Lamisa Events LLC

❤️‍🔥Chef Charisse () is back from the Hamptons to her roots, Hudson Valley. Have a seat at her table .kingston on October 25th, next Saturday! We will be welcoming the good fortune of the upcoming beautiful autumn. Tickets are available at a sliding scale.

Halo Halo is really just that girl! The team tapped into our childhood memories for this one. and grew up with slightly different versions of halo halo because of their age gap! This is as close to those two versions as we could.

One big change is we used local Hudson Valley milk for the base then sweetened it with condensed milk and a touch of evaporated milk for that extra creamy/lactose flavor. Most of the toppings were made from scratch! The ube halaya alone took Daps hours and hours to make. Not to mention his signature decadent flan is so technical. made the sweetened red beans and pandan gulaman till 1am the night before. This was a dream to make and we have Daps’ mom ice shaver to thank for it. It was sitting in their garage unused for years!

Thank you crew and for letting us do this. Dream product 😍

the Queen topping of halo-halo 👑 The Flan ✨

Supple and melts in your mouth, the flan brings a soft textural contrast to a halo-halo while giving a depth of bittersweetness from the caramel.

How do you savor the flan on your halo-halo?

colors and textures, textures and colors 💕☀️

Happy Pride Month from the Lamisa team 🏳️‍🌈 Another month of us bringing color into this world!

The client wanted a marriage between Mediterranean and Asian flavors for a plated dinner and it resulted to this. The team hustled hard and it shows!

Hors d’oeuvres

Miso Cod Bites
pickled asparagus ribbons and red onion
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Asparagus Tempura
cavender’s powder, whipped olive oil
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Tuna Kinilaw
ceviche with aromatics in coconut milk palm vinaigrette

First Course
Shrimp Croquettes
crispy kataifi, fresh micros, sweet soy glace

Second Course
Tropical Tuna Tataki
ponzu, pineapple, wakame

Third Course
Broiled Trout
prawn chile sauce, oregano oil, pickled green papaya, capers

Cherry Braised Beef
bayleaf fried rice, coconut lemongrass braised spring greens, sour cherry wine sauce reduction

Crispy Honey and Black Sesame Greek Feta
nutty feta finished with honey, arugula

We are back in season and starting off with Victoria’s fun-filled birthday weekend at . This was a fully bespoke weekend service with very tailored menus created by and the client. Here’s a sneak peek 👀

We have been a little quiet because 2/3 of Lamisa ( and ) have been working with Chef for a couple of months now. This is for a new v q***r Filipino wine bar concept in Soho developed by both Chef LJ and called opening soon!

It’s been a ton of fun being creative with the rest of the team consisting of and . The food is a maximalist take on Filipino food with a line of curated wines to match. We are popping up this week with a FULL MENU debut 3/10-3/12 from 5pm-10pm. Reservation links are in bio. Spots are filling up and we hope to see you there!

things we cooked and ate on our trip to Las Vegas ✨

As much as we like to show our Filipino roots on Lamisa, we do have an Italian chef in our arsenal. is often highlighted here slinging adobo and siopao as much as a typical kusinero but behind the scenes, he is always cooking us pasta mista and making us much needed espresso shots.

We visited Arthur Avenue in the Bronx recently to check out these long-standing Italian businesses. A loosely implemented R&D day tasting fresh and still warm mozzarella, perfectly thin spicy capicola and sipping house-made wine. We couldn’t get to the pastries but we’ll probably be back to get some and maybe try out Italian sushi??.

✨The croquembouche went triple platinum last holiday season. three versions!

Birthday Bouche: Yema Chantilly
Seven Fishes Bouche: Coconut Pastry Cream
New Year’s Eve Bouche: Winter Citrus Crème Légère