A familiar Filipino favorite found a new expression at the Manila Foods and Beverages Expo (MAFBEX) 2026 as Chef See Cheong Yan, Academic Culinary Head of Enderun Colleges, reimagined the beloved kinilaw through a global culinary lens, transforming a homey dish that celebrates both Filipino heritage and international technique.
During his live cooking demonstration last June 11 at the MAFBEX Lobby of the World Trade Center Metro Manila, Chef See showcased Spanish Mackerel Kilaw, Tropical Fruits, Seaweed, and Coco-Sinamak, highlighting how world-class culinary education is not only about mastering techniques but also about understanding culture and creativity.
The showcase reflected the philosophy of École Ducasse at Enderun Colleges, developing chefs who are globally trained while remaining rooted in the flavors and stories of their own communities.
For Chef See, the dish represented innovation and respect.
“In the school, you can work with 400 to 500 recipes, all from Alain Ducasse. But some of the recipes use ingredients like apricots and peaches, and we don’t have those ingredients in this country. So we have to adapt. That’s the challenge: to adapt and make it still as good as how they make it in France,” Chef See shared.
Rather than viewing differences in ingredients as limitations, Chef See sees them as opportunities for innovation. “If I see something like this, I don’t view it as a negative; I view it as a challenge. And when I create something, I try to amaze myself.”
The Dish: An Ode to Filipino Cuisine
For his MAFBEX dish, Chef See transformed a familiar Filipino preparation into a refined culinary experience by combining fresh Spanish mackerel with tropical fruits, seaweed, and coco-sinamak. The dish paid homage to the Filipino tradition of kinilaw while incorporating layers of flavor, texture, and presentation inspired by international culinary approaches.
A key philosophy behind Chef See’s cooking is the belief that exceptional cuisine begins with curiosity and continuous learning. Having built his culinary perspective through years of international exposure in Europe and China, he emphasized the importance of exploring different cultures through food.
“The travelling and the work made me who I am today. Everywhere I travel, I look at things very open-mindedly. Whenever I go to a foreign country, I always go to the local market because in the market, you are able to tell so many things about the culture, the people, the food, and the ingredients,” Chef See explained.
He added, “The more I taste, the more I travel, the more I have to say that I do not know. There is just so much to learn. Everywhere I go, I learn many things, and then I adapt those experiences into the restaurants and into my own style of cuisine.”
Beyond technique, Chef See highlighted the importance of recognizing the potential of local ingredients and paying respect to it. Through his work with aspiring chefs, he encourages students to look beyond imported products and discover the possibilities within Filipino produce.
Catching Sight of the Ecole Ducasse Excellence
Through its participation in MAFBEX 2026, École Ducasse at Enderun Colleges has then showcased how its institution brings firsthand experience from professional kitchens into the classroom, allowing students to understand the realities and standards of the culinary industry.
Beyond its full-time culinary programs, École Ducasse at Enderun Colleges also extends its expertise through short-form culinary courses offered by Enderun Extension. These programs provide opportunities for learners to gain specialized skills, explore global culinary techniques, and experience the standards of excellence that define the École Ducasse approach.
When asked what advice he would give to young chefs or aspiring culinary students in the audience, this is what he had to say: “When you go to a family gathering, the food is masarap. How come? Because it is made with soul. That is 50%. But the rest is really what you put into it. If you do something with the heart, winner ka na,” Chef See concluded.
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