Blog Post

The Winner of the Mother's Best Cook Academy: Asian Fusion Festival, Cherry Anne Gorospe and Maripol Anog

The Winner of the Mother’s Best Cook Academy: Asian Fusion Festival, Cherry Anne Gorospe and Maripol Anog

To show their support for the future chefs and entrepreneurs of the country, Mother’s Best sponsored Cook Academy Asian Fusion Festival, an event they mounted with COOK Magazine, held at Our Lady of Fatima University in Novaliches, Quezon City. This cooking competition and seminar attracted the enthused participation of their students, particularly those from the College of Hospitality and Institutional Management (CHIM).

Participants busy cooking with their recipe entries

Participants busy cooking with their recipe entries

“Student chefs can provide us new exciting recipes for our products as well as possible new sauces which they can formulate using their own creativity and knowledge they got from the school and their other experiences,” explains Gabriel A. Reyes, Assistant General Manager of HDR Foods Corporations, the company that produces the Mother’s Best Brand.

Mr. Gabriel Reyes the Assistant General Manager of Mother's Best observing the participants for his judging

Mr. Gabriel Reyes the Assistant General Manager of Mother’s Best observing the participants for his judging

The college boasts of comprehensive programs in all related disciplines, and Mr. Reynaldo H. Carandang Jr., program head of CHIM agrees that participation by culinary students hones their skills and creativity and brings them great excitement as well: “Student’s exposure to various culinary contests allows them to enhance their confidence and be more competent in their field of expertise. They are also made abreast of culinary trends and innovations. The exposure provides an opportunity for them to interact with industry practitioners providing them tips and advice in getting first hand information from the experts.”


This event is something that Mother’s Best intends to be just the first of many because investing in the youth is something they believe in. “It is important to work with them and build the relationship with them while they are young,” says Reyes. “These young chefs will be the future driving force of our restaurants industry as well as the future chefs of their respective home kitchen, and we want them to patronize Mother’s Best both in their future careers and at home.”

Chef Dino Datu with his Easy Chicken Claypot Rice

Chef Dino Datu with his Easy Chicken Claypot Rice


COOK Magazine’s Editor In Chief, Chef Dino Datu along with Chef Winston Jerome C. Luna, Caterer and Event Specialist, shared their culinary expertise by demonstrating their own version of Asian Fusion Dishes as well as giving students valuable tips and advice about the industry.  Chef Dino Datu whipped up Black Pepper Crab, Singapore Chili Prawns, and Easy Claypot Rice, which are just some of the most popular recipes that the COOK Magazine test kitchen has featured specifically using Mother’s Best products.

Chef Winston Luna talks on Entrepreneurship Management

Chef Winston Luna talks on Entrepreneurship Management


Chef Winston, who owns Chefwix Catering, not only showed kitchen expertise by cooking Oriental Wings with Chinese Greens, he also held an engaging seminar on what it takes to be a success in food related ventures.

Live cooking demo of the Cook Magazine Editor-in-Chief, CHef Dino Datu

Live cooking demo of the Cook Magazine Editor-in-Chief, CHef Dino Datu

In the culinary competition, the students worked with stoves provided by Fujidenzo, while the cooking implements were supplied by Masflex.  The student chefs were grouped into five teams, with two students per team, and they cooked with Mother’s Best Hot Sauce, Mother’s Best Oyster Sauce, and the Mother’s Best Barbecue Marinade, which are the items the company is most known for.   “For now we want to focus on our core products, since we want to build on and strengthen the loyalty, acceptance and the market for these items,” Gabby emphasizes. “But of course we would still want others to try our new products and we are continuously developing new ones to provide instant kitchen solutions for our cooks and chefs.”  

Judges with the participant of the cooking competition

Judges with the participant of the cooking competition



The Participants of the Mother's Best Cook Academy Asian Fusion Festival

The Participants of the Mother’s Best Cook Academy Asian Fusion Festival


The Judges of the Mother’s Best Cook Academy Asian Fusion Festival

Cook Team handed the featured article in BusinessMirror Newspaper to Gabriel Reyes, Assistant General Manager of HDR Foods Corp.

Cook Team handed the featured article in BusinessMirror Newspaper to Gabriel Reyes, Assistant General Manager of HDR Foods Corp.

The Winner: Cherry Anne Gorospe & Maripol Anog

Judges with the Team#4



Appetizer: Bracing Pomelo SaladBracing Pomelo Salad


  • ½ tsp salt
  • 240g shrimp (peeled)
  • 1 pc pomelo
  • 120g boneless chicken breast or pork chop
  • 1 pc carrot (peeled and cut)
  • ¼ cup mint leaves or wansoy , chopped
  • ¼ cup roasted peanuts , chopped
  • 2 tbsp caramelized onion
  • 2 Tbsp Mother’s Best Fish Sauce
  • 1 ½ tbsp lime juice
  • 1 tbsp water
  • 1 pc garlic , chopped
  • chili paste or fresh chili , chopped
  • mint leaves


  1. Put salt in a small saucepan and fill 2/3 with water. Bring to boil and then add the shrimp. Set aside. Boil the chicken or the pork chop for about 20 minutes. Remove and set aside.
  2. Cut the shrimp in diagonal, blend with the pomelo and other ingredients. Hand shred the chicken or cut the pork into strips. Set aside.
  3. Cut off the ends of the pomelo, then cut off the skin to reveal the pinkish flesh of the pomelo. Take off the skin of the pomelo. Set aside.
  4. For the dressing, combine fish sauce, lime juice, water, sugar, garlic and chili in a small bowl. Add the shrimp, chicken or pork, carrot, mint, cilantro, peanuts and fried shallots to the pomelo. Toss well add the dressing and toss. Adjust flavor as needed.


 Main Course #1: Chicken Avocado Egg RollsChicken Avocado Egg Rolls


  • 2 tbsp canola oil
  • ½ cup white/red onion, minced
  • ¼ cup red bell pepper, minced
  • 2 tbsp ginger, minced
  • 1 tbsp garlic, minced
  • ¼ cup bamboo shoots, sliced
  • ¼ cup celery, chopped
  • 2 cup chicken breasts, chopped
  • ¼ cup Mother’s Best Soy Sauce
  • 1 cup green cabbage, julienned
  • ½ cup carrots, shredded
  • 4 cup canola oil
  • 12 pcs egg roll wrappers
  • 2 pcs avocado, sliced
  • 1 pc egg
  • 1 tbsp milk
  • Mothers Best Sweet Chili Sauce


  1. In a saute pan over high heat, add canola oil. Saute onions and bell pepper until translucent. Add ginger, bamboo shoots, celery, chicken and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Cool mixture.
  2. In a large bowl combine cabbage, carrots and chicken mixture.
  3. In a medium saucepan, heat canola oil. Oil needs to be deep enough to keep egg roll from touching bottom of the
  4. Roll the mixture(vegetable and chicken) in the egg roll. Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash.
  5. Dredge the egg roll in egg wash, allow the excess to drain off and submerge egg roll in oil. Fry until golden brown, about 3-4 minutes. Drain it with a cooling rack.


Main Course #2: Baked Seafood Stuffed AvocadoBaked Seafood Stuffed Avocado


  • 4 pcs avocado
  • 8oz crab meat
  • 8oz mussels
  • cheese
  • mayonnaise
  • parmesan cheese
  • 1 dash garlic powder
  • 1 dash pepper
  • Mother’s Best Oyster Sauce


  1. Mix the crab meat, mussels, mayonnaise, garlic powder and pepper in a mixing bowl.
  2. Mash the avocado and put it in the crab shell and top it with the seafood mixture. Sprinkle with cheese and parmesan cheese.
  3. Bake the seafood stuffed avocado for 5-10 minutes or until the cheese melt.
  4. Garnish and serve.



Judges with the Team#5


Appetizer: Pan Grilled Shrimp with Pomelo and Mango Salsa Pan Grilled Shrimp with Pomelo and Mango Salsa


  • 350g shrimp
  • 300g pomelo
  • 150g shallots
  • 100g green bellpepper
  • 100g red bellpepper
  • 100g mango
  • ½  tsp cilantro leaves
  • salt and pepper to taste
  • Mother’s Best Hot Sauce, to taste
  • ½  tsp Mother’s Best Sweet Chili Sauce
  • ½  tbsp lemon


  1. Heat Pan , add oil and pan grill the shrimp.
  2. Season with salt and pepper.
  3. Combine all the remaining ingredients and toss.
  4. Plate the shrimp with salsa.


Main Course #1: Pan Seared Sesame Crusted Tuna, Avocado – Lemon Puree Pan Seared Sesame Crusted Tuna, Avocado – Lemon Puree


  • 200g tuna
  • ½ pc avocado
  • 1 pc lemon juice
  • 2 tbsp sesame seeds
  • 2 tbsp sesame oil
  • ½  cup  green cabbage
  • ½ cup red cabbage
  • ½  cup  prepared mayo
  • ½  cup  Mother’s Best Soy Sauce
  • 1  tbsp Mother’s Best  Worcestershire Sauce
  • salt & pepper to taste.


  1. Prepare avocado puree: Scrape avocado meat, puree until smooth. Add lemon juice salt and pepper to taste. Set aside.
  2. Rub tuna with salt and pepper . Rest for about 10 minutes.
  3. Sear Tuna on all sides. Roll tuna on sesame seeds.
  4. Cut cabbage into very thin strips/slices.
  5. Toss with mayonnaise, drizzle with sesame oil.


Main Course #2: Glazed Spicy Pepper Chicken with Creamy Avocado-Garlic DipGlazed Spicy Pepper Chicken with Creamy Avocado-Garlic Dip


  • 400g chicken breast or wings
  • 300g avocado
  • 1 pack crème
  • 4 cloves garlic
  • 2 tbsp catsup
  • 1 tbsp Mother’s Best  Sweet Chili Sauce
  • ½  tbsp honey
  • ½ tbsp Mother’s Best Worcestershire Sauce
  • salt and pepper to taste
  • 1 pinch chili powder
  • ½  tsp  Mother’s Best Hot Sauce
  • flour/cornstarch


  1. Marinade chicken for 10 minutes in catsup, Worcestershire sauce, honey, soy sauce, and hot sauce.
  2. Heat pan, add oil, pan fry chicken, remove chicken from pan.
  3. Cook marinade until thick. Set aside
  4. Make the puree, avocado and garlic until smooth. Season with salt and pepper.
  5. Plate the chicken with avocado –garlic dip.




Judges with the Team#3

Appetizer:  Pompelmoes MontagePompelous Montage


  • 6  pcs  lettuce
  • 3 pcs ham
  • 4 pcs shrimp
  • ½ cup cheese
  • 4 tbsp peanuts
  • 1 tbsp Mother’s Best Pickles
  • 5  pcs Mother’s Best Raisins
  • 2 pcs carrots (shredded)
  • 2  pcs cucumber
  • ½ cup pomelo
  • ½ cup Mother’s Best  Soy Sauce
  • 4 tbsp white sugar
  • 1 tbsp all purpose flour
  • 1 pc white onion


  1. Fry the ham in thin slices, add the shrimp and cut it into thin slices.
  2. Cook the peanuts for about 5 minutes.
  3. Add all ingredients and toss.
  4. Put the lettuce then wrap and secure with onion rings.
  5. Make the dressing in the sauce pan add the soy sauce , sugar and all purpose flour.


Main Course #1: Pasta Verde BasiliciumPasta Verde Basilicium


  • 1oz pasta fettucine
  • 2  ripe avocado, halved and peeled
  • ½ cup fresh basil leaves
  • 2 cloves garlic
  • 2 tbsp. freshly squezzed lemon juice
  • 1 tsp salt and pepper
  • 1/3 cup  olive oil
  • 1 cup  cherry tomatoes
  • 1 cup  bacon
  • ½  cup canned corn kernel
  • ½  tsp Mother’s Best Seasoning
  • 1 pc  red bell pepper


  1. In a large pot of boiling salted water, cook the pasta.
  2. Fry the bacon. Set aside.
  3. To make the avocado sauce, add the following basil, garlic, and lemon juice in a food processor. Season with salt and pepper.
  4. Add olive oil emulsified. Set aside.
  5. In a large bowl, combine the pasta, bacon, avocado sauce, cherry tomatoes and corn. Serve immediately.


Main Course #2: Tom Thumb OrientalTom Thumb Oriental


  • 10  pcs  shimp
  • 4  tbsp wine
  • 1 tsp  chili paste
  • 1 tbsp. salt and pepper
  • 1  pc  avocado
  • 1 cup all purpose flour
  • ¼  cup grated cheese
  • 3 tbsp Mother’s Best Vinegar
  • 5  pcs  cilantro leaves
  • 3 tbsp white sugar
  • 1 pc  carrot
  • 1 pc  potato
  • 1 pc  egg
  • 5  tbsp all purpose flour


  1. Marinate the shrimp in red wine, chili paste, salt and pepper for about 15 minutes.
  2. Make the avocado puree. Add the following, avocado, all purpose cream, cheese, vinegar and cilantro leaves in a food processor.
  3. Fry the carrot and potato (julienne cuts).
  4. Make the batter . Mix egg and flour . Coat the shrimp with the batter mixture.
  5. Fry the shrimp until golden brown. Serve with sour and cream avocado sauce.


Judges with the Team#1


Appetizer: Shrimp and Pomelo DumplingsShrimp and Pomelo Dumplings


  • 10 pcs medium shrimp, unpeeled
  • ½  cup chopped shitake mushroom
  • 1/3 cup finely chopped green onions
  • 2 cloves minced garlic and mashed
  • 3 oz ground pork (90 g) roughly chopped to loosen
  • ¼ tsp ground black pepper
  • 1/8 tsp salt
  • 2 tsp olive oil
  • 10 pcs gyoza wrappers
  • ½ kilo pomelo
  • ¼ cup Mother’s Best Soy Sauce
  • 1/8 cup Mother’s Best Chili Paste


  1. Peel shrimp but leave the tails intact. Butterfly the shrimp but not all the way through the inside curve. Discard the vein.
  2. Use mini food processor to mince the mushroom, then add onions, garlic, pork, salt, pepper and mix well with a fork.
  3. In a small bowl, mix together all the ingredients and the pomelo.
  4. Place the dumpling in a steamer, make sure to place parchment paper on the steamer.
  5. Place the dumpling with the Mother’s Best Dip and Chili Paste.


 Main Course #1: Hungarian Plate with Atchara and Avocado Cream DipHungarian Plate with Atchara and Avocado Cream Dip


  • 2 pcs hungarian
  • 1/8 cup onion white (julienne cut)
  • 4 pcs cherry tomatoes ( cut into half)
  • 1 ½  pcs lettuce (cut)
  • 1/8 cup carrots (cut into strips)
  • 1/8 cup turnips (cut into strips)
  • 2 tsp balsamic vinegar dressed in salad
  • 1 tsp black olives
  • ¼ cup Mother’s Best Atchara
  • 2 pcs ripe avocado
  • 2 pcs limes
  • 2 tbsp water
  • 1/8 tsp salt
  • ¼ cup butter


  1. Cut the white onion, cherry tomatoes, lettuce, carrots, turnip and black olives. Take aside the cut ingredients.
  2. Heat the pan, place butter and cook the Hungarian sausage.
  3. Cut the avocados into half, take off the bone. Cut the limes, blender the avocados, put lime juice, water and salt to taste.
  4. Place the Hungarian sausage, with the avocado cream and salad on the plate together with the atchara.


Main Course #2: Rosemary Tuna and Avocado Pasta Rosemary Tuna and Avocado Pasta


  • ¼kg  tuna
  • 2 pcs ripe avocado
  • 1/8 tsp rosemary leaves
  • 1/8 tsp salt
  • 1/8 tsp ground pepper
  • ¼kg linguine pasta
  • ¼ cup cloves of garlic
  • 1 cup chopped parsley
  • 1 cup sour cream
  • ½ cup butter
  • 1 cup olive oil
  • 1 cup fresh basil (finely strips)
  • 1 cup oil
  • 1 cup Mother’s Best Toyomansi


  1. Cut the tuna into cubes (for 2 servings) put salt and pepper. Set aside for 10-15 minutes.
  2. Boil the water, put some oil to avoid pasta from sticking.
  3. Blend the avocado, sour cream, parsley and basil and garlic in a blender. Salt to taste.
  4. Toss or place the linguine pasta in a mixing bowl and add the sauce then place it together with the rosemary tuna.


 Judges with the Team#2


Appetizer: Pomelo BruschettaPomelo Bruschetta


  • ½ pc baguette
  • ½ tbsp butter
  • 1 pc pomelo
  • 3 tbsp white onion
  • ¼ cup tomato
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ¼ cup Mother’s Best Raisins
  • 1/8 tsp salt and pepper
  • ½ cup mozzarella cheese


  1. Pre heat oven to 400’F
  2. Place baguette slices on a utility tray and brush both side with butter. Set aside.
  3. In a mixing bowl, mix together pomelo, tomato, white onion, paprika, raisins, garlic powder, salt and pepper. Top in the baguette slices.
  4. Put mozzarella cheese on top of the baguette slices.
  5. Put in the oven and bake for about 3 minutes.


 Main Course #1: Chicken Avocado Cordon Bleu with Char Siu Ketchup Chicken Avocado Cordon Bleu with Char Siu Ketchup


  • 3 pcs chicken breast
  • 3 pcs ham
  • 3 pcs cheese
  • ½ pc avocado
  • 1 cup vegetable oil
  • 1 ½ cups all-purpose flour
  • ½ c rice flour
  • 1 cup bread crumbs
  • 1 ½ tsp garlic powder
  • 1 ½ tsp salt and pepper
  • 1 ½ tsp paprika
  • ¼ tsp cayenne pepper
  • 4 pcs eggs
  • char siu ketchup
  • Mother’s Best Banana Ketchup
  • 3 tbsp hoisin sauce
  • 2 tbsp honey
  • 1 tbsp Mother’s Best Soy Sauce
  • ½ tsp five spice powder


  1. Take a piece of chicken, add ham, cheese and avocado. Roll up the chicken breast tightly and place toothpick in the end and middle.
  2. For the breading, combined all the ingredients, mix well.
  3. Place the chicken cordon bleu in the egg wash and then coat evenly in the breading mixture. Deep fry the breaded chicken.
  4. Char siu ketchup: Whisk together mother’s best ketchup, hoisin, honey, Mother’s Best Soy Sauce and five spice powder in a mixing bowl.


Main Course #2: Sweet and Spicy Avocado Chicken Sweet and Spicy Avocado Chicken


  • ¾ cup pineapple juice
  • 1/3 cup Mother’s Best Soy Sauce
  • 2 tsp Mother’s Best Hot Sauce
  • 2 tsp Mother’s Best Chili Paste
  • ¼ cup brown sugar
  • 2 cups garlic
  • 8 pcs chicken lollipop
  • 1 cup vegetable oil
  • 1 pc avocado
  • 1/8 tsp salt
  • 1/8 tsp  pepper
  • ½ tsp cornstarch


  1. In a mixing bowl, mix together the pineapple juice, mother’s best soy sauce, brown sugar, garlic, hot sauce and the chili paste, until sugar dissolved.
  2. Put the chicken to the mixture and marinate.
  3. Fry the marinated chicken and set aside.
  4. For the sauce, put the mixture to the saucepan, add salt and pepper to taste and the cornstarch to thicken the sauce.

Recipes by Chef Dino Datu


 Black Pepper CrabChef Dino Datu - Black Pepper Crab


  • 1 whole crab steamed
  • 4 tbsp Mother’s Best Oyster Sauce 
  • 2 tbsp Mother’s Best Soy Sauce 
  • 2 tbsp butter
  • 1 head garlic, finely chopped
  • 2 tbsp brown sugar
  • 4 tbsp cracked black pepper
  • 2 tbsp of water
  • Coriander leaves for garnishing


  1. Chop crab into serving pieces.
  2. Heat butter in a sauté pan.
  3. Add garlic, pepper, brown sugar, 2 tablespoons Mother’s Best Oyster Sauce and 2 tablespoons Mother’s Best Soy Sauce.
  4. Add crab into pan and add 2 tablespoons of water.
  5. Sauté crab in pepper sauce for 3 minutes.
  6. Garnish with coriander leaves and serve hot.


Singaporean Style Chili PrawnsChef Dino Datu - Singaporean Style Chili Prawns


  • 1kg prawns, deveined
  • 4 tbsp minced garlic
  • 1 tbsp minced ginger
  • 2 tbsp minced shallot or red onion
  • 4 tbsp Mother’s Best Sweet Chili Sauce
  • 4 tbsp Mother’s Best Banana Ketchup
  • 1 tbsp Mother’s Best Hot Sauce
  • ¼ cup water
  • 2 eggs, beaten
  • 2 tbsp butter
  • salt to taste


  1. Sauté garlic, ginger and shallots in butter over medium low heat. Add prawns and sauté for 2 minutes.
  2. In a bowl, mix together Mother’s Best Sweet Chili Sauce, Mother’s Best Banana Ketchup, Mother’s Best Hot Sauce and water.
  3. Add sauce mixture into the sautéed prawns. Simmer on low heat for a minute or two, just until prawns are cooked through.
  4. Season with salt to taste and turn heat off. Add beaten egg in a steady stream and mix to form strands of egg within the sauce. Serve hot.


Easy Chicken Claypot RiceChef Dino Datu - Easy Chicken Claypot Rice


  • 8 chicken thighs, deboned and sliced into bite-sized pieces
  • 3 pcs chinese sausage, sliced
  • ½ cup Mother’s Best Barbecue Marinade
  • 1 tbsp Mother’s Best Oyster Sauce
  • 2-3 stalks leeks
  • 1 tbsp sesame oil
  • 6 cups cooked rice


  1. Heat a sauté pan and add 1 tablespoon oil. Over low heat, sauté sausage, rendering some of the fat out.
  2. Take sausage out and fry leeks for a minute and set aside. Next, fry chicken pieces till browned on all sides.
  3. Add Mother’s Best Barbecue Marinade, Mother’s Best Oyster Sauce and add sausage back.
  4. Once chicken is cooked through, add sesame oil and mix in cooked rice.
  5. Mix thoroughly till well-combined and use leeks as garnish.
  6. Place on a Chinese claypot and place over heat for a few minutes before serving. (optional)


Recipe by Chef Winston Luna


Oriental Chicken Wings with Chinese Greens in Oyster SauceChef Winston Luna - Oriental chicken wings with Chinese greens in Oyster Sauce

Ingredients: 4 servings

  • ½kg Bokchoy
  • 2 tbsp Sesame oil
  • 1 tbsp Sesame seeds
  • ½ cup Mother’s Best Oyster Sauce
  • 4 cups Water
  • To taste, Salt
  • To taste, Pepper
  • 1kg Chicken Wings
  • 1 pc Salt
  • 5 pcs Pepper
  • 2 pcs Star anise
  • 3 cups oil
  • 1 cups Mother’s Best Barbecue Marinade
  • ¼kg Flour



  • Wash and sanitize vegetable and chicken
  • Marinade chicken wings with bbq sauce, star anise, salt and pepper  overnight


  • Dredge chicken wing over flour
  • Deep fry for 8-12 minutes in mid fire
  • Once cooked set aside
  • In a casserole boil 3 cups of water then add sesame oil and salt
  • Bring water to a boil then blanch bok choy per batch
  • Place blanched bok choy in a spinner
  • Plate the pour oyster sauce and sesame seeds on top
  • Plate chicken wings and Chinese vegetable garnish with fresh herbs, then serve

Mother’s Best Address:


Sauyo Office
Lot 1, Block 1, Manchester Industrial Subdvision
Sauyo Road, Novaliches, Quezon City
Tel: +(632) 984-1361 (to 62); 9847499; 983-5513
Fax: +(632) 984-1369


Cavite Plant
Lot 16, Block 4, Mountview Industrial Complex
Phase 2, Bangkal, Carmona
Cavite, Philippines
Tel: +(632) 579-4676


About Mother’s Best

Mother’s Best manufactured by HDR Foods Corporation, is a Philippine brand known for its line of prepared and ready-to-use condiments, marinades, and sauces that bring out the distinct taste, aroma and quality homemade cooking.

Founded in 1977 as a small-to-medium sized enterprise manufacturing hot sauces, Mother’s Best has since added a roster of products to complement the hectic lifestyle of modern working people.

The pioneering Mother’s Best Hot Sauce (chili) continues to be the top-seller in the Philippines, and Mother’s Best  Barbecue Marinade have received international recognition.

While the Mother’s Best  Toyomansi (Soy Sauce with Philippine Lemon) and Mother’s best Patismansi (Fish Sauce with Philippine Lemon), are the original Filipino invention of

Mr. Hernand Datu Reyes, founder of HDR Foods Corporation.


Mother’s Best Products:


Mother’s Best is the first brand of Toyomansi and Patismansi. HDR Foods Corporation owns the trademark of Toyomansi and Patismansi since 1984. Years later, a lot of hands have imitated the Mother’s Best Toyomansi and Mother’s Best Patismansi.

The Export Team ships out products by container loads directly to foreign customers and loose cargoes to Export Consolidators and Local buying offices of Export customers.There are some Mother’s Best products that are uniquely for export and these include the following : Cup Pinoy Arrozcaldo (Chicken Flavor Porridge), Cup Pinoy  Ginataang Mais (Coconut & Corn Flavor Porridge) and Cup Pinoy Champorado (Chocolate Flavor Porridge) , Pancit Canton, Pancit Bihon (Rice Sticks), Dried Taro Leaves, Dried Bay Leaves, Dried Banana Blossoms, Casubha (Saffron Flower),  Annatto Powder and Agar-agar .

Our products are competitively priced.


Food Service

There are various Institutional Pack (Gallons) available for our Food Service Customers. Mother’s Best is the only brand of Lechon Sauce in gallons. You can order also Institutional Packs of the Mother’s Best Oyster Sauce, Toyomansi, Patismansi,  BBQ Marinade, Hot Sauce, Apple Ketchup, Banana Ketchup, Sarsa, Sweet Chili Sauce, Sweet & Sour sauce, Spicy Patis, Spicy Toyo, Suka’t Bawang and Seasoning.

We are open for contract packing of customized sauces and condiments for institutional use.



Mother’s Best is the leading brand of Hot Sauce, Toyomansi, Patismansi, Sweet & Sour Sauce and Worcestershire Sauce for retail.

Mother’s Best products that has stay retail demand includes Oyster Sauce, BBQ Marinade, Raisins, Pickles, Bagoong, Sweet Chili Sauce, Kaldereta Mix, Kare-Kare Mix, Tocino Mix, Palabok Mix, Breading Mix, Sinigang Mix, Spiced Vinegar, Banana Ketchup, Sarsa, Soy Sauce and Vinegar.

Available via local Distributors.


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