Naks Naman: Filipino Dinner
We attended a special Filipino dinner called Naks Naman at Tom Douglas' asian fusion restaurant, Tanakasan. The chefs, who all work at various TD restaurants, had ties to the Philippines in one way or another. They created about a dozen dishes that were inspired by childhood favorites and traditional Filipino comfort food.
manilla ice cocktail with calamansi
Balikbayan Box of Snacks: mostrales family lumpia, ukoy shrimp fritter, adobo cracker nuts
Scotch Itlog: soft boiled egg, spam and chicken sausage, adobo demi glace
Lamb Stuffed Squid: seared squid, lamb lumpia filling
Dinuguan: pork blood sauce, grilled pork blade steak, fried pig's ear, mint
Bulalo & Pandesal: beef broth, onion ash, Dahlia Bakery pandesal, deep fried bone marrow
Sisig: pig face stir fry, brain mayo, fried egg
Served Family Style:
Today's Gulay: vegetables
"Always" Garlic Fried Rice
Short Rib Caldereta: short rib stew, pork liver spread
Palabok: spot prawn, cornstarch noodles, pork and shrimp gravy
Sinigang Mussels: mussels, tamarind and lime broth
Biko with Halo Halo Flavors: coconut biko, ube ice cream, coconut sorbet, raspberry tamarind gastrique, jackfruit puree.