Edgar Gutierrez Goes Back to His Roots at Kanto

When people cook the foods they grew up eating, they have a look of contentment and happiness on their face. Cooking this food is easy for them. It is done by rote and muscle memory. When I stopped in at Kanto, that’s exactly how Edgar Gutierrez (head chef at Rostizado and Tres Carnales) looked.

Edgar was born in the Philippines, and hearing him talk of the ingredients he uses in the street food dishes at Kanto had me vicariously exploring the Bataan province where he grew up:  garlic, tamarind, calamansi, shallots…I could taste and smell everything. Thankfully, to get those flavours now, all you have to do is head to his new restaurant at 10636 98 Street in Edmonton’s Chinatown.

Listen to my CBC radio review of Kanto here, or read the web article here.

Scroll for visuals.

L: Liempo R: Fried chicken
L: Talangka fried rice R: Spaghetti and chicken
Karabao (braised beef in bao)
Chicken skewers



Author: Twyla Campbell

World-wide wanderer, CBC Edmonton AM Restaurant Reviewer, Member of Edmonton’s Slow Food convivium, oenophile, epicurean explorer and a freelance writer whose works have appeared in several magazines and newspapers including More, Above & Beyond, Avenue (Edmonton), Up Here, Northern Flyer, Opulence, City Palate, the Edible Prairie Journal, The Edmonton Journal, Slow Food Canada, Lifestyle Alberta, and on Slow Food Edmonton’s website. Grant MacEwan University (Professional Writing Program) Bachelor of Applied Communications Degree (in progress). I’m a Tweeter @wanderwoman10

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