KAMAYAN RESTAURANTS

In the days before the re-emergence of style,

 dining in a Filipino restaurant was a state of utter simplicity

When the first Kamayan opened in August 1977

 it elevated the idea of the native restaurant from

 being a mere karinderia (eatery) to a place where

 there is adventurous native cuisine paired with the pleasure 

 of fine dining. Employing the age-old tradition

 of eating with one’s hands, Kamayan brought back

 the romance and sensuality of our forefathers’ feasting

 – breaking open a crab’s claw here, dipping a piece

 of heavy, gleaming lechon in brown, slightly tangy

sauce there. It was the first to bring back the gentility

 of our past , it combines our inherent culture with a

 classic dining ambiance reminiscent of the old Vigan

 houses with soft, piano or rondalla Filipino music.

 Filipina terno inspired attire for the lady receptionists,

 barong tagalog and medallion for the waiters relive

 the elegance of those golden years.

To this day, Kamayan plays a leading role in promoting

 Filipino culture and tradition. Its mouth-watering

 festivals showcase the country’s cuisine from the

far-reaching mountains of the north to the beaches

 of the south. Merging past and present but still

 remaining distinctly and purely Filipino, Kamayan

 keeps old traditions and values alive while actively

 fulfilling its role in the country’s tourism industry.

When the first branch of Kamayan opened in 1977 it elevated

 the idea of the native restaurant from being a mere eatery

to a place where there is adventurous native cuisine paired

 with the pleasure of fine dining. 

Through the years, Kamayan Restaurant has become the

 foremost authority on Filipino cuisine. The menu features original

 regional specialties. The sumptuous line up of dishes remains

 unequal in variety and excellence. 

In 1993 the buffet dining concept was introduced and

 become an instant hit in the country.