By Marivir R. Montebon
As health revolutions only make sense with individuals taking personal charge, then Flipeats is a must try for locals and guests while in the Big Apple.
New York City – Filipino cuisine has flipped in such a revolutionary fashion in the kitchen of Chef Joel Javier on Tompkins Avenue in Brooklyn. Branding a niche called New American Filipino dishes, the chef and his wife Rachel have elevated traditional home-made Filipino dishes into being ethnically rooted but with heightened perk and yes, regard for good health.
Flipeats is a fabulous 10-sitter fine dining pop-up that began about six months ago. And booking have been brisk since then. As health revolutions only make sense with individuals taking personal charge, then Flipeats is a must try for locals and guests while in the Big Apple.
The delicious Filipino cuisine on the table are made healthy and practical, as the sources are local farmers from upstate New York, Connecticut, and New Jersey who grow non-GMO produce. “We are hopefully trying to raise awareness among Filipinos on how good vegetables could be prepared, instead of our meat-centric preference. We hit Filipino flavors that we know and love and combine them with different techniques and local produce. Flip eats gives you New American Filipino food,” quipped Chef Joel.
Leani and I had our gastronomically revolutionary Flipeats experience on the Friday night of March 9 and I loved everything. Rachel had graciously offered us Kalamansi Tanduay, a mix of Philippine lemon and rhum, which was kind to the throat and perked up my senses for what food was to come. Well, it was great food, and great company – we were the only two Filipinos in the company of 10.
Serena had found out about Flipeats at Chef Joel’s cooking show at Macy’s, the others got it online, and some were friends who brought in their friends. The three hours flew fast with our animated conversation on Moringa and Maplewood, and touring in Turkey, and what-not.
First in our balikbayan menu was the Laswa (vegetable) Cappucino, along with the quesong puti (white cheese) and beet-stek tartar had the zest to open our appetite to a parade of five courses for the night.
We began with the Pusit Arroz Caldo (squid in 3 varieties of select indigenous rice) which was heartwarming, perfect for an unpredictable winter. The Tokwa’t Baboy Panzanella was luscious and the Brisket Paksiw was an upgrade-with-a-zing of the beloved home-made Paksiw (pork stew from lechon or roasted pork). The Apple Turon Sariwa, for a dessert person like me, was the ultimate gastronomic goal.
Because Leani rarely eats vegetables, Chef Joel deserves a standing ovation and more reservations.
All of us went home happy and content. And we will tell our friends about Flipeats. That is the whole point in sustaining a health revolution, the new American Filipino way. (Featured photo, by Leani Auxilio, is the Pusit Arroz Caldo. All photos by Leani Auxilio)