We cook with pride

We cook with pride

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

Kias, with his characteristic flair, greeted the guests, his accent rolling charmingly as he welcomed everyone to a night of culinary delight. Gerard, beside him, radiated pride and excitement, his eyes sparkling with the joy of sharing his beloved Filipino dishes with a diverse audience.

Inside the warmly lit restaurant, the atmosphere was electric

Kias, with his characteristic flair, greeted the guests, his accent rolling charmingly as he welcomed everyone to a night of culinary delight. Gerard, beside him, radiated pride and excitement, his eyes sparkling with the joy of sharing his beloved Filipino dishes with a diverse audience.

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.

Plates of crispy lumpia followed

Their golden-brown wrappers encasing a flavorful mix of vegetables. The dipping sauce, Pinakurat, was the perfect accompaniment, showcasing the seamless blend of the two culinary wonders.

Plates of crispy lumpia followed

Their golden-brown wrappers encasing a flavorful mix of vegetables. The dipping sauce, Pinakurat, was the perfect accompaniment, showcasing the seamless blend of the two culinary wonders.

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.

As the night progressed,
kare-kare Kroketas, was brought out

Gerard’s version of the traditional peanut stew turned into croquettes featured tender oxtail and tripe, perfectly cooked and accompanied by a rich, savory peanut sauce.

As the night progressed,
kare-kare Kroketas, was brought out

Gerard’s version of the traditional peanut stew turned into croquettes featured tender oxtail and tripe, perfectly cooked and accompanied by a rich, savory peanut sauce.

Ötscherblick 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.

As the meal came to a close, the dessert of the night was unveiled: leche flan

Kias’s silky smooth custard, rich with caramel, was complemented by manggo mouse and chocolate that provided a refreshing finish to the sumptuous meal.

As the meal came to a close, the dessert of the night was unveiled: leche flan

Kias’s silky smooth custard, rich with caramel, was complemented by manggo mouse and chocolate that provided a refreshing finish to the sumptuous meal.

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.