{"id":321849,"date":"2025-11-27T17:04:29","date_gmt":"2025-11-27T17:04:29","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/kanin-project-a-filipino-seafood-education\/"},"modified":"2025-11-27T17:04:29","modified_gmt":"2025-11-27T17:04:29","slug":"kanin-project-a-filipino-seafood-education","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=321849","title":{"rendered":"Kanin Project – a Filipino Seafood Education"},"content":{"rendered":"


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With lockdown comes the (incredibly thin) silver lining of being able to catch up on the upload backlog. While the timing is of course awkward \u2013 it\u2019s not like you can visit any of the places I\u2019m waffling on about just yet \u2013 I\u2019d like you to think of these posts as a contribution to the long lists of venues I\u2019m sure you\u2019re already building up for when we inevitably crush the current situation. Unless of course you\u2019re from the future (which is technically all of you\u2026ugh I can\u2019t brain) in which case, woohoo you can leave the house?!<\/p>\n

Uh, anyway, enter Kanin project: something a little different to my usual content. Long story short, this is a once-a-month popup showcasing the flavours of Filipino cuisine, naturally underwritten by Australian ingredients. It\u2019s run by Adam Hall (of Arthur<\/a> fame) and his Filipino wife, a passion borne from many years travelling the country & studying the food. The specific focus for the pop-up we attended was on Visayan cuisine, which is one of the country\u2019s 3 main groups of islands. Cebu is probably the most famous island \u2013 as I\u2019m sure you\u2019ve come already come across its namesake as the progenitor of one of the worlds tastiest ways to enjoy pork: lechon<\/strong>. I mean, take a look at the geotag: go figure.<\/p>\n

But Kanin project is not lechon. At least, not this pop-up. Our particular event featured seafood and only seafood, which I will admit sparked a twinge of sadness that I couldn\u2019t quite quash \u2013 but that was more my bad in clicking \u2018BUY\u2019 without even fully reading the brief. Classic me. However, the upside is we were treated to an experience beyond the stereotypical: lechon, adobo, and sisig will have to wait \u2013 and instead learned a lot more about just how they treat their seafood. I\u2019d go into more detail, but one of my dining companions @hungrywolfgrams<\/a> has done so much post-hoc research (culminating in three full captions\u2019 worth) that it would be an affront to not redirect those more inquiring to his profile to learn more. For me, discovering things like coconut vinegar<\/strong>, pungent fermented chillies<\/strong>, the beautiful acidity of calamansi <\/strong>and more, it was as much a meal as an education. Special shoutouts to the abrolhos octopus w\/sunrise lime<\/strong>, and king prawns w\/smoked tomato<\/strong>. I feel like I can still taste those dishes even now just by thinking of them. UNMF.<\/p>\n

I will disclaim that some courses tasted samey, and it wasn\u2019t filling for this growing boy (or so I\u2019d like to still think of myself), but I guess it comes with the territory of hosting an experience you only get to refine once a month. Pricing is a tad on the steep side, but this can be attributed to the \u2018popup tax\u2019, and $10 BYO more than makes up for it. Let\u2019s just say we more than made our money there.<\/p>\n

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