Ambassadors share musings on food and culture and their favorite dining spots in Manila
This article first appeared in the 10 October, 2021 issue of The Manila Bulletin.
There’s nothing quite like food when it comes to bringing people together and even sharing cultures. It may seem trite but there’s no point denying it: Food is a universal language. Here are six ambassadors in Manila sharing their personal favorites here in the Philippines and what we all need to know about their homeland’s food.
Germany
Being German, I can‘t do without schnitzel! —Ambassador Anke Reiffenstuel, Germany
For Germany’s Ambassador Anke Reiffenstuel, there are two restaurants that come to mind when the craving for her country’s food hits: Brotzeit and the German Club. “I like them both since they have authentic German-style food and beer,” she says. She enjoys the al fresco setting of Brotzeit’s BGC branch but also often finds herself at the German Club, especially for lunch meetings that need a more private setting.
The ambassador admits to being a lover of dining at restaurants. From great service and atmosphere to getting the chance to have a chat with the owner, she says that eating definitely has a social component that should be appreciated.
Germans eat based on what’s in season and it’s evident at their restaurants that change menus as seasons come and go. It’s something the Ambassador still gets to appreciate in Manila, especially at The German Club. “It changes its menu to reflect the seasons and its specialties. I feel reminded of spring in Europe, or the cooler autumn period, as well as of our famous German Christmas traditions,” she muses.
Her go-to order? A classic, of course. “Being German, I can‘t do without schnitzel!” beams Ambassador Reiffenstuel.
Mexico
We Mexicans practically eat on the side of the stove! —Ambassador Gerardo Lozano, Mexico
Mexico’s Ambassador Gerardo Lozano Arredondo is spoiled for choice with the abundance of Mexican restaurants in Manila, making it hard for him to choose a few favorites. Even their products have made their way into the mainstream, thanks to historical ties that go back 450 years and the galleon route that established trade relations connecting Manila and Acapulco. “Today, we can see a large presence of products and ingredients of Mexican origin, incorporated and assimilated in Philippine cuisine,” he says.
There’s a lot to be proud of when it comes to his country’s food. As part of UNESCO’s Intangible Cultural Heritage list, Mexican food is as vibrant as the country and people it represents. For the ambassador, it acts as a way of evoking memories of his country, from anecdotes on each recipe, the ingredients, the people, and even the climate.
Luckily, the ambassador’s favorites are readily available at restaurants here. “For me pork tacos (lechon) with pork cracklings (chicharron), and guacamole sauce. I also like the tacos al pastor (pork grilled a la shawarma) a lot,” he says.
Ambassador Lozano loves to dine out but understands the challenges of the pandemic. He recommends that when getting Mexican food for takeaway, make sure you keep it warm to maintain the flavor. “We Mexicans practically eat on the side of the stove!” he says.
France
You must let pleasure guide you into exploring unusual tastes. —Ambassador Michèle Boccoz, France
From the country that practically set the standard for gourmet, you just know that Ambassador Michèle Boccoz of France is one to have high standards. As someone who loves to interact with chefs, she says part of the dining experience for her is learning stories behind each dish and getting advice on how best to enjoy them.
Her go-to? Chef Miko Calo’s Metronome. “They have a great selection of small plates, which are not only full of flavor, but are also beautifully plated,” she says.
Her advice for best enjoying French cuisine is how one must have an open mind to appreciate the multi-sensory experience. “When tasting French food, it is very important to immerse yourself,” she says. “You must let pleasure guide you into exploring unusual tastes and experiencing the interplay between taste, smell, and sight.”
Greece
It evokes the land, the mountains, and the sea, somewhere between East and West. —Ambassador Antonis Alexandridis, Greece
Greek Ambassador to the Philippines Antonis Alexandridis sees food as probably the most tangible form of connection to one’s country, a connection he proudly continues to nurture with his home country. “Greek cuisine is the sublime in simplicity, where you can taste unmasked and unpretentious ingredients,” he says. Olives, oil, divine vegetables, and fragrant herbs are just some of his favorites with each ingredient, each of which speaks volumes about the history of his homeland. “It evokes the land, the mountains, and the sea, somewhere between East and West,” he muses.
He swears by Akrotiri, a restaurant along Jupiter Street in Makati. They have catered a lot of the dinners he has hosted as well as celebratory lunches at the embassy. “Apart from their famous souvlaki (skewers on pita bread), my go-to menu items are their scrumptious braised octopus and crispy filo cheese pies,” he says.
Canada
There is one dish that really stands out originating in my home province of Québec, poutine. —Ambassador Peter MacArthur, Canada
Quite the foodie, Ambassador MacArthur has obviously been around Metro Manila, tasting dishes that keep homesickness at bay. He admits to loving Wildflour Bakery and Café because of its ambience. He usually orders the burgers and the ribeye steak frites. Both use Canadian beef, which he says has a unique flavor and texture.
By the bay, he enjoys Sofitel’s Spiral because of a special dish: Canadian beef cheeks slow-cooked for 36 hours on the Bordeaux wine dinner menu. When it comes to takeaway, he loves ordering maple doughnuts and fruity fritters from Tim Hortons as they go well with his morning coffee. He also alternates those sweet treats with our well-loved Jollibee’s peach mango pie, a dessert that might be more familiar to more Canadians now that there are 20 branches of the Filipino fast-food chain open in Canada.
“Re-connecting with Canadian surf and turf cuisine happens in Manila when I walk into Red Lobster to enjoy snow crab opilio from our Atlantic coast or Texas Roadhouse to dive into Striploin AAA from the Alberta plains,” says the ambassador.
A recommendation he has for Filipinos is one that the local palate will truly enjoy. “There is one dish that really stands out originating in my home province of Québec, poutine,” he says. A mix of French fries, cheese, and gravy, you can find it at Main Street, a restaurant on Pasig City’s Kapitolyo Street. They serve it in five different ways, including its traditional version.
Russia
I’m confident once they taste it, they will love it. —Ambassador Marat Ignatyevich Pavlov, Russia
While there’s no Russian restaurant in Manila just yet, Ambassador Marat Ignatyevich Pavlov sees great opportunity in bringing his country’s cuisine closer to Filipinos as they’d be easy to recreate here. “You can easily buy products for basic Russian dishes here in almost any supermarket,” he says, citing ingredients like meat and vegetables like potatoes, cabbages, onions, and carrots that dominate their cuisine. “In this term, one of the greatest advantages of Russian cuisine is that it’s very simple and healthy. It doesn’t require any special ingredients.”
Ambassador Pavlov and his people at the embassy took this as a chance to get to know Filipino food. “We really value seafood here,” he says. “We also enjoy adobo, pancit, and kaldereta.” He does admit, however, to missing the abundance of dairy products in Russia and how, when possible, he brings food products that keep him from missing his home country way too much – Russian caviar, herring, and rye bread.
“I really wish to have more Filipinos visit our country and get to share our sentiments about Russian food,” says Ambassador Pavlov. “I’m confident once they taste it, they will love it.”
