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20240216-Lamian-5

Bryan Reyes

ABS-CBN News

<p>Sinigang is popular because of its sourness, but the taste of home makes it a favorite.</p><p>Like adobo, there are many ways to cook this Filipino soup and the choices on how to make it sour vary.</p><p>The most popular souring agents are tamarind, guava, kamias, calamansi, santol, lime, green mango, and batuan. </p><div><a href="https://news.abs-cbn.com/life/01/29/22/sinigang-is-worlds-best-soup-in-tasteatlas-awards">‘Sinigang’ is world’s best soup in TasteAtlas Awards 2021</a></div><div><a href="https://news.abs-cbn.com/life/08/03/21/the-worlds-best-sinigang-is-top-rated-vegetable-soup-on-tasteatlas">The world&#x27;s best: Sinigang is top-rated vegetable soup on TasteAtlas</a></div><p>In modernizing the local cuisine, more sinigang variants were introduced, like those with <a href="https://news2.abs-cbn.com/ancx/food-drink/features/08/06/21/why-the-world-has-fallen-in-love-with-sinigang">watermelon</a> and <a href="https://www.youtube.com/watch?v=iFkOuc1yzNY">strawberry</a>. The diversity of this Pinoy soup does not end on souring agents as any meat can be incorporated into it – from pork and fish to <a href="https://www.youtube.com/watch?v=8V-jwrSNdTc">corned beef</a>. </p><p>In Bohol, Lamian at The Bellevue Resort (TBR) makes sinigang a combination of two cultures: Italian and Filipino. </p><div><a href="https://news.abs-cbn.com/lifestyle/2024/2/9/what-to-expect-at-the-bellevue-resort-in-panglao-737">What to expect at The Bellevue Resort in Panglao</a></div><div><a href="https://news2.abs-cbn.com/ancx/travel/where-to-stay/02/10/24/panglao-resort-banks-on-sustainability-to-boost-tourism">Panglao luxury resort banks on sustainability to boost tourism</a></div><div><a href="https://news.abs-cbn.com/business/2024/2/13/-revenge-travel-a-boon-for-hospitality-sector-108">&#x27;Revenge travel&#x27; opens opportunities for hospitality sector - industry player</a></div><p>Fusion cuisine is now popular, and the Panglao restaurant wants to follow suit by making local classics better.</p><p>Enter risotto sinigang, a piquant dish highlighted by a crispy tadyang (rib).</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img class="fr-fic fr-dib" src="https://od2-image-api.abs-cbn.com/prod/editorImage/20240216-Lamian-5.jpg" style="width:950px"/><span class="fr-inner" style="text-align:left">Crispy tadyang in sinigang risotto is one of Lamian’s dishes that aim to be “internationally acceptable and palatable to the Filipino market.” <em>Bryan Reyes, ABS-CBN News</em></span></span></span> </div><p>It has “everything you love as a Filipino: sour, fried,” according to executive chef Paul Tan in an interview with ABS-CBN News.</p><p>It’s part of Lamian’s modern menu alongside bacon kare-kare, arroz caldo risotto, and a deconstructed turon.</p><div><a href="https://news.abs-cbn.com/lifestyle/2024/2/16/the-past-as-an-ingredient-lamian-s-take-on-modern-filipino-food-2222">The past as an ingredient: Lamian&#x27;s take on modern Filipino food</a></div><p>Though Tan admitted that Filipino cuisine is not his forte, his take on modernizing it is commendable. The modern sinigang is popular that “when people order it, ubos na agad,” according to resort manager Andrew Fernandes in a separate interview. </p><p>For the sinigang, the chef prepares a base from Indian tamarind blocks and a shrimp bisque, delivering that prawn-tamarind taste. He uses Japanese rice, which he sautes risotto style.</p><p>“The thing with risotto is that kailangan tantiyado mo ‘yong broth mo, shouldn&#x27;t be that pasty because you will keep on reducing and reducing everything, so if you use a soup already, it’s gonna turn out very, very sour. If it’s too light, it’s gonna end up not sinigang enough. You have to have that right timpla,” Tan explained.</p><p>Vegetable preparation posed the most challenge for Tan as he tried to perfect the dish. </p><p>“The eggplant took us about three weeks to perfect in finding the right texture, the right thickness… Arrogantly speaking, the first try for the risotto, shoot agad. With the vegetables, it took quite a while.”</p><p>Lamian practices pickling because resort manager Fernandes believes “the way to accentuate Filipino food is sauces and pickles.”</p><p>The addition of the tadyang in the dish is an idea of TBR managing director Dustin Chan, who, alongside the chef and the resort manager, explored various dining spots in the country to gather ideas for the reconceptualization of the recently-renovated Lamian.</p><p>“The science of [adding the rib], number one ‘yong meat niya full of collagen there. When you braise it, it retracts pero you get a softer texture, and it will hold up better when you deep-fry it to a crisp,” Tan explained.</p><p>“We braise it for about six hours. After we braise it, we dry it, then we deep-fry it. Lutong talaga.”</p><p>The resort is proud of the dish, which is a part of their efforts to introduce classic Filipino fare to the foreign tongue.</p><p>The crispy yet soft meat of the ribs, the thin-sliced vegetables, and the tangy flavor of the rice work together to deliver a unique yet delectable sinigang experience.</p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img alt="Lamian offers a unique take on sinigang by fusing it with risotto. (📷: Bryan Reyes, ABS-CBN News" src="https://sa.kapamilya.com/absnews/abscbnnews/media/2024/news/02/26/20240226-lamian6.jpg" class="fr-fic fr-dib"/><figcaption>Lamian offers a unique take on sinigang by fusing it with risotto.  <em>Bryan Reyes, ABS-CBN News</em></figcaption></figure></div><div><strong>Introducing Pinoy food to foreigners</strong></div><p>Fernandes explained that to the “unsophisticated or at least to the biased eye,” Filipino cuisine looks unsophisticated. Or, as he described it, “one-pot meal, lahat tinambak lang.”</p><p>Lamian wants to debunk that notion.</p><p>“In reality, they don’t know that there’s a lot of minutiae and nuances to building up the flavor. Gaano katagal mo papakuluan? When do you add something? That changes the flavor profile,” Fernandes said.</p><p>The restaurant aims to be a “one-stop shop of all good Filipino food” while making it “intelligible and familiar to the foreigner.”</p><div><a href="https://news.abs-cbn.com/lifestyle/2024/2/22/the-tastes-of-lamian-at-the-bellevue-resort-2356">The Tastes of Lamian at The Bellevue Resort</a></div><p>“At least parang willing siyang i-try… For example, sinigang risotto. Most foreign diners know what a risotto is but they don’t know what sinigang is. But if you mix them both together, “I like risotto. I’m now willing to try Filipino food because it’s in a vehicle or form that’s more familiar to me, okay, why not?” So that’s our thought process.”</p><p>Browse Lamian&#x27;s full menu <a href="https://sa.kapamilya.com/absnews/abscbnnews/media/2024/life/02/16/tbr-lamian-menu-2023-240115-stc.pdf">here</a>.</p><div><strong>Related video:</strong></div><div><ivs-player data-ivs-key="e8c22c015ca9eafa76f1e3edfa03c603" data-ivs-spid="3001339" data-ivs-vid="2969303"></ivs-player></div><script src="https://player.ivideosmart.com/ivsplayer/v4/dist/js/loader.js"></script><p>Lamian executive chef Paul Tan presents some of the restaurant’s modern treats. <em>Bryan Reyes, ABS-CBN News</em></p>

<p>Lamian's risotto sinigang has “everything you love as a Filipino: sour, fried."</p>

Lamian's risotto sinigang has “everything you love as a Filipino: sour, fried."

Panglao restaurant shines the spotlight on risotto sinigang

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Panglao restaurant shines the spotlight on risotto sinigang

Bryan Reyes,

ABS-CBN News

Published Feb 24, 2024 01:06 AM PHT

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Updated Feb 26, 2024 11:03 PM PHT

Read More:

Lamian

The Bellevue Resort

Panglao

Bohol

Filipino food

pagkaing Pinoy

tourism

travel

cuisine

risotto

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