RICE AND SHINE 3.0 an HRAB event

Fifteen varieties of fried rice from HRAB member establishments were presented to the public to celebrate the 17th Hotel, Restaurant, and Tourism Week held at the Atrium, SM City Baguio this Thursday morning—a culinary tribute to Filipino farmers, serving 16,000 people with 1,600 kilograms of rice.

The variety of fried rice is served in a giant pizza-shaped pan, 28 feet wide and one meter high. Each participating establishment will have its section inside the pan, which measures 8.5 feet by 14 feet.

The participating food establishments will be serving a variety of fried rice dishes, including Hainanese and Adobo rice from Baguio Country Club and Fairways and Greens Bed and Breakfast, Cajun jambalaya and Paella rice from Mario’s and Hill Station, Beef Pares Fried Rice and Supreme Binagoongan with Daing na Boneless Bangus Fried Rice from Hotel Supreme, Pork Recado and Hamonado rice from Alabanza, Toyo and Lechon Kawali rice from The Camp John Hay Manor, Paella and Yeung Chow Rice from Orchard, and “kiniing” (Igorot smoked meat) and “Pinuneg” (blood sausage) rice from City Lights.

After the short program, guests and city officials led by Mayor Benjamin Magalong and Mrs. Arlene Magalong,  Congressman Mark Go, and some councilors Betty Lourdes Tabanda, Jose “Joemol” Molintas, Mylene Yaranon, Lily Fariñas, Poppo Cosalan,  City Tourism Officer Alec Mapalo, and Baguio Tourism Council Chair Gladys Vergara were allowed to taste the fried rice.

And followed by the people lined up to be given a bowl of fried rice each.

The event was spearheaded by HRAB president and Baguio Country Club (BCC) general manager Anthony de Leon with the presence of the Hotel Supreme delegation including owners Mr. Peter L. Ng and Mrs. Evelyn C. Ng. General Manager Mr. Mark Jefferson C. Ng and Executive Chef Maricris Salinas-Agas.  ### Photo by: Mario Oclaman //FNS