The man behind the "world's best restaurant," <a href="index.php?page=&url=http%3A%2F%2Fcellercanroca.com%2Findex.htm" target="_blank" target="_blank">El Celler de Can Roca</a>, offered a few cooking demonstrations at this year's Madrid Fusion Manila. On the menu: cochinillo con tamarindo, featuring green papaya, pipino, calamansi, cashew and labuyo.
Chef Joan Roca goes local —
The man behind the "world's best restaurant," El Celler de Can Roca, offered a few cooking demonstrations at this year's Madrid Fusion Manila. On the menu: cochinillo con tamarindo, featuring green papaya, pipino, calamansi, cashew and labuyo.
Madrid Manila Fusion
Chef Joan wasn't the only superstar in town. Japanese chef Yoshihiro Narisawa wowed Manila audiences by preparing beautiful dishes featuring spring cherry blossoms.
Narisawa —
Chef Joan wasn't the only superstar in town. Japanese chef Yoshihiro Narisawa wowed Manila audiences by preparing beautiful dishes featuring spring cherry blossoms.
Chris Dwyer/CNN
"Sakura and Rice," by chef Yoshihiro Narisawa.
"Sakura and Rice," by chef Yoshihiro Narisawa.
Madrid Fusion Manila
Chef Leah Cohen of NYC eatery Pig and Khao showed Manila her unique take on adobo. Fried quail takes the place of traditional chicken or pork. Another unusual addition? Szechuan peppercorns.
Adobo reinvented —
Chef Leah Cohen of NYC eatery Pig and Khao showed Manila her unique take on adobo. Fried quail takes the place of traditional chicken or pork. Another unusual addition? Szechuan peppercorns.
Madrid Manila Fusion
Peruvian super chef Virgilio Martinez of Lima restaurant Central was among the top chefs to join Manila's "six-hands dinner."
Chef Virgilio Martinez —
Peruvian super chef Virgilio Martinez of Lima restaurant Central was among the top chefs to join Manila's "six-hands dinner."
Chris Dwyer/CNN
"Barks and Herbs" by Peruvian super chef Virgilio Martinez of Lima restaurant Central, voted Latin America's best restaurant in 2015.
"Barks and Herbs" by Peruvian super chef Virgilio Martinez of Lima restaurant Central, voted Latin America's best restaurant in 2015.
Madrid Fusion Manila
The humble pig on a spit was taken to new heights at Madrid Fusion Manila by "Lechon Diva" Dedet de la Fuente. Her versions include truffle rice and a decadent paella of chorizo and crab fat, known locally as aligue.
The diva in action —
The humble pig on a spit was taken to new heights at Madrid Fusion Manila by "Lechon Diva" Dedet de la Fuente. Her versions include truffle rice and a decadent paella of chorizo and crab fat, known locally as aligue.
Chris Dwyer/CNN
Souring agents are a constant and critical component of Filipino cuisine. The prize for the ultimate sour Filipino ingredient goes to kamias, a soft yellow-green fruit that will have you puckering in no time.
Pucker up —
Souring agents are a constant and critical component of Filipino cuisine. The prize for the ultimate sour Filipino ingredient goes to kamias, a soft yellow-green fruit that will have you puckering in no time.
Madrid Manila Fusion
Mexico City-based chef Jorge Vallejo has swiftly become the global face of contemporary Mexican cuisine. His restaurant Quintonil is hailed as the benchmark for reinterpreted Mexican home cooking.
Chef Jorge Vallejo —
Mexico City-based chef Jorge Vallejo has swiftly become the global face of contemporary Mexican cuisine. His restaurant Quintonil is hailed as the benchmark for reinterpreted Mexican home cooking.
Madrid Manila Fusion
British Chef Nurdin Topham, of Hong Kong's Nur, declared himself a huge fan of Filipino produce. His take on strawberries and cream used only locally sourced ingredients, including fermented buffalo yoghurt with cultured cream and end-of-season Filipino strawberries.
Local produce —
British Chef Nurdin Topham, of Hong Kong's Nur, declared himself a huge fan of Filipino produce. His take on strawberries and cream used only locally sourced ingredients, including fermented buffalo yoghurt with cultured cream and end-of-season Filipino strawberries.
Madrid Fusion Manila