Catbalogan City, PHILIPPINES – As part of Samar State University’s Buwan ng ASEAN 2025 celebration, the Kultura ng Sining exhibit turned the SSU Convention Center Lobby into a colorful display case of Southeast Asian flavors. Spearheaded by the Food Technology faculty and students, the exhibit offered not just free tastes of ASEAN cuisines but also meaningful learning for the students who prepared them.
Each dish served during the exhibit represented a journey of discovery. Under the guidance of their instructors, Food Technology students explored the cultural significance, cooking methods, and flavor profiles of ASEAN cuisines. By immersing themselves in the preparation process, they gained practical skills in food handling, presentation, and culinary creativity while deepening their appreciation of the cultural identity behind each dish.
From Thailand, Instructor Charlote Mae Abuda and her 3L students prepared the famous Mango Sticky Rice, a dessert that blends the sweetness of ripe mango with coconut-infused rice. The process gave students a chance to appreciate how Thai cuisine emphasizes balance and harmony.
Vietnam came alive through Fresh Vegetable Spring Rolls and Rice Cake, prepared by Instructor Janet D. Caber and her students from 3A, 3J, and 3G. In making the rolls, students learned the value of freshness, health, and meticulous preparation that defines Vietnamese food culture.
Instructor Janette M. Casuco and her 3D class introduced a wide variety of Indonesian dishes—Tahu Bulat, Bakwan Sayur, Gado-Gado, Klepon Bala-Bala, and the ever-popular Nasi Goreng. Preparing these dishes taught the students how Indonesian food reflects a vibrant street food tradition while blending bold flavors and textures.
With Singapore’s Hokkien Mee and Hainanese Chicken Rice, Instructor Juvyra O. Peco and her students from 2D and 2B practiced techniques in combining flavors that highlight Singapore’s multicultural influences. The preparation also strengthened their teamwork as they replicated iconic dishes enjoyed across Asia.
Finally, Malaysia was represented by Instructor Maricel Mabajen and her students with Kuih Dadar and Pandan Juice. Through these sweets and refreshments, students discovered how even simple ingredients can reflect cultural identity and tradition.
For the students, the project was more than just cooking—it was an experiential learning activity that developed their culinary skills while teaching them cultural appreciation. Preparing the dishes required research, practice, and creativity, allowing them to connect what they learn in the classroom to the broader context of ASEAN heritage.
The Kultura ng Sining exhibit thus became a celebration of both learning and culture. It brought ASEAN closer to the SSU community, not just through taste but through the values of unity in diversity, creativity, and shared progress. As one participants remarked, “We get to learn other nation’s culture through the flavors of their food!”
By highlighting ASEAN cuisines, the Food Technology faculty and students successfully showed that food is more than nourishment—it is a bridge of understanding, a celebration of identity, and a way to live out this year’s ASEAN theme, “Sama-sama sa Pag-unlad.”
