Sample regional Filipino eats at pop-up

Queen West kitchen Lamesa breaks it down at one-night-only dinner


If you’re keeping up on all of the stellar ethnic eats Toronto has to offer (which, let’s face it, you should be), you know that the Philippines has a wide, flavour-rich culinary tradition – and that the GTA is home to a few stellar examples. But it’s important to note that, like many other countries, Filipino cuisine varies intensely from region to region.

Lamesa Filipino Kitchen chef Daniel Cancino, who’s been providing what might be the city’s most clever, sophisticated twist on Filipino eats at his Queen West spot, is set to give diners a thorough backgrounder by way of a five-course meal on June 15.

Philippine Flavours: From Bicol To Manila, a collab with U-Feast, starts diners off in Visayas with kinilaw, a ceviche-like dish marinated in calamansi juice, and ends up in Manila with a cassava-white chocolate cake. In between, there’s Cancino’s take on pinakbet, a mixed-vegetable dish, a Bicol-inspired plate that marries pork neck with coconut and chili and a take on rellenong manok, a whole stuffed and roasted chicken with egg and chorizo.

Sounds delicious – and it’s a heck of a lot cheaper than a flight to Manila ($60, drinks and tip included). Grab your ticket at U-Feast.

food@nowtoronto.com | @nataliamanzocco

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