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15 chefs cook up a storm to save the Philippine seas

Sustainable Seafood Week culminates in a degustacion dinner at the iconic Old Manila at The Peninsula Manila in a bid to preserve the bio-diversity of our oceans

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  • Selva shrimp consommé, butter-poached shrimp, cuttle fish, coconut lime custard, chili ginger relish from Marriott Hotel Manila and Marco Polo Ortigas

  • Seared snapper fillet, crispy popcorn, camaron, ajiamarillo, soya beans, capsicum risotto from The Shangri-La Hotels

  • Herb-crusted tuna loin, raw vegetable salad, tomato sorbet from The Peninsula Manila

  • Cocoa tree “Organic Grand Cru,” chocolate, calamansi, cremeux, cocoa streuselfrom The Peninsula Manila

  • CULINARY MASTERS Chef Philip John Golding, Chef Robert Davis, Chef Michael Ludtke, The Peninsula executive pastry chef Xavier Castello, The Peninsula Manila Old Manila Chef de Cuisine Betrand Charles, The Peninsula Manila executive chef Franco Diaz, Chef Nicolas Cegretin, Chef James Williams, Chef Rej Casanova, Christian Schnidradner, Vince Cinces and Rocky Sanchez Tirona

    If it takes a village to raise a child, then it takes a group of like-minded chefs and restaurateurs to save the Philippine seas and preserve the marine ecosystem for future generations—which is what various five-star hotels and fine dining restaurants did when they joined the Sustainable Seafood Week, which culminated in a 30-hands degustation dinner participated in by 15 chefs at The Peninsula Manila’s iconic fine dining restaurant Old Manila.

    “The Peninsula Manila’s participation in the Metro Manila-wide Sustainable Seafood Week is a celebration of food while being an avenue for sharing the best practices in sustainable fisheries. We want to raise awareness among seafood consumers of the problems plaguing the Philippine seas, particularly on the issue of unsustainable fishing practices that only harm the marine environment but also threaten the country’s fisheries industry,” said The Peninsula Manila executive chef Franco Diaz in his speech at the start of the dinner.

    This sentiment was echoed by the chefs of the Discovery Leisure Group, Le Club, Fairmont, Vask, Hyatt City of Dreams, New World Hotel, Marriott Hotel, Marco Polo, Shangri-la Hotels, and The Peninsula Manila who all pledged they would try to undo and reverse the near irreparable damage that has been done to the Philippine marine environment.

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