Ciao Feb/Mar 2018 CIAO_FebMar2018_Digital | Page 11
inthekitchen
Chefs Allan Pineda and Jeremy Senaris’s
contemporary Filipino cuisine menu:
• Pan-seared scallops in squid ink adobo
• Tuna and salmon kinilaw
• Lechon kawali, taro gnocchi and beet purée
• Green tea panna cotta
ciao! / feb/mar / two thousand eighteen
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Ciao Feb/Mar 2018 CIAO_FebMar2018_Digital | Page 10
Ciao Feb/Mar 2018 CIAO_FebMar2018_Digital | Page 12
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