Gordon Ramsay calls Filipino cuisine ‘Sleeping Beauty of Asia’—and it’s waking up

MANILA, Philippines – Filipino cuisine, according to Gordon Ramsay, “is like the sleeping beauty of Asia” — prominent and poised to soar higher across the globe.

“It can give Southeast Asia a big kick up the ass and really become one of the front-runners in Asia. There is no reason why it can’t,” he added, as the Filipino crowd cheered on.

HOST Issa Litton and chef Gordon Ramsay talk about Southeast Asian cuisine’s best contenders. – All photos by Paul Fernandez/Rappler

Hoots erupted at Newport World Resorts Theater on Monday, January 20, where the globally renowned, multi-Michelin-starred chef visited his Filipino fans during an exclusive event.

RAMSAY is always eager to engage with his fans, especially culinary students present during the event.

Known for his fiery passion on and off TV, Ramsay detailed his growing appreciation for our local cuisine, lauding restaurants in New York that have “amazing Filipino chefs.”

“London is awash with [them], and so is Melbourne. Recently, and again, another number one restaurant across Australia is Filipino and it is to stay for a long time.”

He was talking about Seria, a restaurant of “Filipino dishes reimagined,” helmed by a young chef who grew up in Manila — chef Ross Magnaye.

“Just seeing what he’s doing with the evolution of Filipino food is exceptional. And the dessert. You guys have a very sweet tooth,” Ramsay told the audience, sharing that Seria uses a lot of evaporated milk, which he appreciated — Ramsay also has a sweet tooth, and he grew up with a similar pudding that used the same milk.

GENUINE in his appreciation and warm in his delivery, Ramsay proves that his famously angry personality on TV is mostly just for show.

“Those are the little nuances that always take me back to my childhood so thank you.”

Nothing without our ingredients

It is the culture and the “complexity of Filipino cuisine” that Ramsay also appreciates; he said that it is so “regionalized” as well, which is so lovely. He had the chance to study it immensely.

Fish and chips are a staple in his UK and USA menu, but here he discovered the local lapu-lapu, which he uses for Gordon Ramsay Bar & Grill Philippines, resulting in a “unique Filipino fish and chips.”

“I couldn’t do it without ingredients from Manila. We’re blessed with fantastic ingredients!” he raved.

RAMSAY sees the amazing potential of Filipino cuisine, and admires its regionality.

Ramsay himself has been shopping in the markets at the break of dawn with his dedicated team, impressed by our produce’s quality. “The freshness is incredible! From the live squid to shellfish. It’s just awash with incredible ingredients. That’s 90 percent of value — the ingredients.”

Lo and behold, Ramsay was spotted in Farmers Market, Cubao, Quezon City on Tuesday, January 21, in search of the best catch of the day.

Favorite dishes so far

The chef also shared his excitement about the innovation he’s been seeing, mentioning sisig tacos (“he took all the crispy pig parts and put it in a taco!”) and bone marrow luges, which are caramelized and torched with vodka by Seria.

“That’s what Filipino cuisine should be. Absolutely banger,” he said.

What’s key “is to take the basic food from all generations and evolve it,” he said, respecting the ingredients above all.

RAMSAY also shares what he thinks make a good chef.

“Whatever that is, we will respect the DNA, and it is every chef’s responsibility to push boundaries.”

As a surprise to the audience, Ramsay also announced that three new Gordon Ramsay restaurants are in the Philippine pipeline this year — including a possible Hell’s Kitchen space, too.

“Getting to meet the real essence of Manila and understanding the power behind the cuisine has been extraordinary,” Ramsay said. “Thank you very much.” – Rappler.com