Tom Cunanan
Bad Saint | Washington, D.C. | September 2018
FEATURED DISHES
Labanos At Pinaitum: Radishes, Burnt Coconut Crema, Citrus Pistachio Dirt, Honey, and Micro Greens
Kinilaw: Yellowfin Tuna, Ginger, Kalamansi, and Lemon Oil
Piniritong Alimasag; Soft Shell Crab, Crab Fat, and Cilantro
Ginisang Ampalaya: Bitter Melon, Egg, Preserved Black Beans, Tomato, Bean Sprouts, Ginger, Garlic, and Shallots
Lechon: Pork, Achara, and Mang Tom’s Sauce
Rendang: Beef, Cumin, and Coriander
Photography by Caroline Hatchett
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