Toronto diners more willing to 'take a chance' on Filipino food, chef says - Action News
Home WebMail Thursday, November 14, 2024, 01:21 AM | Calgary | 6.7°C | Regions Advertise Login | Our platform is in maintenance mode. Some URLs may not be available. |
Toronto Programs

Toronto diners more willing to 'take a chance' on Filipino food, chef says

Chef Dan Cancino says non-Filipino diners are increasingly drawn to the contrasts of Filipino cuisine.

Chef Dan Cancino says non-Filipino diners are increasingly drawn to the contrasts of Filipino cuisine

Chef Dan Cancino says Torontonians hungry for a new cultural cuisine to try are increasingly interested in the sour-sweet, salty-spicy combinations in Filipino food. (Kate McGillivray/CBC)

Toronto's Dan Cancino mightbe head chef at twoFilipino restaurants, but he wasn't always proud of his family's food heritage.

After moving to Canada from the Philippinesin 2000, he would go to school nervous about his packed lunches, he toldCBC'sMetro Morningon Tuesday.

"There's an ingredient called bagoong, it's a fermented shrimp paste. When you open the tupperware it's really, really stinky. I think it's delicious but for non-Filipinos it's hard," he said. "It's really hard to fit in, moving to a country that's so different."

Sixteen years later, Cancino has come a long way from bagoong in tupperware. He's now at the vanguard of Filipino cuisine in Toronto, catering to increasing numbers of non-Filipino diners at the two restaurants where he works:Lasa and Lamesa Filipino Kitchen.

"I think it's because there are more outlets exposing Filipino food," he said, reflecting on why Filipino food is having its moment. "People [in Toronto] are more willing to take a chance and try something completely new."

For Cancino, the way he looked at Filipino food started to change "about five or six years ago."

"I moved out of the suburbs, found friends in the Filipino community, and found a sense of pride again. I wanted to discover my culture," he said.

'Will there be Halo Halo?'

Now, the chef delights in sharing Filipino dishes with his customers. He describes Filipino flavours as a mix of Malaysian, American, Spanish, Mexican and Chinese influences that often use contrasts salty-sour, sweet-spicy to make dishes pop.

Cancino will speak on Filipino food's growing influence at a panel on Tuesday evening hosted by The Ethnic Aisle, a blog that covers ethnicity and culture in Toronto.

The event, called "Will There be Halo Halo?" references a dessert made of colourful fruit, evaporated milk and shaved ice that Cancino says is one of his favourites.

He has some advice for the children of immigrants who, like he did, might feel embarrassed by the food they bring to school for lunch.

"Just keep eating the food you love," he said. "Keep believing in it."

More information on "Will There Be Halo Halo?" can be found here.

With Files from Metro Morning