Tacloban: The Department of Tourism (DOT) has urged hotels and restaurants in Eastern Visayas to apply halal culinary practices amid growing global demand for Muslim-friendly tourist destinations. At a culinary event held Thursday at Summit Hotel here, the DOT brought together chefs, food industry players, and halal experts to showcase inclusive and culturally sensitive cuisine.
According to Philippines News Agency, the gathering featured live cooking demos, discussions on halal practices, and insights into the regional food scene. In her speech, Tourism Undersecretary Myra Paz Valderrosa-Abubakar acknowledged that there is a 'certain demographic that is unable to enjoy or even explore its gastronomic landscape due to their faithful requirements' of Muslims. She emphasized the importance of Muslim-friendly tourism and expressed her enthusiasm for collaborating with the region to explore the fundamentals of halal and Muslim-friendly practices.
The workshop also included talks on 'Rasa Sinirangan,' featuring the culinary scene of Eastern Visayas, led by Mark Reynan Sabayan, a native of Palo, Leyte. Sabayan shared his efforts in mapping out over a hundred recipes, many of which are halal and Muslim-friendly, with hopes that they will become an integral part of the region's culinary roots.
Halal refers to food and non-food products that are lawful or permissible under Islamic law. Current guidelines encourage facilities to provide halal food in reception areas, restaurants, and guest rooms of hotels. The presence of a Muslim-friendly restaurant within hotel premises is also encouraged, along with proper segregation and identification of halal food through signage and dedicated utensils and condiments.
Additionally, the DOT is advocating for broader compliance with halal standards as outlined in Memorandum Circular No. 2020-010, which sets guidelines for Muslim-friendly accommodations and food establishments. This includes the availability of meals for Sahur and Iftar during Ramadan upon request, as well as proper handling of individually packed halal meals to prevent cross-contamination with non-halal items.
