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Maksut Askar of Neolokal in Istanbul turned houmus (hummus) into the Anatolian landscape, with the quail egg representing the sun. "Houmus is a common dish in the Middle East and Mesopotamia where the spice road passes through," he explained. Spices and herbs like sumac, dried pea powder, parsley, turmeric, beetroot, tarragon, coriander etc. were used to symbolize how rich and colorful the cuisine and culture in Anatolia is, which he wanted to share to the Philippines. "Every bite will take you to somewhere different back in time," he added, at his Cross Cultures dinner at Flame Restaurant in Discovery Primea.

Words & photo by Cheryl Tiu (@chertiu)

#neolokalatflame
#crossculturesbycheryltiu
#flameph
#discoveryprimea
#neolokal
#turkishairlines
#worlds50bestxcheryltiu

@chertiu
@maksutaskar
@luischikiamco
@cross.cultures
@neolokal
@pinkjbb
@discoveryprimea
@cavemancamus
@chefrheasycip

Throwback to @madridfusionmanila last April 6-7, 2017.
It was such a privilege to be a part of an astonishing weekend filled with such talented chefs and locally found brands made purely in the Philippines. Proud to be Filipino!
#itsmorefuninthephilippines

"We've just come from Bruges for a special Flemish-Japanese collaboration lunch and dinner between host chef Hertog Jan's Gert De Mangeleer with visting Tokyo-based chefs Zaiyu Hasegawa (Den) and Hiroyasu Kawate (Florilege), and Osaka-based Yusuke Takada (La Cime). While a lot of collaboration events have chefs bring in their own dishes, this one had that PLUS new dishes made by all of them together." Description of the event by 50 Best Tastemaker Cheryl (@chertiu) and photo by Academy Chair Mason (@masonflo). Stay tuned for fabulous food photos from the collaboration.

#fromflanderswithfood #visitflanders #brugge #belgium
#worlds50bestxcheryltiu #50besttastemaker #chef
@gertdemangeleer
@hertog_jan_brugge
@zaiyuhasegawa
@hiroyasu_kawate
@restaurant_florilege
@lacime_japan #chefs #Worlds50Best #Asias50Best

"Kokotxa in pilpil sauce is a Basque specialty.
At Nerua Guggenheim Bilbao, Josean Alija elevates this with sophistication. Every dining experience at the restaurant will see different versions, sometimes using cod, sometimes hake, with different sauces and techniques. At the Four Hands dinner with Joan Roca, Alija used only be skin of the cod kokotxa, using its gelatin to make a sauce - or rather a pilpil emulsion - along with crab corals - garlic, cayenne and olive oil, lending a beautiful mildly spicy flavor." 50 Best Tastemaker Cheryl (@chertiu) shares highlights from this four hands dinner in Bilbao.

Image: Miguel Toña - MTVisuals

#Worlds50Best #Bilbao #Basque #Biscay #Bizkaia #Spain @neruaguggenheimbilbao @stegiordanobilbao @inakitxu8 @giacomo9223 @cellercanroca @annapayet #worlds50bestxcheryltiu #50BestTastemaker

"El Celler Can Roca has always been a family affair. At Madrid Fusion this year, it was nice to catch up with Joan Roca and his family, his lovely wife Anna and son Marco.
Joan Roca was a speaker last year at Madrid Fusion Manila, and this April, Jordi Roca will be coming, along with Alejandra Rivas." Stay tuned for more highlights of Madrid Fusion from our fabulous 50 Best Tastemaker Cheryl (@chertiu). #madridfusion @madridfusion #amf17 #worlds50bestXcheryltiu #madridfusionmanila #royalpalace #madrid #spain #travel #madridfusion2017 #mfm2017 #mfph2017 @annapayet @cellercanroca

“While Joan Roca and Josean Alija have cooked together before at events, this was their first Four Hands dinner. Joan had brought in several of El Celler de Can Roca's signature dishes, choosing the ones he thought would best complement Josean's cuisine-- which he says he "likes very much"-- in order to give it one seamless idea. Josean on the other hand, created a special menu with new Nerua dishes, just for the evening, of course, in line with Joan's. He said it was ‘very easy’ to work with him.” 50 Best Tastemaker Cheryl (@chertiu) takes us with her to Bilbao.
Image: Miguel Toña - MTVisuals
#Worlds50Best @neruaguggenheimbilbao @stegiordanobilbao @inakitxu8 @giacomo9223 @cellercanroca @annapayet #50BestTastemaker #worlds50bestxcheryltiu #Bilbao #Basque #Biscay #Bizkaia #Spain #travel

"When you're working on a creation and you find something different, it's called serendipity," Mugaritz's Andoni Aduriz shared during his presentation at Madrid Fusion. "Kitchens are full of serendipity that's the basis of our cuisine...If we think about chance and creativity it leads us to find new things in our kitchen. Chance has helped us to find continued challenges that lead us to different places. When we face the future, we face a lot of uncertainty; it has so much chance and randomness involved. Deep down the whole key is understanding that the most important thing is your attitude and how you will face the future and that uncertainty and that is learning how to tame randomness or chance." Wise words from Andoni that stem from the kitchen but make for healthy life advice.

Big thank you to Cheryl Tiu (@chertiu), a 50 Best Tastemaker, for sharing her highlights from Madrid Fusion!

#madridfusion #amf17 #worlds50bestXcheryltiu #madridfusionmanila #madrid #spain #travel #madridfusion2017 #mfm2017 #mfph2017 #50BestTastemaker #Tastemaker @chertiu @mugaritz #restaurant #AndoniAduriz #chef

"The second collaboration dish was between Zaiyu Hasegawa (Den) and Gert de Mangeleer (Hertog Jan): eel grilled Japanese-style served with green herbs. (*Eel in green herbs sauce is a classic Flemish dish.) 'Eel dishes are loved by both Japanese and Belgian, but the way eels are treated and cooked are totally different,' shared Zaiyu. 'I wanted to create a dish by mixing Belgian traditional styled eel dish with Japanese traditional styled eel, in order to create something new.'" 50 Best Tastemaker Cheryl (@chertiu) shares highlights from a special collaboration last week in Bruges.

#fromflanderswithfood #visitflanders #bruges #brugge #belgium #travel #50BestTastemaker
#worlds50bestxcheryltiu #chef @gertdemangeleer
@hertog_jan_brugge
@zaiyuhasegawa
@hiroyasu_kawate
@restaurant_florilege
@lacime_japan #chefs #Worlds50Best #Asias50Best

"Tonight in my home country - Manila, Philippines - four of Asia's Best Female Chefs united at the first UNICEF Children's Ball. Margarita Fores (Grace Park/Lusso, Philippines, 2016), Vicky Lau (Tate Dining Room and Bar, Hong Kong, 2015), Lanshu Chen (Le Moût, Taiwan, 2014), and Bo Songvisava (Bo.Lan, Thailand, 2013), were drawn to the project because of their love for children, and will be cooking a course each.
The event, organized by LAJ Philippines-Lego, is for the benefit of the creation of National Centers for Children with Disabilities (currently there are over 5 million in the Philippines alone), in hospitals around the country." Follow us for more from the evrnt by 50 Best Tastemaker Cheryl (@chertiu)

Photo credit: Medal Elepano

#worlds50bestXcheryltiu #50BestTastemaker #Tastemaker @chertiu #event #Asias50Best #chef #chefs @MargaritaFores #VickyLau #LanshuChen @chef_bosongvisava #UNICEF @UNICEF #Manila #Philippines

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"This dish resonated with me the most because it was one dish done by all three chefs! This was Flemish pigeon from Steenvorde and Japanese rice with a dashi of bonito flakes and pigeon bones. And... guess who did what? It was actually Japanese chefs Zaiyu and Hiroyasu who chose the pigeon and they challenged Flemish Gert to do the rice! So Gert added snails, grilled bone marrow and their own harvested mushrooms and the result was phenomenal - a crossing of cultures not only of Flemish and Japanese, but of Europe and Asia. What a nice surprise, right!?🇧🇪🇯🇵" Thank you 50 Best Tastemaker Cheryl (@chertiu) for sharing highlights from the collaboration between host chef Hertog Jan's Gert de Mangeleer with visting Tokyo-based chefs Zaiyu Hasegawa (Den) and Hiroyasu Kawate (Florilege), and Osaka-based Yusuke Takada (La Cime). #fromflanderswithfood #visitflanders #belgium #travel #50BestTastemaker
#worlds50bestxcheryltiu
#chef @gertdemangeleer
@hertog_jan_brugge
@zaiyuhasegawa
@hiroyasu_kawate
@restaurant_florilege
@lacime_japan #chefs

"The second collaboration dish was between Zaiyu Hasegawa (Den) and Gert de Mangeleer (Hertog Jan): eel grilled Japanese-style served with green herbs. (*Eel in green herbs sauce is a classic Flemish dish.) 'Eel dishes are loved by both Japanese and Belgian, but the way eels are treated and cooked are totally different,' shared Zaiyu. 'I wanted to create a dish by mixing Belgian traditional styled eel dish with Japanese traditional styled eel, in order to create something new.'" 50 Best Tastemaker Cheryl (@chertiu) shares highlights from a special collaboration last week in Bruges.

#fromflanderswithfood #visitflanders #bruges #brugge #belgium #travel #50BestTastemaker
#worlds50bestxcheryltiu #chef @gertdemangeleer
@hertog_jan_brugge
@zaiyuhasegawa
@hiroyasu_kawate
@restaurant_florilege
@lacime_japan #chefs #Worlds50Best #Asias50Best

"The first collaboration dish was between Hiroyasu Kawate (Florilege) and Gert de Mangeleer (Hertog Jan). It was cod - specifically a bycatch fish -with crab sauce and parsley oil and garnished with male zucchini flowers and fennel blossoms (parts that are normally thrown away). This dish was actually all about food waste. 'The concept of sustainability is very important for me,' shared Chef Kawate. 'I wanted to use fish which [most people] don't eat. It is very important to cook the waste - fish and crown. Chef Mangeleer told me that sustainability is respect. Respect for food, people, culture and history.'" 50 Best Tastemaker Cheryl (@chertiu) shares highlights from a recent collaboration in Belgium. Stay tuned for more.

#fromflanderswithfood #visitflanders #brugge #belgium #travel #50BesrTastemaker
#worlds50bestxcheryltiu #chef @gertdemangeleer
@hertog_jan_brugge
@zaiyuhasegawa
@hiroyasu_kawate
@restaurant_florilege
@lacime_japan #chefs #food #foodpics

"We've just come from Bruges for a special Flemish-Japanese collaboration lunch and dinner between host chef Hertog Jan's Gert De Mangeleer with visting Tokyo-based chefs Zaiyu Hasegawa (Den) and Hiroyasu Kawate (Florilege), and Osaka-based Yusuke Takada (La Cime). While a lot of collaboration events have chefs bring in their own dishes, this one had that PLUS new dishes made by all of them together." Description of the event by 50 Best Tastemaker Cheryl (@chertiu) and photo by Academy Chair Mason (@masonflo). Stay tuned for fabulous food photos from the collaboration.

#fromflanderswithfood #visitflanders #brugge #belgium
#worlds50bestxcheryltiu #50besttastemaker #chef
@gertdemangeleer
@hertog_jan_brugge
@zaiyuhasegawa
@hiroyasu_kawate
@restaurant_florilege
@lacime_japan #chefs #Worlds50Best #Asias50Best

The crowd favorite at our Neolokal dinner. Apart from the flavor, it took us on a journey to the Anatolian landscape, and through the Spice Road.🇹🇷🇵🇭 #Repost @theworlds50best with @repostapp
・・・
Maksut Askar of Neolokal in Istanbul turned houmus (hummus) into the Anatolian landscape, with the quail egg representing the sun. "Houmus is a common dish in the Middle East and Mesopotamia where the spice road passes through," he explained. Spices and herbs like sumac, dried pea powder, parsley, turmeric, beetroot, tarragon, coriander etc. were used to symbolize how rich and colorful the cuisine and culture in Anatolia is, which he wanted to share to the Philippines. "Every bite will take you to somewhere different back in time," he added, at his Cross Cultures dinner at Flame Restaurant in Discovery Primea.

Words & photo by Cheryl Tiu (@chertiu)

#neolokalatflame
#crossculturesbycheryltiu
#flameph
#discoveryprimea
#neolokal
#turkishairlines
#worlds50bestxcheryltiu

@chertiu
@maksutaskar
@luischikiamco
@cross.cultures
@neolokal
@pinkjbb
@discoveryprimea
@cavemancamus
@chefrheasycip

"Joan Roca brought El Celler de Can Roca's signature deconstructed Palamos prawn dish to Nerua for the Four Hands dinner with Josean Alija. The prawn was marinated in vinegar, the head turned into a sauce, legs fried-- everything is edible. While the product is from Catalunya, the flavors are Asian-inspired. 'The idea is local product, global inspiration,' shared Roca." 50 Best Tastemaker Cheryl (@chertiu) shares her experience at this incredible four hands dinner in Bilbo.

Image: Miguel Toña - MTVisuals

#Worlds50Best @neruaguggenheimbilbao @stegiordanobilbao @inakitxu8 @giacomo9223 @cellercanroca @annapayet #worlds50bestxcheryltiu #50BestTastemaker #Bilbao #Basque #Biscay #Bizkaia #Spain #travel #eat

“While Joan Roca and Josean Alija have cooked together before at events, this was their first Four Hands dinner. Joan had brought in several of El Celler de Can Roca's signature dishes, choosing the ones he thought would best complement Josean's cuisine-- which he says he "likes very much"-- in order to give it one seamless idea. Josean on the other hand, created a special menu with new Nerua dishes, just for the evening, of course, in line with Joan's. He said it was ‘very easy’ to work with him.” 50 Best Tastemaker Cheryl (@chertiu) takes us with her to Bilbao.
Image: Miguel Toña - MTVisuals
#Worlds50Best @neruaguggenheimbilbao @stegiordanobilbao @inakitxu8 @giacomo9223 @cellercanroca @annapayet #50BestTastemaker #worlds50bestxcheryltiu #Bilbao #Basque #Biscay #Bizkaia #Spain #travel

“Hola from Bilbao! In honor of Museo Guggenheim's 20th anniversary this year, Nerua is celebrating with a series of very special Four Hands dinners by host chef Josean Alija, along with Bruno Oteiza (Biko, Mexico - February), Joan Roca (El Celler de Can Roca, Spain - May), Mauro Colagreco (Mirazur, France - June), and Virgilio Martinez (Central, Peru - September). And if you didn’t know already, The World's 50 Best Restaurants 2018 is happening in this beautiful city!” 50 Best Tastemaker Cheryl (@chertiu) takes us with her to Bilbao.
#Worlds50Best #worlds50bestxcheryltiu @neruaguggenheimbilbao @museoguggenheimbilbao @cellercanroca @maurocolagreco @restaurantmirazur @virgiliocentral @centralrest @bikomx @brunooteiza #Bilbao #Basque #Biscay #Bizkaia #Spain #travel #50BestTastemaker

Throwback to @madridfusionmanila last April 6-7, 2017.
It was such a privilege to be a part of an astonishing weekend filled with such talented chefs and locally found brands made purely in the Philippines. Proud to be Filipino!
#itsmorefuninthephilippines

And so, this was how @risachocolates "Toast to Chocolate Truffles" were served during this year's Madrid Fusion Manila! (More details on that on the copied text below via repostapp! 😄). Pre-Order for Mother's Day until Thursday, and swing by the store on Saturday/Sunday for your orders! DM or call us at +639272297080 😊
#Repost @risachocolates with @repostapp
・・・
What a way to start the week! Thank you for this @theworlds50best!

Special thank you to @chertiu
!

@Regrann from @theworlds50best - "The second day's regional lunch theme was Nose to Tail. Meat will always be a given so it was really interesting to see this nose to tail CACAO (using the different parts of the cacao, sourced from South Cotabato) called 'Toast to Chocolate' by Pamela Lim Cinco of Risa's Chocolates. The first bite is the white chocolate disc topped with cacao nibs to open the palate, a shot of the cacao dessert wine (from farmers from Quezon province) made from the pulp of the cacao; and finally ending with a white chocolate truffle with dark chocolate ganache and carabao's milk butter from Calaboo. Such a fab idea!" 50 Best Tastemaker Cheryl Tiu (@chertiu) shares highlights from Madrid Fusion Manila.

Photo by Spanky Enriquez (@spankyenriquez)

#worlds50bestxcheryltiu
#madridfusionmanila #madridfusion #madridfusionmanila2017 #philippines #itsmorefuninthephilippines

What a way to start the week! Thank you for this @theworlds50best!

Special thank you to @chertiu
!

@Regrann from @theworlds50best - "The second day's regional lunch theme was Nose to Tail. Meat will always be a given so it was really interesting to see this nose to tail CACAO (using the different parts of the cacao, sourced from South Cotabato) called 'Toast to Chocolate' by Pamela Lim Cinco of Risa's Chocolates. The first bite is the white chocolate disc topped with cacao nibs to open the palate, a shot of the cacao dessert wine (from farmers from Quezon province) made from the pulp of the cacao; and finally ending with a white chocolate truffle with dark chocolate ganache and carabao's milk butter from Calaboo. Such a fab idea!" 50 Best Tastemaker Cheryl Tiu (@chertiu) shares highlights from Madrid Fusion Manila.

Photo by Spanky Enriquez (@spankyenriquez)

#worlds50bestxcheryltiu
#madridfusionmanila #madridfusion #madridfusionmanila2017 #philippines #itsmorefuninthephilippines

@madridfusionmanila
@madridfusion
@risachocolates
@makalahi
@bernsrp
@ninadp8 @sashalimuy @idgemendiola - #regrann

Thank you!🙏🙏🙏 Cross Cultures will be back in June for our next event!💞 #Repost @theworlds50best with @repostapp
・・・
"A 10 Hands Dinner to cap off Madrid Fusion Manila! Starring Julien Royer of Odette (Singapore), Eelke Plasmeijier and Ray Adriansyah of Locavore (Bali), Chele Gonzalez of Gallery Vask (Philippines) and Josean Alija of Nerua (Spain), organized by Tastemaker Cheryl Tiu's events platform, Cross Cultures, as part of Madrid Fusion Manila's Dinner with the Stars. It was indeed one night of crossing of cultures beautifully showcased on a 17-course menu, with a mix of ingredients brought in from the chefs' respective countries, and local Filipino produce. And that's a wrap, Madrid Fusion Manila 2017! See you all again next year!" Thank you to 50 Best Tastemaker Cheryl Tiu (@chertiu) for sharing highlights from Madrid Fusion Manila!

Photo credits: Daniel Tan (@dtanph)

#worlds50bestxcheryltiu #10handsgalleryvask #10handsatgalleryvask #crossculturesbycheryltiu
#madridfusionmanila #madridfusion #madridfusionmanila2017 #philippines #itsmorefuninthephilippines #flavoursofthephilippines #dinnerwiththestars

@chertiu
@cross.cultures
@galleryvask
@chelegalleryvask
@chef_julien
@odetterestaurant
@restaurantlocavore
@neruaguggenheimbilbao

repost from @theworlds50best
"A 10 Hands Dinner to cap off Madrid Fusion Manila! Starring Julien Royer of Odette (Singapore), Eelke Plasmeijier and Ray Adriansyah of Locavore (Bali), Chele Gonzalez of Gallery Vask (Philippines) and Josean Alija of Nerua (Spain), organized by Tastemaker Cheryl Tiu's events platform, Cross Cultures, as part of Madrid Fusion Manila's Dinner with the Stars. It was indeed one night of crossing of cultures beautifully showcased on a 17-course menu, with a mix of ingredients brought in from the chefs' respective countries, and local Filipino produce. And that's a wrap, Madrid Fusion Manila 2017! See you all again next year!" Thank you to 50 Best Tastemaker Cheryl Tiu (@chertiu) for sharing highlights from Madrid Fusion Manila!

Photo credits: Daniel Tan (@dtanph)

#worlds50bestxcheryltiu #10handsgalleryvask #10handsatgalleryvask #crossculturesbycheryltiu
#madridfusionmanila #madridfusion #madridfusionmanila2017 #philippines #itsmorefuninthephilippines #flavoursofthephilippines #dinnerwiththestars

@chertiu
@cross.cultures
@galleryvask
@chelegalleryvask
@chef_julien
@odetterestaurant
@restaurantlocavore
@neruaguggenheimbilbao #instarepost20

#Repost @theworlds50best with @repostapp
・・・
"A 10 Hands Dinner to cap off Madrid Fusion Manila! Starring Julien Royer of Odette (Singapore), Eelke Plasmeijier and Ray Adriansyah of Locavore (Bali), Chele Gonzalez of Gallery Vask (Philippines) and Josean Alija of Nerua (Spain), organized by Tastemaker Cheryl Tiu's events platform, Cross Cultures, as part of Madrid Fusion Manila's Dinner with the Stars. It was indeed one night of crossing of cultures beautifully showcased on a 17-course menu, with a mix of ingredients brought in from the chefs' respective countries, and local Filipino produce. And that's a wrap, Madrid Fusion Manila 2017! See you all again next year!" Thank you to 50 Best Tastemaker Cheryl Tiu (@chertiu) for sharing highlights from Madrid Fusion Manila!

Photo credits: Daniel Tan (@dtanph)

#worlds50bestxcheryltiu #10handsgalleryvask #10handsatgalleryvask #crossculturesbycheryltiu
#madridfusionmanila #madridfusion #madridfusionmanila2017 #philippines #itsmorefuninthephilippines #flavoursofthephilippines #dinnerwiththestars

@chertiu
@cross.cultures
@galleryvask
@chelegalleryvask
@chef_julien
@odetterestaurant
@restaurantlocavore
@neruaguggenheimbilbao

"A 10 Hands Dinner to cap off Madrid Fusion Manila! Starring Julien Royer of Odette (Singapore), Eelke Plasmeijier and Ray Adriansyah of Locavore (Bali), Chele Gonzalez of Gallery Vask (Philippines) and Josean Alija of Nerua (Spain), organized by Tastemaker Cheryl Tiu's events platform, Cross Cultures, as part of Madrid Fusion Manila's Dinner with the Stars. It was indeed one night of crossing of cultures beautifully showcased on a 17-course menu, with a mix of ingredients brought in from the chefs' respective countries, and local Filipino produce. And that's a wrap, Madrid Fusion Manila 2017! See you all again next year!" Thank you to 50 Best Tastemaker Cheryl Tiu (@chertiu) for sharing highlights from Madrid Fusion Manila!

Photo credits: Daniel Tan (@dtanph)

#worlds50bestxcheryltiu #10handsgalleryvask #10handsatgalleryvask #crossculturesbycheryltiu
#madridfusionmanila #madridfusion #madridfusionmanila2017 #philippines #itsmorefuninthephilippines #flavoursofthephilippines #dinnerwiththestars

@chertiu
@cross.cultures
@galleryvask
@chelegalleryvask
@chef_julien
@odetterestaurant
@restaurantlocavore
@neruaguggenheimbilbao

"And on the last day, corn was the spotlight ingredient. Asia's Best Female Chef 2016 Margarita Fores (Grace Park/ Lusso/ Cibo) used purple corn from Homegrown Organics in Batangas and turned it into a crunchy 'ukoy' (a Filipino snack of shrimp fritters but which Margarita reinvented with corn) topped with seared bagaybay (tuna sperm sac- with a texture reminiscent of seared foie gras) from General Santos City, chorizo, and chorizo cream. Really love how this event has been an opportunity to showcase our excellent Filipino produce!" 50 Best Tastemaker Cheryl Tiu (@chertiu) shares highlights from Madrid Fusion Manila.

Photo by Madrid Fusion Manila @madridfusionmanila

#worlds50bestxcheryltiu
#madridfusionmanila #madridfusion #madridfusionmanila2017 #philippines #itsmorefuninthephilippines

@madridfusionmanila
@madridfusion
@margaritafores
@makalahi
@bernsrp
@aliciacolbysy

BEST REPOST EVER of any photo I've taken 🙏🏻 this is all your fault @itspaml5 😂

#Repost @theworlds50best ••• "The second day's regional lunch theme was Nose to Tail. Meat will always be a given so it was really interesting to see this nose to tail CACAO (using the different parts nof the cacao, sourced from South Cotabato) called 'Toast to Chocolate' by Pamela Lim Cinco of Risa's Chocolates. The first bite is the white chocolate disc topped with cacao nibs to open the palate, a shot of the cacao dessert wine (from farmers from Quezon province) made from the pulp of the cacao; and finally ending with a white chocolate truffle with dark chocolate ganache and carabao's milk butter from Calaboo. Such a fab idea!" 50 Best Tastemaker Cheryl Tiu (@chertiu) shares highlights from Madrid Fusion Manila.

Photo by Spanky Enriquez (@spankyenriquez)

#worlds50bestxcheryltiu
#madridfusionmanila #madridfusion #madridfusionmanila2017 #philippines #itsmorefuninthephilippines

@madridfusionmanila
@madridfusion
@risachocolates
@makalahi
@bernsrp
@ninadp8 @sashalimuy @idgemendiola

"The second day's regional lunch theme was Nose to Tail. Meat will always be a given so it was really interesting to see this nose to tail CACAO (using the different parts of the cacao, sourced from South Cotabato) called 'Toast to Chocolate' by Pamela Lim Cinco of Risa's Chocolates. The first bite is the white chocolate disc topped with cacao nibs to open the palate, a shot of the cacao dessert wine (from farmers from Quezon province) made from the pulp of the cacao; and finally ending with a white chocolate truffle with dark chocolate ganache and carabao's milk butter from Calaboo. Such a fab idea!" 50 Best Tastemaker Cheryl Tiu (@chertiu) shares highlights from Madrid Fusion Manila.

Photo by Spanky Enriquez (@spankyenriquez)

#worlds50bestxcheryltiu
#madridfusionmanila #madridfusion #madridfusionmanila2017 #philippines #itsmorefuninthephilippines

@madridfusionmanila
@madridfusion
@risachocolates
@makalahi
@bernsrp
@ninadp8 @sashalimuy @idgemendiola

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