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Flavors of the Philippines Festival to bring new eating habits

Eating will never be the same, Department of Tourism (DOT) Undersecretary Benito C.
Bengzon, Jr. was quoted as saying at the 4 th edition of the annual Festival de la Paella Gigante,
which also formally launched Flavors of the Philippines Festival 2016 held Saturday in Greenbelt
Park, Makati City.
According to him, Flavors of the Philippines envisions to position the Philippines as a
center of food and gastronomy in Asia. It will take us to every corner of the archipelago for
gustatory discoveriesfor treasures handed down from generation to generation, for fusion
dishes that encapsulate the identity of the Filipino, the undersecretary added, referring to Flavors
as the uniquely Filipino taste in the much anticipated Madrid Fusion Manila 2016.
Undersecretary Bengzon described Flavors as the delightful run-up to the grand
gastronomical event in Asia, where everyone should make conscious effort to try different
cuisines, to be brave to try the unusual, and to work up those senses, he suggested, enjoining
guests and mall goers alike to patronize all activities that the DOT has lined up to celebrate World
Food Month in April.
A month-long festival showcasing the best of the countrys gastronomic offerings ranging
from culinary tours, food trucks, bar crawls, concerts, to agricultural fairs, weekend gourmet
markets and bazaars, Flavors of the Philippines will be held simultaneously in different malls,
restaurants and venues across Luzon, Visayas and Mindanao beginning 31 March.
Organized by the DOT and the Tourism Promotions Board (TPB), among the highlights of
this years Flavors of the Philippines include a Tapas Exhibition at the Metropolitan Museum of
the Philippines on 31 March, showcasing a selection of Spanish designs dedicated to the world of
food; Market Tours in Old Manila by Smokey Tours from 1-30 April; a one-day culinary heritage
tour to various destinations in Cavite, Malolos, Pampanga, Malabon, Antipolo-Angono, and
Laguna-Quezon by Food Holidays; and Soccsksargen or SOX Food and Fashion event,
Treasures of SOX: A Food, Travel, and Trade Expo on 11-14 April at the Glorietta Activity
The recently concluded Paella Gigante also forms part of Flavors, which featured a 10-foot
diameter paella valenciana that boasts of 100 kilos of rice, 13 liters of olive oil, and 265 kilos of
mix chicken, chorizo, shrimp, prawns, squid, and mussels, cooked the traditional way by nine of
the countrys top chefs and restaurateurs over charcoal and firewood. Proceeds from over 1,000
servings of paella that were sold at Php200.00 per plate went to Sociedad Espaola de

DOT Media Release

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Ayala Malls General Manager Mia Domingo spoke fondly of hosting Paella Gigante in
Greenbelt for two years, referring to the charitable event as something that has become close to
our heart as it touches the lives of people in need.
Pablo Garcia Morera, President of Sociedad Espaola de Beneficencia, said Paella
Gigante has become a huge event for their institution. Just by being here and just by eating the
paella, you are making a huge difference, he added, citing the events giant purpose of providing
shelter, healthcare and assistance to the elderly.
Speaking on behalf of the nine-member Le Toques Blanches (LTB) Philippines Chef
Association and all the other participating chefs, Fernando Aracama of Aracama Filipino Cuisines,
acknowledged all organizers, sponsors and hosts for making their cooking experience an easy
one, implying their gratitude for being a part of the charitable event that will benefit Sociedad and
every young child and every elderly person.
For the full calendar of events, visit


Director, Media and Communications Service
459 5200, ext. 307

Photos (by Rolando Cagasca, DOT-MCS)

Paella Gigante. From cooking and dishing out, participated in by about 50 chefs led by Fernando Aracama of Le
Toques Blanches (LTB) Philippines Chef Association.

DOT Media Release

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Messages (L-R). Pablo Garcia Morera, President of Sociedad Espaola de Beneficencia with
granddaughter Andrea Blake, DOT Undersecretary Benito C. Bengzon, Jr. and Chef Fernando Aracama.

(Upper photo) The toast. (L-R) Maricris Bernardino, Sr. Division Manager, Head of Marketing,
Commercial Business Group, Ayala Land; Lally Hidalgo-San Jose, Executive Director, Sociedad
Espaola de Beneficencia; Bianca Valerio, Master of Ceremonies; Mielle Esteban Powell of Arum
Spain/Madrid Fusion; Undersecretary Benito C. Bengzon, Jr., Department of Tourism (DOT); Pablo
Garcia Morera, President of Sociedad Espaola de Beneficencia with granddaughter Andrea Blake;
Director Verna Buensuceso, DOT; and Mina Domingo, General Manager, Ayalamalls..
(Lower photo) Tasting of paella delicioso.

DOT Media Release

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(L-R) Arnold Gonzalez of the Tourism Promotions Boards

Media and Communications Division and DOT Director
Verna Buensuceso.

Flamenco dancers

(Upper photo) The hungry crowd

(Lower photo) Some of the chefs and VIP guests.

DOT Media Release

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