Hizon's Catering At Culinaire 2026: Flavors of Possibility
September 21, 2026, Manila - Hizon's Catering once again joined SMX's Culinaire, an annual event by SMX Convention Center and its partner caterers that celebrates food and artistry. This year's theme, "Culinaire 2026: Flavors of Possibility," reimagined Philippine flavors.
Each participating caterer was given a Philippine province to inspire its designs and dishes. For Hizon’s Catering, that province was Davao, a culturally rich and innovative region that reflects the brand.
The Design
Our in-house styling team took on the challenge, creating a striking balance of bright foliage—red & orange orchids, beehive gingers, Birds of Paradise, and palm fronds—against Filipiniana Beige and Capiz as the background. The design emphasized the region's tropical freshness and identity. Every detail was purposeful, showcasing what Hizon’s Catering can do.
The Dishes: Appetizers & Desserts
When you think of Davao cuisine, ultra-fresh seafood and abundant fresh ingredients come to mind. With that in mind, our culinary team chose Tuna Sinuglaw, Majablanca 2.0, and ChewyÂł.
Fresh Starts
Sinuglaw is a portmanteau of the words sinugba (grill) and kinilaw (raw fish “cooked” in vinegar). While the usual version uses pork and fish, ours centers on tuna, harking back to another nearby Mindanaoan city, General Santos City, famously known as the “Tuna Capital of the Philippines.”
Instead of the usual pork belly, we smoked pork jowl to complement the lean tuna. We served it with a coconut vinaigrette and a blend of pickled and raw vegetables, microgreens, and flowers for garnish.
And Sweet Endings
For desserts, we added a twist to the classic Majablanca and explored the chewy textures of kakanin.
Corn has been a staple in the Mindanao Region since the Spanish Era, making it a top crop there. With Majablanca 2.0, we amplified its flavor by reimagining it as a corn pudding, using Masa flour, and adding cornbread at the bottom for textural interest.
Like corn, rice has also found its way into Filipinos' sweet preferences, so much so that kakanin is a whole group of rice-based desserts. Our Chewy³ explores chewy textures in rice desserts. At its center is chewy coconut caramel wrapped in a thin chocolate shell, then in mochi. The whole thing is encased in Kalamay Hati.
“3 different textures of chewy experienced in unison,” said Chef JR Trani.
We thank SMX again for inviting us to Culinaire 2026: Flavors of Possibility and for letting us show what’s possible with local flavors.
Ready to discover what’s possible for your event? Contact us today to start planning your dream event together.
“3 different textures of chewy experienced in unison,” Chef JR Trani described.
We thank SMX again for inviting us to Culinaire 2026: Flavors of Possibility and for the opportunity to show what’s possible with local flavors.
Ready to discover what’s possible for your event? Contact us today and let’s start planning your dream event together.
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