The way to anyone’s heart is through their stomach - and in Cheryl Tiu’s case, the saying goes strong. As a journalist, world traveler and the founder of events platform Cross Cultures, Cheryl believes that sharing good food is the key to bridging cultures and overcoming differences. On 13-14 July, Cross Cultures in partnership with i-Remit, the largest non-bank Filipino-owned remittance company, Destileria Limtuaco, the oldest distillery in the Philippines, and The Forks & Spoons, Hong Kong’s leading food & beverage consultancy group, will host its first dinner event at 42nd Davis restaurant in Kennedy Town, in a big move towards building better intercultural relations, removing boundaries and creating a global community.
The spotlight for this event is Filipino cuisine, currently a rarity in Hong Kong. For the exclusive dinner available for two nights only, guests are invited to feast on an 8-course Filipino dinner by Hong Kong’s top Filipino chefs, including Jimlie Catapang of Linguini Fini, Jerome Santos of Rocco’s Pizzeria, and host chefs Roy San Antonio and Roy Ocampo of 42nd Davis. A special guest for this event is the Philippines’ renowned lechon queen Dedet de la Fuente of Pepita’s Kitchen. She will be serving up her specialty, crispy-skinned lechon (suckling pig), which has received praises from the likes of CNN International, Forbes and Man vs. Food’s Adam Richman. This iconic dish was also voted as “the tastiest dish in Asia” at the 2014 Chowzter Awards in London, as reported by the Guardian UK. Dedet will also be serving her Super Suman, an original dessert made with sticky rice (suman), topped with various Filipino sweets like Chocnut, yema, macapuno balls, pastillas, pili nuts, mango, peanut kisses, and langka, which was listed in the Philippine Daily Inquirer’s Best Desserts for 2013.
For only HK$588 + 10% per head, discover and savor delicious Filipino cuisine as well as Philippine-inspired cocktails. Award-winning mixologist Joe Villanueva will be serving Balete Drive, made with Manille Liqueur de Calamansi, Paradise Splash, made with Paradise Mango Rum, and Balisong, made with Amadeo Coffee Liqueur. Guests will also get to take home premium handmade chocolate truffles by Manila Chocolatier.
Cross Cultures by Cheryl Tiu Menu
13 & 14 July only
Memz Premium Pork Chicharon
Chef Jimlie Catapang from Linguini Fini:
Chicken Wings Inasal
Beef Tapa Skewers
Chef Jerome Santos of Rocco’s Pizzeria:
Ginataang Alimasag (Crabs cooked in Coconut Milk)
Sisig in Phyllo Shooter with Calamansi Aioli
Chef Roy San Antonio from 42nd Davis:
Inihaw na Pusit (Grilled Squid) with tomato mango salsa and toyomansi (soy sauce with calamansi juice)
Chef Roy Ocampo from 42nd Davis:
Pinakbet (Stewed Meat Vegetable Dish) with homemade bagoong
Dedet dela Fuente from Pepita’s Kitchen:
Pepita's Kitchen signature lechon with truffle rice
To book your spot for this exquisite 8-course Filipino dinner, simply send an e-mail to firstname.lastname@example.org , and await confirmation and payment details. Cocktails begin at 7PM and dinner at 7:30PM. Visit Cross Cultures on Instagram (@cross.cultures) and Facebook (crossculturesbycheryltiu) for more information.
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