The Filipino Adobo by Claude Tayag

The Filipino Adobo by Claude Tayag

The Philippine Embassy had orchestrated a special culinary event to introduce Viennese food enthusiasts to the rich and diverse tastes of Filipino cuisine

The star of the evening was none other than Chef Claude Tayag, a maestro of Filipino culinary arts

The star of the evening was none other than Chef Claude Tayag, a maestro of Filipino culinary arts

The air buzzed with anticipation as prominent influencers, entrepreneurs, and members of the media gathered, eager to experience a different dimension of Asian cuisine

Chef Claude Tayag, with his warm smile and confident demeanor, began the evening by welcoming the guests

“Tonight, I am honored to bring a piece of the Philippines to Vienna,” he said. “Our cuisine is a tapestry of flavors, a blend of tradition and innovation. I hope you enjoy this journey with me.”

Chef Claude Tayag, with his warm smile and confident demeanor, began the evening by welcoming the guests

“Tonight, I am honored to bring a piece of the Philippines to Vienna,” he said. “Our cuisine is a tapestry of flavors, a blend of tradition and innovation. I hope you enjoy this journey with me.”

The first dish to grace the table was plated Portobello mushrooms with pancetta adobo over a bed of rucola and Rote Johannisbeere salad, accompanied by crispy garlic bread

The guests were intrigued by the fusion of familiar ingredients with exotic Filipino flavors. The pancetta adobo, with its savory and slightly tangy notes, paired perfectly with the earthy Portobello mushroom and the fresh, peppery arugula. Each bite was a revelation, showcasing the depth and complexity of Filipino cuisine.

Chef Tayag moved on to his next creation: gambas adobo with oyster mushrooms and okra in coconut milk and served with bread

The aroma of sautéed shrimp, mingling with the rich, creamy coconut milk, filled the room. The dish was a harmonious blend of flavors, with the tender shrimp and meaty oyster mushrooms complemented by the slight crunch of the okra. The coconut milk added a luscious, velvety texture that was both comforting and exotic.

Chef Tayag moved on to his next creation: gambas adobo with oyster mushrooms and okra in coconut milk and served with bread

The aroma of sautéed shrimp, mingling with the rich, creamy coconut milk, filled the room. The dish was a harmonious blend of flavors, with the tender shrimp and meaty oyster mushrooms complemented by the slight crunch of the okra. The coconut milk added a luscious, velvety texture that was both comforting and exotic.

The guests watched in awe as Chef Tayag worked, his passion for Filipino cuisine evident in every step

When the lamb adobo was finally served, it was met with unanimous praise. The meat was melt-in-the-mouth tender, with the vinegar and seasoning enhancing its natural flavors. The creamy mushroom side dish added an extra layer of decadence, making the meal truly unforgettable.

The pièce de résistance of the evening was the lamb adobo

Chef Tayag meticulously prepared the dish, using vinegar and Knorr seasoning to achieve that unique taste that is both familiar yet unfamiliar to the Filipino taste. He added potatoes to the mix, allowing them to absorb the rich flavors of the adobo sauce. Once the lamb was tender and succulent, he set aside the gambas and introduced mushrooms into the remaining sauce, creating a creamy and indulgent side dish that paired beautifully with the lamb.

The pièce de résistance of the evening was the lamb adobo

Chef Tayag meticulously prepared the dish, using vinegar and Knorr seasoning to achieve that unique taste that is both familiar yet unfamiliar to the Filipino taste. He added potatoes to the mix, allowing them to absorb the rich flavors of the adobo sauce. Once the lamb was tender and succulent, he set aside the gambas and introduced mushrooms into the remaining sauce, creating a creamy and indulgent side dish that paired beautifully with the lamb.