Filipino Restaurant Week kicks off in New York, New Jersey

NEW YORK — Now on it’s second year, Filipino Restaurant Week is back — bigger and better, with 15 popular Pinoy restaurants in New York and New Jersey participating this time.

Patterned after the New York Restaurant Week, foodies can sample a variety of Filipino cuisine at an affordable fixed price.

Three-course meals costs $25 dollars for lunch and $35 for dinner.

Filipino Restaurant Week was first launched in 2015 – it shines a spotlight on Filipino restaurants as Philippine cuisine becomes more and more popular in the US mainstream.

“Last year it was sort of an introduction to the Filipino food noh, Kasi everyone was talking about the Filipino Food as the “in” thing, kaya lang alam ba nila kung saan sila makaka-kain, “Philippine Consul General Mario De Leon Jr. said, “This time year we’re really trying really look more on how to really sustain the Filipino Restaurant business here.”

Participating business owners say the restaurant week not only elevates the profile of Filipino cuisine, it helps feed their cash registers.

“Nicole Ponseca, owner of Maharlika and Jeepney said, “We saw a bump in business, for the week, it was awesome and new faces too, gives an excuse or reason for people to come in.”

Tyrone Conshue, owner of Pinoy Filipino Restaurant said, “Every time you’re mentioned, it helps, it’s gonna really ah, around Sommerville, it’s gonna really bring a lot of people who were nosing us before around the county.”

Filipino restaurant week’s launch at the Philippine Consulate in New York also served as a way for restaurateurs to learn from each other’s experience.

Food and travel blogger Kat Popiel says running a restaurant is a tough business in New York City.

Popiel said, “Also know you have a responsibility, a good responsibility, a happy responsibility to the Filipino community to spread the message of what sinigang is or what a choriburger is, it’s all part of the business, right, the more you can promote your menu and your way of doing food, the more you’re elevating Filipino food as a status

Ponseca said, “I’m really hopeful, I feel a camaraderie for these startups, I see a lot of women, female Filipino Entrepreneurs, I reach out to them and hopefully we can support each other because this business is very very hard.”

More information about Filipino Restaurant Week and the participating restaurants and their menu can be found at www.newyorkpcg.org/frw

You may contact Don Tagala at don_tagala@abs-cbn.com for more information.

 

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