Ditch the knife, fork, spoon, chopsticks or whatever cutlery you use to eat. Free yourself from all that nonsense and just eat with your hands, folks. That's how it's going down at the kamayan dinners at Lamesa Filipino Kitchen, where food is presented on lush, green banana leaves and eaten by hand. Available every Sunday for $40 per person you can now experience an interactive, one-of-a-kind hands-on eating celebration.
The kamayan tradition is something that the owners and chefs at Lamesa (Twitter: @LamesaTO, Facebook: Lamesa) grew up with. Their parents would eat with their hands at home; it was a way for them to connect with their culture in a new country like Canada. At Lamesa, co-owner Les Sabilano and chefs Rudy Boquila and Joash Dy hope to bring people closer to Filipino culture with their kamayan style dining. So, what can you expect?
“Instead of the food simply being piled in the middle of the table, our chefs attempt to create beautiful presentations live, in front of guests. It all starts with an empty banana leaf covered table. Our chefs then begin to add one item at a time while explaining to guests how each component is made and how to eat it..." explains Sabilano.
Still confused? No sweat, I got it all ontape my phone when I visited Lamesa for a media dinner. Even if you're not confused just watch the video, okay? I spent a lot of time editing the thing :)
The kamayan tradition is something that the owners and chefs at Lamesa (Twitter: @LamesaTO, Facebook: Lamesa) grew up with. Their parents would eat with their hands at home; it was a way for them to connect with their culture in a new country like Canada. At Lamesa, co-owner Les Sabilano and chefs Rudy Boquila and Joash Dy hope to bring people closer to Filipino culture with their kamayan style dining. So, what can you expect?
“Instead of the food simply being piled in the middle of the table, our chefs attempt to create beautiful presentations live, in front of guests. It all starts with an empty banana leaf covered table. Our chefs then begin to add one item at a time while explaining to guests how each component is made and how to eat it..." explains Sabilano.
Still confused? No sweat, I got it all on
Don't hesitate nor think twice about this - just make a reservation now. It's that good and I'm that confident that you'll enjoy it. Most of the time I only post pictures but because I knew photos won't do this dinner justice, I had to take a video. Visually, I should have already sold you on this but I'm sure you're wondering "How about the food?" Let's just say it was extremely easy - almost too easy - to stuff my face nonstop with food (so un-lady like of me!) even with five other people at the table whom I've never met before in my life. Without utensils I felt completely ravenous; like a cave woman I was already ripping apart those adobe chicken wings even before I finished swallowing all that delicious garlic fried rice. I probably looked like I haven't had a morsel of food in days. I admit it was difficult to dig in at first, as in, I didn't want to ruin the beautiful masterpiece in front of me. Also I didn't want to be that person who couldn't wait two more seconds until everybody at the table was ready to eat. All that went out the window once I noticed someone reach out for a sisig lettuce cup, and the rest is history. Some time later (I apparently lost all track of time) what was left on the table in front of me were chicken bones, oxtail bones, and empty clam and mussel shells. I felt slightly embarrassed but I didn't care. I was full and happy. The end.
Click here for more information on the kamayan dinner at Lamesa. For reservations please email info@lamesafilipinokitchen.com.
*This meal was complimentary. The opinions and views expressed on this post are my own*
