Chef Jam Melchor Launches ‘Kayumanggi’ at Newport World Resorts
When asked about one’s favorite Filipino dish, many would likely mention Sinigang, Adobo, or Sisig—beloved staples of Filipino cuisine. The Philippines boasts a diverse culinary landscape with over hundreds of distinct dishes spread across the archipelago.
From simple home-cooked meals to intricate, labor-intensive specialties, Filipino cuisine stands as a proud testament to the nation’s rich heritage and cultural identity.
On February 19, 2025, Newport World Resorts hosted the highly anticipated launch of Kayumanggi: A Kaleidoscope of Filipino Flavors and Food Traditions at Sheraton Manila Hotel.
L-R: Newport World Resorts Director for Corporate Communications Joy Andrade, Philippine Culinary Historian and Heritage Advocate Felice Prudente Sta. Maria, United States Ambassador to the Philippines MaryKay Carlson, Philippine Culinary Heritage Movement Founder Chef Jose Antonio Miguel “Jam” Melchor, Department of Trade and Industry Assistant Secretary Dr. Leonila Baluyut, Department of Trade and Industry Assistant Secretary Nylah Rizza Bautista, and Sheraton Manila Hotel General Manager Anna Vergara
The book showcases 150 recipes, offering an in-depth exploration of its unique flavors, regional origins, and traditional cooking techniques. Authored by Chef Jose Antonio Miguel “Jam” Melchor, the founder of the Philippine Culinary Heritage Movement, Kayumanggi aims to highlight the cultural significance of Filipino food, foster appreciation for its historical roots, and inspire a deeper understanding of the diverse influences that have shaped the nation’s culinary identity.
Kayumanggi A Kaleidoscope of Filipino Flavors and Food Traditions / IMAGE from Newport World Resorts
“Kayumanggi serves as a guide for future generations, ensuring that the beauty of Filipino cuisine is cherished and never underutilized,” Chef Jam shared. The Philippines’ culinary culture is deeply intertwined with national identity, making it essential to pass down traditions to future generations.
Through the book, the roots and inspirations behind these dishes are revealed, encouraging readers to explore, celebrate, and appreciate the food that has shaped the nation.
IMAGE from Philippine Primer
Newport World Resorts Chief Marketing Officer welcomed luminaries of the Philippines’ culinary world to the event, highlighting the premier integrated resorts’ shared vision with Chef Jam’s advocacy.
“At Newport World Resorts, we take pride in supporting initiatives that promote and preserve Filipino artistry. We are keenly excited about Kayumanggi, as every page reveals a new facet of the country’s rich culinary history, every experience here at the property also offers something unique to discover.”
The book launch was followed by an exclusive Filipino lunch featuring dishes from Chef Jam’s recipes. These dishes are unlike your usual Filipino food and are now available at SKitchen for you to try! It includes dishes like Misua Patola, a kind of noodle soup featuring wheat vermicelli, ground pork, and patola or gourd.
Misua Patola / IMAGE from Philippine Primer
This was followed by Lumpiang Sariwa, also known as, fresh spring rolls made of turnip, carrots, cabbage, cheese, and raisins. The medley of vegetables gives the Lumpiang Sariwa a delightful balance of flavors and textures, best paired with a slightly sweet sauce.
Lumpiang Sariwa / IMAGE from Philippine Primer
Their Chicken Galantina, on the other hand, is a hearty treat made of ground pork, sausage, cheese, and raisins, offering a savory blend of rich, meaty flavors with a subtle sweetness.
Chicken Galantina / IMAGE from Philippine Primer
This was followed by Kalderetang Baka made of beef brisket and a rich, flavorful sauce. This is best paired with steamed rice to balance the savory flavors of the dish.
Kalderetang Baka / IMAGE from Philippine Primer
Finally, the lunch ended with a sweet note coming from their version of Sansrival, a nutty sweet treat made of meringue, butter cream, and toasted cashews.
Sansrival / IMAGE from Philippine Primer
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This is a press release. Minor edits were made prior to publishing.
