Filipino food has a bad rap. Post-war dishes have become synonymous with fatty, processed, meat-centric, high-cholesterol eating. While we have nothing against that (please refer to all our favourite food groups), when an entire culture is trying to break away from stigma and promote a cuisine, the irk associated with health is always the first hurdle.
Luckily, Melbourne being Melbourne, the Entree.Pinays have partnered with Filipino chef Ross Magnaye of Rice Paper Sister in a challenge that brings together the traditional flavours of the Philippines together with a vegan, kamayan (a feast eaten by hand) menu.
The lunch will be comprised with pulutan (beer snacks), before being seated to a feast using traditional ingredients like taro leaves, banana blossom and coconut milk in dishes like lugaw (mushroom congee), pancit bihon (fragrant noodles) and lechon paksiw (vegan pork stew).
This lunch will be available on August 18 from noon, and bookings are essential.