Taste of the Philippines at Guevarra’s: World-Class Chefs Bring Award-Winning Dishes Home!

Taste of the Philippines: A Global Journey

World-class chefs. Filipino flavors with a global twist. A buffet lineup that made me rethink what I knew about Filipino cuisine. That’s how I would describe my experience at Taste of the Philippines: A Global Culinary Journey, held last September 18 at Guevarra’s by Chef Laudico in partnership with Nutribullet.

This was already the fifth wave of Taste of the Philippines, but my very first time at Guevarra’s and what an introduction it was! I got to witness the cooking demos, meet the chefs, and of course, taste their award-winning creations that are now part of Guevarra’s buffet spread until October 18 only.

Here's a quick glimpse from the event:

Meet the Chefs

The spotlight this year shone on two award-winning, Australia-based Filipino chefs:

Chef Princess Anne Uy

Chef Princess Anne Uy

Chef Princess Anne Uy is a multi-awarded Filipino-Australian chef who has led kitchens at Nobu, Crown Casino, and Marvel Stadium in Melbourne. She has also competed in the prestigious World Food Championships and Bocuse d’Or Australia, bringing home several top wins.

Chef Marc Earlmand Nacua

Chef Marc Earlmand Nacua

Chef Marc Earlmand Nacua is a seasoned pastry chef with more than 15 years at Melbourne’s Crown Casino and now with dnata Inflight Catering. He was crowned Dessert Champion at the 2024 World Food Championship - Australia and ranked Top 7 in the Dessert Category in Indianapolis, USA.

The Demo Experience

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Watching the chefs up close was such a treat. Chef Princess Anne wowed the crowd with her signature Umami Lechon -- a slow-roast, cured, umami-stuffed lechon belly. The skin was so crispy, you could hear the crackling as she sliced through it. The meat itself was incredibly flavorful; even without sauce, it was bursting with umami. Honestly, it’s nothing like any lechon I’ve ever had! She paired this with Chef Lau’s classic Poqui-Poqui for that comforting Filipino touch.

Piñacolada Pavlova

Chef Marc, on the other hand, showed us how to make his Piñacolada Pavlova, an Australian Christmas favorite given a tropical spin with dayap-infused coconut creampat, charred pineapple compote, and coconut rum granita. It had a crisp, delicate outer shell but the inside was soft, refreshing, and oh so satisfying.

Chef Lau, Chef Princess Anne Uy, Chef Marc Nacua, and Chef Jac Laudico

Both chefs made their demos using Nutribullet, Guevarra’s partner for this event.

Buffet Highlights

The award-winning dishes of Chef Princess and Chef Marc were added to Guevarra’s Filipino buffet lineup until October 18.

From Chef Princess Anne Uy:

Umami Lechon – Crispy, crackling skin with rich umami-stuffed lechon belly that stands strong even without sauce
Seafood Udon – Thick, ramen-style udon with bold, well-defined seafood flavors. A hearty and enjoyable dish
Prawn Toast, Kare-Kare Bonito – Deep-fried prawn stuffed with ginger and peanut sauce, topped with bonito. A great starter packed with umami -- something I’ve never tried before and really enjoyed!
Chicken Moringa Chawanmushi – A warm Japanese custard dish inspired by tinola with malunggay

Dried Mango Rum Baba, Winter Morning, Piñacolada Pavlova, Umami Lechon, and Seafood Udon

From Chef Marc Earlmand Nacua:

Piñacolada Pavlova – Crisp shell, refreshing filling, with tropical notes of pineapple and coconut rum. Definitely one of my favorites
Winter Morning – Chef Marc’s award-winning dessert with parmesan frangipani crumbs, Maja Blanca de Cacao, coconut rum granita, and lychee. The mix of textures and flavors was so refreshing to the palate
Dried Mango Rum Baba – A bibingka-style rum baba soaked in coconut rum syrup, topped with niyog and balatinaw pinipig

Chicken Moringa Chawanmushi, Umami Lechon, Prawn Toast Kare-Kare Bonito, Dried Mango Rum Baba, Piñacolada Pavlova, and Winter Morning

It was a buffet experience like no other -- classic Filipino dishes alongside award-winning global creations, all in one spread.

Final Thoughts

Even though this was already the fifth wave of Taste of the Philippines, it was my first time experiencing it -- and now I can’t wait for the next ones. The mix of Filipino tradition, global innovation, and the chefs’ personal stories made this event truly special. If you want to try these dishes yourself, don’t wait too long as this wave runs only until October 18 at Guevarra’s.

Enjoy the buffet selection featuring some of the creations of Chef Princess Anne and Chef Marc

As Chef Princess said:

It’s about showing the world how Filipino cuisine can stand proudly on the global stage while inspiring the younger generation to take pride in our food and culture.

And Chef Marc reminded us:

This event is a celebration of who we are -- both at home and abroad.

By the way, before leaving, check out Guevarra’s Atbp and bring home some of their new products like Suka, Chili Garlic, Bagnet Chips, and Kalabasa Pastillas. Perfect pasalubong after a hearty meal!