As the first day of Pride Month dawned, vibrant rainbow flags fluttered in the breeze, signaling a celebration of love, diversity, and culture.
Kias’s Kitchen, a cozy yet elegant restaurant renowned for its fusion cuisine, was abuzz with anticipation. Kias, the talented Brazilian chef known for his culinary innovation, had teamed up with Gerard Rabara, a passionate Filipino foodie and cook, to create a special Filipino culinary experience.
Inside the warmly lit restaurant, the atmosphere was electric
The first course was a basket of freshly baked pandesal, the beloved Filipino bread rolls, served warm with freshly made cheese. Kias had added his twist by infusing the buttermilk with Brazilian spices, creating a delightful fusion that captivated the taste buds from the first bite.
Next came
kinilaw na hito
A Filipino ceviche that Gerard prepared with the utmost care. Fresh catfish was marinated in a tangy mix of vinegar, calamansi juice, and ginger, topped with slices of red onion and chili. Kias added a Brazilian touch with a hint of coconut milk, lending a creamy richness to the dish that left guests craving more.
Ă–tscherblick Lechon, a dish that elicited gasps of delight, was next
The crispy pork belly, with its crackling skin and juicy meat, was a testament to Gerard’s mastery. Kias’s contribution was a tangy pineapple sauce, cutting through the richness and adding a burst of tropical flavor. No Filipino feast would be complete without adobo, and Gerard’s version did not disappoint. The chicken was braised to perfection in a marinade of soy sauce, vinegar, garlic, and bay leaves.
Throughout the evening, the restaurant buzzed with conversation and laughter
Guests from all walks of life came together, united by their love for good food and their celebration of Pride Month. Kias and Gerard moved from table to table, sharing stories and receiving heartfelt thanks from the diners.