LONDON -- A new Filipino restaurant specializing in kinilaw and ice cream is now open in the United Kingdom’s capital.

Kinilaw and Buko, located along Hoxton Street in the trendy area of Shoreditch, officially launched on October 23.

The intimate 42-cover restaurant and cocktail bar offers a variety of tapas-style fusion dishes inspired by the flavors of kinilaw, and artisanal ice creams while maintaining a healthy and eco-friendly image.

Served in coconut shells, customers can order dairy-free, gluten-free and vegan options of dishes like Bagoong Fisherman’s Treat (daikon fermented shrimp, green peppercorns and fried garlic), Mustasa Cradled Duck Egg (salted duck egg, heirloom tomato, mustard leaf, and grated cured yolk), Diver Hauls Kapis Treasure (hand-dived scallop, cucumber, radish, lime, and fermented roe), and Baboy Bounty (pork belly, diced cucumber, chili, and chicharon).

For dessert, Kinilaw and Buko offers a range of ice creams with flavors such as Red Bean Butterscotch Bomb (red bean ice cream, miso butterscotch sauce and ginger Anzac biscuit), Pop Star (lychee ice cream and sumac popping candy), and Pig Out (lechon condensed milk ice cream, sea salt, and black pepper caramel popcorn).

To wash it all down, there are cocktails like Kalamansipation (gin, calamansi lime, Falernum and fennel), Pinoy Coffee Charge (coffee, Pussers Navy Rum, Gran Marnier, and ube purple yam condensed milk), and Boracay Paradise (kaffir lime-infused gin, Cognac, and coconut milk).

Business partners Andrew Zilouf and head chef Francis Puyat run Kinilaw and Buko. The pair have worked together for the past five years at 100 Hoxton, a separate Asian-fusion restaurant situated literally next door, where some of Kinilaw and Buko’s dishes were initially trialled.

Zilouf, of Iraqi heritage, was first introduced to Filipino food by Puyat. Despite not being as popular as other Asian cuisines, he believes the eclectic nature of Pinoy food will draw people in.

“Filipino food is the original Asian fusion/pan-Asian cuisine. It has taken inspiration from a huge range of local and international cultures,” said the 38-year-old.

“The quality is absolutely there in Filipino cuisine. It just needs ready and willing servants to the cause to ensure the gospel is spread,” Zilouf added.

Puyat, a Pinoy who moved from Mindoro to the UK in 1997, wants to show people that Filipino food can also be fun and diverse.

The 39-year-old created the menu after blending his knowledge of European flavors, including classical French cuisine, with the boldness and sourness of kinilaw.

“Our Filipino-style ceviche has more punch and variety than that served up by South Americans. Also, our Filipino-inspired artisan ice cream comes in a range of flavours, each with their own unique garnishes,” he said.

“Essentially Filipino cuisine is the original Asian fusion art. It is a tradition I am very happy to carry on,” Puyat added.

Being environmentally sound and healthy was also important to the duo, particularly in this age of consciousness.

“We have a strong reuse policy so reusing polished coconut shells and polycarbonate straws fits our ethos nicely. We also wanted to create something that works well both as a healthy fast food option, as well as a relax and dine-in option,” Zilouf said.

“Being light on meat, we believe the concept has a more manageable ecological footprint than your typical plethora of deep-fried chicken and burger joints. In terms of health, the kinilaw is low in saturated fats, gluten-free and very loaded on fresh greens. Even the vinegars have a range of healing properties,” he added.

Kilawin and Buko joins an increasing number of Filipino restaurants and eateries that have sprouted out across the British capital in recent years.

Zilouf and Puyat want customers that visit their restaurant to “get a sense of being part of the great Filipino food revolution.”