SISIG TAKES CENTERSTAGE
AT CLAUDE TAYAG’S
RETURN TO VIENNA
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Chef Claude Tayag preparing sisig matua during the event titled, “Kain at Kwento: Sisig” on 22 October 2025 in Vienna, Austria. (Photo credit: Harold Khan)
29 OCTOBER 2025. A cooking demonstration by Chef Claude Tayag highlighted the ingenuity of Filipino cooking, stories behind the ingredients and dishes, and the sense of community throughout the preparation process in the event titled, “Kain at Kwento: Sisig” on 22 October 2025 in Vienna, Austria.
Organized by the Philippine Embassy, the event showcased Filipino cuisine from the province of Pampanga through three variations of sisig: veggie sisig, sisig matua or pork sisig, and the famous sizzling sisig.
“For me, what makes a Filipino dish is not the ingredients, but the cooking techniques. Our dishes are named based on the way they are cooked–such as adobong baboy (pork adobo) and sisig baboy (pork sisig). Kain at Kwento is my advocacy of promoting Philippine cuisine by sharing food with the community while telling the story and cooking methods of each dish,” Chef Tayag said.
Attendees enjoyed sampling the sisig dishes and two adobo dishes from Chef Tayag’s recipes. The activity gathered local lifestyle media, home chefs, food enthusiasts, and members of the Filipino-Austrian community to promote and celebrate Filipino cuisine in Austria. END.
Chef Claude Tayag preparing sisig matua during the event titled, “Kain at Kwento: Sisig”, on 22 October 2025 in Vienna, Austria. (Photo credit: Harold Khan)
Sizzling sisig in wafer cups as prepared by Chef Claude Tayag during the event titled, “Kain at Kwento: Sisig”, on 22 October 2025 in Vienna, Austria. (Photo credit: Harold Khan)
Sizzling sisig prepared during the event titled, “Kain at Kwento: Sisig”, on 22 October 2025 in Vienna, Austria. (Photo credit: Harold Khan)
Mushroom adobo recipe by Chef Claude Tayag served during the event titled, “Kain at Kwento: Sisig” on 22 October 2025 in Vienna, Austria. (Photo credit: Harold Khan)
Veggie sisig or crudites prepared by Chef Claude Tayag during the event titled, “Kain at Kwento: Sisig” on 22 October 2025 in Vienna, Austria. (Photo credit: Harold Khan)
Sisig matua/sisig babi (pork sisig) prepared by Chef Claude Tayag during the event titled, “Kain at Kwento: Sisig” on 22 October 2025 in Vienna, Austria. (Photo credit: Harold Khan)
Arroz caldo topped with crispy chicken adobo recipe by Chef Claude Tayag served during the event titled, “Kain at Kwento: Sisig” on 22 October 2025 in Vienna, Austria.(Photo credit: Harold Khan)
Chef Claude Tayag with Gerard Rabara during the cooking demonstration event titled, “Kain at Kwento: Sisig” on 22 October 2025 in Vienna, Austria. (Photo credit: Harold Khan)
Ambassador Evangelina A. Bernas (middle, in purple) and Mr. John Aloysius Bernas (back row, second from left) with Chef Claude Tayag and attendees to the event titled, “Kain at Kwento: Sisig” on 22 October 2025 in Vienna, Austria. (Photo credit: Harold Khan)
Attendees to the cooking demonstration event enjoy sisig prepared by Chef Claude Tayag. (Photo credit: Harold Khan)
Chef Claude Tayag with the Consul General Zoilo Velasco (second from right) and attendees to the event titled, “Kain at Kwento: Sisig” on 22 October 2025 in Vienna, Austria. (Photo credit: Harold Khan)
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