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Adventure Culinary Memoirs of Chef Myrna Segismundo

Culinary Memoirs of Chef Myrna Segismundo

Culinary Memoirs of Chef Myrna Segismundo
By Philippine Tatler
June 11, 2014
The Peninsula Manila showcases the best of Philippine cuisine with its annual food festival with Chef Myrna Segismundo’s gastronomic tour.

Accomplished author, chef, and restaurateur, the chef Myrna Segismundo once again takes diners to a Filipino culinary journey through her signature dishes that are dear to her heart. Showcasing recipes that have been passed from one generation to another, chef Segismundo takes guests of Escolta and The Lobby down to memory lane with From My Table to the Peninsula’s Filipino culinary fare.

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Although the festival includes traditional Filipino dishes, chef Segismundo tweaked the cooking techniques to prepare food that are bound to surprise diners. One particular example to this is one of her signature dishes, Paella Binagoongan, or shrimp-paste flavoured rice topped with pork, salted egg, and mango strips that will tickle the taste buds of rice lovers. Meanwhile, flavour-packed roast beef Adobo is also one of chef Segismundo’s signature dishes that cannot be missed on the menu.

A must-try dish in this particular feast is the Dinuguan Longganisa. Although new to diners, this might turn out to be another favourite as it tastes well with either pickled green mango or santol salsa. From the flavours of central Luzon, Chef Segismundo heads north with her rendition of empanaditas, and a wide array of lumpia variations. Chef Segismundo also surprises diners with her modern take on meat with boneless lechon and tamarind chicken. Finally, decadent desserts such as banana-langka turron, rice cake topped with mango, and queso de bola cheesecake are definitely the best ones to cap off this Filipino fare.

“Filipinos love to eat with a lot of condiments and sawsawan. We grew up putting or dipping in sauce or condiments,” says chef Myrna Segismundo. Thus, the feast was abundant with salsas, sauces, and condiments that surprisingly do not only goes well with a specific dish. “Somehow it all marries. Interesting flavours pop out from your mouth. And that what I think makes Filipino food different from all the rest.”

The bountiful feast was truly a delightful addition to the lunch and dinner buffet spreads of Escolta and in the set menu of The Lobby from June 16 to 29. In time for the Independence month, the modern Filipino dishes are better indulged with locally brewed beers from Craftpoint such as the Katipunan, Summer Sessions, and Liberation.

For enquiries and reservations, contact The Peninsula Manila at +632.887.2888 or

The Peninsula Manila, Ayala Avenue Corner Makati Avenue, Makati City


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