This is a fundraising event to benefit the children of the Lumad indigenous community. All proceeds will go to help build two classrooms, purchase books and school supplies of over 200 children.
More than just the awareness of the Lumads, this event will also feature Chef Mae Williams' (Pepes Kitchen) (4-course) Filipino dishes including the now famous Lechon as seen on BBC's Mary Berry Easter Feast program.
There are three (3) types of tickets: A (4-course meal only), B (4-coursemeal inc. drinks), and VIP (4-course meal and drinks + canapes and champagne)
Here is the full menu
Ginataang Tahong - Fresh mussels cooked in coconut milk with turmeric garnish with coriander
Tiyula itum - A local cuisine from Tawi Tawi in Mindanao, south of the Philippines. This is a popular dish of the Lumad indigenous community. Spicy beef soup with burnt coconut, ginger, lemon grass, garlic, ginger, sambal alek, turmeric galangal and seasoned with salt and black pepper
Lechon - as seen on BBC's Mary Berry Easter Feast program
Slow roasted pork belly served with homemade atchara and sarsa. Rice on the side
Leche flan with summer fruits
If you are purchasing the VIP here is the canape menu:
Adobo Pate on blinis - chicken liver cooked in soy, vinegar, black pepper and bay leaves topped with coriander leaf
Embutido - Steamed pork sausage with bell peppers, eggs & sausage
Laing - Taro leaves cooked in coconut milk and alamang with hints of chili