Sights and Flavors at the Philippine Sustainability Movement Event by SeaTrace International at Marriott Manila

Overfishing, unethical fishing practices, the rise of species in the endangered list and the continued degradation of the marine environment with its long-term impact remain critical concerns highlighted by the organizers behind the Philippine Sustainability Movement event held last June 16 at the Marriott Manila Grand Ballroom. The event aims to build awareness and educate the public on relevant environmental issues bringing together both government and private sectors including the F&B and hospitality industry and environmental groups in a unified stand for a common cause. In its latest edition, the Philippine Sustainability Movement focuses the spotlight once more on its advocacy of sustainable seafood. 

The much awaited comeback of the annual event spearheaded by Christian Schmidradner of SeaTrace International and Executive Chef Meik Bramm of Marriott Manila showcased the very best and freshest catch masterfully executed by the finest chefs of prestigious hotels and restaurants in one memorable evening (for more on the Philippine Sustainability Movement, see my previous posts Sustainable, Traceable, Fresh and Right at the 2nd Sustainable Seafood Week Launch from 2017, The Freshest Catch for the Third Straight Year at the Sustainable Seafood Week Launch from 2018 and Sustainable Seafood and a Sunset at the Seawall Garden also from 2018). Read on and take a peek at the sights and flavors of the Philippine Sustainability Movement...

Since 2016, each edition of the annual Philippine Sustainability Movement event always tops the previous event in terms of scale, programs and participants and you can credit the pioneering founder Christian Schmidradner of SeaTrace International for the movement's on-going growth and momentum... 

...along with Marriott Manila's Executive Chef Meik Bramm who shares the same advocacy and vision for a sustainable future. A full day of workshops covering ocean conservation, sustainable seafood, plastic reduction, zero waste and urban farming by government agencies led by the Bureau of Fisheries and Aquatic Resources (BFAR), environmental groups like WWF and Greenpeace as well as NGO's provided a comprehensive perspective on the prevailing issues. 

The end of the day was marked by the movement's philosophy and advocacy, built around the concept that "our greatest catch is a sustainable future." The finite marine resources calls for responsibility and accountability, nourishing the fragile ecosystem with sustainable practices for future generations. The seemingly vast marine resource links each and every one of us together in a chain of limitless potential as well as predictable consequences, and a multi-sectoral approach becomes a bare minimum prerequisite in making a positive difference.  

That day, Christian Schmidradner of SeaTrace International invited all sectors to come together for one of the biggest global challenges yet. From the beginning of Christian Schmidradner's own personal journey almost seven years ago with the very first edition of the sustainable seafood advocacy, the mission remains crystal clear... 

...with the inclusion of more sectors and stakeholders joining the crusade in the Philippine Sustainability Movement this year with long-time partner Marriott Manila. Now more than ever, the popularity and increased worldwide consumption of seafood clearly makes the case for sustainable seafood practices.

This year's edition of the Philippine Sustainability Movement included more participants in addition to SeaTrace International and Marriott Manila with an impressive roster from the hotel, restaurant and culinary education scene such as Newport World Resorts, Sheraton Manila, Hilton Manila, Hotel Okura Manila, Solaire Resort, City of Dreams Manila, Okada Manila, Novotel Manila Araneta Center, Shangri-La The Fort, Westin Manila, Tempus Novotel Suites Manila at Acqua, One World Deli from PYC Foods Corporation, CCA Manila and Le Club. 

With the combined efforts of government, NGOs and the private sector including noted chefs from hotels, restaurants and culinary education, the daunting task of spreading awareness and promoting sustainability now becomes possible and even achievable. But there's still along way to go, and if the event's latest edition is any indication, there is light flickering at the end of a long tunnel through strengthened and renewed partnerships between all sectors. 

One of the country's leading premium seafood suppliers, Christian Schmidradner and SeaTrace International's advocacy is more than just a business initiative to protect marine-based economies and livelihoods. It's a call for positive change long overdue in the industry.   

The annual event also presents the harmonious and seamless weave of all stakeholders in the industry, each dependent on the other in a fragile chain linking each sector. A grand seafood feast presents this intertwined relationship in a clear and simple manner. The simple joys of the palate depend on a healthy and sustainable marine environment leading to secure and stable livelihoods and the continued growth of the marine-based economy.

in one memorable evening, the benefits of an abundant ocean harvest is celebrated. Seafood traders and importers along with the country's top chefs from prestigious hotel properties and leading restaurants showcased their creative expressions of the day's premium and freshest catch including the prized Emperor Fish or Betilya from the deep waters and reefs of the Pacific, Indian and eastern Atlantic oceans...  

...alongside Tasmanian Ocean Trout and Giant Trevally locally known as Talakitok... 

...and so much more from SeaTrace International and One World Deli from PYC Foods Corporation. And this is just the proverbial tip of the iceberg, with so much more sustainable seafood displayed that evening at the Marriott Manila Grand Ballroom.

The impressive variety of sustainable seafood at the 2023 edition of the Philippine Sustainability Movement revealed the rich diversity of the world's vast oceans. The creative culinary expressions presented by the chefs from different hotel properties and restaurants also reflected infinite possibilities and innovative executions using premium sustainable seafood.

The participating suppliers, hotels and restaurants collaborate to present the ultimate sustainable seafood feast using the best and finest catch at the Philippine Sustainable Movement. Now on its seventh year less the two missing years due to the global pandemic, the progression is evident with its latest edition.

And here's a quick rundown from the country's culinary cream of the crop, starting with Solaire Resort's elegant interpretation of succulent American lobsters from the cold waters of the Atlantic... 

...transformed into tasty bites by Chef Andrea Spagoni with the Lobster Claw with Black Pepper and Wasabi and Szechuan Chili Sauce. Draped in a light and crisp outer layer, each bite becomes a delectable play on flavor and texture.

Some of the best young culinary talents took centerstage that evening...

...including Russel Dane Pio of Newport World Resort who I met during the Disciples of Escoffier Young Talents culinary competitions some years back (more on my post, And Your 2019 Young Talents Escoffier Winner Is... from four years ago)...

...and the next generation of emerging culinary professionals from CCA Manila. As diverse as the seafood on display that evening, the presence of the country's top culinary professionals alongside young chefs reflected the current culinary scene's present and future in one place.

Like all the previous editions, the Philippine Sustainability Movement was a reunion of sorts seeing old friends like Chef Robert Davis of Tempus Novotel Suites at Acqua. Hailed as the Master Oyster Shucker back in 2018 as part of the many programs for the Philippine Sustainability Movement (more on that competition on my previous post The Master Oyster Shucker Reigns at the Glasshouse... from five years back), it's no surprise that Chef Robert Davis presented premium Irish Origin Green Gallagher Oysters for Tempus Novotel Suites at Acqua. And you just can't say no to an Oyster Shooter from Chef Robert...

A family-owned and managed business for well over twenty-five years, Gallagher's Speciale Irish Oysters are handpicked at 30 months for their legendary quality. Ireland's pristine brackish waters, a mix of sea water and fresh water rich in minerals gives the prized Gallagher oysters its unique flavors and bold briny sweetness. Like fine wine, the terroir plays a huge role in the flavors which in this case is the overall health of the marine environment.

Chef Robert Davis presented different options using Irish Gallagher Oysters, all served raw and freshly shucked for clean flavors...

...and that's the best way to enjoy premium quality and world renowned seafood like this. Simple, honest and uncomplicated, just pure flavors and freshness in a bowl. And a shot.

The famed Irish Gallagher Oysters by Chef Robert Davis from Tempus Novotel Suites at Acqua kicks off an epic all-seafood feast, all premium sustainable seafood at the Philippine Sustainability Movement in the Marriott Manila Grand Ballroom.

Executive Chef Meik Bramm of Marriott Manila shared his opulent version of Surf & Turf combining Braveheart Black Angus Beef from PYC Foods Corporation and Binca ASC Black Tiger Prawns from SeaTrace International in one elegant dish. The savory richness of the premium beef and clean briny flavors from the succulent prawns harvested from Vietnam's protected mangroves is a classic rendition made better with premium ingredients.

Imagine the very best seafood reinterpreted by the country's top chefs in one place, that's what makes the Philippine Sustainability Movement one of the year's culinary highlights. Rediscover the fresh and clean notes of seafood presented in a wide array of creative expressions...

...with a stop at Newport World Resorts' tasty canapés. Chef Godfrey Laforteza takes on the delicate notes of the Hake, a ray-finned fish found off the southeast Atlantic for his duo of seafood creations. The Hake Tarta is a delicately crisp tart filled with cured and smoked Hake, garlic lemon aioli and fresh microgreens...  

...while the Okoy de Hake is inspired by the popular local street food with crunchy vegetarian fritter topped with Hake broiled in garlic butter for solid bursts of flavors with each bite.

The variety of seafood dishes at the latest edition of the Philippine Sustainability Movement range from classic expressions to innovative executions, opening up a whole world of tasty possibilities.

In between tasty bites, cleanse your palate with the soothing tea blends from Tsaa Laya. 

A local social enterprise, Tsaa Laya works closely with farming communities with the aim of developing sustainable herbal livelihood programs. Consistent and in-sync with the overall aim of the Philippine Sustainability Movement, Tsaa Laya is just what you need for an all-out seafood feast.

The refreshing brews are locally sourced and organically farmed, packed fresh with absolutely no preservatives or artificial flavoring for pure and rich notes. One more sip and you're ready for another round...

Chef Andrea Buro of Sheraton Manila shared his indulgently rich Emperor Fish in Coconut Sauce...

...while the large, plump and succulent Mangrove Crabs becomes the base for another exquisite seafood creation... 

...with the Lumpia Dinagat from City of Dreams Manila, an imaginative dish with its blend of crab meat and ASC Binca Vannamei or White Leg Shrimps from Vietnam's lush and protected mangroves. The blend of seafood is complemented by calamansi aioli, crisp crystal malunggay chip, aligue or crab fat dip, red chili floss and garden fresh lettuce. The playfully inventive rendition of an open-faced lumpia loaded with succulent seafood feeds the eyes before the palate, capped by the clean briny flavors of the crab and shrimps.

Local and Asian flavors are also the inspiration behind Hilton Manila's seafood creations with the Maya Maya Spring Roll... 

...and the Spanner Crab Dim Sum by Chefs Ryan Ong and Warren Brown. The use of premium quality seafood makes all the difference in delivering pure and uncluttered flavors. 

Executive Chef Massimiliano"Massi"Pauletto of Novotel Manila Araneta Center brings Italian flair with a touch of local flavors with his Risotto Kamias Pollock Gremolata, a hearty risotto all'onda with pickled kamias, lemon powder and onion gel topped with soft and flaky pollock marinated in herbs. Each bite drapes the palate with comforting notes like a virtual hug finished by the distinct flavors of the local kamias and the buttery hints of the pollock. 

Chef Carlo Huerta Echegaray of Shangri-La The Fort shared some cool and flamboyant Latin vibe with his masterfully executed MSC Cod Dish... 

...and his specialty Ceviche with an assortment of vegetables and crisps marinated with lime. Fresh bursts of real flavors finished with bold zesty notes from the lime, no one does it better than Chef Carlo Huerta Echegaray. Fans of Samba at Shangri-La The Fort will be familiar with Chef Carlo Huerta Echegaray's authentic Peruvian ceviche creations...

...and a second serving becomes an expected outcome after that first bowl. And why not, the blend of light yet vibrant flavors come together seamlessly on the palate.  

The abundant ocean harvest yields even more tasty finds at the Philippine Sustainability Movement in the Marriott Manila Grand Ballroom... 

...with so much more to explore and discover. The creativity showcased by the country's best chefs becomes a unique culinary experience in itself. And you'll only find it at the annual edition of the Philippine Sustainability Movement.

Some Mahi-Mahi Tarts by Chefs Philip John Golding and Rupert Carandang for CCA Manila brings elegant French style to the array of creative dishes presented that evening at the Philippine Sustainability Movement prepared by talented young chefs of the institution. Bridging the present and the future consistent with the pillars set by Auguste Escoffier, the next generation of talents in the local culinary scene mentored by masters looks promising.

The abundant haul of the ocean continues with even more dishes at the Philippine Sustainability Movement event at Marriott Manila Grand Ballroom...

...with even more tempting offerings. Chef Josef Teuschler of Okada Manila served Hot & Cold Hors d' Oeuvres with their intricate Marinated Prawns"Gunkan" with smoked scallop drizzled with yoghurt dill oil dressing... 

...and Kasuba Gnocchetti Sardi enriched with prawn head reduction, Stracciatella cheese, thyme and lemon oil. The clean flavors of the fresh seafood still punches through despite the complex blend and layers of contrasting notes.  

Now an integral element of the Philippine Sustainability Movement, the ceremonial descent of the whole Yellowfin Tuna from the ceiling of Marriott Manila Grand Ballroom becomes the epic finale in a progression of flavors.

Chef Keiichiro Fujino of Hotel Okura Manila unsheathes his blade... 

...to prepare the Sashimi. Quick and masterful strokes make quick work on the whole Yellowfin Tuna, and soon guests were treated to the sweetest, briny and buttery melt-in-your-mouth sashimi. Freshness is flavor, and a bite of the Yellowfin Tuna just validates it. It just doesn't get better than that.

The multi-sectoral coalition from the country's finest chefs and emerging young culinary talents...

...and the freshest catch of sustainable seafood from the various suppliers of the private sector and local fishing communities come together in a unified stand for positive and timely change. Everyone has a stake in a secure, safe and clean marine ecosystem, and you can take that first step in the right direction by supporting eco-friendly and sustainable initiatives. The long-term impact on the health of global marine resources depend on a chain of actions starting with you. It's time to learn more of the movement, or better yet join the movement in a proactive manner. The movement's success results in the simple yet fresh and clean flavors enjoyed on the table with the day's freshest catch. And that's worth the extra mile and effort in going further to understand and appreciate food provenance.