NY Filipino foodie fest celebrates 3rd year

NEW YORK – Filipinos in New York have a lot to be thankful for this holiday season.

One of which is seeing the Filipino food movement here grow in the last three years, partly thanks to events like Inuman and Pulutan, a night of sampling sumptuous traditional and modern Filipino cuisine created by Filipino chefs from various New York city restaurants.

It’s getting bigger as I’ve said, so I think this is a very good platform to really promote Philippine food, Philippines spirits,” said Consul General Mario De Leon.

Nobu is a Japanese restaurant but its Filipino executive chef recreated the popular crispy pata by adding a touch of Japanese influence.

He calls it crispy braised pork shank.

“I’m using Filipino Ingredients to make a Japanese sauce,” said Ricky Estrella, executive chef of Nobu.

“Describe Filipino Chefs…you mean, their work ethics are really good,” said Hiro Tahara, owner of Nobu. “They’re very passionate about the food and then they work very hard, very friendly. Filipinos are great chefs”

Tocino is a delicious and popular filipino dish.

Spotted pig is not a Filipino restaurant but its Fil-Am executive sous chef prepared the popular breakfast meat by putting it inside a bun, a Pinoy version of the New York favorite – pork bun.

“Basically it’s a pandan infused bun, with Pork Tocino, pickled vegetables,” said executive sous chef Edie Ugot. “We use cane vinegar, coconut vinegar and a calamansi mayo in it. They wanted to use Filipino ingredients in a non-traditional way. Tocino is awesome with rice, eggs and stuff but it’s great in a sandwich too.”

Filipinos and their non-Filipino guests get to sample what the chefs have created for Inuman and Pulutan’s third year.

Chopped champion and judge Chris Coleman says it’s his first time to attend a Filipino-American event and he says he fell in love with the Filipino people and their food.

“To me, I’m amazed for what I’ve seen,” said Coleman. “This is fabulous. I love it, very talented cooking, very talented chef. I could not wait to get the opportunity to fly to the Philippines and basically enjoy and embrace chef and their cooking.”

Organizers say they are already planning for a bigger and better Inuman and Pulutan 2015.


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