FIRST TIME CHICAGO #2: TASTING MENU AT THE FIRST FILIPINO MICHELIN STAR RESTAURANT - Kasama Chicago - Reserveringen te koop
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😍 5/5 - FIRST TIME CHICAGO #2: TASTING MENU AT THE FIRST FILIPINO MICHELIN STAR RESTAURANT
By 👻 @Gerald R, 08/23/2023 3:00 am
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When we think about Michelin Star restaurants what comes to mind are French restaurants because the Michelin Guide was originated in France. Throughout the years there have been many different types of cuisine to earn a Michelin Star. How does a certain cuisine get recognize with a Michelin Star without sacrificing the integrity of that cuisine? The last time I ate at a Michelin Star restaurant was well before COVID. I was going to Chicago in mid-September for three days. Last July I made the reservation for myself for the tasting menu on Thursday September 15. Also when I made the reservation I noted that the occasion was for my birthday, which was exactly a week before. When I arrived in Chicago on that Thursday prior to coming to Kasama I had a light lunch. My dinner at Kasama consisted of a 13-course meal. There's a saying about first impression and that was more evident when the first course was kinalaw, which is a Filipino version of ceviche. What made the kinalaw at Kasama stand out was it had caviar. OMG! When I ate that first course I knew Kasama wasn't playing around with the tasting menu. The second course was lumpia. It wasn't an ordinary lumpia but inside a spring roll that added a crunchy texture. The third course was nilaga. The broth of the nilaga at Kasama was one of the two best broths I've ever had a Filipino restaurant. That broth had an intense beef flavor yet I felt as if I was drinking tea. When I posed the question about "sacrificing the integrity of that cuisine" the next course was a "make or break" moment for the tasting menu. The soimai had foie gras, which is my fourth favorite food in the world. I was worried if the foie gras was more about pleasing the Michelin inspectors instead of elevating the integrity of Filipino cuisine, but the siomai at Kasama also had duck. Anytime I have foie gras I also order duck so having two ingredients in one dish made that course satisfying. I mentioned about the broth of the nilaga was one of the two best broths I've ever had at a Filipino restaurant - the other was the adobo at Kasama. For most Filipinos adobo is their favorite Filipino food, but not me as I have a love-hate relationship with that dish as the broth is too soupy or the dish is too oily. Most adobos have pork or chicken as the main ingredient. Yet the main ingredient for the adobo at Kasama was maitake mushroom, which accentuated the adobo broth. That adobo broth at Kasama should be the standard of any adobo. If adobo at Kasama was serve regularly at other Filipino eateries or family parties then adobo would be my favorite Filipino food. The next course is my not only my favorite Filipino food but also my favorite food in the whole world - sinigang. The sinigang at Kasama didn't look as most sinigangs I've had in the past yet the broth had that sour, tangy taste that I've come to love. I'm not a fan of pancit but the pancit at Kasama had squid ink similar to an Italian pasta. Kare-kare is in my top five favorite Filipino dish as the combination of the peanut sauce with oxtail and beef tripe adds a rich, hearty dish. What was intriguing at the kare-kare at Kasama was the use of lamb belly, which was another OMG moment. The peanut sauce look like chili oil but there was a distinct peanut flavor I've come to recognize with kare-kare. The last meat dish I had bistek. Traditional bistek is a well-done sirloin steak yet a rare A5 wagyu was meat of choice at Kasama for their bistek. This was the last OMG moment for my meal. I've never had A5 wagyu before and to have it for bistek at Kasama was a great first introduction. Yet I can still taste the calamansi and carmelized onions of the bistek I've come to known. Now came the desserts. I would never expect shaved truffles at a Filipino restaurant but I at Kasama I had truffle croissant. Banana desserts in Filipino cuisine can be too tarty for me but at Kasama the caramelization of the banana softened that tartness. I mentioned I made the reservation for my birthday. For the halo-halo it was presented with a candle. I also got two gifts I received for my birthday. First was a compliment ube huckleberry Basque cake, which is their most popular pastry at Kasama. Second was a signed autograph from both owners on the tasting menu. What is Kasama? From appearance the food doesn't look Filipino. Yet if you took a blind taste test you can recognize the Filipino flavors. I have eaten at thirteen Michelin Star restaurants. Maybe I'm biased because I'm Filipino but Kasama is my second favorite Michelin Star restaurant. Even though Kasama serves brunch I recommend eating at Kasama for dinner to experience Filipino flavors in their tasting menu. Kasama as the world's first Filipino restaurant to earn a Michelin star is an eatery that makes Filipinos proud of their cuisine.
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