Chinoy Food from the Heart: Episode 6 of Chinese by Blood, Filipino by Heart Season 5
Aired on September 13, the sixth episode of CHiNOY TV’s Chinese by Blood, Filipino by Heart Season 5 explores the rich culinary fusion of Chinese and Filipino cuisines. Titled Chinoy Chow, it highlights the beautiful food culture of the Chinese-Filipinos, showcasing popular dishes that blend ingredients and cooking techniques from both traditions. The episode features interviews with chefs who share personal stories and recipes, illustrating the significance of food in cultural identity and community.
Viewers are taken on a gastronomic journey that celebrates this unique heritage, emphasizing the flavors and stories behind beloved dishes enjoyed by many in the Philippines.
In Loving Chinese Cuisine
Chef Sharwin Tee (郑承恩), renowned chef in the Chinese-Filipino community and owner of Little Grace Popups shares his experience as a Chinoy chef. In his twenty years in the food industry, he has consistently stuck to his roots by working with Chinese cuisine. In this episode, he reminisces on his childhood as he remembers that his earliest memories of wanting to become a chef began when he had seen popular television chef Stephen Yan in his show called Wok with Yan.
Having grown up in a family that does not cook as much, he had fallen in love with food when his family– like every other Chinoy household– would get-together in different Chinese restaurants when they had special occasions: “There was always food around and that’s why I knew that I wanted to be around food even if I couldn’t cook it. I wanted to write about it, I wanted to research about it, photograph it. I just wanted to work with food.”
Chef Sharwin had developed a profound appreciation for Chinese cuisine, blending age-old techniques with contemporary flair. He emphasizes the importance of texture in Chinese cuisine, which sets it apart from other culinary traditions that focus predominantly on flavor.
“Good flavors and contrasting flavors are important,” he acknowledges, “but in Chinese cuisine, some dishes may lack strong flavors, and you’re meant to appreciate the texture.” This focus on texture highlights the unique experience of enjoying Chinese food, inviting diners to engage with their meals on a sensory level beyond taste alone.
Through his menus, Chef Sharwin seeks to honor these traditions while introducing innovative twists that resonate with contemporary palates. For his cooking portion, he had decided to recreate the iconic Chinese dish, Pao fan, into something more luxurious, using ingredients that are not usually seen in the dish.. According to Chef Sharwin, this dish reminds him of the Am-be (or Lugaw in Filipino), a version of Pao fan that his father used to eat.
Blending Flavors
Chef Jackie Ang Po, wonder of popular cafe Fleur De Lys, is a talented Chinoy chef whose love for art has profoundly influenced her culinary journey. In this episode, Chef Jackie shares her unique perspective on how her Chinese background shapes her approach to food and inspires her culinary creations.
Similar to Chef Sharwin, Chef Jackie had learned to love Chinese food because of how food becomes the center of almost all special occasions in Chinese culture. However, despite Chinese food being frequently eaten, Chef Jackie says that it isn’t easy to master, especially if you are not used to cooking styles that are particularly very Chinese.
It is also important for Chefs who want to cook Chinese food to really understand the unique taste buds of Chinoys. As blended as the Filipino and Chinese cultures are in the lives of the Chinoys, their food also reflects the same sort of hybridity.
For the documentary series, Chef Jackie demonstrates how to make Tablea Cue.The dessert is a culmination of ingredients from both sides of her culture, mixing things such as the Filipino chocolate drink Tablea with the sweet potato that Chinese people love to eat.
Tasting Tradition in Current Times
Completing the cast of chefs for Episode 6 of CBFH Season 5 is Chef Francheska Ong (王仙云), she is an up-and-coming chef and culinary artisan from the Center for Culinary Arts Manila (CCA). Chef Francheska gives viewers a peek into the culinary world through the perspective of a young Chinoy in the modern era.
She began dreaming of becoming a chef as she witnessed while growing up how her grandmother and mother would cook for their family. As someone who had grown up near Binondo, she had also been heavily influenced by the diverse array of Chinese food available in the oldest chinatown in the world.
In the ever-evolving culinary landscape, Chef Francheska Ong stands out for her commitment to preserving the essence of traditional Chinoy cuisine. “I prefer using traditional Chinese recipes rather than modern techniques,” she explains. “It’s something that our ancestors have experimented with and experienced, and I would say it is something special.”
This special quality stems from the deep connections forged through generations, where food becomes a vessel for memories and shared experiences. Cooking her favorite food for the episode, Chef Francheska makes the oyster cake, an iconic dish in Chinese cuisine.
By focusing on these time-honored recipes, she not only honors her lineage but also ensures that the flavors and traditions of her ancestors continue to thrive in the modern world. Chef Francheska also says that cooking is a way for her to communicate with those around them, proving that food is, indeed, a universal language.
In this episode, the journey through Chinoy cuisine reveals the delicate balance between honoring heritage and embracing innovation. Through the lens of three talented Chinoy chefs, we see how tradition can be reimagined without losing its essence. Their passion for blending the flavors of the past with the present highlights the evolving identity of Chinoy food—both a tribute to their ancestry and a testament to the dynamic, ever-changing Filipino culinary landscape. This episode reminds us that food is shaped by time, tradition, and creativity.
Don’t miss the opportunity to get a better taste of the Chinoy identity and culture in the next episodes of Chinese by Blood, Filipino by Heart Season 5! Catch new episodes on One News via Cignal TV every Sunday at 8PM, and episode replays on Saturdays at 8:30PM. You can also catch the live stream of the episodes on CHiNOY TV’s Facebook page and YouTube channel @ChinoyTVOnline.