A world-class celebration of Filipino flavors at Newport World Resorts
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The country’s pioneer integrated resort became the stage for an unprecedented showcase of Philippine gastronomy as it hosted the inaugural International Manila Food Festival 2025 (IMFF).
Organized by Motherland Productions, the festival is the vision of Nicole Ponseca, a James Beard finalist, culinary innovator, owner of Jeepney, and author of the bestselling cookbook I Am a Filipino, together with Anton Diaz, founder of the influential food and travel platform Our Awesome Planet. Over four days, Newport World Resorts welcomed celebrated chefs from around the globe for a culinary journey that honored the country’s rich heritage while embracing modern creativity. The event unfolded as both a tribute to tradition and a platform for innovation, uniting global and local culinary leaders in a celebration of artistry, flavor, and cultural pride.
“The Filipino diaspora has long shared these stories through food, creating a rich cultural footprint that grows stronger with every meal served and every dish remembered,” said Newport World Resorts Chief Hospitality Officer John Lucas, underscoring the festival as a testament to the enduring power of Filipino cuisine. His words resonated through each course, performance, and collaboration, as IMFF presented a living narrative of the Philippines’ culinary artistry that bridges tradition with modernity and connects communities while celebrating the skill and passion of Filipino chefs.
An inspired opening with Tita Baby
Casa Buenas at Newport World Resorts set the tone for IMFF with the Tita Baby Dinner, presented by Enderun Colleges. Named as a tribute to the archetypal Filipino “Tita Baby,” a figure symbolic of homegrown hospitality and the passing down of recipes from one generation to the next, the evening celebrated the warmth and familiarity of Filipino dining.
Chef Tara Monsod of Animae in San Diego served seared scallops inspired by the flavors of the Philippines. Chef Melissa Miranda of Musang in Seattle presented bistek, paying homage to a dish deeply embedded in Filipino dining culture. Casa Buenas’ Chef de Cuisine Christoni Estocada highlighted Banagan, placing the prized local spiny lobster at the center of a story of island abundance.
A gathering of leaders and rising stars in FLVRS
At Kusina Sea Kitchens in Hilton Manila Newport World Resorts, FLVRS, which stands for Filipino Leaders, Visionaries, and Rising Stars, brought together talents shaping the present and future of Filipino cuisine.
Chef Ross Magnaye of Serai in Melbourne presented sisig tacos, a street-to-gourmet creation recognized internationally as Gordon Ramsay’s favorite sisig. Chef Aaron Isip of Kasa Palma in Makati served the heritage kakanin tupig into a contemporary dessert experience. Chef Monique Feybesse of Tarts de Feybesse in San Francisco offered an indulgent ensaimada infused with local flavors. Chef Filippo Turrini of Roots in Siargao prepared kinilaw, honoring the freshness and vibrancy of the Philippine seas.
An evening of collaboration of the Rising Sons
At Yawaragi in Hotel Okura Manila Newport World Resorts, the dinner event titled Rising Sons shined a spotlight on a new generation of Filipino chefs who built their craft overseas before returning to share their mastery on home soil.
Orlando-based Chef Lordfer Lalicon of Kaya delighted guests with his take on langoustine sinigang, combining meticulous presentation with the comforting depth of a Filipino favorite. Toronto’s Chef Danny Cancino of Mineral offered a two-way kare-kare, revealing contrasting textures and an elevated interpretation of the beloved peanut-based stew. The night was completed with imaginative cocktail pairings by Chef Kalel Demetrio of Alab Distillery, lending a vibrant dimension to the spread.
A grand feast of Lasa x Lahi
The culminating event, Lasa x Lahi, meaning “taste and heritage”, transformed the Marriott Grand Ballroom of Manila Marriott Hotel into a lively, multi-sensory celebration. As the largest gathering of the four-day program, it united acclaimed chefs from across the Philippines and around the world in a shared celebration of Filipino cuisine and cultural heritage. Chef Tara Monsod presented a robust beef creation that celebrated Filipino flavors in bold fashion, while Francis Ang of Abacá championed the richness of local seafood. Melissa Miranda created a classic heritage stew for the modern palate, and Nicole Ponseca of Jeepney delivered an adobo that married nostalgia with innovation.
From Erica Paredes’ intricate dessert showcasing native ingredients to the distinctive interpretations of Filipino classics by Stephan Duhesme of Metiz, Josh Boutwood of Helm, Chele González of Chele, Carlos Villaflor, and Nicco Santos of Celera, the tasting stations offered a vivid picture of Filipino culinary artistry. Performances from Luzon, Visayas, and Mindanao brought a pulse of cultural rhythm, while a heartfelt tribute honored the late Chef Margarita Forés as a visionary who shaped the nation’s gastronomic identity.
The stage of Filipino culinary mastery
Hosting the inaugural IMFF reflects Newport World Resorts’ role as a premier destination where Filipino culinary talent meets global recognition. This standing was reinforced at the Philippine Culinary Cup 2025, where the integrated resorts’ chefs collectively brought home ninety awards. The triumphs across the resort’s portfolio affirm the country’s pioneer integrated resort as a place where the nation’s most exceptional chefs, enduring traditions, and world-class dining experiences come together to define the standard of culinary excellence.
For more information on the International Manila Food Festival and Newport World Resorts, visit www.manilafoodfestival.com and www.newportworldresorts.com. Follow @intlmanilafoodfestival and @newportworldresorts on Facebook, Instagram, and TikTok.
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Editor's note: This article was provided by Newport World Resorts.
