A ‘Namets’ Experience

The Culinary Historians of the Philippines (CHOP) headed by Ige Ramos, recently held a film showing at the Ortigas Foundation Library (OFL) last weekend. They featured an independent film by Jay Abello titled, Namets. This 2008 film was a finalist during the Cinemalaya Philippine Independent Film Festival and got its title from a Hiligaynon word ‘namit’ meaning ‘yummy’ or ‘delicious.’

Ige Ramos, current President of Culinary Historians of the Philippines giving his welcoming remarks to members and guests. | © Brian Kevin

Members and guests were welcomed by John Silva, the executive director of OFL. “The the title of the movie sparks a chord. It is very close to my heart because it’s Ilonggo. Namit is something I knew as a kid and it works as a protest of deliciousness.” he said. He also mentioned about the different cookbooks being exhibited and invited people to visit more often.


The movie is really interesting. It tells about a Jacko, a chef of an Italian restaurant who got into a huge debt because of cock fighting. And in order to pay, he offered his restaurant as a payment. Dolpo, the man he has a debt, brings in Cassie to renovate but to Jacko’s dismay, she brings in Negrense cuisine. And their passion for food made them discover the long lost love they have.

Florita’s Grill served the refreshments after the film showing. (L-R: Ted Duhilag, Ige Ramos, Flor Duhilag) | © Brian Kevin

To complete the namit experience, refreshment was served by Florita’s Grill, a Negrense cuisine restaurant conceptualized by husband and wife, Ted and Flor Duhilag.

Sinuglaw, a dish with pork and fish ceviche (kinilaw). The word ‘sinuglaw’ comes from two cooking methods; sugba meaning to grill while kinilaw means soaking in vinegar. | © Brian Kevin


KBL (Kadyos, Baboy at Langka) is a popular Ilonggo dish. | © Brian Kevin

“Passion talaga namin ang food, yung pagluluto… Nakita ko kasi sa Bacolod na ang daming Manileño na pumupunta at kumakain ng pagkain Bacolod, tuwang tuwa sila. So why not, Bacolod dalhin natin sa Manila.” (Food is our passion, especially cooking. When I was in Bacolod, I noticed that people from Manila enjoys our food. So why not, let’s bring Bacolod to Manila.) Flor said as she shared how it all started.

Budbod sa Mangga at Latik is the best way to end a very delicious dish. | © Brian Kevin

This restaurant would definitely a game changer in the line of restaurants who offers Bacolod specialties as they are proud to say that their food has an authentic Negrense taste, their restaurant has a perfect ambiance to visit and customer service would always be exceptional.

XPLORRA – an online and tourism platform also attended the Culinary Historians of the Philippines film showing event. (L-R: Brian Kevin, JR Felipe (XPLORRA), Ige Ramos (CHOP), Flor Duhilag, Ted Duhilag, Perry Sumakote (XPLORRA))


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