Pre-order online until THU Jun 10, 10pm
Pick up on FRI Jun 11, 6-7:30pm
Attend a big family gathering or fiesta in Malabon district of Manilla, and you’ll very likely find a big bilao, a round woven rattan platter, piled high with pancit malabon, a delicious noodle and seafood dish that is one of the specialities of the region. Considering that the Philippines is more than 13,000 kms away, it is probably a lot easier to get a taste of this delicious dish from one of our city’s many talented Filipino chefs, like Hannah Grace Medalla.
These white steamed wheat buns, like their Chinese cousins, bao, are delicate and fluffy, lightly sweet and fragrant, only one of the many of sizes, shapes, colours, and flavours of puto that complement a wide range of Filippino meals.
This classic dish is made with thick cornstarch noodles tossed in a red-orange sauce which gets its colour from achuette (annatto), and flavour from shrimp broth and luscious crab fat. It is topped with a mix of shrimp, napa cabbage, hardboiled eggs, crumbled chicharron, scallions and wedges of lime.
Also available #vegetarian with a turmeric-infused sauce, topped with eggs and vegan ’scallops’ (king oyster mushrooms)
This rich, creamy, custard is made from a mix of evaporated and condensed milks thickened with eggs, sugar, coconut and grated cassava. Somewhere between a cheesecake and flan, it has a rich, toothsome texture and an inviting coconut and caramel aroma.
Shrimp, Vegetarian, or 1/2+1/2
Filippino Pancit Dinner — $48 for 2 • $90 for 4
ORDERING FOR THIS EVENT IN NOW CLOSED. PICKUP IS FRI 6-7:30PM
Hannah Grace Medalla is a spontaneous cook that draws inspiration from authentic and fusion cuisines from around the world, a mix of travel, family recipes and professional experiences. Hannah arrived in Toronto in 2014, studied Culinary Arts at George Brown College, and developed her professional experience in the demanding kitchens of Casa Loma, Marriott Hotel and The Ritz Carlton.
Find out more at medalla.ca or follow @medallaprivatechef.catering