Bruce Lim - Reimagining Davao Dishes
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Transcript of Bruce Lim - Reimagining Davao Dishes
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Reimagining Davao Dishes
BY: CHEF BRUCE LIM
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REIMAGINE Reinterpret imaginatively. To form a new concept. Re-create Modernize
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WHAT IS THE MOST
MODERNIZED DISH
YOU HAVE EATEN?
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REIMAGINING… Nowadays, people are more into
modernizing food but it doesn’t mean we have to forget or change the traditional culture or way of cooking it.
Keep it simple. Just add something more valuable or add a little twist to it.
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WHY DO WE RE-CREATE A DISH?
Innovation
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WHY DO WE RE-CREATE A DISH?
Trends
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WHY DO WE RE-CREATE A DISH?
Improve quality
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WHY DO WE RE-CREATE A DISH?
Influence of social media
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WHY DO WE RE-CREATE A DISH?
Influence of technology
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Ways to re-imagine
a dish
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Get an inspiration
Adobo sausage
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Study the flavor profile
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Different cooking technique
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Add local flavors on the dish. (Mains, Sauce, Sides,
Garnish)
Aglio Olio pasta enhanced with tuyo oil and calamansi juice topped with fried tuyo and grated queso de bola.
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Different presentation and plating
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Service ( How you serve it, what they are
wearing, where the drinks/food is served)
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Davao Cuisine Simple Maximize and take advantage
of the locally and readily available ingredients.
Food is as diverse as its people. Wide range of culinary delights.
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LOCAL CHEFSRE-CREATING
FILIPINO CUISINE
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Chef JP Anglo
BATWAN KANSI EMPANADA
Pulled kansi used as filling inside a flaky empanada served with batwan gravy
KANSICross between Sinigang and Bulalo soup
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Chef Miko AspirasLECHE FLAN
Dessert made-up of eggs and milk with a soft caramel on top
PIG’S BLOOD LECHE FLANHis creation for Madrid Fusion
Manila 2015. Its main component was wild boar’s blood mixed with edible flowers, passion fruit, orange, lemon, lime, lemongrass, pandan, mango, cream, fresh milk, coconut water and pinipig.
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Chef Mikel Zaguirre
Fried chicken drizzled with sweet and salty peanut butter, served with mangoes and singkamas on the side.
KARE-KARE WINGS
KARE-KARE
Filipino dish made with simmered oxtail, vegetables and peanut-based sauce. It is often eaten with bagoong or shrimp paste
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Chef Bruce LimSTUFFED
CHICKEN LEG ADOBO
Deboned chicken leg filled with sticky adobo rice simmered in adobo sauce served with hard boiled egg.CHICKEN ADOBO
Adobo is a popular Filipino chicken or pork stew simmered in vinegar, soy sauce, garlic and onions.
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You don’t have to be a chef to re-create a dish…All you need is
passion, confidence and
creativity!
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Restaurants Reimagining
Filipino Cuisine
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Purple Yam Malate
“Reimagining Filipino Food” Private dining Local branch is located at
Malate and also have a branch in Brooklyn, New York.
Owned by Amy Besa and Chef Romy Dorotan.
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Ancestral home of Besa family.
Serves 7-8 course meal
Their advocacy is showcasing underutilized ingredients in different parts of the country.
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Cured tuna, soft boiled organic duck egg, native greens like kamote tops, lettuce and beans, green mangoes and tomato
Wild blueberry preserves, pastillas, candied singkamas, ube halaya, langka halaya,macapuno, adzuki beans, butterscotch banana
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The White House“American-colonial White house on top of the hill in
Davao City”
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They serve Filipino and International fusion food.
International Fusion food like Unagi and foie gras sushi, Pan seared Smoked Chilean Sea Bass with edamame and sweet potato mash in lemon butter sauce
Twice-cooked adobo (braised and baked),Durian Yema Cheesecake
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Antonio’s Bar and Grill
Davao City
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Fresh tuna belly marinated in special herb and spices then deep fried to make it crunchy while juicy and tender inside.
Durian Buko Shake
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Reimagining Davao Dishes
By: Chef Bruce Lim
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Sinuglaw Grilled soy marinated
pork belly Spice rubbed seared tuna Citrus vinaigrette Cucumber Red radish Ginger Shallots Green onions
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Sopa de ajo with paprika infused bihod
Creamy Garlic Soup Sautéed paprika
infused bihod Green onions Garlic croutons
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Prawn and Pomelo Salad
Mixed greens Pomelo Dayap Panocha
Dressing Cucumbers Red Radish Fried monggo Prawns
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Lato Salad Beetroot cured lapu
lapu Lato Bagoong balayan
citrus vinaigrette Cherry tomatoes Cucumbers Red radish
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Davao Salad Durian Vinaigrette Seared Tuna Mixed greens Grilled asparagus Boiled baby potatoes Cherry tomatoes
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The only thing constant in
life is change. Keep learning
and discovering.Bring out the best in
yourselves.You are all the future of
Filipino food!