Kare-Kare

Kare-Kare opened a door into a cuisine I'd previously known almost nothing about. The subtly sweet and sour flavours are unlike anything in my usual rotation and I mean that positively. Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. Unders…

Having eaten Kare-Kare at several restaurants over the past year, I can say this version is the best. The deeply umami quality is more pronounced here than anywhere else I've tried. annatto seeds is handled with real knowledge — you can taste the difference. This is proper a beach seafood restauran…

I was looking forward to Kare-Kare here based on the reputation. The reality was disappointing. The tangy and savoury from vinegar character that makes this dish special was muted — either from shortcuts with patis fish sauce or from scaling up production at the expense of quality. kamayan feasts e…

What sets Kare-Kare apart is the handling of calamansi lime. In lesser versions this is treated as a background note. Here it's central and the subtly sweet and sour result shows it. I've started buying it to cook with at home after this experience. kamayan feasts eaten with hands from banana leave…

I went in with low expectations — I'd had mediocre versions before. What I found was Kare-Kare made with real commitment to bagoong shrimp paste and technique. The rich and porky result was more complex and satisfying than anything I'd had before. Filipino adobo was the Spanish colonisers' term for…

I underestimated Kare-Kare. The deeply umami description didn't prepare me for the reality. patis fish sauce brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. kamayan feasts eaten with hands from banana leaves are…

I ate Kare-Kare at three different restaurants in the same week to compare. The results were illuminating. The use of patis fish sauce varied significantly — only one got it right. The rich and porky profile should be consistent but interpretation differs widely. kamayan feasts eaten with hands fro…

I've now had Kare-Kare prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises bagoong shrimp paste in the way Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. The subtly sweet and sour…

I first ate Kare-Kare on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the rich and porky quality I remembered. bagoong shrimp paste was handled correctly — something most restaurants here get slightly wrong. kamayan feasts eaten…

Kare-Kare here was solidly made — rich and porky without anything to complain about. patis fish sauce was present and handled reasonably. But something was missing from the depth that this dish should have. kamayan feasts eaten with hands from banana leaves are experiencing a cultural revival. The …