Filipino food: More than just adobo

Japan is known for its sushi, America for its hamburgers, Italy for its pizza, France for its foie gras (fatty liver) and China for its noodles.

But what about the Philippines?

Through the years, several people have tried to describe what Filipino cuisine is all about, and most of them say the dish that best defines our country is adobo, or meat (from pork and chicken to seafood and offal) braised in garlic, vinegar and soy. Each household, town, province and region has a different way of preparing this otherwise simple viand.

Truffle lechon, anyone?

It was a hot afternoon in Cebu and I was excited to have a taste of the Zubuchon, the much talked about roast pig by Marketman of Market Manila.

I had high expectations for the lechon, said to be prepared using homegrown organic ingredients, especially after well-known boar buff Anthony Bourdain called it the "best pig ever."

"(Anthony Bourdain) is incredibly intelligent and fantastic to work with. He ate a huge piece of the skin," Marketman shared his experience with Bourdain as his crew hand-turned the lechon on bamboo poles over charcoal.

Three pigs were prepared that day, and seeing them getting cooked right before my very eyes was an experience in itself.

And just when I thought I was up for one of the best meals of my life, Marketman revealed a sweet surprise -- one lechon was infused with the deep, rich flavor of black truffles. 

Asian Flavours: A culinary gem in Batangas

"Pinoy but upscale."

This is what Laguna-bred chef Paul Poblador, famous for his stint in San Pablo's Kusina Salud, said when asked to describe his latest creations at Asian Flavours.

The restaurant, tucked inside the Lima Park hotel in Malvar, Batangas, marked its first year last month with a 10-course all-Filipino lunch buffet.

Unlike his dishes at Kusina Salud, which Poblador described as "Lola's cooking," the dishes at the fairly new restaurant cater mainly to expatriate professionals, some of the locals, and hopefully soon, the Manila crowd.

It was a lot like refined comfort food -- from the kalderetang bakang Batangas generously topped with green and black olives and cheese to the extensive array of innovative ensaladas.