Made It Through Mum

  Negros Occidental has always been a cradle of delectable food. Rich in history, Negrense cuisine is a result of endless tweaking and testing, of constructing and deconstructing, all for that elusive adaptation that a household could call its own – “a family recipe”. And always, the process was swayed by Spanish, Chinese, and Malay cookery. But times have changed, and so have the influences. Filipino taste has learned to welcome Thai, Indian, Japanese, Vietnamese, and Korean flavors. So we asked three young Negrense chefs, what’s the fate of Negrense cuisine? To what ends will they take Negrense cuisine? What borders are they willing to breach?  Chef Don Colmenares In three separate editions in August and September, Negros Season of Culture will feature Chef BJ Uy of East Bite Asian Kitchen, Chef Don Colmenares of Berbeza Bistro, and Chef Nico De Asis  of Portiko Café and Lounge. Their cooking styles and techniques are unique to themselves, but their Negrense hearts a...

Tambo Being an advocate of Negrense heritage, the Negros Season of Culture will shift the editorial spotlight to food in July and August this year. The cooler climate of these rainy months provides a cozy backdrop to take on favorite soup dishes.  Warmth in a Bowl  started as a social experiment after a backyard survey revealed that 80% of Negrense's favorite food selections are soup dishes. Warmth in a Bowl Kansi The series features 10 dishes, from refreshing consommés to hearty chowders, and versions thereof, as happens between families, between kitchens. Many are swayed by ingredients that abound locally. Others are dictated by prized family recipes executed by well-trained “kusineras”. And so, travelers from across the country find their bearings through blogs that point them to the best  Kansi   house,   or that of the hearty one-pot  KBL  (acronym for kadyos, baboy, langka). There are amazi...