Kain

Laing [ LAH-ing ]
A dish composed of dried taro leaves and coconut milk. It was first introduced in the province of Bicol. Commonly eaten as a vegetable side to compliment fish or meat.

Arctic char, spinach Laing, roasted pumpkin, coconut air.



📷domicvergara

Bistek (loan word from spanish: bistec, “beefsteak” ), also know as bistek Tagalog.
Thin slices of beef are braised with generous amount of onions, soysauce, and calamansi juice.

Butcher’s steak, different textures of onions ( charred, crispy, caramelized, raw), oxalis and calamansi demi-glace.



📷domicvergara

Kinilaw [ kīnī ‘lau ]
It is not actually the dish but the process of preparing it. The fish normally is cured in vinegar. Additional souring agents like calamansi, green mangoes enhance its tartness.

Hawaii has poke and Peru has ceviche,
The Philippines has KINILAW!

Cured Arctic char, puffed brown rice, fermented mango, kohlrabi and Jalapeño dressing.