Canada Beef Goes Global - A Recap

On October 16, 2025, IKOMAI/Tochi Restaurant in Makati hosted a memorable Six Hands Dinner celebrating Canadian Beef and Filipino culinary talent. The evening brought together renowned chefs from across Metro Manila for an exceptional dining experience, with Chef Maverick Javier, Chef Jovan Dungon, and Chef James Antolin collaborating on the dinner service.

This wasn't just another tasting menu; it was the same lineup that Chefs Mav and Jovan used to compete at the Worldchefs Global Chefs Challenge Semi-Finals in Malaysia.

For this dinner, they adapted the competition dishes into a more approachable format while maintaining the technical precision and flavor profiles that earned them recognition on the international stage.

The evening opened with a Squid Veil Dumpling amuse bouche paired with Chilled Salmon, Herb Tartar, and Chili Garlic.

Appetizers featured a Chilled Prawn Wrap with Cucumber Apple and Cilantro, a Petite Salad of Fennel and Orange, and Halibut en Croute with Scallop and Prawn Mousse, Calamansi Coulis, and sauce Americaine.

Two Canadian Ribeye preparations anchored the main course: a Gremolata-Crusted version with Grain Mustard Sauce, Brown Butter, Pumpkin Puree, and Jardiniere Vegetables, alongside a Slow-Cooked Beef featuring Chicken Mousse Pistachio, Morels, Bone Marrow Jus, and Caramelized Cauliflower with Horseradish Cream.

Desserts embraced seasonal flavors with Three Seasons: Mango Basil Roll, Spiced Pumpkin Apple with Apple Jam Crumble, and Hot Cocoa Mochi with Black Sesame Florentine.

Hosted by IKOMAI and sponsored by Hightower Inc and MIDA Food Distributor, with support from Canada Beef, the event showcased the growing collaboration between Filipino culinary talent and premium international suppliers. It also demonstrated how competition experiences can translate into meaningful dining opportunities for the broader food community.