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Tuesday, May 1, 2012

Signature Filipino Dishes by Chef Myrna Segismundo at Heat, Edsa Shangri-La

Edsa Shangri-La Manila will host a Filipino food fest promotion at HEAT, the hotel’s all-day dining restaurant. It will be called Signature Filipino Dishes by Chef Myrna Segismundo: Setting Trends for Philippine Cuisine,  and will feature traditional Filipino dishes, prepared and served in an innovative way.

Chef Myrna Segismundo
Chef Myrna Segismundo's passion for cooking Filipino cuisine has brought her to places. She has been traveling all around the world to showcase and promote Filipino Cuisine.  Her vision is to inspire people who like to cook by showing them examples of extra ordinary dishes that can be easily be cooked at home. 
Other interesting facts about  Chef Myrna Segismundo
  • A food writer and co-author of Kulinarya
  • the director of Restaurant 9501, the corporate dining outlet of ABS-CBN
  • the mastermind behind the National Food Showdown, an annual culinary competition for professionals and students in the country. 

 Here is what you can expect from HEAT's Filipino Cuisine menu.
Available for lunch and dinner from May 2 to 12, 2012 at Heat, Edsa Shangri-La Hotel

(Filipino Salad Bar)
(Anchovy (twakang) Kinilaw)
(Pork Belly Chicaron)
 Filipino Salad Bar
Dulong in Olive Oil
Anchovy (twakang) Kinilaw
Sweet  and Crispy Dilis
Crispy Shredded Adobo
Pork Belly Chicaron
Fried squid rings
Smoked Taningue
Kesong Puti
Tinapa Flakes
Beef Tapa Strips
Longanisa Crumble
Tocino Strips
Fried Mini Lumpia
Assorted Pickles
Green Mango
Red Eggs

 (Honey Patis)
Bagoong Vinaigrette
Tagalog Dressing
Adobo Vinaigrette with Salted Egg Yolk Puree
Garlic Dressing
Dried Mango Vinaigrette
Honey Patis

(Sopas Batchoy with condiments)
Sopas Batchoy with condiments

(Cocido Filipino)
(Crusted Pork Estofado)
(Seafood Escabeche)
(Baked Laing with Shrimp)
Main Course
Cocido Filipino
Crusted Pork Estofado
Seafood Escabeche
Baked Laing with Shrimp
Garlic Rice
Steamed Pandan Rice

Pork Lomo

Inasal Chicken
Breast, Wings, Liver, Leg, or Thigh

Squid, Fish, Fillet, Shrimp

Beef Belly

Pinakbet Skewers with Tomato, Onion and Eggplant

Barbeque, Chili-Vinegar, Pinoy Sambal, Soya-calamansi with Sili Bagoong

Lechon Station
Lechon Manok with Tamarind Butter Jus
Lechon Dapa with Onion and Tomato Salsa and Bagoong Balayan
Roast Adobo 

(Guinataan Monggo, Guinataan Corn, Guinataan Halo-halo)
(Mangga Fruta con Chocolate with ice Crea)
Guinataan Monggo
Guinataan Corn
Guinataan Halo-halo
Mangga Fruta con Chocolate with ice Cream
Caramelized Camote and Banan
Native Fresh fruit Platter

The slight variations in the use of ingredients and as well as creative presentation gave the traditional Filipino cuisine a new appeal. For example, the Adobo, which is a known Filipino dish with soy sauce and vinegar. Never has it been presented and served as a Roast Adobo. It's nothing new, and everything is familiar, it’s just applying certain cooking techniques that have been applied to other dishes. That is what makes it special.

Heat is open daily from 6 a.m. to 11 p.m. 
with breakfast at 6 to 10 a.m., 
lunch at 11:30 a.m. to 2:30 p.m. and 
dinner at 6:30 to 10:30 p.m.   

For restaurant reservations and further information, 
please call (63 2) 633 8888 local 2922 or 636 9077
 or send an