The 2025 International Manila Food Festival (IMFF) launched not with a whisper, but with a full-flavored declaration: Filipino food is ready—and the world is invited. Held at Casa Buenas in Newport World Resorts, the festival’s opening night wasn’t just a dinner. It was a statement.
Dubbed Buena Mano—our own twist, a nod to first servings and the venue’s name—the inaugural event gathered a dynamic trio of chefs for a tasting that combined elegance with emotional truth. Chef Tara Monsod, of Animae in San Diego, delivered a silky seared scallop paired with coconut cream-infused corn. Chef Melissa Miranda, of Musang in Seattle, reimagined bistek Tagalog with a medley of onions and a side of nutty adlai. Completing the lineup was Chef Christoni Estocada, chef de cuisine at Casa Buenas, who presented an adobo croquette that was delicate but deeply rooted.
Each dish may have arrived in refined portions, but the flavors pulled no punches. Even in their nuanced forms, the food remained unmistakably Filipino—aromatic, layered, and alive.
Spotlighting Ourselves
It wasn’t just the food that set the tone. IMFF co-founder Nicole Ponseca, known for her groundbreaking work with Jeepney and I Am a Filipino, reminded the crowd why the festival matters. “We can’t wait for the world to spotlight us,” she said. “We have to do that for ourselves.”
She also shared a deeper truth: the more she learns about Filipino cuisine, the more she realizes how much more there is to discover. For her, it’s a lifelong journey shaped by regionality and personal roots. “Understanding Filipino food means embracing all its complexities,” she emphasized.
Melissa Miranda, whose Musang champions both casual comfort and fine-dining storytelling, echoed that sentiment. “Filipino food has many faces,” she said. “And it feels like we’re finally learning to celebrate all of them.”
Under Pressure, With Grace
For both Monsod and Miranda, this was the first time they showcased their food on Philippine soil. The pressure was real—but so was the poise. Miranda was bubbly and effervescent, full of warmth and connection. Monsod, slightly more reserved, let her flavors speak—subtle but clear, like the confidence of a chef who knows where she comes from.
Chef Christoni Estocada carried the torch for the home team with a dish that nodded to nostalgia but landed firmly in the now. As the local host, his adobo croquette wasn’t just technically elegant—it grounded the evening in something familiar.
And while there were speeches and cameras, it was the food that did most of the talking. Bite by bite, the evening laid out the festival’s purpose: not just to impress, but to gather. To connect chefs and diners in pursuit of deeper understanding.
The Real Meat: What’s Ahead
More than just a fancy dinner, Buena Mano set the stage for what IMFF is really about—the upcoming Culinary Congress and industry forums. Set to take place this weekend, the sessions will tackle the big questions: What defines Filipino cuisine? Why hasn’t it broken through globally the way others have? And how can we prepare for the long-awaited arrival of the Michelin Guide?
Anton Diaz, co-founder of IMFF and creator of Our Awesome Planet, shared that this night was a dream long in the making. “We always said—bring these chefs together, and people will come. And tonight proves it.”
There’s still time to catch the heart of the conversation. The IMFF Culinary Congress begins Sunday, bringing together chefs, scholars, investors, and institutions to shape the next chapter of Filipino food.
Because in the end, this festival isn’t just about eating—it’s about defining who we are, one plate and one voice at a time.
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Read about what’s next for Filipino cuisine at IMFF
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