Queen West’s Filipino fusion restaurant, Lamesa Filipino Kitchen, recently made renovations to their space including a Tiki-style bar. I was lucky to be part of a group that was invited to sample their new menu including brunch, dinner and late-night menu items as well as cocktails from their new bartender.
Having opened in May 2012 at Queen and Bathurst, Lamesa is owned by Rudy Boquila and Les Sabilano. As second-generation Filipinos, they take pride in the food from their childhood but have also adapted it to modern influences.
One highlight, offered as a brunch item, was the sweet and delicious “French Toast Turon”. I would have it with a coffee.
As an example of their Canadian and Filipino influences: Here’s Lamesa’s “French Toast Turon” with crispy egg dipped bread, sweet plantain, jackfruit syrup on top of coconut whip
Other favourites were the “Fried Chicken Adobo” (I could eat a bucket of this) and “Arroz Caldo”.
“Fried Chicken Adobo” with crispy fried chicken, pickled chayote, garlic puree, adobo reduction and grilled corn.
“Arroz Caldo” is Filipino rice porridge with chicken, garlic, chicharron and kale. Really delicious.
And you can’t go wrong with coconut milk as found in their tasty vegetarian skewer dish “Ginataan Gulay”
For vegetarians, there’s the Ginataan Gulay where “ginataan” means cooked with coconut milk and “gulay” means vegetables. The skewer has roasted squash, beans, greens, eggplant and tofu. Served with rice.
I love all kinds of cocktails including the Lolo Cool J (ginger, bourbon, pineapple) and the Tita Baby (mango juice and Malibu rum).
The atmosphere at Lamesa is warm, inviting and laid back and the prices are reasonable enough to attract repeat visits.
The Chef’s Tasting Menu is available for $80 with over 11 courses in the best way to discover the many flavours of Filipino cuisine.
Lamesa Filipino Kitchen is open from Tuesday to Friday from 5pm to 10pm, and Saturday & Sunday from 11am to 3pm.
Available for brunch, dinner as well as catering services.
Located at 669 Queen St. West, visit their website for more info at www.lamesafilipinokitchen.com or on Facebook here.
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- As an example of their Canadian and Filipino influences: Here’s Lamesa’s “French Toast Turon” with crispy egg dipped bread, sweet plantain, jackfruit syrup on top of coconut whip
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- “Pork and Pancakes” combining sweet and savoury tastes featuring sarsi braised pork, corn, coconut pancakes topped with coconut butter
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- Shandy beer cocktail with San Miguel beer and calamansi juice $8
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- Lumpia (Filipino spring rolls)
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- “Arroz Caldo” is Filipino rice porridge with chicken, garlic, chicharron and kale. Really delicious.
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- “Fried Chicken Adobo” with crispy fried chicken, pickled chayote, garlic puree, adobo reduction and grilled corn.
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- For vegetarians, there’s the Ginataan Gulay where “ginataan” means cooked with coconut milk and “gulay” means vegetables. The skewer has roasted squash, beans, greens eggplant and tofu. Served with rice.
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- Colourful toppings for the Halo Halo dessert
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- For dessert, we made our own “Halo Halo” with colourful and tasty self-serve toppings including palm fruit, jackfruit, purple yam, corn flakes, tapioca over shaved ice
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- This shared plate: “Krispy Pata” features deep fried pork trotter served with house made sauces. It boasts being a pork lover’s dream.
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- Lamesa’s co-owner and chef, Rudy Boquila, speaking to guests with a teary-eyed and passionate speech
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- Co-owner Lester Sabilano serving up “Krispy Pata” dishes
