The Tapas Night is a yearly gathering of 9 of the finest Spanish Chefs in Manila, this year they are collaborating with Filipino chefs to fuse the flavours of the Philippines and Spain. Join them at Madrid Fusion Manila on April 6 to 8 of 2017 at the SMX Convention Center.
Tapas Night is exclusively by invitation and strictly restricted to a maximum of 400 guests to allow everyone a great experience. It’s attended by top officials from the Department of Tourism as organizers of Madrid Fusion Manila in the Philippines, members of the Diplomatic Corps, Philippine Government authorities, Domestic and International Media, Food importers, Hotel and Restaurant owners and their most valuable clients, other sponsors of Madrid Fusion Manila and leading Spanish and Philippine Companies.
Sponsor: Vicente Gandia, Marques de Riscal, Vilarnau, The Black Pig, Ramon Bilbao, Emperador Brandy, Carlos I, Estrella Damm, Estrella Galicia, Nordés, Marques de Carceres, Le Petit Souffle, La Lola Group, Vask Gallery, Grace Park, Terry’s Selection, Lolea, Barcino Wine Resto Bar, Toyo Eatery, Cibo di M, and Pablo Bistro.
Flowing wine and beers from Spain.
TERRY’S SELECTION, BLACK PIG, TOYO EATERY
CHEF JUAN CARLOS, CHEF CARLOS, CHEF JORDY
Crispy oyster wrapped in pancetta riojana bathed with seaweed's sauce.
Empanadita Toyo Eatery
Toyo Eatery Patty
Baby Squid Balearic Islands style in sobrasada allot!
Milkfish with smoked cream in afermented purple rice bun
Baby goat trotters in Tempranillo and sun-dried Rioja pepper’s sauce
Extremadura Pestiñnos, ube mousse andfresh cheese
Extremadura Pestiños, fresh cheese and mango passion fruit mousse filling
VASK TAPAS ROOM, LA LOLA GROUP, CIBO DI M
CHEF CHELE, CHEF EDGAR, CHEF MARGARITA
Beef Cheek Bao, alioli, piparras and purple onion salad
Gazpacho, watermelon, prawn Flan with Jamon Serrano, Manchego cream and fresh peas
Scallops with chistorra crumble and oil and pepper mostarda
Soupy rice with seafood and vegetables
Bread Pillows, chocolate ganache, EVO, sea salt
BARCINO, PABLO BISTRO, LE PETIT SOUFFLE
CHEF NICOLAS, CHEF AMADO, CHEF MIKO
Braised oxtail and pumpkin puree in phyllo pouch with humus
Jamon iberico tartar with quail egg yolk Meatball ragut with baby squid
Scallop carpaccio, citrus avocado tartar and cheese crisps
Chocolate and rasberry crispy torrjias
Green tea crema catalana cones
The first Filipino maestro cortador, Michael Lopez who travelled all the way from Madrid to carve the ham on display.
For more information visit: