Kampapangan Chef Wins Grand Prize for Certified Funlasang Pinoy 2019

Certified Funlasang Pinoy

The 2019 Certified Funlasang Pinoy ’s nationwide search has ended with Kampapangan Chef Victor Barangan as the winner of the PHP 100,000 grand prize with his remastered dish the Burong Salmon Adlai.

Certified Panlasang Pinoy
Eastwood Richmonde Hotel Executive Chef and Certified Funlasang Pinoy Champion Chef Victor Barangan unveil his winning creation—the Burong Salmon Adlai.

Certified Funlasang Pinoy is a nationwide initiative that aims to support and promote local culinary talents of chefs and restaurants alike. The contest shines a spotlight on one of the best Pinoy inspired dishes in the Philippines.

The participants must come from within the country and are of legal and working-age. The event is open to chefs and restaurants who would like to share their existing Filipino inspired recipes begging the question of what can a hundred thousand do for you and your restaurant?

This year’s contest received submissions from hundreds of talented chefs from Luzon, the Visayas, and Mindanao who presented their recipes to impress the distinguished panels of judges from Unilever Food Solutions in winning the highly-coveted PHP100,000 grand prize.

READ ALSO: Visayan Culinary Talent Takes Center Stage at Knorr Funlasang Pinoy Year 2

Only the top 25 chefs and cooks are able to showcase their culinary skills at an on-ground cook-off. The contest will then pick the top 5 winners who will receive PHP 20,000 in cash and a trophy on top of publicity features in print and online with the exception of the grand winner who will receive PHP 100,000.

The event was headed by the esteemed panel of judges Fernando Aracama, from Aracama Filipino Cuisine chef and owner. Kel Zaguirre, Locavore chef and owner, Sous Chef Pipo Aluning, UFS Philippines Senior Philippine Daily Inquirer Lifestyle senior reporter and Inquirer Lifestyle “Best Desserts” author Vangie Baga-Reyes, and foodie influencers Mark Tan and Bianca Tan of Eatsplorations.


Certified Panlasang Pinoy Cuisine
The Burong Salmon Adlai defies expectation with a flavor profile that elevates buro at the top of Certified Funlasang Pinoy dishes.

For his winning dish, Chef Barangan used Adlai in his recipe instead of rice. Adlai has recently been growing in popularity as a healthier alternative for rice. This gluten-free grain looks like cracked rice but when cooked has a texture similar to pasta.

Chef Barangan’s Burong Salmon Adlai won the judges’ palate with its Adlai and salmon cured mix with Knorr® Rostip Chicken Seasoning Powder for a bowl of buro. Pairing the Burong with pork belly marinated in Knorr® Sinigang Sa Sampalok Mix and slices of fresh lettuce and tomatoes. Chef Barangan served a harmonious plate of flavors with richer umami flavors.

“I had to process and cure salmon to elevate the humble buro. The result was amazing,” said Chef Barangan with all the judges nodding in agreement with his decision.

“It takes belief in one’s self and true knowledge of your ingredients to be able to turn and elevate classic dishes into something innovative and modern without disregarding our own traditions and culture,” explained Chef Aracama.

Congratulations to Chef Victor Barangan for winning the grand prize for the 2019 Certified Funlasang Pinoy and continuing on inspiring chefs to help others in the field to improve and take pride in their Filipino cuisine, recipes, and roots.


Filipino Cuisine is Evolving
This year’s runner-ups Chef Belinda Moldez-Evangelista (from left), Chef Gerry R. Austria, Chef Striessand Casallo, and Chef Wilson Adriano.

Chef Barangan wasn’t the only one to have showcased great original Filipino recipes. Four other chefs also won PHP20,000 in cash for their wonderful take on Pinoy originals.

Completing the top five were Chef Belinda Moldez-Evangelista who showed amazing skills with her Stuffed Kimchi Fried Rice in Roasted Chicken Inasal dish. Chef Gerry R. Austria presented a careful but elegant masterpiece of his Sizzling Bangus Sisig.

Chef Striessand Casallo introduced a fresh and enjoyable way of eating blue crabs with his Ginataang Tortang Dariway, and Chef Wilson Adriano with his palate awakening Beef Serkele.  

Managing Director of UFS Philippines
Managing Director of UFS Philippines James Benedict Carreon

“While there may not be a single dish that is representative of Philippine cuisine, we at UFS believe that the country is blessed with an abundance of inspiration. Filipino food is a complex, multi-faceted one, with its roots from Malay to Spanish cuisines,” says James Benedict Carreon, Managing Director of UFS Philippines.

The UFS Philippines stated that the special and secret ingredients to our favorite sisig, sinigang, and kare-kare are the passionate chefs and cooks who create these masterpieces straight from their hearts.


Filipino cuisine is on everyone’s minds or stomach in this case. While these dishes are not garnering much attention from the Philippines’ social media. Countless interpretations of sisig, pancit, and adobo are getting the international spotlight.

These include fast-food chains around the US and Europe and ingredients like ube and kamias are being publicized in GQ magazine and the Michelin Guide. Raise your chin and forks up and be proud Pinoy!


Written by Proudly Filipino

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