Bayan Ko, featuring a Filipino-Cuban fusion tasting menu, sits just outside of the Montrose brown line stop, a bright neon pink sign inviting you in. The restaurant neighbors its original, more casual concept - Bayan Ko Diner - where you can walk in, carry out, or dine in. It was date night, and my partner and I decided to splurge on the reservation-only seven-course tasting menu, which features an incredible array of Asian and Latin American flavors.
It’s a small space, eight tables at most, with low lighting, surrounded by beautifully tropically themed painted walls. The service was top notch, the food was incredible, and the atmosphere was lovely. Suffice it to say, it did not disappoint.
Photo courtesy of Bayan Ko Chicago's Facebook page
Course One
Prawn Kinilaw: Coconut, Thai chili, yuzu
A side-by-side texture play of crunchy and salty versus bouncy and acidic, both delicious, but I have to say the poached prawn was my favorite over the fried version. Shrimp cocktail is my weakness, and there was something about the acidity of the shrimp that reminded me of it. This version was much more elevated with thinly sliced Thai chilis and the unique flavor of yuzu citrus.
Course Two
Duck Croqueta: Foie gras, guava sweet and sour
A good deep fry will always win over my heart. This crisp ball of duck was adorned with super savory foie gras, but my favorite part? The guava sweet and sour. It was perfectly balanced and a great dipping sauce for the salty croquette. Check out my different ways to utilize guava paste at home.
Course Three
Arroz Caldo: Black rice, lobster, calamansi, quail egg
I talk about my grandmother’s influence on my cooking a lot, and this dish brought me back to her kitchen purely by aroma. The broth that the rice was cooked in tasted like the soups and rice dishes my grandmother made growing up and it made me so happy. The black rice was perfectly al dente and the lobster accentuated the citrus hit from the calamansi (the Filipino lime). I didn't need the quail egg but my partner loved the extra body it added to the dish. That being said, it was beautifully jammy.
Course Four
Adobong Pugita: Octopus, potato, black garlic emulsion
They should rename this dish umami because the soy-marinated octopus was a true salivator. The potatoes were savory and the black garlic added some sweetness and bitterness as a nice counterbalance.
Course Five
Lechon Asado: Iberico pork collar, sour orange, yuzu con mojo
This was my favorite dish of the night. The pork was succulent. The mojo was reminiscent of a lechon made in Puerto Rican and Dominican cooking that also uses a mojo (a citrus marinade). It was a warming, delicious dish that brought me right back to Thanksgivings as a kid where we had a whole roasted pork to devour.
Course Six
Ropa Vieja: Wagyu brisket, plantain, olive sofrito, congri
I dove into this dish so fast that I forgot to take a picture of it, so please enjoy this very cute picture of me instead. Ropa Vieja is a very familiar dish to me, and I’ve always found it hilarious that a dish so delicious could translate to “old clothes.” It’s a shredded beef dish that Bayan Ko took to the next level with Wagyu shredded brisket and a briny olive sofrito. Congri is a traditional Cuban dish featuring rice and black beans that was transformed into a crispy rice and black bean patty that I was absolutely obsessed with. The plantain further sent me down memory lane as it was a sort of hybrid between a crispy tostone and a soft maduro.
Course Seven
Chocoflan: Coconut flan, chocolate bibingka, passion fruit, miso white chocolate caramel, black truffle
I have a pretty vivid memory of my mom sending me a picture of a chocoflan she made. She was so proud of herself. She doesn’t cook or bake a ton but when she does she goes all out so to get this picture of this beautiful two-layer flan I was super proud. A mini version of what my mom had sent me came to us on a small plate and I smiled immediately. The top layer is coconut custard with a decadent chocolate cake layer below it. It was a perfect way to end the meal. The truffle and miso surprised me - it wasn’t overwhelming and brought a much needed respite from the sweetness of the coconut flan.
Check out Bayan Ko for a welcoming atmosphere and delicious food, whether you’re looking for a fancy date night or a quick bite.
Learn how to cook a Filipino Feast at The Chopping Block on Friday, July 25 at 6pm along with many other global classes available both inside and on our outdoor grilling patio!
