For one Wednesday night this fall, two of the most celebrated Filipino kitchens on either side of the Atlantic share a stove. On Nov. 11, 2026, Tim Flores and Genie Kwon welcome chef Florence Mae Maglanoc of Donia, the Bib Gourmand restaurant on the top floor of Soho’s Kingly Court, to Kasama at 1001 N. Winchester Ave. in Ukrainian Village. Together they cook a single tasting menu written for the evening, bringing a Filipino American kitchen and a British Filipino one to the same table.
The dinner is the Chicago stop of The Heritage Code, an OpenTable series that pairs Filipino kitchens in Chicago, London, San Francisco, Melbourne and Manila for one-night crossover dinners. Kasama is the only Chicago host. The tasting is $325 a person, with a $195 beverage pairing or a $95 zero-proof pairing, for parties of one to six. Seats are limited and book only on OpenTable.
Two Filipino kitchens, one table on Winchester Avenue
The pairing makes sense the minute you taste either kitchen. Flores grew up in Chicago on his mother’s cooking, and his father’s family comes from Pampanga, the province Filipinos credit with the country’s best cooks. Maglanoc was born in the Philippines and raised in the United Kingdom, and she cooks the dishes of her childhood with British produce. Both chefs build menus on memory, and both fold the food of their home cities into it. At Kasama that means longanisa on an Italian beef. At Donia it means lamb caldereta baked into a puff pastry pie, a party-table stew meeting the pies her mum made at home.
Flores sees exactly that difference as the point. “Everybody’s experience is different, and that’s kind of the thing about Filipino cuisine,” he says. “It’s so diverse that depending on where their family comes from, their cuisine can be completely different.” Expect a menu that moves between those two accents, with Kwon’s pastry closing the night.
Meet Florence Mae Maglanoc, the London chef cooking her childhood
Maglanoc named Donia after her mother, the cook who taught her to host. The restaurant earned a Michelin Bib Gourmand in the Great Britain and Ireland guide in 2025, the first Filipino restaurant in the UK to receive one, and kept it in 2026. Michelin’s inspectors single out the crisp adobo mushroom croquetas, the smoky chicken inasal and the lechon, crackling pork belly with a liver and peppercorn sauce. Sourness runs through her cooking, cutting through rich, comforting plates.
A recent plate shows how far she pushes the format: a wagyu ribeye served as bistek lyonnaise, the Filipino soy and citrus steak dressed with a French onion treatment. Desserts have included mango sago panna cotta and a slow-baked leche flan finished with an Earl Grey and orange syrup. Kasama’s bakery has long been on her bucket list, so expect her to arrive hungry.
What Kasama brings to the night
Kasama is the reason the world started taking Filipino fine dining seriously. Flores and Kwon opened it in 2020 as a neighborhood bakery and lunch counter, added a tasting menu, and in 2022 became the first Filipino restaurant anywhere to earn a Michelin star. In November 2025, the Michelin Guide raised it to two stars, making it the only two-star Filipino restaurant in the world. Feld earned its first star at the same ceremony. The pair won the James Beard Award for Best Chef: Great Lakes in 2023, Kasama took the Michelin Guide Chicago Outstanding Service Award in 2024, and it placed No. 31 on the first North America’s 50 Best Restaurants list in 2025.
The two met cooking at GT Fish and Oyster and helped open Oriole together, the two-star West Loop room whose team now runs All Well. Their regular dinner traces Filipino cooking through its Chinese, Spanish and American influences: an adobo of mussels and wild mushrooms, sauces like peanut with shrimp paste, and a mais con yelo dessert of sweet corn semifreddo and milk granita. Kwon trained in French American pastry, and her ube and huckleberry Basque cake, decorated with the sun from the Philippine flag, is the dessert people drive across town for.
Both kitchens happen to love a steak. Kasama’s weekend daytime menu serves bistek and eggs on a 20-ounce Westholme wagyu ribeye with calamansi onion jam, enough for up to six, while Donia plates its own wagyu bistek in London. Seeing how each chef handles the same classic is half the fun of a night like this.
Pour the pairing or bring a bottle
The $195 beverage pairing leans, like Kasama’s regular list, toward Old World wines, and the $95 zero-proof pairing gets the same care. If you would rather open something from your own cellar, corkage is $50 per 750-milliliter bottle, with a limit of two bottles a table and a higher fee for larger formats.
Kasama can adapt for many allergies with notice, though the kitchen does not accommodate soy, egg, allium, vegan, corn, no refined sugar, keto or paleo diets. Put any restriction in the reservation at least 48 hours ahead. Inside 48 hours, a cancellation or a drop in guest count is charged at $325 per guest.
Come back in the morning for the bakery
If you only know Kasama by its tasting menu, the daytime counter is a second restaurant worth its own trip. Wednesday through Sunday from 9 a.m. to 3 p.m., with the kitchen open until 2 p.m., the case fills with Kwon’s laminated pastry: black truffle croissants with Delice de Bourgogne and honey, a foie gras danish on weekends, guava and cheese ensaymada and that ube and huckleberry Basque cake. The kitchen sends out the longanisa, egg and cheese breakfast sandwich ($12.55) until noon, the Kasama combo of shaved pork adobo, longanisa and hot giardiniera ($17.55), chicken adobo with coconut ($19.55) and kare-kare meatloaf in peanut sauce with shrimp paste chili crisp ($22.95). There are no daytime reservations, and the line is part of the ritual. Our guide to Kasama’s tasting menu covers the regular dinner.
More one-night collaborations from Kasama this season
The Donia dinner is one of several guest-chef nights on Winchester Avenue. On Dec. 3, Flores and Kwon fly to London to cook at Donia for the second half of the exchange. Back in Chicago on Dec. 30, Kasama hosts Mason Hereford of Turkey and the Wolf in New Orleans for a prix fixe brunch and a collaboration dinner, part of the restaurant’s Best Friends Tour. That date is open only to Chase Sapphire Reserve cardmembers.
How to book Kasama x Donia
Reservations for The Heritage Code dinner are on OpenTable, listed on Kasama’s page as “The Heritage Code | Kasama x Donia” for Nov. 11 only, for parties of one to six. Kasama does not take walk-ins for dinner. For questions about diets or larger plans, the restaurant answers at reservations@kasamachicago.com and (773) 697-3790.
Plan your night
- What: The Heritage Code, Kasama x Donia, a one-night collaborative Filipino tasting menu
- When: Wednesday, Nov. 11, 2026, dinner
- Where: Kasama, 1001 N. Winchester Ave., Chicago, IL 60622 (Ukrainian Village)
- Chefs: Tim Flores and Genie Kwon of Kasama with Florence Mae Maglanoc of Donia, London
- Price: $325 per person; beverage pairing $195; zero-proof pairing $95; corkage $50 per bottle, two-bottle limit
- Reservations: OpenTable only, parties of one to six; 48-hour cancellation window
- Contact: reservations@kasamachicago.com, (773) 697-3790
Kasama Chicago x Donia FAQ
What is the Kasama x Donia dinner in Chicago?
Kasama x Donia is a one-night Filipino tasting menu at Kasama, 1001 N. Winchester Ave. in Ukrainian Village, on Wednesday, Nov. 11, 2026. Kasama’s Tim Flores and Genie Kwon cook with Florence Mae Maglanoc of Donia, a Bib Gourmand restaurant in London, as the Chicago stop of OpenTable’s Heritage Code series.
How much does the Kasama x Donia dinner cost?
The Kasama x Donia tasting menu on Nov. 11, 2026 costs $325 per person. An optional beverage pairing is $195 and a zero-proof pairing is $95. Corkage at Kasama is $50 per 750-milliliter bottle with a two-bottle limit, and cancellations inside 48 hours are charged $325 per guest.
How do I book Kasama x Donia in Chicago?
Book Kasama x Donia on OpenTable, where Kasama lists The Heritage Code dinner for Nov. 11, 2026 only. Parties of one to six can reserve, seats are limited, and Kasama does not take dinner walk-ins. Questions go to reservations@kasamachicago.com or (773) 697-3790.
Who is Florence Mae Maglanoc of Donia?
Florence Mae Maglanoc is the Philippine-born, UK-raised chef and founder of Donia, a modern Filipino restaurant in Kingly Court, Soho, named for her mother. Donia earned a Michelin Bib Gourmand in 2025 and kept it in 2026, known for adobo mushroom croquetas, chicken inasal and lechon with liver peppercorn sauce.
How many Michelin stars does Kasama Chicago have?
Kasama Chicago has two Michelin stars. It became the first Filipino restaurant in the world to earn a star in 2022, and the Michelin Guide raised it to two stars in November 2025. Chefs Tim Flores and Genie Kwon also won the 2023 James Beard Award for Best Chef: Great Lakes.
Can I visit Kasama Chicago without a dinner reservation?
Yes, during the day. Kasama Chicago runs a walk-in bakery and counter Wednesday through Sunday from 9 a.m. to 3 p.m., with the kitchen open until 2 p.m., serving pastries, the longanisa breakfast sandwich until noon and dishes like chicken adobo. Dinner, including the Nov. 11 Donia night, is by reservation only.
Further reading
- The Heritage Code | Kasama x Donia reservations on OpenTable
- Kasama official site
- Kasama reservations and dinner policies
- Donia official site
- OpenTable: How Kasama became the world’s only two-Michelin-starred Filipino restaurant
- OpenTable: At London’s Donia, comfort food with a Filipino-British lens
- Michelin Guide: Kasama
- Michelin Guide: All the Stars in the Michelin Guide Chicago 2025
- Michelin Guide: Donia
- James Beard Foundation: The 2023 James Beard Award Winners
- Chicago Sun-Times: Two Chicago restaurants land on the inaugural North America’s 50 Best Restaurants list
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