When it comes to festive celebrations of all sorts and sizes, a platter or bilao of pancit is sure to grace and delight at the dinner table. A thoroughly filling noodle dish that caters to all occasions and budgets, it is no wonder that pancit is an all-time favorite among Filipinos.
In celebration of this versatile noodle specialty, the leading food brand Good Life, in partnership with the 77-year-old Kamuning Bakery Café in Quezon City, recently held the first ever Good Life Pancit Festival. This grand culinary event proudly showcased the different varieties of pancit dishes across the regions in the country. Present at the festival were Fly Ace Corporation President Jun Cochanco, Fly Ace Corporation General Manager Ramon Daez, Buhay Partylist Rep. Lito Atienza, and Salvador Panelo, chief presidential legal counsel.
The Good Life Pancit Festival is the brand’s way of recognizing pancit as a significant part of the Filipino diet and countless family meal celebrations. It also served as a perfect vehicle for the Asian food brand to encourage Filipino consumers to try out new noodle dishes, flavors, and explore variety in their choices.
To brief and engage food connoisseurs about the festival, Chef Gigi Angkaw and award-winning Chef Claude Tayag, two of the foremost culinary authorities in the country, gave insightful talks about the flavorful evolution of pancit and the different kinds of noodle dishes in the Philippines.
Another highlight of the festival is the cooking demo that gave the audience an opportunity to better grasp useful cooking tips and learn how versatile Good Life Egg Noodles is when cooked with different pancit recipes whether the noodle dish be fried, stir-fried, or a soupy noodle course. Chef Mitchie Sison, an executive chef of a popular commissary, rendered her own version of Pancit Batil Patong and La Paz Batchoy.
“Filipinos take pride in our food, not only in cooking and appreciating the food itself but also discovering the real story behind it. Hearing the raw story, how the recipes and ingredients came about, bring more life and identity to the dish. Just like the story of pancit and its many different regional variations, the diversity makes the pancit recipes more interesting and more colorful,” said Chef Mitchie.
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Good Life, visit www.facebook.com/goodtastegoodlife.