in rich crab fat. And go ahead, use your hands...

Executive Chef Decker Gokioko adds his own creative flair to the sumptuous all-Filipino feast with his elegant Phyllo-Wrapped Salmon with Itlog na Maalat and Lato Tempura, with the creamy and buttery notes of salmon kicked up by the flavorful salted egg paste. And the lato tempura is a nice touch to cap the dish...

...along with comforting dishes with a tasty and modern update, like the Lechon Manok Bihon (L), a local noodle dish topped with savory roast chicken; and the Pinakbet with Pinoy Bacon (R), a traditional northern vegetable dish pumped up with pork love topped with bacon.

And if you want some more pork love, Executive Chef Decker Gokioko's Crispy Pata, or deep-fried pork knuckles, should do the trick. And that's just a sampling of what's offered on a daily basis at F All-Day Dining, with so much more at the sumptuous buffet spread. Like the previous LuzViMinda festivals at F1 Hotel Manila, this year's edition is a celebration of local flavors to commemorate the country's 119th year of independence. It's the perfect occasion to rediscover your roots in a variety of dishes that have defined our national identity, and a preview of where modern Filipino cuisine is headed. 

Not to be missed is the day's freshest catch at F All-Day Dining's Fresh Seafood Station, featuring plump mussels and shrimps...

...clams and oysters, prepared just the way you like it. Enjoy it fresh, baked or simply sauteed in butter and garlic.

Oh, and fresh crabs too. Lots of fresh crabs.

Grab a plate and load up on your fresh catch of the day...

...and come back for seconds.

And just like the starters and savory mains, the dessert options are equally extensive, with innovative modern spins for new local flavor experiences, like Chef Kalel Chan's sinful trifecta of tempting treats, the Halo-Halo Crumble, indulgent sweet bites topped with leche flan and ube...

...the decadent Brazo Langka, a soft meringue rolled cake filled with sweet jackfruit...

...and the elegant Mangosteen Avocado Cake with local fruits to end your feast of regional all-Filipino flavors on a high note. 

Don't pass on F All-Day Dining's do-it-yourself Halo-Halo and create your very own customized shaved ice dessert with preserved sweet beans and fruits topped with milk, leche flan, and purple yam...

...or the comforting Taho, with velvety smooth silken tofu draped in sweet arnibal and topped with tapioca pearls.


The friendly and familiar faces at F All-Day Dining starts and ends your dining experience of rich local flavors, just one of many links in a continuous thread of memorable experiences. And when everyone knows you by name, it's like coming home. Embark on your own culinary journey of local flavors at F All Day Dining with the LuzViMinda Ika-Limang Serye Gastronomical Fusion for lunch or dinner from June 9 to 30, 2017 for only P 1,699 nett per person. And here's a cool deal. Use your Maybank Credit Card and enjoy 40% off for even more value.

Along with the LuzViMinda Ika-Limang Serye Gastronomical Fusion at F All-Day Dining, savor even more local flavors at F1 Hotel Manila's Canary Lounge with innovative cocktails drawing inspiration from distinct regional notes. Nilasing na Mangga, Pininyahan, and Sinigang in a cool cocktail...refreshingly different.

Back at my Fort Suite, F1 Hotel Manila had one more tasty surprise. The traditional ensaymada and native rice cakes combined for a tasty late afternoon bite with a soothing cup of coffee.

Early the next day, perfect starts begin once more at F All-Day Dining for the breakfast service. Chef Billy (R) churns out his signature omelets, prepared fresh and ala minute. "Make mine with everything on it," and Chef Billy whips out another customized omelet to start the day right.

And starting right is easy. F All-Day Dining's daily breakfast buffet includes everything you need for perfect starts, including heaping mounds of crispy Bacon (L) and tasty Veal Chipolata (R). Paired with an omelet by Chef Billy and a refreshing cup of brewed coffee, it's just another perfect morning at F1 Hotel Manila.

But there's more. Go for a hearty combo of Goto and Tokwa't Baboy...

...some fresh fruits and sushi rolls...

...or the classic breakfast trifecta of waffles, pancakes, and French toast drizzled with honey with a side of crispy bacon...

...or simply some fresh baked croissants with a selection of imported cheeses and charcuterie, you're all set for the day ahead. A relaxing staycation and a feast of local flavors at F1 Hotel Manila, the LuzViMinda Ika-Limang Serye Gastronomical Fusion is another culinary event not to be missed. Five years running, the fifth edition showcases yet another facet of Filipino cuisine, celebrating our rich diversity of flavors from up north to down south all in one place...at F1 Hotel Manila.