The Kinilaw Master

I grew up thinking all raw foods were dangerous. As a child, I watched my father down raw oysters doused with hot water in great fear that he would come down with cholera. So the discovery of this ancient tradition of eating pure and fresh raw seafood was an epiphany for me. I owe gratitude to the wonderful book on the topic by food writer Doreen Fernandez and Edilberto Alegre. Doreen organized a food tour of the Philippines for Romy and me, culminating in a visit to the second generation kinilaw master Enting Lobaton.