A sneak peek at the new Chef Creations by Chef Claude Tayag

One of the food trends of 2014 is the improved food service at convenience stores (or c-stores). Roller hotdogs or heated pizzas have become passé. Customers now have a wider selection to choose from, and with healthier food offerings, too.

I’m glad to see that there are more nutritious alternatives in these establishments, which have become the go-to place for most office workers who want to get affordable quick bites. I noticed that such stores located near call centers and BPO offices have a lot of foot traffic, day or night.

The good news is that renowned culinary expert and staunch Filipino cuisine advocate Chef Claude Tayag has teamed up with c-store chain 7-Eleven. Foodies may know him as the owner of Bale Dutung, a restaurant in Pampanga, or the person who gave international TV host Anthony Bourdain a taste of authentic local cuisine.

According to Jose Victor Paterno, Philippine Seven Corporation President and CEO, “It made perfect sense to partner with Chef Claude, as he is one of the foremost advocates of Filipino cuisine to the world. He knows exactly how to bring out familiar flavors we know and love and every dish from his kitchen can be considered a work of art.”

Paterno further revealed that when he thinks of Filipino food, Claude Tayag is the first chef that comes to mind because of his expertise.

Aside from cooking, another known passion of Tayag's is art, being a multifaceted artist. The kitchen is a venue for him to showcase his know-how in the culinary arts.

For his c-store meal endeavor, it took more than a year to finalize three dishes to release to the public. Tayag made sure that all the dishes were tasty without compromising the ingredients. Everything was made from scratch; no instant mixes were used. He revealed that he had a shortlist of 12 meals at the start, but they narrowed it down to the three most popular ones.

In May, everyone will get a chance to sample the Chef Creations line, which will be available in the metro and other Luzon stores. Choose from the following ready-to-eat meals:

Pulled pork with adobo dip (P95) is the classic adobo simmered in vinegar. The pork is marinated overnight, simmered for several hours until tender, shredded and cooked back in its sauce. It comes with garlic rice and a light adobo dip, although the meat is good on its own as well.

Pork sinigang sa kamias (P75) is the traditional slow-cooked sinigang that uses leaner cuts of pork (no bones here!) and vegetables like kangkong and labanos. The broth is just right—not too sour and not at all spicy. No artificial preservatives were used here so don’t expect it to taste like the instant sinigang mixes you can buy from the supermarkets.

Pakbet with bagnet (P89) features the more familiar version of pinakbet sautéed in bagoong alamang (shrimp paste). It is not the traditional Ilokano pakbet, which the region is known for. This dish uses less salty bagoong and blanched fresh vegetables like squash, string beans, ampalaya, and sigarilyas. The veggies are topped with bagnet slices for a more savory dish. The more health-conscious may opt to remove the pork pieces to make it truly vegetarian.

All three come in easy-open, microwavable packaging. It’s a very convenient meal for office workers and even those who live in condominiums. The best part is that everything is less than P100.

Now there is no need to travel far for restaurant-quality meals that are good for your stomach—and your wallet, too. Grab one of the Chef Creations and satisfy your cravings for Filipino comfort food beginning May 7. — VC, GMA News