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A MASSIVE 16-foot-diameter okoy bilao highlighted the celebration of Bulacan’s rich culinary heritage during the launch of SM City Baliwag’s “Bestival Chef,” held in line with SM’s Foodie Festival campaign, on September 21.
The team of Okoy King, a homegrown brand that serves original okoy recipes from the City of Baliwag, used at least 200 kilograms of shredded squash to create the giant okoy bilao. The unique attraction yielded 2,400 servings, which were given freely for shoppers to enjoy.
Okoy, or crispy deep-fried fritters, is a popular dish in Bulacan, usually served as breakfast, appetizers, or snacks. While okoy evolves with different flavors over time, Bulakenyos continuously preserve its traditional recipe, making it a favorite cuisine among locals and tourists.
“The largest serving of food is not just a celebration of the best flavors in the province but also a way of fostering patronization in our local products,” shares SM City Baliwag Mall Manager Rodora Tolentino.
Following the unboxing of the giant okoy bilao, Okoy King’s Business Manager, Avon Garcia, facilitated a cooking demo for aspiring Bulakenyo chefs. During the event, selected Tourism and Hospitality Management students from NU Baliwag had the rare chance to experience a hands-on training on the step-by-step process of cooking okoy.
Aside from the largest serving of food, a curated selection of the best provincial and homegrown dishes is currently showcased at the Favoreats Food Market in SM City Marilao, SM City Baliwag, and SM Center Pulilan. Here, local MSMEs offer a diverse array of flavors that promote the rich culinary heritage of Bulacan. (MICKA BAUTISTA)
