Cultural Dinner

Kamayan  is a Filipino cultural term for various occasions in which pagkakamay  (“[eating] with the hands”) is practiced as part of a communal feasting. Sometimes referred to as Boodle Fights, food is served on banana leaves, without cutlery or crockery; and is eaten straight off the table standing shoulder to shoulder in a line on both sides. It is a custom started by the Armed Forces of The Philippines where the intent is to build camaraderie by getting military personnel to enjoy the same food together, regardless of rank. There is no formality, no separate courses, and no passing of dishes (although it’s perfectly okay to ask your neighbor to hand you a shrimp from across the table). And because the food is arranged in close proximity, the flavours can mingle and meld together, so that coconut milk from one recipe plays well with the fish sauce from another.

For most Filipinos, this tradition is a symbol of family, history and festivity. It is practiced to this day as a way of paying tribute to the heritage of their culture.

Method of pagkakamay

Pagkakamay  describes the act of eating with bare hands, which is the traditional pre-colonial method of eating in Filipino culture. This is done by forming a small mound of rice, adding a piece of the accompanying dish for flavor (the “ulam”), compressing it into a small pyramid with the fingers, lifting it to the mouth nestled in four cupped fingers, and then pushing it into the mouth with the thumb. The entire process only uses the fingers of one hand. It never uses the palms of the hands and the fingers also never enter the mouth. The other hand is not used and may instead be used to hold a plate or a drink. The idea is that eating with your hands in this communal way builds trust and intimacy among diners. It also means you can’t use your cell phone to post the feast to your social feed.

Instead, you are forced to be in the moment where it’s just you, the other people at the table, and all that food. Just don’t forget to wash your hands.

Antonio Martin – Haven Kitchen + Bar

Antonio’s passion for food was instilled growing up in the Philippines. Starting his culinary journey at Vancouver’s Dubrulle Culinary Institute and cultivating his skills in New York City working in notable kitchens such as Butter and Le Bernardin. Mentoring under esteemed chefs, including Eric Ripert, Alex Guarnaschelli, and Darren Watson helped refine his own style. Antonio’s cuisine is influenced by his Southeast Asian heritage and the abundance of what British Columbia has to offer.

As the Executive Chef of Haven Kitchen + Bar, Antonio creates a casual dining experience with a global, adventurous approach.

Mark Singson – MabuhayYVR 

MabuhayYVR is the second iteration of Mark Singson’s FoodArtMusic Inc. that was established in 2013. In this new culinary adventure, Mark is bringing to life many cherished and traditional Filipino dishes and re-introducing them to not only the Vancouver Filipino community, but also to Vancouverites who may not be familiar with this vibrant and unctuous cuisine.

TJ Conwi – Ono Vancouver and ReRoot Kitchen

Ono Vancouver and ReRoot Kitchen is run by TJ Conwi, whose culinary curiosity began with his roots in the Philippines, and led him to restaurants, private clubs and hotels earlier in his career. Most recently as the Executive Chef of Marriott Delta Vancouver Suites.

Applying his passion for West Coast and Asian cuisine to innovative, local and sustainably sourced ingredients, TJ supports small- to medium-size business food programs with clients ranging from breweries and local chain restaurants, to startups and non-profit organizations. At the onset of the pandemic, Ono Vancouver quickly pivoted to support food security. The team began rescuing surplus food to cook thousands of meals for people in need every week—and they never stopped. The community initiative has evolved into ReRoot, the city’s first chef-run surplus food hub and social enterprise.

Chef TJ is also a food educator and the cofounder of LunchLAB an innovative school meal program involving school kids learning and helping feed 200 of their peers every week.

Janice Quinto – Ono Vancouver

Ono is a community-minded multi-faceted business that is dedicated to fighting food insecurity and ending food waste in Vancouver. Janice joined this like-minded team of food-rescuing chefs in 2021 to make waves in food industry by showcasing imaginative dishes featuring surplus ingredients that highlight different food preservation methods.

Now leading Ono’s private dining program, Janice is more eager than ever to share her love of food by introducing everyone to the warm familiar flavours of an Ilocano home and the plethora of cuisines she has fallen in love with having been raised on BC’s abundant coast. To date, Ono’s team of passionate chefs has cooked over 300,000 meals for a number of charities in Vancouver’s Downtown Eastside and redirected over 11 tonnes of food from the landfill!

Derrick Sibayan – Holts Cafe

I started my career in hotels and joined Holts Cafe in 2017 as a Sous, then Chef de Cuisine, and eventually the Executive Chef. Holts Café celebrates contemporary Canadian cuisine. Our vision for the restaurants and their dishes is focused on sustainability, quality-driven ingredients, locality, and seasonality.

Carl Sanchez – Wild Blue Restaurant + Bar

Inspired by his “Inang” (grandmother in formal Tagalog) who was a town’s cook in San Ildefonso, Bulacan, to pursue a career in cooking and raised around soulful cooks whipping up fiesta cuisine on holidays, Carl took with him that influence of work ethics and love for culture and cuisine in his career journey. Carl has honed his skills at prestigious establishments and kitchens including Fauchon in Kuwait, The Westgate Hotel in San Diego, Spirit Ridge in Osoyoos, The Wickaninnish Inn in Tofino and now Wild Blue in Whistler as Executive Pastry Chef.

Andrew Alojado – Layunin

Layunin was founded by Vancouver based Filipino – Canadian, Andrew Alojado. Andrew spent most of his professional career working in multi-unit restaurants, started the journey from dishwashing, managing then to restaurant development and eventually finding his way to one the largest food providers in North America supporting local businesses through culinary development.

He found his true path when traveling Southeast Asia where he began studying and gaining fresh ideas to bring back home with him. Eventually this led him back to his family’s hometown of Santa Rosa Laguna, Philippines. Childhood nostalgia along with a profound respect for the culture and cuisine set in and instead of coming home and bringing that knowledge to helping others he decided to put that energy back into himself thus Layunin was born.

Andrew showcase’s Filipino heritage main staples using Pacific Northwest ingredients as well as globally influenced renditions of Southeast Asian flavors that would build our brand cultural identity what it is today.

Layunin –  Definition: purpose, aim, goal, intent.

Lloyd Taganahan – Carlino’s

Born in the Philippines, Lloyd grew up in a household where food played an important role. Starting as a dishwasher, he has moved up the ladder by working in different hotels, restaurants in Vancouver and opening airport lounges in North America. Lloyd is currently the Banquet Chef for Carlino’s and Shangri-La Hotel.