‘The Filipino Table’ highlights coconut-based dishes, a push for Filipino farmers

By Marivir Montebon

New York — Chef Anton Dayrit transported us all close to the Philippines, gastronomically that is, with a sumptuous array of Filipino coconut-infused dishes, in celebration of the 128th Philippine Independence Day here in the Big Apple.  

While highly anticipating the 3rd game of the New York Knicks that evening on June 10, we enjoyed a fine dining experience with coconut-centered cuisine. It was tendered by the Philippine Trade and Industry in New York, through the leadership of Trade Commissioner Alma Argayoso at the Tradicionale Restaurant on Chelsea.

“Events like this are part of our efforts to raise awareness and appreciation of Philippine coconut products, expand their presence in the U.S. market, and bring them beyond Asian supermarkets into mainstream retail, food service, and the hospitality industry.”

Trade Commissioner Alma Argayoso at the Tradicionale Restaurant on Chelsea

Cheers to a fun-filled coconut-centered fine dining experience at Tradicionale on Chelsea.

We were welcomed with coconut-based cocktails, the Boracay Coconut Rum, and refreshing servings of Vita Coco Coconut Water.

That gastronomic experience opened with some gently toasted pan de sal with the coconut butter, a creamier version of a childhood favorite coconut jam. That alone felt like a full meal.

Ginataang chicken adobo

Pan de sal with coconut cream spread

Chef Anton Dayrit

Chef Anton’s kinilaw (marinated fresh salmon) with coconut milk, vinegar, and water was the most delectable for me – and brought me back to the sandy beaches of Cebu where kinilaw is a savored alongside barbecue or sinugba (with rice of course).

He also served laing, chicken adobo, and Bicol Express enriched with coconut milk.

The Philippine coconut is known as the tree of the life. Its values extend from the nutritional coconut oil, vinegar, wine, spirits, and water to industrial and pharmaceutical products.

The Filipino Table: A Coconut Feast was presented by the Philippine government, through the Philippine Coconut Authority, the Coconut Farmers and Industry Development Plan (CFIDP), and the Philippine Consulate General in New York.

Promoted under the Coconut Philippines brand, an initiative dedicated to advancing the country’s coconut industry by supporting farmers, driving innovation, and expanding global appreciation for one of the country’s most important agricultural exports, the exclusive dinner brought together members of the diplomatic corps, media, culinary professionals, importers and trade stakeholders.  

Consul General Senen Mangalile (left) with Philippine American Chamber of Commerce President Aureo Sales, Trade Commissioner Alma Argayoso, and Ernesto Pamolarco III of SBS NYC.

Consul General Senen Mangalile did a little bit of informing guests on the Filipinos’ imbibition of the Spanish and American colonial cultures which could be sampled on the food. I saw guests were in such awe with that information – 300 years of Spain and 50 years of Hollywood.

He also did that “gentle ask” – to help promote Philippine coconut products and recognize the vital role of the coconut industry in sustaining millions of Filipino farmers and their families.

Food importer-distributor Jan Cabangon said that the US East Coast Filipino and Asian market has grown steadily over the years. His business challenges are currently on the 20% tariffs that has increased retail prices of goods and the frequent delays in the arrival of transported goods from the Philippines. #  (With a press release from DTI New York)