When I found out my favourite Filipino restaurant was now doing weekend brunch I did a happy dance. Lamesa has brought modern filipino cuisine to the Toronto food scene and we’re all the better for it.
Their Fil-Can brunch takes Canadian brunch classics and adds a filipino twist. I had some of my best guys, Shingo, Squiggy and Kee, join me on a sunny Saturday. We managed to snag the front table, perfect for people watching while some of us enjoyed a Lamesa shandy.
Lamesa makes its shandies with calamansi: tiny filipino limes that we often use in a lot of our cooking.
We were all very hungry and luckily none of Lamesa’s dishes were of the light variety. Squiggy decided that he would choose the delicious sounding Pork and Pancakes. And it looked very, very tasty:
Coconut Pancakes are topped with a generous portion of root beer braised pork. Here they use a filipino root beer called Sarsi – I love this stuff! And what are pancakes without a dollop of butter? Lamesa uses coconut butter to finish off this dish. Yum!
Kee went with the Halo Halo Sisig and Garlic Fried Rice:
Halo Halo – literally ‘mix mix’ in tagalog – is exactly what you do with this dish. You can mix your skillet of pork, beef, chicken, chili, garlic, onions and fried egg with freshly made garlic fried rice
Next we have Shingo’s choice. The eggs Josephine. They take the traditional eggs benedict with homemade biscuit and hollandaise and add crispy pork and bagoong – a shrimp and fish paste condiment. It’s a unique flavour that adds that bit of salt and seafood to any dish.
Finally I decided that the Bansilog fish cakes and eggs (also pictured above) were calling my name. I didn’t realize until this moment how we filipinos are suckers for contractions:
Bangus (milk fish) – Sinangag (garlic fried rice) – Itlog (egg) = Bansilog!
And the result was a garlic fried rice and milk fish cake topped with a perfectly poached egg. Come. To. Mama.
Lastly we couldn’t leave with out something sweet to balance out our savoury. And I loved their version of a stuffed crepe:
This validated my strong opinion that brunch should always have a dessert course! Jack fruit and coconut mascarpone fill a crepe that is blanketed with coconut whip cream, tapioca pearls and crushed fruit loops. Wow.
Thank you Lamesa for showing us a real fusion of Filipino and Canadian food! I loved that I was able to introduce some of my friends to essential filipino food elements, reimagined. While eating at Lamesa isn’t like eating a home cooked filipino meal, I love that they have taken filipino cuisine and elevated it to another level.
Can’t wait to come here again for dinner and some of their other special events. Hope you guys can join me next time!
‘Til next brunch…