Le­chon ice cream atbp. in Lon­don

The Philippine Star - - FRONT PAGE - By JANVIC MA­TEO

A restau­rant of­fer­ing reimag­ined Filipino cui­sine, in­clud­ing treats such as le­chon ice cream, re­cently opened in Lon­don, ac­cord­ing to the De­part­ment of For­eign Af­fairs (DFA).

Philip­pine Am­bas­sador to the United King­dom An­to­nio Lag­dameo said the new­ly­opened Kini­law & Buko, lo­cated along Lon­don’s Hox­ton street, is a wel­come ad­di­tion to the grow­ing num­ber of Filipino food es­tab­lish­ments in the city.

“What makes the Filipino food move­ment in the UK unique is that to­day’s gen­er­a­tion of Filipino and Filipino-British chefs are not afraid to rein­vent Filipino cui­sine. This is what keeps our culi­nary tra­di­tion dy­namic and ex­cit­ing,” said Lag­dameo.

Es­tab­lished by Min­doroborn chef Fran­cis “Ace” Puyat and 100 Hox­ton founder An­drew Zilouf, the restau­rant promises to bring to the ta­ble a rev­o­lu­tion­ary menu that will change the way Lon­don­ers will think about Filipino food, the em­bassy said.

“Filipino cui­sine has a lot of in­flu­ences from neigh­bor­ing coun­tries and Eu­ro­pean coun­tries like Spain. There are some dishes that have al­ways been our own such as kini­law and tin­gle, and some that we have made our own such as kare-kare adopted from Malaysia and lumpia, our take on Chi­nese spring roll,” Puyat said.

“There is a wide range of dif­fer­ent peo­ple within the Philip­pines as well, so added to the melt­ing pot of for­eign in­flu­ences you also have a beau­ti­ful mix of dif­fer­ent lo­cal cook­ing tra­di­tions,” he added.

The restau­rant’s Kini­law bar serves cour­ses such as ba­goong fish­er­man’s treat (daikon fer­mented shrimp, green pep­per­corns and fried gar­lic), mus­tasa cra­dled duck egg (salted duck egg, heir­loom tomato, mus­tard leaf and grated cured yolk), diver hauls kapis trea­sure (hand-dived scal­lop, cu­cum­ber, radish, lime and fer­mented roe) and baboy bounty (pork belly, dice cu­cum­ber, chili and chicharon).

Spe­cial Filipino-in­spired cock­tails in­clude Kala­man­si­pa­tion (gin, kala­mansi lime, faler­num and fen­nel) and Pi­noy Is­land cof­fee (cof­fee, Pussers Navy Rum, Gran Marnier and con­densed milk).

The Buko Bar of­fers tempt­ing treats such as red bean but­ter­scotch bomb (red bean ice cream, miso but­ter­scotch sauce and gin­ger An­zac bis­cuit), pop star (ly­chee ice cream and sumac pop­ping candy) and pig out (le­chon, con­densed milk, ice cream, sea salt and black pep­per caramel pop­corn).

Puyat said he com­bined his train­ing in clas­si­cal French culi­nary art with his pen­chant for ex­plo­sive spices and bold fla­vors in the restau­rant’s “eclec­tic menu.”

“Essen­tially, Filipino cui­sine is the orig­i­nal Asian fu­sion art. It is a tra­di­tion I am happy to carry on,” he said.

Le­chon ice cream and other unique Pi­noy treats at Kini­law & Buko in Lon­don.

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