The biggest question is "Masarap Ba?" and if you translate it in English, it goes like this, "Is it delicious?".
Last March 29, 2019, I attended a grand foodie event at Novotel Manila Araneta Center named "Masarap Nga! Meet and Eat!" wherein Novotel collaborate with the famous food blogger, Masarap Ba?.
Kat Abaan Jr. aka Masarap Ba? is known for her acerbic one-liner reviews and distaste for anything that lacks soul, spirit, and meaning.
Hence, most of the blogger's posts dig deep beyond the palate and into the heart and stories of the food and their makers.
"It was through the mindfulness practice that I became more aware and appreciative of what I eat. I realized that any food that goes to my mouth tastes much better when I use my other senses such as when I hear their quirky origins, emotional beginnings, successes, and even failures from bakers, cooks, chefs, artisans, and sellers who are mostly small, medium enterprises (SME) that lack access to promote themselves online," she said.
Food products are simply reviewed as Masarap (Delicious) or Hindi Masarap (Not Delicious) and for exceptionally delicious products get additional quirky or witty remarks.
Masarap Ba's growing food trends celebrates going local where Filipino food and social media interplay to create exciting memories and dining experiences.
For the first time, Masarap Ba and Novotel Manila Araneta Center have merged social media influence with global culinary excellence to come up with innovative dishes for the event.
The event runs from March 29-April 7, 2019 and has been extended for another week due to demand.
The lunch buffet rate is Php 1,588 and dinner buffet rate is Php 1,688.
Here are some of the top local food players who got featured in the foodie festival:
* Eddy's Old Chicharrones
They featured the Sisig Paella with Eddy's Old Style Chicharrones
They are an established company since 2017.
* Papa Bear
Their product is chili oil which is made with the freshest ingredients sourced from their local neighborhood markets.
The featured Marinated Barramundi in Papa Bear's Chili Oil, Marinated Pork Loin in Papa Bear's Chili Oil, Marinated Chicken Breast in Papa Bear's Chili Oil, Singaporean Chili Crab in Papa Bear's Chili Oil and Kimchi Fried Rice with Papa Bear's Chili Oil.
* Cheche's Gourmet
The food featured is Romaine Lettuce Salad with Cheche's Gourmet Tuyo and Salted Eggs, Seared Sustainable Tuna Salad with French Dressing and Cheche's Gourmet Tuyo and Spaghetti Alle Acciughe Style with Cheche's Gourmet Tuyo.
They used Gourmet Tuyo with Salted Egg which has fried dried herrings (tuyo) soaked in olive oil infused with lots of garlic, onion, and natural spices. It's made even more special by adding salted egg which is the perfect partner for tuyo.
They have also PES-TUYO which is pesto in gourmet tuyo which is infused with fresh basils and nuts to give it an Italian twist.
* La Petite Fromagerie
The family has been in the food industry for over 80 years.
They feature the Smoked Salmon Roulade Stuffed with Le Petite Fromagerie's Truffle Cream Cheese Spread.
* Tamago Chips
These are made from real potatoes and salted eggs with no added preservatives.
They featured Tamagochips Crusted Spicy Tuna Roll, Tamagochips Crusted Prawn Tempura, Tamagochips Crusted Uramaki Roll, and Mixed Salad in Yuzu and Citrus Dressing with Tamagochips.
* Beth's
This company started last 2012 through the creativity and imagination of an entrepreneur mom.
They showcased their very own Chicken Galantinta and Chicken Embutido.
* Daddy Mikk's
The food featured is Aglio e Olio con Daddy Mikk's Garlic and Chili Crunch and Spicy Szechuan Noodles with Daddy Mikk's Chili Crunch which I have tried myself.
I definitely love the fusion of the oil in the pasta/noodles.
* Mishee's
They featured Mike Goreng with Mishee's Crispy Adobo Flakes, Pancit Guisado with Mishee's Chicken Adobo Flakes, and Pumpkin in Coconut Milk with Mishee's Binagoongan Flakes.
* Cheche's Gourmet
The food featured is Romaine Lettuce Salad with Cheche's Gourmet Tuyo and Salted Eggs, Seared Sustainable Tuna Salad with French Dressing and Cheche's Gourmet Tuyo and Spaghetti Alle Acciughe Style with Cheche's Gourmet Tuyo.
They used Gourmet Tuyo with Salted Egg which has fried dried herrings (tuyo) soaked in olive oil infused with lots of garlic, onion, and natural spices. It's made even more special by adding salted egg which is the perfect partner for tuyo.
They have also PES-TUYO which is pesto in gourmet tuyo which is infused with fresh basils and nuts to give it an Italian twist.
* Benedicto Kitchen
They showcased the roast beef and baked salmon which I do love because on how tender the meat is.
* Buenlago
If you're looking for a sauce with a crunchy texture and burst of umami and here it goes.
The name actually is a combination of the last names of the founders - BUENconsejo, LA putt, and GOnzales.
They locally-produced ingredients were carefully selected to create a distinct flavor.
Here are some of their recipes featured in the event - Beef Stir Fry in Buenlago Kitchen's Hot Indie Sauce, Pork Stir Fry in Buenlago Kitchen's Hot Indie Sauce, Szechuan Chicken in Buenlago Kitchen's Hot Indie Sauce, Stir Fry Sustainable Seafood in Buenlago Kitchen's Hot Indie Sauce and Indonesian Fried Rice with Buenlago Kitchen's Hot Indie Sauce.
* Mad Meats
They featured Lingunie All'Amatriciana with Mad Meats Smoked Bacon and Pizza Bianco con Mad Meats Smoked Crispy Pancetta.
Their bacon is made per batch, with pork belly from France.
* Gng. Bukid
They feature the Kare Kare in Concaction of Household Gng. Bukid Peanut Butter.
The company operates starting in May 2004 and only doing a home-based activity.
* Auro
This is launched last May 2015 and is continuously innovating and elevating both the art of cacao farming and chocolate making.
I definitely love the obvious taste of cocoa on this chocolate
Something dark chocolate lover would crave!
* Mango Grill Manila
They featured Mango Grill's Big Cheese Cassava Cake.
Their cassava cake is an original family recipe since 1994 from Sorsogon in Bicol.
* Cake Shots
The featured product is black label chocoholic which is a full chocolate cake with a lovely kick at the end, tiramisu which has a perfect blend of rum and Kahlua and Bailey's red velvet that is made with Irish cream liquor.
* Halfsaints
They feature the Half Saint's Dark Chocolate Tart with Himalayan Salt
This is actually a neighborhood cafe and bar that pays homage to Filipino grown ingredients.
* Le Sucre Lab
They feature the Le Sucre Dreamcakes and they are known to be the 1st and original dream cake in the market.
Check out my vlog about this on my Youtube Channel.
How do you find this event?
Let me know your thoughts.
Thanks for reading.
XOXO
ZARRAH
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