No plates, no cutlery. We eat this Filipino feast with our hands on fragrant banana leaves.
Filipino cuisine is a hidden gem in the ‘foodie world’. She’s the quiet cousin at the dinner table. But now she’s talking...
The Philippines and Spain share a rich culinary history. They have similar dishes (paella, empanada, flan) and at the heart of their food is the holy trinity of garlic, tomatoes and onions.
Many Filipinos live in Barcelona - but they are cooking in Spanish restaurants. And in America, Filipino cuisine is getting the attention of hungry critics and curious Instagrammers. It is predicted to be one of the hottest food trends of 2017 but I hope it´s here to stay.
Well, I’m that quiet cousin and I’m bringing to the table my twist on family recipes made with local ingredients.
No plates, no cutlery. A feast for the hands.
All the food is served at the same time on fragrant banana leaves. BBQ CHICKEN | banana, soy, beer ESCABECHE FISH | papaya, lemon, seasonal greens LONGANISA | pork, coconut, chili FLATBREAD | mungo, spinach, shrimp MUSHROOM ADOBO | garlic, tahini, sesame GRILLED MANGO | vinegar, orange, star anis RICE | camargue, garlic, saffron