I was genuinely excited to attend Unilever Food Solutions’ Future Menus 2025 at Acacia Hotel Davao, an inspiring event that brought together chefs, food professionals, and culinary enthusiasts to explore what lies ahead for Filipino cuisine. From the moment I entered the venue, I knew it would be an experience that would both educate and delight. It was more than a culinary showcase; it was a celebration of creativity, innovation, and the deep connection we all share through food.
As a home cook, many of the insights shared during the event deeply resonated with me. I learned to cook from my lola and mom, who taught me that food is not just about taste but about heart, memory, and heritage. My earliest lessons in the kitchen came from watching them turn simple ingredients into comforting meals guided by instinct rather than measurement. Listening to the chefs speak about Culinary Roots reminded me that food connects us to our past and that every recipe passed down is a story worth preserving and reimagining.
The event focused on four global culinary trends that are shaping the future of dining:
Street Food Couture refines and elevates Filipino street food using premium ingredients and techniques to transform familiar favorites into gourmet dishes.
Borderless Cuisine celebrates the blending of global flavors and cooking styles, resulting in inventive and authentic combinations such as Beef Pares Tacos, which strike the perfect balance between comfort and creativity.
Diner Designed focuses on creating immersive and personalized dining experiences that satisfy the modern diner’s desire for authenticity, emotion, and connection through food.
Culinary Roots honors Filipino heritage by celebrating traditional dishes while encouraging chefs to innovate and reinterpret with respect.
Then came what I can only describe as a mind-blowing barrage of food and ice cream selections, a tasting experience that redefined how I viewed familiar Filipino flavors.
We began with Stuffed Chicken Wings with Minced Meat, presented by Chef Carlos Felipe Aluning. This dish was reminiscent of the well-loved chicken inasal but reimagined in the most creative way. The wings were deboned, stuffed with savory minced meat, and seasoned with Knorr Chicken Powder and Knorr Liquid Seasoning. The result was a delightful marriage of flavors, an elevated inasal meets embutido combination served with a light elote that brought balance and texture.
Next came the Bistek Burger Toast with Truffle Bistek Sauce, created by Chef Paulo Sia. This dish was a brilliant fusion of a burger, a Philly cheesesteak, and the classic Filipino bistek, with a unique twist. Thin slices of sukiyaki beef were coated in Knorr Crispy Breading Mix, which impressively stays crisp for up to three hours, then layered on toasted bread with an umami-rich truffle bistek sauce. It was a perfect example of how global inspiration can meet local flavor in a dish that feels both inventive and deeply satisfying.
We were also served a creative reinterpretation of one of my favorite Batangas dishes, Sinaing, which is traditionally made with tulingan. Chef Kenneth Cacho replaced the tulingan with snapper, and to my surprise, it worked beautifully. The dish retained all the comforting, familiar flavors of sinaing, but the tender white flesh of the maya-maya added a refined texture. It was served with rice and laing made from pechay, a thoughtful twist that showcased both innovation and respect for tradition.
Another standout was Chef J. Brando Santos’ Pulled Beef Pares Taco, which was like most of our stews, reminiscent of deep, well-balanced flavors much like the beloved bakareta. The slow-cooked beef was perfectly seasoned and laid on a soft taco topped with dayap, crema, and cilantro. The result was a harmonious combination of richness, brightness, and texture, a dish that redefined pares while staying true to its comforting essence.
Dessert came as a pleasant surprise with a Kare-Kare Praline, a clever reinterpretation of the iconic peanut stew captured in a caramel and chocolate shell. It was playful, refined, and a perfect nod to Filipino creativity.
Finally, the tasting concluded with a series of ice cream flavors that completely defied expectations: Tokwa’t Baboy Ice Cream, Salted Egg Pili Nut Ice Cream, and Chocnut Tablea Ice Cream. The Tokwa’t Baboy flavor carried the sweet-savory notes of hopia na baboy. The Salted Egg Pili Nut variant reminded me of salted caramel with a local nutty richness. And while I am not usually fond of tablea or chocnut, the Chocnut Tablea Ice Cream became my favorite of the three. It was smooth, perfectly balanced, and surprisingly indulgent.
Beyond the impressive food, the event was filled with engaging discussions, games, and learning moments that made the entire experience enjoyable and memorable. I left with a deeper appreciation for how Unilever Food Solutions continues to empower chefs and home cooks alike through their range of products that elevate flavor, convenience, and creativity.
My personal favorite discovery of the evening was the Knorr Crispy Breading Mix, which stood out for its simplicity and impressive results. The fact that it keeps dishes crisp for up to three hours makes it an absolute game changer in any kitchen.
Overall, Future Menus 2025 was more than an event. It was a celebration of Filipino culinary identity and innovation. It reminded me that while our food will always be rooted in tradition, there is endless room to explore, experiment, and evolve. I left Acacia Hotel Davao inspired, proud, and excited for what the future holds for the flavors of the Philippines.
