On a recent trip to Chicago, my friends and I made it a point to visit Kasama, the world’s first Filipino restaurant to receive a Michelin star. Located in Chicago’s Ukrainian Village, Kasama is owned by Chefs Tim Flores and Genie Kwon, both fine-dining veterans, giving a contemporary twist to traditional Filipino foods.
Kasama was opened at the height of the pandemic in 2020, and the increased COVID restrictions provided them regular customers who were then working from home. They sold out food on their opening day. People queued a block early in the morning for the savoury dishes, i.e. longanisa sausage breakfast sandwich, mushroom adobo by Tim Flores, and Genie Kwon’s standout pastries. In November 2021, they debuted their indoor service with a 13-course tasting menu. In the same year, Kasama was included in New York Times’ 50 Places in America We’re Most Excited About and Eater’s 11 Best New Restaurants in America and a James Beard nomination for best new restaurant. In 2022, it received its Michelin star, was No. 3 in Best New Restaurants in America, and named by Food and Wine Best New Chefs of the Year. This year, Kasama ranked No. 5 in Food and Wine’s Top 20 Restaurants in the US.
With this knowledge, we were determined to experience this gustatory delight. We looked into the Tasting Menu which is offered for $285, and optional beverage pairing for $185 or non-alcoholic pairing for $95. Notwithstanding the price, it was booked 45 days out. Breakfast was it then, for us, and we prepared ourselves to queue up early and at the very least, order online for pick up. Kasama’s daytime service is counter, first-come first-serve service and starts at 9am. We were in line at 8:15am and there was already a line-up by the main door. The first person in line came prepared with a folding walking cane chair stool and a book. But we were confident that our group would be accommodated in the first seating. We had delightful conversations with other people in the queue - i.e. how we learned about the restaurant, questions about Philippine culture and in general how everyone was psyched up to savour the food we’ve selected from the online menu. The girl behind us was a Filipino from Australia who knew about Kasama from the tv series The Bear. By the minute, the line got longer and skirted around the block (note: even our shared ride driver remarked on how that restaurant always had a long line anytime of the day, and even in the winter).
We were seated at 9:30am. The restaurant is a long dining room with banquette seating on either side of the main door, with about a dozen bar seats. Tables seat a maximum of 6 people. It has an open kitchen where you see the operations. Staff were friendly, energetic and efficient. Despite the overwhelming number of orders for both dine-in and take-out, there was no trace of panic or unmannerliness. Needless to say, the food was exceptional, a wonderful blend of flavours and textures that delighted the palate with every bite. We sampled the Pork Belly Adobo, Mushroom Adobo, Charred Corn and the Kafe-Mansi. And the pastries, i.e. the Salmon Danish, Matcha Pandan Eclair and Mango Tart with Coconut Cream and Lime… the pastries were simply to die for. We all had boxes of pastries to go since they just sell out so quickly. Regrettably, I was not able to try the Black Truffle Croissant, the Almond Croissant and the Chocolate and Salted Caramel Tart. I would go back just for these and some.
During our visit, we were fortunate to meet Chef and Owner Tim Flores, whose passion and dedication to his craft were evident in every aspect of the dining experience. His warm hospitality and commitment to excellence further deepened our admiration for this remarkable establishment, and we did not hesitate to tell him so.
Kasama is not just a restaurant; it is a source of immense pride for Filipinos worldwide. By masterfully blending traditional Filipino flavours with contemporary culinary techniques, Tim Flores and Genie Kwon have created a space that celebrates Filipino heritage in the heart of Chicago. Each dish tells a story of rich cultural history, bringing the vibrant and diverse cuisine of the Philippines to an international audience. In the vibrant culinary landscape of Chicago, Kasama stands out as a beacon of creativity and cultural pride.
*This article was published in the August 2024 issue of the Alberta Chronicle.
**Do you know of a Filipino, or of Filipino-descent artist/creative, or an art and culture event that should be featured? Let us know at PhilippineArtsCouncil@gmail.com.
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