Kamayan is a Tagalog word that translates to “by bare hand” and refers to a traditional Filipino style of communal meals. A typical kamayan meal — sometimes called a Boodle Fight, a name it earned among the hungry soldiers of Filipino army mess halls — features a table covered in banana leaves upon which a large mound of rice is placed, surrounded by a variety of meat and vegetable dishes, condiments and garnishes. The meal is then shared by everyone at the table, typically eaten by hand without plates or utensils.  Join Maria Polotan, the Dep’s go-to authority on authentic Filipino cuisine, for a fun hands-on foray into the unique culinary experience of kamayan.
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This meal will be kamayan-style, served communally on banana leaves over a mound of rice with a selection of condiments, to be eaten with one’s hands. 

Lumpiang Hubad/Sariwa
Many of you may already be familiar with lumpia, the justly famous and addictive crispy little Filipino spring rolls. In this version of the dish the filling, a melange of sautéed veggies like shredded green papaya, carrots, bean sprouts and herbs, is the star. Called a hubad (naked) or sariwa (fresh) roll, the filling is served separately alongside thin, fresh wheat wrappers and crisp lettuce, and diners are invited to make their own rolls to dunk in a flavourful peanut dipping sauce.

Ginataang Hipon
Almost like a dry curry, this dish features whole, head-on shrimp cooked in fragrantly spiced coconut milk until the sauce is almost completely dry, the flavours have concentrated, and the shrimp start to glisten in the coconut oil. A delightfully messy delicacy perfect for eating with your hands.

Humba
Rich pork belly marinated is overnight in garlic, miso, fermented black beans, soy sauce, cane and black vinegars, brown sugar, chilies, star anise, black pepper, and cilantro then slowly braised until fork tender, earning it the name “sweet-smelling pork”.

Langka Rendang (V)
Rendang is well known dish of the Maranao, a predominantly Muslim Filipino ethnic group native to the region around Lanao Lake in the island of Mindanao. It is often made with meat, but this version made with green jackfruit braised in a spicy coconut milk sauce, is completely vegan.

Served with steamed jasmine rice, and acharang papaya, a tangy pickle of green papaya, carrot, onion, garlic, ginger

Bibingkang Cassava (V, GF)
A rich, sticky cassava cake made with cassava, coconut milk and sugar.

Paceincia
A light, sweet meringue cookie that is ubiquitous in nearly every panaderia (bakery) in the Philippines.
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$79 + HST

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Maria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria shares her passion for food through Lami by Mama Linda’s, offering traditional Filipino home cooking with quality local ingredients at pop-up events, catering, and at Withrow Park Farmers’ Market in the summer. @lamibymamalindas
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Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party. @thedepanneur