It’s Filipino Resto Week
May 11- 23, 2015
New York City — New Yorkers, it is time you know the basic terms of Filipino food. Inihaw means grilled, and the best inihaw in the city must be in Tito Rad’s Restaurant on Queens Boulevard. You will love the charcoal-grilled smell of juicy panga tuna (jaws of tuna).
Pritong (fried) lumpia shanghai doesn’t need much introduction. It is the crispy vegetable and meat roll you’d love to pick as appetizer or part of the main dish.
Try what internationally acclaimed chef Anthony Bourdain said about the Philippine lechon (roast pig) as one of the world’s best.
Or get into the trendy, highly energized boodle fight (a military style of dining to symbolize brotherhood and equality among soldiers) for seafood and grilled chicken and pork adobo spread before you on banana leaves. Go for it.
It is Filipino Restaurant Week!
Patterned after the well-known New York Restaurant Week, the Filipino Restaurant Week features 13 Filipino restaurants that offer fixed price three-course lunches and dinners ($25 and $35, respectively, not including taxes and gratuity) that showcase the best of Filipino cuisine. It runs from 11 May through 23 May 2015.
“It’s about time that Filipino cuisine takes the limelight,” Consul General Mario de Leon declared, citing how Filipino food has become increasingly popular in the Big Apple in recent years. “Through the Filipino Restaurant Week 2015, we hope to beam the spotlight on Filipino restaurants as the essential places where the mainstream public can try and savor Filipino cuisine.”
Described as an eclectic mix of European, Asian and American flavors, Filipino food has been touted by food lovers, including famous personalities as Anthony Bourdain and Andrew Zimmer, as “the next big thing” to hit the US culinary scene. It has made waves in New York, Washington DC, San Francisco and LA, thanks largely to the bold entrepreneurship of Filipino chefs in the area, many of whom started out as pop-up eateries before opening proper restaurants. These enterprising Filipino chefs have managed to blend both tradition and innovation in their dishes that successfully piqued the taste buds of the discerning US foodie.
“It will offer diners the unique opportunity to experience Filipino food as an extension of our culture, identity and history,” de Leon said.
The participating restaurants of Filipino Restaurant Week 2015 are:
• Purple Yam (1314 Cortelyou Road, Brooklyn, NY 11226, 718-940-8188,
• Umi Nom (433 DeKalb Ave., Brooklyn, NY 11205, 718-789-8806,
• Maharlika (111 1st Ave., New York 10003, 646-392-7880,
• Jeepney (201 1st Ave., New York 10003, 212-533-4221, www.jeepneynyc.com)
• The Ugly Kitchen (103 1st Ave., New York, 10003, 212-777-6677,
• Grill 21 (346 E 21st St., New York 10010, 212-473-5950, www.thegrill21.com)
• Kuma Inn (113 Ludlow St., New York 10002, 212-353-8866, www.kumainn.com)
• Payag Restaurant (5134 Roosevelt Ave., Woodside, NY 11377, 347-935-3192,
• Tito Rad’s Grill & Restaurant (49-10 Queens Blvd., Woodside, NY, 11377 718-
• House of Inasal (65-14 Roosevelt Ave., Woodside, NY, 11377 718-429-0709,
• Phil-Am Kusina (556 Tompkins Ave., Staten Island, NY 10305, 718-727-3663,
• Max’s Restaurant (687 Newark Ave., Jersey City, NJ 07306, 201-798-2700,
• Talde (8 Erie St., Jersey City, NJ 07302, 201-630-0077,
Complete information about Filipino Restaurant Week 2015 and of the participating restaurants, including their menu offerings and how to make reservations, can be found at www.newyorkpcg.org/frw. (With a Press Release from the Philippine Consulate General of New York. Photos from Google)