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October 10, 2011


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I had the pleasure of meeting Claude and Mary Ann Tayag this past spring when a group of us embarked on his epic 3-hour, Anthony Bourdain Menu at Bale Dutung. I could spend even more hours just listening to him discuss Filipino cuisine and its place in the global kitchen!

I hope you have another opportunity to meet with him, especially if it means visiting his incredible home/art gallery/restaurant! 8-)

Fantastic interview! Thanks for posting. I look forward to the book.

Claude and Mary ann are very cool, down to earth types of people. I even had audacity to doubt Mary ann on their dessert "paradis" which was insanely good.

Awesome! I'm getting this book when it comes out. Great interview Marvin. How is Baby Lumpia?

Hi Tracey. Next time I'm in the Philippines, I hope to go to Bale Dutung as well.

Thanks Darlene. Do pick up the book if its available in your area.

Thanks Jason. It's not surprising to hear that Claude and Mary Ann are down to earth.

Baby Lumpia is now 2 yrs old and doing very well. Thanks for asking heather:)

Filipinos boast the 4th highest foreign-born population in the Seattle area but oddly few Filipino restaurants exist. That's because Claude is right about the Adobo syndrome. And I, as a Filipino American, am guilty of it.

I went to a one night Filipino pop up dinner by a Filipino chef, and I've used it as a spark to reconnect with my Filipino roots in regards to what I eat. I've again been cooking Filipino foods, and have been seeking out Filipino places to eat here in Seattle. Amusingly enough, I then did exactly what Claude described with the adobo syndrome; I paid less than 10 bucks for a Filipino dish from a turo turo.

I'm a relatively new food blogger and I invite anyone to read about my last two Filipino dining experiences, including my pop up dinner and lunch at a turo turo.



After a long absence from eating and cooking Filipino food, I'm glad to have resparked my interest in it. Reading this interview, blog entry, and browsing through burnt lumpia is fueling motivation towards not only eating, but learning more about Filipino cuisine

I'm looking forward to reading more of your blog. You've netted yet another regular reader. Maraming Salamat!

So excited for the book! I'm really digging Tayag's responses on authenticity and how eating traditionally sometimes means eating what's around you and abundant. I've put local kale in pancit and faced either scorn or smiles.

Food traditions adapt and reflect history and place. Growing up, my dad's salmon head sinigang was such a staple, I used to think salmon must secretly live somewhere in the Philippines. So I was surprised as an adult to learn about the canneries in Alaska. Spam was so common in my childhood, I thought it was founded by Filipinos and not as a by-product of American WWII food rations.

Salamat, Burnt Lumpia!

Thanks very much for stopping by, francisfoodie. I'm glad you have a new interest in reconnecting with Filipino food.

Hi Aileen. Yes, Claude's take on authenticity is very refreshing and actually quite comforting for me.


Is there a distributor for this book here in the US? Where can I buy this? Pls. advise.

Thanks toronto lover.

Grace, unfortunately there is no distributor here in the US. If you'd like the book, you'll have to get someone in the Philippines to send you a copy:)

Impressive blog! -Arron

Wow, Impressive! I love that episode of Anthony Bourdain in the Philippines. Claude Tayag's segment is my favorite one. I didn't care much for that kid from Long Island, NY or somewhere. It would've probably been better if Claude was the one that showed him around the country.

I can't complain, nontheless–it was a great episode.

Great interview!

Adobo is a technique. My non Filipino friends love it. However, it's been traditional that we cook with Soy. At least in my family.

Tayag is a renowned artist, chef, and food writer in the Philippines.

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