Pacquiao won't be there, but knock yourself out with PILYO
There is more to Filipino culture than Manny Pacquiao and an incredible love of karaoke ... and that is in the FOOD.
There has recently been a rise in popularity of Filipino food outside of Sydney's Filipino community, and on Thursday, 19th March, you'll be able to experience Filipino food prepared with gusto as part of PILYO's Pop-Up Dinner event, at the Cammeray Golf Club, Park Avenue, Cremorne.
For just $65 per person, you'll be treated to the best of Filipino food, which has been described by SBS Food as, "an exciting mix of Spanish, Malaysian, Chinese and American influences". Served to guests family-style, dishes include (but not limited to):
Sinuklaw ni Boyax
Mindanao-style ceviche of tuna, grilled back fat, dried squid, seaweed & kalamansi vinaigrette, cucumbers & chives
Tsinoy-style summer roll with vegetables, ground pork, prawns, crushed peanuts, fried vermicelli noodles & puffed black rice
Salmon, tomatoes, snake beans, daikon radish, mustard leaves & star fruit in a tamarind broth
Chef and Co-Owner Inigo Castillo says, "When we think of Filipino food, we think of what we grew up with. I spent my early childhood years in the Visayas and Morris Baco (fellow Chef and Co-Owner) spent his in the Mindanao region. So aside from food you would normally eat at a restaurant in Manila, we also wanted to share with you some dishes from our provinces".
"I think Australians will be very surprised that our cuisine is an amalgamation of Asian, American, Latino-American, and Spanish flavours, ingredients, and methods of cooking. Our influences come from the four corners of the globe."
Brazo de Pilyo (Meringue with salted yema & banana brulee)
The PILYO philosophy is that they embody the Filipino way of saying hello which is kumain ka na ba? (have you eaten?). The dishes are hearty and served family-style to encourage interaction and conversation. It's all about the food and all guests are family.