Kaya and Smokemade Meats + Eats have been “in a relationship” for some time. In fact, last year these two heavy-hitters — one best known for Texas-style barbecue, the other for incredible takes on classic Filipino cuisine, both Michelin Guide-recommended — collaborated on each other’s anniversary events, solidifying a friendship based on mutual fandom.
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This past Fourth of July, they did it again, with Smokemade pit master Tyler Brunache bringing both smoked brisket and longanisa to Kaya’s Mills 50 kitchen so that executive pastry chef Clarice Lam could weave these savories into some magic.
And boy, did she ever.
“She turned it into beautiful pastries,” says Kaya co-owner Jamilyn Salonga Bailey.
Savory is as solid as sweet here, with that brisket bear claw (with barbecue sauce and pickles!) and longanisa creation flying off the makeshift pastry counter that usually serves as Kaya’s bar.
Lines for the weekend Kape Kaya events have been formidable since they started this early-morning program, but on July 4, they were off the charts.
“It was a holiday weekend, and this TikTok went out ahead of it that got a lot of people interested,” Bailey theorizes. The point is: Too many people went home without getting the chance to try it, and Lam wasn’t going to allow for disappointment.
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And so, on July 25 and Aug. 1, the Smokemade-Kape Kaya collab is back on, with plans for funky, barbecue-inspired pastries, along with a bunch of Lam’s usual stunners. Mark your calendars and get out there early, because Kape Kaya is always first-come, first-served.
“What better thing to celebrate in the summer than barbecue?” Bailey wonders (though I’d be happy to celebrate with one of Lam’s incredible silvanas with a hot cup of coffee, just as easily).
They’ll be serving up those same savories from July 4, with doors opening at 9:30 a.m. Many people will show up early to get in line, and that’s what I’d recommend as well.
Please keep in mind, this is a pop-up event, and though the team at Kaya does its best (staffers come out with umbrellas to block the sun and cold treats to keep folks comfortable), waits can happen.
Once inside, feel free to order drinks (Filipino- and Hong Kong-inspired beverages pay homage to Kaya’s foundation as well as Lam’s) and take a seat inside or grab your box of goodies to go and enjoy them elsewhere.
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“We’ll keep going ’til we sell out!” Bailey says.
Lam’s pastries change with the seasons and draw inspiration from around the world. You’ll find pastry plays on Filipino-style brioche, topped with butter and cheese. On other days, you might find flavors like mango or blueberry.
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“There are usually 10-to-12 pastries each week, and always some sort of sourdough focaccia, which is my personal favorite. And because the ethos of Kaya is sustainable, chef Lam will take the trim from the croissant dough each week and turn it into a bread pudding. She changes the flavors every week.”
Fritters with changing flavors are a favorite, as well. Apple. Mango. Coconut. You never know what you’ll find.
“She just continues to explore,” says Bailey of her colleague. “She’s super creative and always coming up with something new and delicious.”
Delicious, too, will be the fare at Kaya chef Lordfer Lalicon’s birthday party, rolling into the restaurant on Aug. 21, from 7-10 p.m.
“It’s a Friday this year,” says business partner Bailey, “and you know we like to do it big.”
That means visiting chef friends.
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Chef Nikko Cagalanan and Paula Kramer of Kultura in Charleston (James Beard Finalist for Emerging Chef in 2024), chefs Mia Orino and Carlo Gan of Kamayan ATL in Atlanta (James Beard Semifinalists for Best Chef South in 2026) and chef Luis Martinez of Tequio Foods/Taqueria Rosita/Xolo in Asheville will be participating as part of this ticketed event. Passed hors d’oeuvres, an oyster station and, of course, Lam’s pastry will be part of the celebration.
Mark your calendars: Tickets go on sale on Kaya’s website (kayaorlando.com) on Aug. 1. $100 includes food and live entertainment. Drinks will be available for purchase from the bar.
More details and possible drink packages will be announced soon, so be sure to follow Kaya on social for timely updates.
Want to reach out? Find me on Facebook, Twitter or Instagram @amydroo or on the OSFoodie Instagram account @orlando.foodie. Email: [email protected]. For more fun, join the Let’s Eat, Orlando Facebook group or follow @fun.things.orlando on Instagram, Facebook and Twitter.
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