How 3 Famous Chefs Paid Delicious Homage To Negros

The 38th Negros Trade Fair marked its much-anticipated return with a delightful media launch at Grace Park in Rockwell, helmed by none other than Margarita Forés, one of the Philippines’ most celebrated chefs. 

The event’s theme, “Halad,” meaning “a gift” or “a delicate offering,” was beautifully embodied by three chefs — Forés, Patrick Go (of Your Local, Gochugang, and Lanai), and Don Colmenares — who presented a gastronomic celebration of Negros’ rich and diverse flavors. Each dish showcased the bountiful produce and traditional ingredients from the region, reinterpreted with modern flair.

Chori Toast 

One of the standout offerings was Don Colmenares’ Chori Toast, a sophisticated take on classic Negros flavors. Featuring the famous Ereñeta-Manoloto Chicken Chorizo paired with a Hinigaran quail egg, this dish harmonized robust flavors with delicate textures. The native garlic cream, sinamak gelee, and Batuan sourdough toast from Sienna added layers of complexity, while the Sauma atchara provided a vibrant, tangy finish. It was a delightful representation of the beloved Negrense chorizo, served in a way that was both nostalgic and innovative.

Organic Lechon Sisig Tacos

Chef Margarita took the spotlight with her Negros Organic Lechon Sisig Tacos, a dish that reimagined the iconic flavors of lechon and sisig. The tortillas, made with Bago Tablea, provided a unique base for the rich and flavorful sisig made of her signature lechon roasted with a bottle of craft beer inside, slowly infusing the meat with flavor and retaining its juices. This fusion of heritage cooking with a modern twist was a testament to Forés’ mastery in paying homage to tradition while pushing culinary boundaries.

Alimusan Adobado

Another remarkable dish from Forés was her Alimusan Adobado, where Bago Pink Rice formed the base of a flavorful inasluman caldoso. Topped with a tender alimusan (eel-tailed catfish), Cadiz Chili Garlic Sauce Drizzle, and Ida Pickle, this dish highlighted the fresh, clean flavors of Negros’ local seafood. Paired with a crisp cracker for texture, it was a perfectly balanced offering that was as visually stunning as it was delicious.

Pitaw Adobo

Loyal fans of Grace Park know the Pitaw is iconic here, but for the Negros Trade Fair launch, Chef Margarita made it extra special. She further demonstrated her culinary prowess with her Pitaw Adobo, showcasing Sagada porcini, sum-ag mushroom kropek, and nata de coco atchara. The dish was hearty, with layers of earthy flavors from the mushrooms and a tender piave tinigib meat base. The refreshing nata de coco atchara added a bright contrast, making this dish a highlight of the evening.

Fried Unoy Heirloom Rice with Crabmeat

Chef Pat Go’s Fried Unoy Heirloom Rice brought the rich flavors of aligue (crab fat) and tabagak flakes from Cadiz to the forefront. The rice was cooked to perfection, carrying a satisfying crunch and richness from the crabmeat and aligue, while the tabagak (salted and sun-dried fishes, usually local herring) flakes added a subtle saltiness that balanced the dish. Go’s skillful treatment of this heirloom rice variety brought out the best in this humble yet luxurious ingredient.

Fermented Garlic Native Chicken Humba

The Fermented Garlic Native Chicken Humba – paired with crispy dilis sambal that should be bottled and sold immediately! –  was a fragrant and savory celebration of Negros’ local chicken and garlic. The fermentation added depth to the garlic, while the sambal provided heat and texture, creating a dish that was comforting yet complex. It was served together with the Fried Unoy Heirloom Rice with Crabmeat and it worked really well together! 

Don Papa Rum Bab

Dessert was a showstopper, thanks to Don Colmenares’ Don Papa Rum Baba. This indulgent treat featured Don Salvador Benedicto pineapple flambé atop a perfectly moist rum cake, paired with a luscious capriccioso kesong puti crema and a delightful crunch from San Carlos peanut brittle. The combination of rum-soaked cake, caramelized pineapple, and creamy cheese created a multi-dimensional experience that was both rich and refreshing.

Buko Tart

My motto in life is “there’s always room for dessert” and the people of Sugarlandia definitely didn’t disappoint. The second dessert of the day was Chef Gaita’s Buko Tart with Cadiz Tamarind Jam Zabaglione, which was the perfect end to an incredibly hearty meal. The creamy coconut filling combined with the sweet and tangy tamarind zabaglione was a delightful fusion of local ingredients, showcasing how Negros flavors can shine through the most refined desserts with humble ingredients.

The media launch of the 38th Negros Trade Fair at Grace Park was more than just a dining experience—it was a celebration of the rich culinary heritage of Negros. Through their “Halad” dishes, the three chefs — Forés, Go, and Colmenares — brought to life the vibrant flavors of the region, each offering a unique gift to the senses. These dishes not only paid homage to the ingredients and traditions of Negros, but they also highlighted the creativity and innovation of some of the country’s finest chefs. This event served as a perfect preview of what to expect at the upcoming Negros Trade Fair, where the flavors of the region will take center stage.

The 38th Negros Trade Fair is happening from September 17 to 22, 2024 at Glorietta 2 Activity Center, Makati City.

Photography by Ching Dee