A feast rooted in
Filipino tradition.
Ihaw Kamayan started as a simple family tradition in the hills of Rizal — a Sunday ritual where relatives gathered around a banana-leaf table piled high with freshly grilled liempo, inihaw na bangus, and kare-kare.
Kamayan — eating with bare hands — is more than a dining style. It strips away pretension and returns you to something honest: the warmth of shared food, the smell of charcoal, and the sound of laughter echoing through the trees. We built a restaurant around that feeling.
Today, our open-air grill station runs every day from noon until the last embers die. Every dish is seasoned by hand, fired over native wood, and served the traditional way — no plates, no utensils, just banana leaves and good company.
The Kamayan Way
Food is served on fresh banana leaves. No plates. No utensils. Just your hands, your crew, and a mountain of grilled goodness.
