If 2017 was Ceviche and 2018 was Poké, then 2019 will be the year of Kinilaw, a Filipino ceviche big on vinegar. Replacing citrusy for sweet and sharp, the tapas style dish is punchy with mouthfuls of fresh fish chunks.
Big on eastern flavours, like every cuisine worth savouring, the food of the Philippines is a lesson rich in history and umami. A country once occupied by Spain, and influenced by the Chinese, Malaysians, Japanese, and Americans, Kinilaw and Buko is a recipe for success.
Serving up a twist on the traditional, the menu offers a range of fish (fiery and sharp), as well as vegan and even a pork belly (ravenously rich) Kinilaws. For dessert, Buko is artisanal Filipino ice cream served in baby coconut shells. Lip smackers include Red Bean Butterscotch Bomb (we have a winner!!!) and Pop Star (lychee ice cream with sumac popping candy). They’re creamy and sweet; vegan, vegetarian and dairy-free friendly. Utter fantasy material.
