If there’s one thing the Delish Philippines launch made clear, it’s that Filipino food isn’t just meant to be eaten—it’s meant to be celebrated.
Held at Casa Buenas in Newport World Resorts last April 14, 2026, the merienda spread, curated by Newport World Resorts Senior Executive Chef Neil Abrahams, commemorated the brand’s introduction by reimagining Filipino favorites through bold flavors, playful textures, and refined presentation.
Modern Filipino Pika-Pika: Octopus Okoy & Laing
The afternoon began with pika-pika, where each bite, despite being small, was packed with character. The okoy arrived crisp and golden, layered with tender octopus and finished with a rich miso aioli that added a deep umami flavor. The talaba was cool and refreshing, served with chilled sinigang broth that balanced the oysters’ natural brininess with sharp, tangy notes. Meanwhile, the laing pani puri delivered a burst of flavor with rich coconut cream, taro leaves, and calamansi aioli all tucked into a crisp shell.
Chef Neil Abrahams’ Reimagined Regional Dishes
The main merienda course that followed showcased regional favorites, bringing with it a comforting richness that undoubtedly reminded everyone of what Filipino cuisine can be. The ensaladang talong started things off with a smooth, smoky eggplant that was topped by sharp red cane vinegar and fresh tomatoes. Then it was sinanglay, an aromatic barramundi roulade filled with coconut cream and turmeric—a dish that looked just as delicious as it did delicate.
Next was a reinterpretation of a Western Visayas favorite, cansi. It used tender beef shank and marrow to provide a strong, savory contrast to the fruity jackfruit dumpling and citrusy lemongrass-scented broth. After that were hearty stew options: the creamy kare-kare with a crispy pork knuckle hash, chicharon, bagoong, and of course that rich peanut-based sauce, or an equally delicious beef caldereta made from tender beef and a tomato-based sauce for those with peanut allergies. Lastly, the piyanggang manok came as a roulade filled with farce that’s seasoned with burnt coconut cream, grilled chilis, and roasted garlic to recreate the rich, smoky, and nutty flavor of this Tausug dish.
Nostalgic Filipino Desserts: Palitaw & Chocolate
Dessert was last, but it definitely wasn’t the least—balancing both culinary creativity and nostalgia to create the sweetest way to celebrate the launch of Delish Philippines. The palitaw was soft but coated in sesame seeds, which gave each bite a healthy balance of both chew and crunch. Then Manila Nostalgia used dark chocolate, banana crémeux, and peanuts to create something classically sweet and satisfying, while Philippine Terroir leaned bright and tropical, with hints of calamansi, pandan, mango, and pili to create a dessert that feels and tastes Filipino. Together, these desserts come together cohesively to cap off the celebration.
The drinks echoed the same sense of creativity. With both alcoholic and non-alcoholic options that ranged from citrusy to sweet and fruity, there was an option for everyone. And no matter what guests chose from the bar, every drink was a refreshing complement to the meals that didn’t steal the spotlight.
Altogether, the spread felt cohesive, intentional, and amazingly Filipino. Under the direction of Chef Neil Abrahams, these familiar Filipino flavors were reinterpreted with care, making sure to innovate without disregarding tradition. As a result, the menu did more than just impress—it told a story. One that reflects exactly what Delish Philippines aims to do: bring Filipino cuisine to a wider audience, one thoughtful, flavorful dish at a time.
We extend our sincerest thanks to our partners and sponsors—LG Electronics Philippines, Konjac Zero by Luxe Slim, Casa Buenas, Newport World Resorts, and Pernod Champagne—for their support in bringing together moments that celebrate food, community, and shared experiences.
Frequently Asked Questions
The launch featured a curated spread of reimagined Filipino dishes, highlighting regional flavors with a modern twist. Guests were treated to a merienda-style selection that showcased both tradition and innovation.
The launch took place at Casa Buenas, a venue known for its modern Filipino culinary offerings and curated dining experiences.
The dishes were crafted by the team behind Casa Buenas, Newport World Resorts Senior Executive Chef Neil Abrahams. Casa Buenas is known for their contemporary take on Filipino cuisine and their focus on elevating regional specialties.
Guests enjoyed a thoughtfully curated merienda experience, designed to be both nostalgic and progressive—celebrating Filipino flavors while presenting them in a fresh, modern way.
The secret to a smooth Ensaladang Talong lies in charring the eggplant directly over a gas flame until the skin is completely blackened and the flesh is soft. Once charred, let it steam in a covered bowl for five minutes to make peeling easier and to infuse the smoky aroma deeper into the pulp. For a modern finish, mash the eggplant into a fine puree and balance the richness with a sharp red cane vinegar.
