Any chance I get, I love to eat my food with my hands. Bacon? I eat with my hands. Scrambled eggs? Piled on toast and eaten with my hands. I have been known to eat gooey, rich chocolate cake with my hands and no one can convince me otherwise that it doesn’t make for a more joyful experience. (You people and your cutlery-for-pizza ways? I do not understand you.) So when I was invited to take part in a kamayan dinner at Lamesa last night, I was genuinely excited. Sitting down at a table draped with banana leaves and eventually adorned with brightly coloured, intensely flavoured food is my idea of a great dinner. Every Sunday, Lamesa is offering this kamayan (translated, means “hand to mouth”) dinner for a very reasonable $40/person that would be great for everyone: a group of friends, a family, a date. Best to make reservations and to know that this is not a fast meal: the idea is to sit with those you care about to share and enjoy a meal together. It’s a Filipino tradition that the owners and chefs want to bring to our awesome city and I think it’s a fabulous addition. It’s a feast for the senses.
Refreshments in hand, our table watched (and drooled) while head chef Rudy Boquilla and chef de cuisine Joash Dy elegantly placed the four different sauces on top of the banana leaves. First was the bagoong caramel, a fermented shrimp paste, followed by a soy garlic puree, sawsawan gel and housemade hot sauce. The sawasan gel was a table fave: thick, sweet and salty, it was made with soy, vinegar and garlic. Every once in a while, I would find another little pocket of it hidden under rice and I’d swipe whatever bite of food I had in my fingers through it. They could bottle and sell this stuff.
Next to be served was a salad comprised of sour mango, arugula, radish and pretty heirloom carrots paired with mango chutney. This was followed by a sisig lettuce cup: iceberg lettuce piled high with chopped chicken, pork and beef cooked with chili, garlic and onions. Light and crunchy, these were light bites that helped to balance the rich meats that were to come.
In the middle of the table, chef Dy spread out generous heaps of garlic fried rice topped with crispy garlic bits. On top of the rice, mussels and clams cooked in a broth of coconut milk, ginger and garlic. In between the shellfish, smoked, boneless bangus (marinated milkfish) were artfully placed. The smokiness of the fish and the brininess of the shellfish were making our mouths water. Next to come was the hands-down winner of the night: the crispy chicken adobo wings. This is not to say that the kare kare oxtail (braised in a peanut garlic sauce) wasn’t succulent and beautiful, because it was; but, this chicken was incredible. Maybe the best fried chicken in the city. A grand statement, to be sure, but it has to be tasted to be believed.
The array: smoked fish, mussels, corn, oxtail, chicken adobo wings, rice, kale chip, pea shoots, lettuce cup and chicken tinola broth.
Halved calamansi, pickled egg and mango chutney.
Not to be left out were the grilled corn, bok choy, kale chips, sweet purple yam cornbread, pickled egg and fresh calamansi that dotted the table. To say this was an epic meal would almost do it a disservice. It was a fun meal. A balanced meal. An “I am so full but can’t stop eating” meal. An “oh my god, did you try this with that??” meal. A meal one does not soon forget. Check out Lamesa at 669 Queen St. W., just west of Bathurst. They will be putting on the kamayan dinners every Sunday night – don’t forget to make reservations!
Before…
…after.
Food Nurd 