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Playful and multi-sensory

Cross-cuisine mash-ups

Organic conversations

About the trend

Food can be fun, as well as delicious! Post-pandemic, we’re living in a time of increased connectivity. This means that unique, playful, and multi-sensory dining experiences are more celebrated than ever. Through beautiful food boards of cross-cuisine mash-ups, diners have the opportunity to enjoy food together, creating organic conversations and a sense of community.

"Reimagine the usual snack, kropek, combined with sinuglaw as an appealing new dish. With kropek as the base and sinuglaw from VisMin, it’s perfect to pass around with friends and family."

"Reimagine the usual snack, kropek, combined with sinuglaw as an appealing new dish. With kropek as the base and sinuglaw from VisMin, it’s perfect to pass around with friends and family."

Chef Paulo Sia

Senior Sous Chef, UFS Philippines

The New Sharing Recipes
The new sharing

Kropek Sinuglaw

Excite diners with a modern twist on the classic sinuglaw. Grilled pork liempo and bite-sized, tangy malasugi kinilaw on top of a prawn cracker (kropek). 

The new sharing

Inasal Kwek Kwek Platter

Share the joy with fried quail eggs and boneless chicken thigh in inasal glaze, skewered for easy indulgence. A perfect combo of Filipino street food favorites.

The new sharing

Chorizo Cebu Pandesal Canapé

Discover a fusion of Filipino and Western cuisine with pandesal canapés, topped with regional Chorizo de Cebu, atchara, egg, and onions. A bite-sized Cebuano flavor burst.

The new sharing

Dinakdakan Chicharon Canapé

An all-time beloved classic of grilled meats served in a creamy, tangy mayo sauce made special served on top of crunchy chicharon for a mouthwatering appetizer.

 

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