Fil-Am chef's adobo, kilawin get raves from Top Chef


Posted at Jan 18 2013 01:16 PM | Updated as of Jan 18 2013 11:40 PM

Filipino-Hawaiian chef Sheldon Simeon.

MANILA, Philippines - Filipino food was showcased in the latest episode of the 10th season of the “Top Chef”.

One of the show's contenders is Filipino-Hawaiian chef Sheldon Simeon.

Simeon and his team came up with modern Filipino food for the restaurant concept "URBANo", which was named after his grandfather.

"Sheldon did an amazing job. His concept was terrific--I think he's really on to something," said Tom Colicchio, one of the lead judges in the contest.

Simeon's group came up with a modern twist to the Kilawin (Yellowtail with cilantro, spicy chili and white sauce); adobo (Pork belly with mung bean puree and pea shoots salad) and balut (Poached egg, duck confit and foie grass mousse).

"He put together a great restaurant, and every dish was a very good, strong dish. The flavors in each dish were harmonious, and the meal worked beautifully and harmoniously as a whole as well," Colicchio added.

Simeon is the executive chef of Star Noodle in Lahaina, Hawaii. He studied at the Culinary Institute of the Pacific and Maui Culinary Academy.

His profile on the show's website describes him as a two-time James Beard semifinalist for "Rising Star" and "Best New Restaurant" both in 2011.

On the same year, he was also named "Chef of the Year" by the Maui Nokaoi Magazine.

He was also named the "Best New Chef People's Choice" nominee in 2012 by the Food & Wine Magazine.