Kamayan: Eating with your hands
In-PersonSOMA, San Francisco
$85.00
Restaurant
Available for purchase,Provided
Banquet (20+ Guests)
californian, filipino
In-Person
The word "kamayan" derives from the word "kamay," meaning “hand.” It is a celebration with the whole family — or even the whole village — getting together to share a meal using their hands. It is a communal meal where a spread of rice and different "ulam" are presented on banana leaves. The different main dishes showcase the freshest of the region where the meal is prepared.
PINOY HERITAGE believes there’s no better way to build community than to eat together, with no reservations!
Menu detail
Chika chika happy hour
Beverage
Enjoy a choice between a special house cocktail or virgin cocktail. Go "chika-chika" (chat) with the folks around and meet new people.
Salmon kinilaw
Appetizer
Salmon kinilaw (ceviche) are marinated in preserve calamansi dressing along with cherries and other goodness. It is placed on top of fried taro chips. served during the chika chika hour
Laing profiterole
Appetizer
A pâte à choux filled with Laing passed around during cocktail hour
Four hour smoked chicken
Entree
Inspired by lechon manok (charcoal roasted chicken), our chicken is marinated in garlic, soy sauce, and Sprite for two days, then smoked for 4 hours.
It is finished with a ladle of smoking hot oil to create a delicious, golden skin!
Sinigang broth
Small Plate
Start off with Sinigang - a pork based soup soured with tamarind. This will surely get the appetite going for the feast.
Lechon pork belly
Entree
Lechon: Traditionally a spit-roasted whole hog, marinated with lemongrass, garlic, black pepper and bay leaves; we braise our marinated pork belly, then fry until crispy.
Mechado
Entree
A braised beef dish originating from Spain, cooked in tomato sauce with carrot and potato; finished with calamansi, a floral citrus native to the Philippines, and seasoned with soy sauce.
PEI mussels
Entree
Steamed in coconut milk and Lambanog ( coconut spirit ) finished with Palapa Maguindanao - A condiment of taosted fresh coconut, garlic, shallots, ginger and turmeric.
Petrale sole
Entree
Whole petrale sole dusted with rice flour and fried for 15 minutes to create a super crispy fish. You can almost eat the whole thing even the bones!! Sourced locally in San Francisco.
Shrimp skewers
Entree
Grilled head on so you can sup up the head and enjoy the rest
Farmer's market specials
Entree
Dependent on what we find in the farmer's market,
Here are a few items:
Summer Squash
Roasted Brentwood corn
K & J Grilled peaches with lemongrass oil
Steamed California rice
Charred cabbage wedge
Roasted cauliflower
Heirloom tomatoes
Kakanin "rice cakes"
Dessert
Glutinous Rice Cake
Kamayan: Eating with your hands
In-PersonSOMA, San Francisco