Filipino flavours are everywhere right now – from ube lattes and adobo sliders to viral TikTok recipes and a growing number of Filipino-inspired restaurants. But for Omar Shah, the restaurateur behind Ramo Ramen, Mamasons and the newly opened Belly in Kentish Town, this is far from a passing trend. He’s been championing the cuisine for over a decade, blending tradition with London-born creativity to serve food that’s bold, vibrant and rooted in heritage.
Here, he shares two of his favourite recipes: a citrusy, coconut-laced trout kinilaw that makes a perfect summer starter, and a punchy marinade for classic chicken inasal, ideal for the barbecue. Whether you’re already a fan or just starting to explore Filipino cooking, these dishes bring big flavour and even bigger energy to the table.
