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Culinary Cities of the World: Manila

Phillipine flag plate

Culinary Cities of the World
 is back! The Centre for Hospitality and Culinary Arts at George Brown College will present the international cuisine of the City of Manila, capital of the Philippines. Filipino cuisine has evolved over many centuries, to include Malaysian, Indian, Spanish, Chinese, and American influences, as well as other Asian Indian cuisine adapted to indigenous ingredients and the local palate. Our featured guests will be restaurateur Amy Besa and her husband, Chef Romy Dorotan.

Amy Besa and Romy Dorotan have been in the restaurant business in New York City for the past 22 years. They opened Cendrillon, a Filipino pan-Asian restaurant in SoHo in Manhattan in 1995 and closed it after 13 years, and re-opened Purple Yam in Ditmas Park, Brooklyn, in November 2009.Purple Yam Malate, their first branch in the Philippines, opened on July 4, 2014, in Amy’s childhood home in one of the oldest historical districts of Manila. A kiosk at Estancia Mall in Pasig was set up in December 2015 as another venue to share homemade ice creams using local fruits, coffee and dairy products along with other Filipino delicacies such as buko pies and bibingka made with heirloom rice from the Cordillera rice terraces.

Amy and Chef Romy are co-authors of the award winning cookbook, Memories of Philippine Kitchens (2006, Stewart, Tabori and Chang, NYC). The book received the Jane Grigson Award for distinguished scholarship, research, and the quality of its writing by the International Association of Culinary Professionals (IACP) in Chicago in 2007.

Our four-course dinner with beverage pairings includes canapés, for $85 plus tax per person. Reserve your seats while they’re still available!