Nicole Ponseca (Maharlika, Jeepney, NYC), Charles Olalia (Rice, San Francisco), Alvin Cailan (Eggslut, Amboy, Unit 120, LA, NYC), Chase and Chad Valencia (Lasa, LA) — these and other award-winning chefs and restaurateurs are introducing Filipino cuisine and culture in restaurants across the continent. Meet this new generation of passionate food artists and entrepreneurs and discover the spectacular flavours that make up their cuisine in ULAM, a delicious introduction to the exploding Filipino food movement. From “Kamayan”, a feast served on banana leaves to “adobo”, a preparation that features vinegar, “lumpia”, egg rolls and “pancit”, a variety of noodles, traditional recipes are gracing the North American food landscape with a fresh twist. This is the moment for Filipino food to cross over into the mainstream and become the Ulam – the main dish.