It was another special dinner a few weeks ago as I found myself at the showroom of St. Therese MTC Colleges at La Fiesta Hotel. Through the invitation of the winningest culinary competition mentor Chef Miner del Mundo, it was another preview (and taste) of what his team will present in an upcoming competition - the Grand Culinary Challenge . Chef Miner may have noticed that I always love the crisps and pate in most of the restaurants he is a consultant like Amalfi Cucina Italiana and Ayanna Garden Restaurant at Sheridan Boutique Resort in Oton, so it was already a treat from the start - for me at least. The real treat began as a member of the team introduced their duo of appetizers - Seared Tuna Kinilaw on Mango-Pomelo Salad & Shrimps and Crab Rellanado. The tartness and tanginess of the pomelo plus the sweet-sour taste of the mango brought out the flavour of the tuna, which in itself already full of flavour. Seared and seasoned just right, it was kinilaw ...