Malaysian x Filipino 10-Course Tasting Menu

In-PersonSoMa, San Francisco


Banquet (20+ Guests)
malaysian, filipino
For Filipino Independence Month, Chef Yana Gilbuena of SALO Series and Chef Tracy Goh present a 10-course meal highlighting the similarities and differences in each cuisine with dishes served side by side, exploring the ties between Malaysian and Filipino cuisine. **All courses will be served traditional "kamayan" style directly on a banana leaf-lined table and eaten with bare hands without utensils. ** #NoForksGiven #SaloSeries #TheLaksaProject Yana's profile Tracy's profile

Menu detail

Pickles: Achar + Atchara
Small Plate
Achar = Malaysian pickle salad w turmeric & peanuts Atchara = Filipino pickled green papaya
Vegetables with Sambal Belacan + Binagoongang
1) Sambal Belacan = Malaysian hot sauce with fermented shrimp paste (belacan) and tamarind 2) Binagoongang = Filipino tomato sauce with fermented shrimp paste (bagoong)
Fish: Ikan Masak Lemak + Ginataang Isda
Ikan Masak Lemak = Malay style coconut gravy with lemongrass, turmeric, chili, ginger, tamarind. Ginataang Isda = Filipino style coconut gravy with garlic, chili, pepper, ginger.
Poultry: Ayam Percik + Chicken Inasal
Ayam Percik = Malay grilled chicken basted in a thick marinade of galangal, coconut, shallots, lemongrass, spices. Inasal = Filipino grilled chicken marinated in palm vinegar, annatto oil, garlic, lemongrass, calamansi juice, ginger, pepper.
Rice & Sides: Nasi Kerabu + Sinangag
Nasi Kerabu = Malaysian blue flower rice with savory grated coconut and fresh herbs. Sinangag = Filipino garlic coconut fried rice. Sides & Condiments: Fresh vegetables, crackers, fried anchovies, salted egg, fried peanuts, other seasonal farmer's market finds and chefs' sauces.
Sweets: Sago Gula + Taho
Sago Gula = Malaysian tapioca pudding with coconut blossom nectar. Taho = Filipino soft tofu with tapioca pearls.

Malaysian x Filipino 10-Course Tasting Menu

In-PersonSoMa, San Francisco
(Exact Address will be shared upon purchase.)