How do you spread the Filipino food gospel? Embark on a cross-continent tour that drops pulutan-format Filipino fare (eat with your hands) in restaurants along the way. That’s what Filipino chef Yana Gilbuena is doing.
After a 50-week, 50-state tour, she’s going cross-Canada. Montreal’s stop? Thursday, Aug. 13 at Junior, Griffintown’s home of soy-and-vinegar-braised adobo, chicken and coconut waffles and DJ-ed Rice and Shine brunches.
The Menu: Filipino street foods ordered à la carte for an evening of beer-friendly sweet and salty small plates, and maybe a special surprise (“There’s been talk of a whole roast pig – lechon,” says Junior co-owner David Pendon). 
Coconut milk ceviche, pork lumpia and mango salad
Think spicy homemade sausage, crispy pork belly, lumpia springrolls, coconut milk ceviche, and garlic fried rice, all with ingredients bought that day at the Jean-Talon Market (plus Junior’s banana hot sauce and fried plantains. I still think they should marinate the plantains in the coconut vinegar before frying…but dipping them post-fry is still good).
The cooking will be joint creations of Gilbuena and Junior’s chef Dre Mejia. Proceeds go towards Gilbuena’s transport across Canada to spread the good – and tasty – word.
Reservations: Come at either 6:30pm for the first seating or at 9pm for the second. Reserve by messenging on Junior’s Facebook page with your name, number of people and preferred time.
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