MANILA—This is good news for our Filipino community in the land of Big Apple. If at first, they had a taste of our dirty ice cream or “sorbetes” in Manhattan during the Philippines celebration, now another Pinoy delicacies are trying to penetrate the New York market—the Filipino street food.
So Sarap NYC, the same group which promoted the dirty ice cream in New York is now coming out with an array of Filipino street fare which would be joining their staples like hotdogs, pizzas, cheesecakes, bagels and the like.
Take note of these selections—isaw, kwek-kwek, taho, binatog, fishball, green mangoes with bagoong, barbecue, balut, and yes, sorbetes, among others mingling with New York’s delicacies.
And to be more stylish Pinoy, they also added exciting new touch to Filipino dishes by giving them an international twist.
Their Filipino-Mexican fusion is a big hit, and patrons can’t get enough of the tasteful taco de adobo, taco de dinuguan, taco de nilaga, taco with beef bone marrow soup, and taco stuffed with longganisa, tocino, and tapa.
So Sarap NYC was founded by good friends VJ Navarro and Sebastien Shan, and is currently located on Kabisera Kalye, Allen Street in New York City.
“Our mission is to remind you of your childhood memories and give you a taste of what Filipino street food is about. It’s all about the taste, the flavors and gimik vibes!” its website said.
Interest in Filipino food in this side of the world has been growing recently as more dedicated venues have started getting publicity online.
In Texas, a weekend-only outdoor eatery serving Filipino dishes and lechon has become the talk of the town after a food vlogger Mikey Chen visited the place.
Old Rooster Creek’s Filipino/Asian American BBQ (ORC BBQ) is owned by Josephine and Allen Cook.
Although this dish is not actually a Filipino invention, the Pinoy version of the lumpia or spring rolls has captivated the palate of foreign celebrities and other nationalities.
Florence Pugh, the star of “The Midsommar and Little Women” was introduced to the taste of Filipino delicacy through a Filipino friend.
“My best friend was half Filipino and her mum was a master at cooking. She knew I loved them and would make a batch, freeze them, package them up for me to take home after our sleepover.”
After this, she hinted at making lumpia for her next cooking tutorial video. —Reports by Bong Godinez