It is but natural to get excited about the internationally acclaimed chefs who are coming, especially those hailed as “the best” by the World’s 50 Best and Asia’s 50 Best Restaurants lists, including Tokyo’s Yoshihiro Narisawa, hailed Asia’s No. 1 in the first year of the Asia’s 50 Best Restaurant Awards; Bangkok’s David Thompson, hailed Asia’s No. 1 in the second year of the Asia’s 50 Best; and Peru’s Virgilio Martinez, currently Latin America’s No. 1. They are obviously brilliant chefs who have earned their rock star status.

But instead of becoming a rock star chef’s groupie, let’s take a moment to remember why this Congress was brought here in the first place and take the opportunity to showcase our local talent and food too, shall we?

Top Filipino chefs

For the benefit of the culinary tourists arriving this week, do seek out the following names because they are among the Philippines’ best chefs.

Margarita Fores

Fores is first on the list not only because she currently holds the title of Asia’s Best Female Chef from the Asia’s 50 Best Restaurants jury but because she was a prime mover in bringing Madrid Fusion to the Philippines. The petite chef is larger than life. She is known for elaborate catering for heads of state. Her restaurants include Lusso in Greenbelt; Grace Park, a farm-to-table restaurant; and Cibo, an Italian chain she created from scratch.

Glenda Barretto

Barretto is hailed as the “doyenne of Philippine cuisine.” A regal lady who was the official chef of the Malacañang (the Philippines’ White House) in the ’70s, she continues to be the No. 1 caterer for Filipino-themed state dinners, being the lead caterer at last year’s Asia Pacific Economic Conference (Apec) state dinner as well as last year’s and this year’s Madrid Fusion.

Myrna Segismundo

Segismundo, along with Fores, was a speaker at Madrid Fusion 2015 in Spain.

Segismundo is a known advocate of Philippine cuisine, presenting Filipino home cooking in a cosmopolitan manner since the 1980s. She is chair of Chefs on Parade and founding member of the International Wine and Food Society-Manila Ladies Branch.

Claude Tayag

Tayag is an authority on Pampanga or Capampangan cuisine. His private dining space Bale Dutung has welcomed many an international gourmet to showcase the best of his province’s flavors. His book with wife Maryann—”Linamnam”—is a handy guide for where to eat all around the Philippines.

Sandy Daza

Daza has culinary genius in his genes. The son of the Philippines’ Julia Child, Nora Daza, whose book “Let’s Cook With Nora” was the bible of generations of housewives, and who opened the first Filipino restaurant in Paris and New York and hosted Paul Bocuse and L’enotre in the Philippines, Sandy now has his own Filipino restaurant Wooden Spoon showcasing some of their home recipes as well as recipes he has learned in travels around the country for his television show Foodprints.

Jessie Sincioco

Sincioco become known for cooking French cuisine at a popular (now defunct) restaurant Le Souffle. But since she opened her eponymous restaurant Chef Jessie, her Filipino dishes have also become of note. She hails from Bulacan and this shows in her outstanding Filipino desserts using glutinous rice.

Tonyboy Escalante. Escalante’s Antonio’s was last year’s No. 1 restaurant in the Philippines (and continues to be so in the eyes of many). He has also since opened Balay Dako, also in Tagaytay, which has a spectacular view of the volcano at night and perfect for cocktails in this weather.

J Gamboa

The Gamboas’ Milky Way restaurant is practically an institution for having served consistently good, clean-tasting Filipino food for the past decades. They also make the best shaved ice dessert—halo-halo.

Street food

For Philippine street food, make sure to try dirty ice cream peddled by a sorbetero (ice cream vendor), fish balls with sweet or spicy sauce, taho (a soy dessert with pearls), kwek-kwek (deep fried quail eggs), bituka (deep fried intestines), and chicharon (pork rind—make sure to ask for full back fat and not the airy kind).

These are the flavors of the Philippines that we would strongly recommend culinary visitors to try.

When a powerful jury member of the World’s 50 Best Restaurants visited Manila a few years ago, it broke my heart to hear her say that she could not find any Filipino restaurants save for the fast food chains. We hope that you have a delicious visit and come back for more.

“Vietnamese food is just so pretty,” she says. “It’s very photogenic.”

As if on cue, she hands the bowl to her boyfriend, Peter Petracca, who stands up to photograph their meal, occasionally shifting to get the perfect angle and lighting.

Unfazed by the inquisitive stares they attract, they upload the photo to Instagram, where their 5,400-plus followers can feast their eyes on their latest culinary find.

Using the Instagram handle @vietnomnom, the American couple has successfully tapped into the social media sphere by giving people the eye candy they want: colourful, mouthwatering meals, with clever captions and addresses detailing where to find the food.

The couple now hopes to hand off their Instagram account to a new successor. They recently moved to Thailand and will move back to the United States later this year. But they will continue to post new content on Instagram throughout March.

In Vietnam, food-ordering websites like eat.vn and vietnammm.com have proven popular for discovering new restaurants. But street eats have largely been uncharted.

Instagram has emerged as a creative crowdsourcing tool for finding food vendors by clicking and sifting through hashtags like “#Vietnamesefood” and “#feastagram”.

“For foreigners who don’t know what things mean – all these Vietnamese words that describe the noodle type, or things that are in it, or how it’s made – having a lookbook of all the delicious foods in any given place is nice,” said Petracca.

Hanoi-based travel blogger Sarah Attaway, 24, said she frequently searches for “#Hanoifoodie” on Instagram to find off-the-beaten-path restaurants throughout the city. She said Instagram is an easy way for foreigners to learn the local cuisine, especially in Hanoi, where some of the best food vendors eschew menus.

“I think street food is kind of intimidating, especially for an expat. So it’s nice to have some kind of a reference point,” said Attaway, who hails from Arizona, the United States.

“As a Westerner, you’re trained to find places that look good according to the decor, or the menu, or the vibe of the place. Which is so different from here,” she said.

While their Instagram page is popular among expats and tourists getting acquainted with Vietnamese cuisine, they have also amassed a considerable local following.

Hoang Van Thai Duy, a 21-year-old law student from Chau Doc city in southern Vietnam, is a fellow food Instagrammer (@hoangthaiduy) and an avid follower of vietnomnom.

“I think vietnomnom is one of the most amazing accounts I follow,” he said. “Foreigners are interesting to follow because they experience Vietnamese cuisine in their own style.”

Duy said he believes Instagram is quickly becoming a trusted resource for finding delectable dishes.

“I always use Instagram for finding street food when travelling,” he said. “It can help us to find the best and most exotic street foods, wherever we go.”

Neumark and Petracca, both 26, hail from California. They met while living in New York City. Both worked with food – Neumark in restaurant public relations, and Petracca as a restaurant photographer – and both knew they wanted to continue working in that capacity when they moved to Hanoi in February 2015.

Accustomed to just the two options of pho or banh iì at Vietnamese restaurants in the United States, they were surprised by the diversity of dishes when they landed in Hanoi.

“Vietnamese food tastes different in Vietnam, too,” Petracca said.

“They have to adapt to the local ingredients (in the US). Here you have all these herbs. They’re all local. And they’ve been used in the family for generations. That’s why it’s so good,” Petracca said.

“In the US, they have to adapt recipes. In the same way that Mexican food in California is incredible, but different from Mexico.”

Among the couple’s favourite dishes are pho cuon, tofu in tomato sauce, and fried pork ribs from Bia Hoi. While they enjoy most meals, silkworms and congealed blood in soups are among the few foods they are “not a fan of”, Neumark said.

The couple works in freelance marketing, writing, and video production. And they take their Instagram side project seriously, carving out several hours per week for food excursions.

Much of the food they feature comes from street food stalls they stumble upon. As a rule of thumb, they scout for places crowded with Vietnamese diners.

They work as a team, with Petracca taking the photos and Neumark crafting witty captions like “a bánh mì chay fit for a tay” and “grouper therapy”, describing a plate of fish.

“Vietnamese food is usually very fresh,” Petracca said. “With the street food places, it’s nice that there’s one place that makes just one thing really well.”

Neumark added, “My biggest hope for (our Instagram feed) is to show people outside of Vietnam how beautiful and varied Vietnamese food is – just show it off.”

The Kuala Lumpur cocktail bar was placed 10th on the inaugural Asia’s 50 Best Bars 2016 list which was announced last night.

This made it the first Malaysian F&B outlet to be voted to Asia’s 50 Best lists.

Singapore’s 28 HongKong Street topped the list which also included bars from China, Japan, Indonesia, Hong Kong, Taiwan, South Korea and Thailand.

Singapore had nine bars in the top 50 (four of which were in the top 10), while O+A was the only entry from Malaysia.

The bar’s founders Chong Yi Shawn and Karl Too said they did not have high expectations initially.

“I won’t lie – it is quite satisfying to be ranked higher than certain bars in Japan and Hong Kong. I’m happy that our three years of hard work has been recognised,” Chong said in an email interview.

Founded in 2013, O+A is a hidden cocktail bar that specialises in cocktails. A cosy cubbyhole that can fit a maximum of 20 to 25 people, the bar is located at the Ming Annexe building in Jalan Ampang.

The name comes from the word “Omakase” which is Japanese for “I’ll leave it to you”, and is usually used in Japanese restaurants where you leave it to the chef to use his creativity to prepare a meal that is off the menu, using the best possible ingredients.

The Asia’s 50 Best Bars 2016 list is the first regional spin-off from beverage magazine Drinks International’s renowned World’s 50 Best Bars Awards, which takes place annually in October.

World’s 50 Best Bars is considered one of the most authoritative international bar surveys ever conducted.

Entries are by nomination only, and the Asian list is voted on by 154 professionals from the bar industries of around 20 Asian countries.

While Asia’s 50 Best Bars is a new award, Asia’s 50 Best Restaurants was launched four years ago but no Malaysian restaurant made it to the list so far, making O+A’s win even more significant.

The full list of winners is available at the World’s 50 Best Bars website (Worlds50bestbars.com/asia).

But that is changing. It has embarked on its most ambitious food and beverage venture so far, one that has been three years in the making.

The 24,000 sq ft Timbre+ opens on Friday at JTC Corporation’s LaunchPad at one-north, just across the road from Fusionopolis, a research and development complex in Ayer Rajah.

The sprawling 700-seat non- air-conditioned venue houses 21 hawkers and 14 restaurant brands, and will cater to the working population of more than 40,000 in the one-north district.

JTC tore down the canteen that used to occupy the site and built a larger space for Timbre+. Large containers are part of the industrial- chic aesthetic, complete with vibrant graffiti designs.

Instead of the usual hawker centre-type stalls, some stallholders will operate out of repurposed containers, while others serve and cook food in specially imported Airstream caravans from the United States, food-truck style.

There are also dedicated restaurant spaces in Timbre+ for some brands, good for 20 to 30 diners.

And in line with the Timbre brand, the space also has a stage for live music from Wednesday to Saturday nights.

Timbre Group’s managing director Edward Chia, 32, declines to reveal the cost of the project, saying only that it is “still investing further” because of plans to use the space for festivals.

On setting up Timbre+, he says: “We took a long, hard look at the future of Timbre. We cannot photocopy Timbre so many times anyway. It took a long time to get the right concept, along with an efficient layout.”

He hopes that Timbre+ can help address issues facing the food and beverage scene, such as manpower shortage, high rents and cost of investment.

“With small menus, you can still give customers variety without reducing productivity and keep things affordable,” he says.

He adds that curating the list of brands at Timbre+ was like a “personality test”.

“Diners now want to have interaction with the people making their food, so I need to have chefs who like to meet people.”

Indeed, the mix of stallholders is an interesting mash-up of restaurant chef-owners, young hipster hawkers and experienced old-timer hawkers. Eighteen hawkers from the old canteen have returned. They will operate on weekdays from 6am to 6pm, while the restaurants will open from 11am.

The hawker stalls include ones selling economy rice, chicken rice, soup and fruit juices,

Restaurant offerings include Spanish tapas and paella from Portico Platos; deep-dish pizzas with unusual toppings and crusts from The World Is Flat by Tanuki Raw and casual French fare from Garcons.

Other familiar names include chef Damian D’Silva, who declines to say what he will serve; Big Bern’s American Grill by Bernie Utchenik, creator of Botak Jones; and Cajun seafood chain Dancing Crab by the TungLok Group. Timbre will also run a bottle shop with an island bar selling craft beers and whisky.

Two “incubator” spaces have been set aside for first-time entrepreneurs. The spaces, one of which is a caravan, can be leased for three to six months.

Stallholders whom The Sunday Times spoke to are clearly excited by the new space, especially the older hawkers.

Mr Boh Chuang Kheng, 50, third- generation owner of Nam Heng Hainan Chicken Rice, is happy to be back with his old hawker friends.

He says in Mandarin: “I think the (Timbre+) concept is good and it’s very comfortable for diners too. The bulk of our business comes from the lunchtime crowd. Over the years, we notice that people start to order takeaway food from 10am onwards.

“The restaurants don’t worry me, they give more variety to diners. When it’s pay day, they can eat there for a while. After that, diners still come back to us.”

Mr Vincent Koh, 47, who will sell fruit juice from one of the converted container stalls, says he considers the new space an “upgrade”. He says in Mandarin: “The place has changed so much, but we need to keep up with the rest of Singapore.”

Amid the excitement of Timbre+’s opening, many of the young owners also admit to being uncertain of its prospects.

Chef Chung Deming, 34, who will open Kush, selling modern Singaporean skewers and rice bowls, says: “It is anybody’s guess how Timbre+ will work out. Whether it is sustainable will be a challenge for all of us.”

Portico Platos’ chef Nixon Low, 30, says: “Timbre+ is a huge opportunity for us. Yes, there are many brands here and it can result in a price war. But I see this as a collaboration rather than competition.”

Timbre+ opens on Friday at 73A Ayer Rajah Crescent, JTC LaunchPad @ one-north, from 6am to midnight (Monday to Thursday), 6 to 1am (Friday and Saturday). It is closed on Sunday. Live music at night from Wednesday to Saturday . Go to http://www.facebook.com/timbreplus or http://www.timbreplus.sg

New products and international-isation is the way forward, the organiser, Singapore Exhibition Services (SES), says in a press release. The skin used to make crystal prawn dumpling (hargow) is usually handmade with inconsistent quality. Local company Tee Yih Jia Food Manufacturing’s innovation is a more consistent hargow that will reduce food preparation time significantly to benefit restaurant owners and dim sum manufacturers, according to SES.

Despite being preservative-free, fresh noodles made using pasteurisation technology by another local company, Tan Seng Kee Foods Pte Ltd, can keep for six months in refrigerated storage.

These are part of a range of novel, first-of-a-kind creations by home-grown companies that will be highlighted at the Singapore Pavilion led by the Singapore Manufacturing Federation. It is part of FoodAsia, a specialised exhibition dedicated to food and drinks.

FHA encompasses six specialised events in one: FoodAsia, HotelAsia, Bakery&Pastry, Hospitality Techno-logy, HospitalityStyleAsia and SpecialityCoffee&Tea.

The arousing realm of coffee and tea

Highlights of the Specialty Coffee & Tea trade exhibition include the FHA Barista Challenge, CTI Latte Art Duel and certified courses such as Roasting Skills and Sensory Judge Course. Visitors can navigate through new brewing technology, finest coffee and tea ingredients, and premium quality accessories.

New to the event this year are 36 companies from all over the globe, such as Routin 1883 from France, Drago Mocambo from Germany, Rocket Espresso from Italy, Sweet Serenity Flavoring Syrup from the Philippines, Oriole and Owl International from Singapore, Iberital De Recambios from Spain and Empire Teas from Sri Lanka, and Rockbern Coffee from Kenya.

ProWine Asia

Added to the six specialised events, ProWine Asia will be making its debut this year, providing a taste of the wine and spirits industry potential in Asia, which is expected to see the largest volume increase in wine and spirit consumption in the world in the near future.

Here’s where the diversity of wine and spirits come together: trade visitors will have the opportunity to source wine and spirits from over 300 exhibitors from 20 countries. Apart from indulging in a myriad of tasting sessions, visitors can also enrol in educational and interactive master classes, seminars and presentations.

The world’s leading non-Japanese Sake expert, John Gauntner will take you on a journey of all things sake, including sake and food pairing; and Singapore wine expert Ch’ng Poh Tiong will take you on a guided tasting of the Decanter Asia Wine Awards (DAWA) trophy winners, and the process of recognising quality wines.

From a small trade exhibition held in the car park of a hotel in 1978, FHA has grown tremendously along with the industry as the premier trade show synonymous with the food and hospitality industry in Asia and beyond.

And for the first time, FHA is also extending its exhibition to outside the halls to accommodate a surge in demand for more booths in FoodAsia.

JW Marriott Hotel Jakarta

A giant Easter egg made of 180 kilograms of chocolate is ready to greet hotel guests during the month of March. Head to Sailendra Restaurant for Easter-themed dishes such as the savory Beef Wellington and prime ribs or sweet treats like freshly made gelato, chocolate fondue, traditional Indonesian treats and, of course, chocolate Easter bunnies from Lindt.

Bringing children along? Have them join the usual egg-hunting and egg-coloring activities, or make their own cupcakes and chocolate bunnies with the chef of Sailendra. The latter offer is available on March 27 with a starting price of Rp 388,000 (US$30).

For more information, contact +62 21 57988889.

Hotel Mulia Senayan, Jakarta

Those with a sweet tooth will particularly enjoy visiting this hotel as Easter-themed cakes and chocolates such as Valhrona Chocolate and Mango Cream Easter Eggs can be found at the Cake Shop and The Chocolate Boutique. Mulia’s Table8, Orient8 and il Mare restaurants are also set to offer Easter Sunday brunch, while The Café and Endogin will host an Easter buffet on March 27.

On the same date, activities for children such as egg hunting, fun coloring and face painting will also be available.

For more information, contact +62 21 5747777 or communications@hotelmulia.com.

Hotel Indonesia Kempinski Jakarta

A Good Friday buffet dinner is on offer at this hotel on March 25 with a starting price of Rp 318,000 per person. Meanwhile, an Easter brunch will be available on March 27-28 with a starting price of Rp 450,000 per person, which includes egg hunting, giant egg coloring and book-coloring activities for children.

For more information, contact +62 21 23583800 or signatures.jakarta@kempinski.com.

DoubleTree by Hilton Hotel Jakarta

A holiday brunch at this hotel’s OPEN} restaurant, with options ranging from Western to Asian cuisine, provides an interesting alternative for those looking for a venue to gather with family. Afterwards, with a full stomach, visit the swimming pool area to enjoy some live music performances. As for fun activities for children, they can join Easter egg hunting, a bunny-coloring competition, a clown magic show and magic balloons, face painting and temporary tattoos. The package offered by the hotel is available at a starting price of Rp 358,000.

For more information, contact +62 21 29857093 or JKTDI_FB@hilton.com.

Keraton at The Plaza Jakarta

Patrons dining during Easter can expect a lavish selection of seafood and endless flow of champagne, wine and cocktails served for brunch at the hotel’s Bengawan restaurant with prices starting from Rp 695,000 per adult.

For more information, contact +62 21 50302993 or bengawan.keratonattheplaza@luxurycollection.com.

The Dharmawangsa Jakarta

On March 27, this hotel will offer a culinary journey with international options for brunch including caviar, French cheese, seafood and foie gras. There will also be live entertainment and activities for adults and children.

For more information, contact +62 21 7258181.

The Hermitage

This hotel has prepared an Easter brunch buffet for those celebrating the occasion with dishes including roast lamb, glazed ham, oysters and vast choices of dessert, available at a starting price of $67.50 per adult. Meanwhile, children will particularly enjoy a visit from the Easter Bunny and special Easter eggs.

For more information, contact +62 21 31926888.

InterContinental Jakarta MidPlaza

A Sunday brunch and egg-citing activities such as egg hunting, fun decorating and a surprise visit from the Easter Bunny are among the fun provided at this hotel on March 27 with a starting price of Rp 488,000 per person.

For more information, contact +62 21 2510888.

Fairmont Jakarta

Up to three Easter Delights offers are available at this hotel on March 25-27. One of them is an afternoon tea for two featuring a selection of TWG Tea at the Peacock Lounge with a starting price of Rp 488,000. As for brunch, arrive on March 27 to savor free flow mojitos at Spectrum restaurant or Italian-inspired dishes at Sapori Deli with starting prices of Rp 625,000 and Rp 425,000, respectively. At the latter, children can also create their own pizzas with different toppings.

For more information, contact +62 21 29703333 or diningreservations.jakarta@fairmont.com.

Mandarin Oriental Jakarta

This hotel’s cake shop will join the Easter celebrations until March 29 by featuring carrot cake and an Ivory, Vanilla and Rhubarb Sphere. Especially for children, there are also Choco Birds that come in colorful bird-shaped designs.

Meanwhile, patrons visiting the Lyon restaurant on March 26 can expect a garden-themed semi-buffet brunch and will enjoy a vast selection of French dishes and Easter-themed cuisine, priced at Rp 588,000 per person.

For more information, contact +62 21 29938824 or mojkt-lyon@mohg.com.

While that may be where the cocktail world has been heading, Mr Greco, founder of Bar Academy in Paris, a school for bartenders, feels that “it’s all just cut and paste”.

The 43-year-old was originally from Burgundy, but has spent more than 10 years in Paris. He runs his own bar, Mojito Lab, in the French capital and also travels the world as a brand ambassador for mineral water brand Perrier.

He has spent more than 25 years in the food and beverage industry, since enrolling in culinary school at age 17.

He was in town for Singapore Cocktail Week, which ended yesterday, during which he held a series of workshops using Perrier to create cocktails.

He tells The Sunday Times: “I can go out tonight in Singapore and I’m sure I’ll find this tattooed bartender with a beard, a 22-year-old trying to look like he’s 45. All over the world, they all look and dress the same.”

Instead, he prefers characters, not bartenders who follow trends. “I prefer a guy who is making his own drink and not some drink I can find anywhere,” he says.

It is a philosophy that the Frenchman, who is married with a 15-year-old son, subscribes to in his own career.

Dressed in a white jacket that looks like a laboratory coat, he whips up dramatic cocktails and mocktails, relying on the element of theatre and surprise to wow his guests.

One of his signature drinks is Perrier Paris Paris, a dainty pink, vodka-based cocktail served in a martini glass with Chanel No. 5- filled bubbles.

The perfume is contained within white scented bubbles he creates with a smoke gun and that pop delicately over the glass.

He says: “It has to look good, smell good and taste good.”

Going against the grain seems to be something he relishes.

While tinctures, barrel-ageing and fat washing are buzz words in the cocktail world, he believes that the future of bartending is in mocktails and not in newfangled techniques.

He recalls a recent event in Paris where he and his team were serving drinks at a party with an open bar. There were about 90 guests aged 20 to 25 years old. Surprisingly, he ended up using only one bottle of rum the entire night.

“We used 7kg of mango puree because everyone wanted the Mango Basilic, a mocktail made with mango and basil,” he says.

It is a phenomenon he says is gathering steam.

“I see more and more young people not wanting alcohol,” he says. ” It’s not religious, it’s just about health.”

There are also new ingredients he chances upon on his travels that imitates the taste of alcoholic beverages.

He mentions a recent trip to Beirut, Lebanon, where a bartender offered him a drink that tasted like a gin and tonic, but did not have any alcohol in it. “The drink had fresh cucumber, tonic water and a drop of citric acid concentrate from Morocco. These are natural ingredients.”

With these in mind, he says: “I trust that mocktails will play a very big part in the future.”

And that is also where his penchant for theatrics comes in handy. With cocktails, he works with elements such as dry ice, smoke and fire.

He says: “You have to find a very big story to cover the fact that there’s no alcohol in your drink. So you have to make sure you bring the wow factor.”

In fact, he is working on a mocktail project in Paris, but declines to give more information.

Whether it is a cocktail or mocktail, it is ultimately about getting a positive reaction from the guest.

“People are just like kids,” he says. “I’m not only here to take your money, I’m also going to get a smile from you in the process.”