Filipino cuisine is on everyone’s lips. Dishes not usually found on our dinner tables are popping up on our social media feeds—like the countless interpretations you see of sisig, pancit, or adobo. It is even getting international attention, whether it’s through fast-food chains making their way around the US and Europe, or ingredients like ube and kamias being featured on publications like GQ and the Michelin Guide. Why all the attention?
The answer lies in chefs’ creativity—through disrupting traditional techniques, or by presenting their dishes in unique ways.
As Funlasang Pinoy enters its third year, it too aims to bring more great dishes into the spotlight through the UFS Certified Funlasang Pinoy Dish Certification Program. We’re inviting you to put your best Filipino and Filipino-inspired dishes forward for a chance to win PHP20,000 in cash prizes and get more eyes on your restaurant! Get inspired by our previous winners, who have ingeniously made use of Unilever Food Solutions ingredients, conceptual creativity, and classic Filipino flavours to come up with something amazing.
Toasted Quinoa Vegan Sisig by Chef Nikko Roa, Funlasang Pinoy 2018 Luzon Winner
Chef Nikko Roa transforms the pork dish into a vegan-friendly alternative, setting aside the pig’s belly and ears for toasted quinoa, shiitake mushrooms, alfalfa and Korean tofu.
Lechon Sisig Kilawin in Puff Pastry by Chef Benje Gaviola, Funlasang Pinoy 2018 Mindanao Winner
We’re seeing a pattern here! Chef Benje Gaviola takes the crunchy pork dish to another level, crafting a puff pastry base and topping it with a salty and sour mixture of lechon sisig and kilawin.
Adobecue by Chef Nico Joson, Funlasang Pinoy 2018 Visayas Winner
The classic adobo is given a skewered edge by Cebu-based Chef Nico Julius Joson, serving it with barbecued pork belly Java rice, pickled cucumber and carrots.
Octopus Sisig by Chef Dan Puga, Funlasang Pinoy 2017 Grand Winner
Giving Sisig a seafood-style spin, this creation by Chef Dan Puga also contains quail eggs, cherry tomatoes and a squeeze of dayap juice into the mix.