The first Michelin star Filipino restaurant in the world | Kasama in Chicago
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- čas přidán 8. 08. 2022
- **6/6/23 update: Congrats to the Kasama team for taking home the James Beard Foundation Award for Best Chef: Great Lakes !!! **
Chefs Timothy Flores and Genie Kwon opened this Filipino restaurant/bakery in 2020 hoping to make Filipino food more accessible for everyone.
Kasama, which in Tagalog translates to "together" or "partner", launched their 13-course tasting menu offering in late 2021. In April 2022, it was the first Filipino restaurant in the world to receive a Michelin star.
Their tasting menu has been described as "traditional Filipino cooking with a creative, contemporary spin", and I was so excited to finally try it. Thanks for watching!
www.kasamachicago.com/
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To everyone who says we are missing the point here. Nope, we are not. Rather, we are making a point. It would be a real challenge to achieve that fine dining quality and consistency abroad if you don't do fusion. We all know that traditional Filipino food is meant to fill us up. It's a comfort food, and it's hearty. But if you want to elevate it according to fine dining standards (which Kasama is), then you have to twist it. As long as our food is represented, and as long as it resembles the flavor of our food, I'm fine with that.
But the ingredients and techniques are very available. If Japanese and Chinese cuisine, French, Indian and etc. can do it without compromise (even down to importing all the produce) how come we hold our own to a standard lower just because it's Filipino food? Just like our people and islands, our food is super diverse, dynamic, and multi faceted - I get how it is generalized as comfort food and hearty meals because that's the vernacular experience but that can be said with literally every culinary culture. Our food is not just that and it has so much to show that can be translated to high level dining experiences that are truly refined in our distinct way without having to appropriate to fusion.
Our culture is not subpar and a little sprinkle of appropriation just to get a tickle of representation is not good enough. Its a step, but that has been going on for maybe decades already, the world is so global now and a lot of things are way more within reach. Filipino food needs to be taken not as a niche but be showcased as the very varietal and regional spectacle that it is. All it takes is more integration and study into our culinary culture.
@@ianvlnva I feel like the "representation" that they did here is just like when any famous person gets an inkling of being related to a Filipino, by blood or otherwise, it immediately screams Pinoy pride. but what do I know about Filipino food I guess. I'm just a guy living in the Philippines.
you can call it adobo or nilaga or kinalaw, but if you have NONE of the traditional ingredients, they will not taste anywhere near the traditional cuisine.
@@nb6792 Sitaw, kangkong, and balut are not traditionally used as main ingredients in adobo, but we still call them adobong balut, adobong kangkong, and adobong sitaw. We even use diff kind of soy sauce, some even use fish sauce instead soy (adobong puti). We accept what we want to accept, just like how my fellow Kapampangans get agitated when people add eggs to their sisig. Adding mayonnaise should be illegal as well, since it would no longer be sisig. It would be a new dish if you add mayonnaise, and some people joke that it would be dinakdakan at that point. Sisig is sisig as long as you apply the basic principles of making sisig, and of course it should be sour. Adobong baka would be bistek if you use calamansi instead of vinegar, right? Food evolves, we must preserve its culture and its origin at some point, just like how Italians rage when we twist their pizza. There is a fine-dining Filipino restaurant called Bale Dutung in Angeles, Pampanga that is both traditional and fancy. It's not my kind of food, but it's worth checking out.
Don't rush it, we'll get there. Logistics and acquiring such ingredients for a cuisine in its infancy is not as easy. Once Filipino food assimilates globally, then, the sky's the limit. Only then we can teach the world how it's done the right way.
@@pattrickmerete but at least they're still tasting a Filipino dish. Using ingredients like caviar truffle etc will just mislead people as to what Filipino dishes tastes like when all they're doing is eating a French dish with a Filipino name. That's not our cuisine. Asian ingredients are not that hard to find anymore. Other restos can do it. This one is just being pretentious.
Love Kasama! The food is so creative, and they are so deserving of their Michelin star! Always thrilled to support Filipino/Asian/POC owned fine dining establishments. Need to change the narrative that Asian foods are reserved for home cooking while fine dining is reserved for European tastes!
Definitely added this to my bucket list🥹 Filipino fine dining is a yes for me. And yes, I am Filipino.
Tama na yung pagkulong sa Filipino dishes and ingredients. Innovation and creativity is not a crime.
Well said bravo👏
I don't think Filipinos are bound by tradition moreso that we are bound by poverty. I'd often see people describe our cuisine as simple because we are 'simple' people but that feels to me like the age old filipino fatalism.
The elevation of Filipino food and presentation is so amazing
It's not fusion, it's evolution. In order to improve, the dish needs to evolve. In addition, the core filipino food are fusion of Chinese, Spanish, American, Malay, and indo cuisine. So just stfu and be glad that there is a representation of filipino cuisine!
Kasama, you did great!!! Keep it up!!!
Did the dishes from China, Japan, and India also have to “evolve” to become internationally recognized and appreciated? Was there a need for drastic change in Sushi and Curry for these dishes to become some of the most loved cuisines globally? Look, I get that westerners may not adapt that quickly to Filipino Flavors, but there is absolutely no need for such drastic alterations to our traditional recipes. As with other asian countries I’ve mentioned above, I believe that the true flavors and cooking methods of Filipino food are enough to gain world-wide recognition.
@@kirtemmanueldiaz2712 Japanese cuisine have been Americanized in the US a lot of times. A lot of makis and sushis that people know are actually American concepts and not Japanese. Indian has also evolved in the UK to accommodate to the palette of the Brits. Fine dining Chinese is very different from traditional Chinese. Filipino food is good enough to gain international fame, yeah, but it would be hard to achieve fine dining quality and Michelin star without innovation, elevation and a little deviation as Filipino food is one of those cuisine that is meant to be treated as sharable and comfort food, and not sophisticated or refined for fine dining.
They didn’t improve, fuse, or evolve adobo. Instead, they made a completely original, unrelated dish - which I’m sure is delicious - and simply called it “adobo.” That’s not really representing Filipinos.
If I created a dish comprised of boiled ostrich eyes, fried alligator feet, puréed oak bark, and Russian caviar, and I called it “lasagna,” I would not be representing Italian cuisine.
A Simple Filipino dish turns into classy version. 👏👏👏
due to the constantly evolving food tastes and the growing appeal of fusion dishes, margarita araneta fores (2016 asia's best female chef) and some of the finest filipino chefs had team up in creating a book that showcases filipino dishes (from spanish to modern time) -- wherein filipino cooks or international chefs must strictly and compliantly adhere to its originality (most especially with regards to the ingredients and the process or the technique of cooking)
the book is called "kulinarya: a guidebook to philippine cuisine (1st & 2nd edition)"
Thanks for the info. I miss my mom and dad’s cooking. I should have helped them in the kitchen when growing up.
Thank you for sharing your experience with us ❤️
Everything looks delicious!😋
The thing is, it's using Filipino elements as a niche or as a color palette - whereas high level Filipino dining can be produced with having it as a Filipino color palette, materials, canvas, and everything. I frequent degustation experiences myself, and I get the charm of this, but then I also know myself how much other fine dining Filipino restaurants are doing the take much better. It appears to me, Kasama is not traditional Filipino with contemporary flair, but rather a refined contemporary restaurant done with some Filipino flair. Their are a handful of refined dining institutions in the Philippines where they push boundaries of how Filipino food can be experienced all while having a total grasp of the context of the dish. Not just deconstructing and reappropriating elements as Kasama seems to do, albeit in a very high level.
Take this for example - would you do a high end "traditional" sushi concept, with something like an "aburi halibut sushi": seared halibut on some flavor infused rice with an white wine and wildberry glaze type of thing... It's an idea, and good execution can pull it off, but it is simply not traditional. It's definitely not forbidden and these iterations have lanes of their own, but it's a disservice to those who want to explore what proper sushi is at a level above how it is traditionally done. So obviously how that would be done is with an exceptional piece of toro from a rarely caught wild Tuna, handled with the highest of standards, and sliced and prepared with exceptional mastery of technique... I could go on, but I think I illustrate the point here.
Bottomline - it isn't with remixing the elements, it's with executing the individual techniques above high standard, along with sourcing materials in true environments but with top notch purveyors, selection, and curation. All that as well as looking deeper into the lineage and history of the dish or cooking method, and drawing out some elements that have been forgone.
Do not get me wrong - I think Kasama being awarded is a step in the right direction, but know that the culinary world is barely scratching the surface with my people's culinary traditions, there's a long way to go.
Very well said..I agree 100%...some of the dishes are almost not filipino inspired..
I agree
Michelin inspectors go around the world. Tasted food from different restaurant, evaluates with high standard, and you have?
True, most ingredients are replaced with other and deconstructed in their dish
@@duneefee They know global food and cuisine in general in a level I can not aspire to of course. I am already very privileged if I am to be eating at tasting menus in Manila when I save enough for special occasions, maybe once to thrice a year. But what I know is that I a have a richer and more in-tuned experience with Filipino cuisine in and out :).
I think I made a valid critique, the condescending tone is quite uncalled for.
All the dishes seems delicious, flavourful and well presented. A gastronomic experience for Filipino cuisine inspired dishes, not really the real deal in terms of original taste and flavour of the cuisine that inspired these very impressive dishes of Kasama.
Love it!!!! got try this place! Thank you
I appreciate these kind of fusion food it elevates the traditional food..
That was so lovely food line up im really proud over here ✋🇵🇭
What an experience! Wow! ❤❤❤
Would love to taste all their dishes! ❤
A culinary experience of Filipino cuisine tastes worth a trip. I hope it is in a safe place in Chicago if such a place still exists. Chicago always had good food memories for me made more wonderful with friends there. Good luck!
Wow this something that we Filipino’s should be proud of, that Filipino dishes has a lot of twists and I think that’s why they deserved that Michelin star 👌🏼❤️🇵🇭
FYI, the reason Intramuros is not a UNESCO World Heritage Site is because you treat it like it is a Adobo. A Michelin Star has standards and guidelines. If you adhere to standards, Quiapo and Binondo could have been UNESCO heritage sites and carenderias in Siargao and Amanpulo can alao have Michelin stars.
@@eduardochavacano I get what you mean but for me I just want to be proud of my fellow Filipino who had this achievement, I know someday there’ll be more Filipino restaurants will have the same ⭐️
Good job Kasama!
The most epic ‘twistedness” o dios por santo🎉❤😂 I will go back after saving this worth savoring in my brain vlog
Our dishes are literally called their names from how they are cooked and not just from the flavor profile. As long as they actually cooked those the way they are supposed to be cooked, it does not matter how they plate it. A sinigang can be plated however but a sinigang cannot be a sinigang if you didn't "sigang"
Would definitely love to try it if I were in Chicago. The dishes look intricate yet delectable. For those complaining they don't look like the traditional Filipino food you know, please take note of the description at the start of the video. Kthx.
Bravo! Mabuhay kayo, Kasama.
Interesting how we have two views about this. Some would say this is evolutionary in how Filipino food will be recognized and presented especially in the fine dining scene. While others would argue it does not stay true to the Filipino cuisine. It is indeed remarkable considering this is the first Michelin star Filipino restaurant. Personally, I feel like while creativity and originality was not lacking on the presentation and the preparations made, there are some dishes that may have strayed from the original ingredients that was very distinct and very true to the Filipino flavors (though I am not sure if the taste is similar as its name but for the looks of it, not so much). So much fusion had made some of this well loved Filipino dishes lost it's real essence, and honestly came of as pretentious. However, it is intended as a fine dining experience after all so its easy for us to judge it unless we get to try it ourselves. Nonetheless, this is still an amazing feat.
yeah, the real essence of filo dishes lost. i think it didn't really help to promote and showcase the real filo dishes in other countries. it's very different from what i expected.
people that eat "sinigang" there are going to be shocked when they get a chance to eat sinigang in the Philippines lol
@@alpineassault agree. Saying this is a FIlipino Restaurant will mislead people
If a restaurant would stay true to the Filipino traditions it will most likely not achieve a Michelin star. Innovation and elevation in food is always a good thing, and deviation from tradition is not something looked at as a bad thing. Japanese are very traditional about their food, but there's also a lot of innovative and fusion Japanese restaurants that are Michelin starred and are embraced by the community. It is a Filipino restaurant because it serves Innovative and fine dining quality Filipino foods. Also this is a good way of introducing Filipino foods to those who are not used to the palette as it's slowly introducing them to the cuisine with offering something familiar to their taste (with ingredients they know.) I see a lot of comments that are negative about what they do in this restaurant; can't y'all just be happy that Filipino cuisine is getting recognized by the fine dining community? I'm starting to think that some of you are crabs.
@@MarkSeinIII if it won't get a Michelin star then it doesn't. who cares. I'd rather have a restaurant get that recognition when it serves actually Filipino food that's great than food that gets an inkling of what Filipino is like. all of this "innovation" just to get Filipino food recognized worldwide with the food ending up unrecognizable is so stupid.
but well to be fair the tasting menu is really different from the actual menu that they have which I bet is great on their own judging by the long lines they have everyday.
well, whatever I guess. another one for the #PinoyPride users out there.
Adding kasama to my list of must tries
What an interesting take in Filipino food. Hope to visit someday.
Finally a bourgeoisie Filipino cuisine!!! J’adore👏🏻👏🏻👏🏻
Nice chef! The upcoming of Filipino food 🤘🏽
Kasama is a bemba word too. What a world we live in.
congrats chef proud be pinoy
Awesome!
The food and ingredients maybe not recognizable to some, yet the flavors and names are uniquely Filipino, very creative dish, high level menu that elevates pinoy food to international scene of fine dining experience. Kasama deserve the Michelin Star, for all the love and effort they put to make Filipino foods and flavors have its place in fine dining atlas.
When is Kasama coming to Seattle?! Yummm 😋!
would love to visit this some day... hope that they can also add Vegetarian menus 😊
Not here to hate. I think what they’ve done in getting a Michelin star is amazing and I am proud that the food is Filipino inspired. But, my main concern surrounds the fact that we as a culture have to go great lengths just for our food to be recognized. I don’t see Michelin Japanese sushi restaurants go out of their way in modifying a nigiri piece just for a star, nor do I see the simple food vendor in Bangkok alter the classic take on Thai noodles just for a star. But let’s be honest, that wasn’t sinigang, and that wasn’t kare kare. Glad we got recognition, but my fear is that those who go to eat here will claim that an unfried lumpia is Filipino - nah that was a spring roll you can get from a Pho restaurant. Ima take flak for this post, but just my take on it. Looks delicious, but to put a piece of salmon on a plate covered in fish roe and call it sinigang? C’mon guys, y’all know that did not look like sinigang.
MAY FRESH LUMPIA ANG FILIPINO DAMI NYU KASING BOBO
Not only the looks but obviously the flavor is not filipino. Even the alcohols are not filipino. Im pretty sure you can find don papa rum or agimat in the US dont know why they didnt bother using those high quality alcohols. Was expecting a super elevated pandesal but nope nothing filipino about the restaurant. The only filipino food was bistek, nilaga would've worked but needed corn which is essential ingredient.
💯 denialism ..go look it up. 😅
Food look so pretty.
Double thumbs up!
The food looks amazing. I grew up eating my moms Filipino food and it never looked like that lol or had those extra ingredients. We not eating Foie gras in our dishes at home lol. I'm not sure if you will get to taste the traditional Filipino food in these meals, but RW more for the rich rich who can actually afford it lol.. I would love to try it someday, but I'm not rich rich haha
Hindi ka nakakain ng atay ng pato sa isa sa mga adobong linuto ng kamag anak mo? Walang adobong atay sa inyo? Wirdo naman ng lugar nyo pala.
So jealous ❤ making me hungry
Wow delicious food
It seems like we “need” European ingredients to be taken seriously.
It feels like the food looks and tastes amazing but I have to agree that the ingredients that seem to elevate the dishes are those that a western/European palate would recognize.
I guess we need to have a conversation about:
- Does it really elevate it?
- Is it the same dish?
- Do we need to elevate it?
- Is it truly a marrying of both worlds and do they compliment each other?
The word elevate implies that the origin food is below.
Just a thought.
I’m a Filipino, those dishes looks nothing like a traditional Filipino food.
But I like it, they made it like high end type of Filipino dish for high end consumers. It’s good in a way for other people who like small servings.
Well deserved for that Michelin star. Hopefully this will be a start of introducing Filipino food to the world.
End note I still like the traditional servings.😅 Give me that Unli Rice 😂
fine dine nga kaya sosyalan walang unli rice jan😅😅😅
As long as the flavor profile matches. They pass. I wouldn't know but I hope to visit this place soon.
You cannot force your "authentic" concept yet to the world. We have lots of dishes that require adjustment in the tastebuds.
Food in general develops and goes to different interpretations. Even locally, we have different types and preferences for our dishes. So why don't we embrace change?
I would want to see not just Western Techniques too though. Some flavors can only be achieved if done traditionally (palayok, bamboo, smoking techniques, use of local ingredients, etc.).
Overall, they have done a wonderful job. I'd love to watch how they cook them too :D
PS: I have the same way of appreciating food as Cat. The body movements tell it all.
Thank you for sharing!
That's very Pinoy in mentality, always having to adjust instead of having them appreciate it as it was intended. Pinoys think the only way for other people to appreciate our food is to adjust it. In this case squid ink noodles or lumpia dressed to look like Viet spring rolls when I've sent Americans enjoy regular pancit and lumpia as it is.
@@jlv8364 You'll never really know what approach works. You gotta try everything. And we can't please everyone.
I have had the chance to share our dishes with a lot of foreign friends and I rarely had to adjust it for them. I just choose the easier ones to start with them.
There are times I had to change the way I present and prepare the food but that's because of the occasion.
I once turned ensaladang mangga into a terrine dish but all elements are mostly the same except adjusting the shrimp paste :D
I do agree with the lumpia haha
you can call it adobo or nilaga or kinalaw, but if you have NONE of the traditional ingredients, they will not taste anywhere near the traditional cuisine. Caviar? Really?
@@nb6792 Adobo can be anything. If you adobo'd caviar it will be Adobong Caviar. Adobo is a cooking method and not a specific dish. As with Nilaga and Kinilaw, you can cook any fish or protein in Calamansi and Vinegar and call it Kinilaw. You can boil anything and call it Nilaga. Those are cooking methods. Whether it is traditional or not, it is FIlipino.
Yeah, I'm thinking the same. Go and try it first then judge for yourself. I don't think they meant for the dishes to be exactly how they remember it from their childhood. It's supposed to elevate and emulate it.
“I’m shy….”
‘Excuse me?’
Kilig moment. Ayieeee.
Looks much better than the Orlando Jollybee! Need one in Miami or Orlando.
I understand the appeal of combining traditional and contemporary cuisine, it seems my fellow country men disapprove of how different it looks as well as the components of the dish are reiterated within the use of high-class produce.
Again this was expected as it appeals to the bourgeoisie, however this may or may not represent the filipino taste hollistically as most dishes are not densely packed within a few bites.
I hope no one tries to attack or scrutinize Kasama but rather provide constructive criticism. Maraming salamat po Godbless!
What is Filipino anyway? Even the cheaper restaurants only offer Chinese food with filipinos names.
as usual filipinos always want filipino food to be known and spread but then once it is, all the complaints come out lol
@@kristyles some filipinos are not a big fan of turning filipino food into fine dining because most filipino foods are made for the poor/middle class since the philippines is still a developing country, so turning filipino food for the rich americans might be weird and offensive to some. it could also be possible that crab mentality plays a part in this mindset.
@@eduardochavacano there are some chinese foods that have are also considered traditional filipino foods because of the deep history between the chinese and the filipinos. one example of this is the siomai, and the lumpiang shanghai
I think we are seeing only the visuals here so we really have to taste it but of course you have to get there to be able to do that hahaha. But yeah it's really not how Filipino dishes look so it's kindda weird at the same time but I also get the modern take (not twist..coz it's more that just twisting hahaha) It's really creative.
The presentation is really good but it has a twist with different ingredients I still prepare the traditional Filipino food .
Still not used to seeing Filipino food at this level but I want more. I want it to dominate the culinary industry.
As a Filipino, these dishes are unrecognizable.
hence the reason why its Michelin star. it's not meant to cater to just Filipinos, but the masses. can't expect to eat fine dine and get a 5 minute dish.
😂, its modernize and fit to taste more westernized also as she said its tasting menu. So mostly just bites ...
These are Filipino foods sir, yet they are modernized into fine dining. I am certain that all that is shown do represent Filipino food, yet fine dining.
Probably you’re referring to the appearance of each dish. Yes it’s very different. But given the fact, the taste? I’m pretty sure it’s quite a Filipino taste
Support nalang tayo okay. Wag tayong mag crab mentality.
This is my girlfriends bother and sister in-law his sister name is Jane Flores which I'm dating I love kasama they came a long way and I'm so proud of them.
and why are you telling us how you are related? you don't have to be related to tell us you are proud of their success.
@@jackilynortiz9347 why so rude? Why not ignore or appreciate instead of hating . For this to be Karen wtf?!
A lot of you don't know the meaning of a michelin star restaurant. lol Don't expect the looks to be the same as a regular restaurant and the portions too. 😂
Uhmm no. There are many michelin-starred stalls or street food. They're not just fine dining.
@@nb6792Then it means local Filipino street food is subpar then for the reason that it is unsanitary and reheated and served the next day. Why some Filipinos don’t get this, that it should go way beyond sticking to tradition to be recognized. You can’t force the taste buds of other people just because it satisfies yours. The only best street food worthy is in Roxas Davao City. At least theres fresh fish there.
Wow very fancy
The food looks delicious. I hope they'll open a branch here in Manila. Btw, Ms. Zhang looks like the Chinese actress Jing Tian.
THAT WOULD FAIL BIG TIME AND THEY KNOW IT!!!!!!!!!!
@@marlonandjosh it will not..cuz Yung kakain ay may kaya at may matataas ang panlasa hindi ito SA TORO toro
Wow, that was a lot of Yummy noises in the background....
Nice
rich version of filipino food. 😍
This tasting menu is $235 btw with an extra $125 for the beverage pairing, for a total of $360.
😮
thank you for enjoying filipino food, there is more in new york you have to try it,
Server: adobo...
Me as a Filipino: ???? Where????? and the sinigang????
Did the narrator say “ more accessible?”
Hmmmm
Not sure if this is more accessible.
I will say that it is more elite and I’m intrigued.
I’m gonna check them out.
A gourmet Filipino dishes.
If you don’t mind me asking, how much did each person cost to dine there?
Damn, the food looks delicious, but as a Filipino, I'll stick with fish head soup, blood stew, pinakbet, and papaet.
What is Papaet?
@@markcruz359 : Tripe stew
@@methemonkeyking ahh thanks coincedentally had my uncle today asking me to cook it. But i didn't even know anything about it.
@@markcruz359 : of course, there are so many variations of it, but there is none better than how your mom and dad cooked it.
Michelin star na rin Pinoy food ❤️
These are fushion..to make it more palatable to foreign taste..this is a good way to introduce the filipino food to the world..but i think the filipino taste remains with just a slight change in flavor..
How much is the full course meal?
How much it cost to eat the 13 course meal per person?
It's fusion food with a hint of filipino inspiration. Just because you name a dish sinigang , doesn't mean it's sinigang. I'm sure it's good.
I'm hungry
How about bigger portions ha ha.Filipinos do love massive servings too!
The one that was shown was the 13 course dinner tasting menu so the portions are supposed to be small to equal a single meal.
It's fine dining. It focuses on flavor profile and not quantity.
Looks delicious but the serving size isnt something im used to.. especially if youre used with a typical Filipino servings
The halo halo says it all
❤🎉🇵🇭👏
Ma'm i like your job.
Caviar in Pilipino a dish? Amazing? We do not have caviar in the Philippines, we have hipon na binagoong.
Ikr🤣🤣
Praise the Lord Jesus 🙏
Congratulations
The pancit had no noodles or didnt i see it
Kasama is companion in english.
Sinigang with Salmon and no soup? I really don’t know how to feel about this 😅
my friend owns it :D
How much?
I want to apply
You had many more "mmmmm's" in this review compared to the Noma review lol
It’s fancy filipino food with a twist
Kasama, btw, is the modern Filipino name for "katulong" or housemaid.
In a sentence: Inday ang pangalan ng kasama namin sa bahay.
Translation: The name of our housemaid is Inday
@@halinarising Sure ako n hindi ako ngtuturo ng ng mga "magic" bulshey
mmmm i wanna try that ube drink so bad
i mean... the food are indeed based on well-known PH dishes, but are presented and served on a totally lavish way that even filipinos won't recognize what its supposed to be 😂
my only gripe with this is the dishes are too small like its for tiny stomachs. but ofcourse, fine dining is a comfort food.
Its a 13 course menu tho. Youll be full at the end of it or just order what you loved.
@@arlevalin hmm, that makes sense...
Swear to god those don't look like filapino foods. I went to the Philippines last year for 2 months and I haven't seen those things anywhere
Exactly
It could be an innovation inspired by Filipino foods.
That's what happen when food got a Michelin Star. Though, I recognize a lot of the Filipino dishes and it's upscaled ingredients and presentation.
So are we judging the looks of food or taste? Of course it will look different in expensive restaurants. That is not a regular resto. 😂
@@RealTalkMeNow we're judging both. Do you wanna eat fries that looks something different say boba shaped fries? Probably, but it's gonna look weird and it'll have a different name
And here in the Philippines we buy that for less than a dollar in the streets. lol
After this type of meal im going to steal cow... Im going to eat it alone... The serving is so small for me and im going to try going to sleep... Hahahaha 1st comment....
The servings are small because I believe what was shown was their 13 course tasting menu dinner. Typically a tasting menu is a collection of small portions served as a single meal.
I didnt recognize the adobo
Iloveyou❤
This food is unrecognizable
Parang ano lang mga kabayan, Imagine nyo nalang si Miss Universe Catriona Gray diba, Proud Tayo kasi Miss Universe siya, Pero may halo na ung dugo nya, but still Filipino pa rin maituturing. Kung tutuusin kung hindi mo siya kilala, mapagkakamalan mo siyang banyaga. Our Pagkain is masarap, siempre sa mata natin at panlasa natin, pero iba ng panlasa ang mga banyaga, isa pa yung volume ng food natin parang may buffet tayo sa plato, masaya diba para sa atin, masagana. Sa mga banyaga! Medyo nakaka dagdag stress sa kanila kung paano nila kakainin. Small servings sa ganitong settings ay Kailangan para ma upscale yung itsura at lasa according sa market. May mga opinyon naman tayo na ibat iba, nasasa inyo na iyan kung paano nyo matatanggap na sa ibang bansa, dapat ma bridge mo yung culture ibat ibang tao sa panlasa at na maganda sa mata at madaling kainin para sa banyaga.
The presentation is bit different for catering different nationalities purposely I guess. they mentioned the taste is Filipino
How I wish they'd open a branch here in the Philippines! They'd definitely be a hit here as well.
Filipinos becoming food critics all of the sudden
Where is the Ube Sinigang fried chicken? Haha
and this is not your typical Pinoy table food that your grandma used to serve on the table