Close, Open: A Summer Kamayan (eating with your hands) Celebration with Live Music by Ian Santillano

In-PersonBerkeley, Berkeley


Pop-up space
BYOW,Available for purchase
Banquet (20+ Guests)
Kamayan is a traditional Filipino family style meal where you only eat with your natural utensils....YOUR HANDS! No plates, no utensils. Our dishes will be served family-style on top banana leaves. "Kamayan" roughly translates to "by hand" and is the traditional way of eating for Filipinos. Our menu will have more traditional fare as well as courses that share the unique perspective of growing up Filipino in the US. Wine pairings and cocktails curated by Carlos Lorenzo. Carlos Lorenzo is a wine professional. He attended the Culinary Institute of America in Hyde Park, New York to pursue a career in the culinary field as a cook/chef then later transitioned to focus his work and studies in the hospitality and wine business. During his time in New York, he staged -- an unpaid internship -- in the kitchens of Daniel, Le Bernardin, Prune, and EMP, to name a few. Before Carlos worked with us, he was a Cellar Manager and part of the team that set up Verve Wine in San Francisco. There, he worked alongside Eric Railsback and Master Sommelier Dustin Wilson wherein he honed his skills and knowledge with the wine business. Furthermore, he is studying for his certifications under the Court of Master Sommeliers.

Menu detail

Shrimp/Chicken Lumpia
Butterflied Shrimp stuffed with seasoned ground chicken and diced vegetables. Served with a spiced vinegar dipping sauce.
Palabok-style Deviled Eggs
Shrimp stock, achuete/garlic oil, crispy shallots, chicharon, scallions, citrus.
Small Plate
Pickled green papaya, garlic, ginger, carrots, and red peppers.
Roasted Salmon Belly
Salmon belly marinated in ginger, garlic. citrus, soy sauce, and other spices then roasted.
Chicken Skewers
Grilled marinated chicken skewers with a sweet and savory glaze.
Java Rice
Small Plate
Seasoned tumeric-infused rice.
Ginataang Gulay
Assorted seasonal vegetables cooked in coconut milk, ginger, garlic, lemongrass, and bagoong (salted shrimp paste).
Roasted Pork Belly
Pork belly braised in ginger, lemongrass, garlic, and other spices then roasted to a crisp. Served with a spiced vinegar dipping sauce.
Braised Beef Bistek
Beef slow-cooked in calamansi, garlic, soy sauce, and other spices. Served with fried and sauteed onions.
Ube Bibingka
Filipino-style coconut rice cake infused with purple yam. Toasted coconut, sliced fruit, and ice cream.


Beer Pairing (glass)
Wine Pairing (glass)

Close, Open: A Summer Kamayan (eating with your hands) Celebration with Live Music by Ian Santillano

In-PersonBerkeley, Berkeley
(Exact Address will be shared upon purchase.)