There is no doubt that our country has a thriving street food culture, especially here in the metropolis. From the carts that offer cheap fishball to some filling goto sold by those streetside stalls, Filipino street food is a fascinating experience in itself.
It should be no surprise that this year’s edition of the World Street Food Congress was held here in the metropolis recently, serving as an opportunity for contemporary Filipino street food to take center stage along with the street food of other countries who participated in this special event.
The World Street Food Congress is an annual event that began in Singapore in 2013. This year’s World Street Food Congress is a milestone in itself as it marks the first time the event was held outside Singapore, where it was held for the past three editions since it was established.
The event was held at the open field of the southern part of Bonifacio Global City from April 20 to 24. As such, it was a crowded affair. In fact, getting inside the venue took almost 30 minutes lining up at a long queue.
About 25 street food hawkers from the Philippines and other parts of the world like Singapore, Malaysia, Hong Kong, and even the United States perticipated in this year’s congree, each offering unique street food offerings that are unfamiliar to the general Filipino food palate yet. Unfortunately, as far as the prices are concerned, they are from the usual street food price fare here, as the food items here start at P200.
This may deter the budget-seeking foodies, but for those who at least are curious to discover these unique flavors at an occasion as rare as this one, price seems to be a non-issue. And from the looks of things, that’s a lot of them.
In addition, there are activities going on at the venue such as cooking demos, live performances, and some booths courtesy of the event sponsors.
All in all, it was a successful event and I would not mind seeing it being held here again next year if ever. I just hope the prices would be a bit more friendly next time around.
