Indian flavor are soon to come in and Modern Chinese is said to be going big. Sinigang and Adobo are already done and Kilawin is coming back, Paksiw is also something to experiment with. These are just some of the trends that I’ve learned from the recent Taste Setters workshop I attended held at Reston University in Taguig City. The information handed over could be very useful specially for food entrepreneurs, chefs, commissary owners and those who are within the circle. For me, I could probably experiment at home and impress my family and friends over the food I’ll be cooking. The whole day activity was again spearheaded by SySu International Inc., the name behind some of the country’s well known food brands like San Remo Pasta, Clara Ole, Lee Kum Kee, McCormick, among others, and this new brand of culinary workshop, Taste Setters, has the intention to unite the…