First night market of the year

The Brooklyn Night Market is back, recently kicking off its third season at Industry City. The annual event takes place on the last Monday of every month until October. It was my first time (there were plans to go during a previous season but, unfortunately, they didn’t work out) and the number of vendors—especially food sellers—was impressive.

Needless to say, it was a night for a feast!

The market occupies an entire alley between two of the buildings and, anybody familiar with Industry City knows, these buildings are long! I made my way down the entire strip to catch a glimpse of everything and the first spot to draw me in was BarrelHouse NY, a vendor specializing in Colombian barrel-style barbecue.

Calling themselves a “BBQ revolution,” the chicharron is a must!

I got a half-pound helping, which is served alongside potatoes and grilled pineapple. The chicharron had the most incredible crunch! It had a great smoky and savory flavor, which was incredible with the pineapple.

There was a small area to enjoy this first taste and, while eating, I noticed, just across the way was So Sarap, which was selling a variety of inihaw, or Filipino-style grilled meat. There was a sign that said they were offering three sticks for $10, I got pork, chicken, and longganisa.

They state their mission as “[giving] you a taste of what Filipino street food is about” and they delivered. The marinade on the meat was so addicting, I was done with those in an instant. Then, the longganisa—my favorite sausage—was delicious!

Making my way back, I could not help but notice the familiar bright orange hue of Thai tea. Considered “the first Thai Tea Haven in the USA,” Cha Thai is looking forward to setting up their first brick and mortar establishment and, after trying their Triple Thai Tea, I cannot wait to become one of their regulars.

Thai tea, Thai tea cold foam, and Thai tea jelly—this was amazing! If you aren’t familiar with Thai tea, this will make you a believer.

I told a friend about it, who said it sounded “really sweet.” However, the flavor was spot on! The people behind the company had a goal to “create a perfect Thai tea for everyone” and formulated the recipe in their own kitchen. For me, it’s true when they say, “We craft a unique Thai tea like never before.”

The last stop was the Yumbro food truck.

Based out of Yonkers, they specialize in Filipino/Hawaiian fusion.

They were situated right by the entrance and, upon arrival, I knew this was going to be my last meal—the finale of the night. Now, at this point of the evening, they were busy! Orders were being taken at the window and a kiosk, and they were already running out of product!

I knew I wanted sisig and, when my order was ready and they handed me the box from the window, I was surprised at the weight—it was pretty heavy! 

It smelled amazing and, opening it up, seeing the flavorful pork bits served atop rice with a fried egg, alongside a salad; this was definitely going to be a great dinner.

I moved away from the crowds and found a spot to sit at the Industry City food hall, and I tucked in!

The sisig was fantastic!

I must note, while sisig is typically served on a sizzling plate, given the circumstances of a food truck, that wasn’t happening. Although, without the sizzling plate, the sisig at a lot of places end up with a weird coagulated and mushy texture—NOT Yumbro! Every bite was great and there was a subtle sweetness to the pork, and I could not get enough.

I left the night market very full and satisfied. See you next month!

Got both the pig and khao

This journey started some time ago, while watching Food Network, and my first time seeing Leah Cohen on television. My friend pointed out that she has Filipino heritage and runs a restaurant in the Lower East Side. I needed to try this place and bookmarked it immediately.

It was finally time to hit up Pig & Khao, located near the corner of Rivington and Clinton Streets, and, I think, I may have been the first one in there for their Sunday brunch that morning.

Given my choice of seating, I got a table near the door.

There are several tables lining the right-side wall, along with a table for larger parties on the left.

Once seated, I noticed the counter seating by the window, which I would probably do for the follow-up visit; plus, there’s also a chef’s counter that faces the kitchen, along with a back area with more tables.

I was presented with the menu and asked if it was my first time—yes—and was provided with a rundown of their specialties.

While they do have a lengthy drink menu (along with bottomless mimosas, which I would have probably done if I wasn’t dining alone), I started on more conventional footing. I ordered a Vietnamese iced coffee, to which I was asked if condensed milk was fine—of course.

I’ve had my share of Vietnamese coffee before, including the ones served with the phin (the Vietnamese coffee filter contraption placed on top of glass), and it truly is one of the best cups of coffee.

Even though there’s condensed milk in it, the coffee comes out more creamy than sweet, which is what I love about it. Plus, on top of the flavor, it’s also a nice energy kick.

In terms of the food, before the server even said the sizzling sisig was one of their specialties, it was one that I needed to try.

As described, it arrived sizzling on a plate that I was informed would be hot. Now, there are even some places in the Philippines that don’t serve it on the sizzling plate, which, for me, defeats the entire purpose of the meal.

The menu description is as follows: “pork head, chili, whole egg”—perfect. Traditionally, the dish is made with chopped up pieces of pork face, then mixed with egg, and topped with a squeeze of calamansi.

Of course, when ordering my meal, my first question was: does it come with rice? So, I also put in an order of garlic fried rice (the “khao” part of the meal).

This was a bottomless bowl!

Now, I love rice and this seemed like a typical restaurant serving but I kept refilling my plate and there was always more rice in the bowl. Not sure how it was happening but I’m also not complaining.

I dug into this the only way I know how. Mixed the sisig, dropped some rice on my plate, and shoveled everything together into a delicious bite.

Those crunchy bits!

The sisig was fantastic and those hits from the chili made it even better! Whether you’ve had sisig before or it’s your first time, this is one everyone must try.

Again, those crunchy bits!

Now, I wasn’t leaving until I had one of their cocktails and I ended my meal with the Kentucky pig.

Bourbon, ginger, curry leaf, lime, angostura, and mint. The drink is so smooth and delicious, and that ginger lingers.

While eating, I was already texting a friend to plan a future trip to Pig & Khao. Cannot wait to come back!

Enjoying Filipino treats from LES to Chinatown

A few years ago, I was still living in the Philippines and on vacation to see friends in New York City, I kept seeing videos on social media about various Filipino restaurants and pop-ups around the city (outside of Queens). Over the years, there have been numerous Filipino restaurants in Lower Manhattan that have come and gone but, at that moment, there was one that I kept seeing consistently: Kabisera.

According to Google, at the time of this writing, their location on Allen Street, between Stanton Street and Rivington Street, is currently flagged as “Temporarily Closed,” but I did have an earlier opportunity to enjoy some delicious food. While I never sat down to a proper meal, they do have a nice variety of treats.

My first time there, I saw they had taho, a traditional snack of silken tofu and sago served in a sugary syrup—the sago wasn’t ready! Instead, I went with bibingka, a baked rice cake, often cooked with coconut milk.

Now, I’m used to the small, hand-held ones, but this arrived on a plate! Perhaps one of the biggest I’ve seen. The best part about this bibinkga, it was soft, warm, and delicious. This was an excellent introduction to the place.

A while later, I was in the neighborhood and decided to give them another try and, this time, they had taho! They offer it in a variety of flavors and I got ube.

This was so good! While this is typically enjoyed as a street food or breakfast, I would consider this one a great dessert—particularly with the added flavor.

However, when it comes to proper desserts, Kabisera also sells one of my favorites: maja blanca.

Often described as a “coconut pudding,” the dish made from coconut milk has a springy texture, with sweet corn scattered within, and topped with dried coconut. I have yet to try a bad maja blanca, this was delicious!

Fast forward a couple years and I’ve left the Philippines and have relocated back to the city. It’s my first visit to the Canal Street Market and I spot Mucho Sarap NYC.

A Filipino taqueria serving up Mexican-inspired tacos with traditional Filipino flavors. Besides sounding amazing, I just got back from the Philippines, how am I saying no to this?

I did their three taco combo and got afritada, longganisa, and nilaga.

The nilaga was comprised of beef short ribs, the afritada had shredded chicken, and the longganisa was made with sweet sausage—they were all amazing selections.

More recently (just last week), I revisited Canal Street Market and saw Kabisera was set up right next to Mucho Sarap NYC and, on that menu, they had one of my favorite Filipino dishes: Bicol express.

Pork served in a spicy coconut sauce, accompanied by adobo rice, and your choice of pickles (I got cucumbers).

Now, I first had Bicol express in the Philippines and, while I never had it in the Bicol region itself, the spice was always hit or miss. Kabisera at Canal Street Market brought that much-desired spice; and it hit hard—just the way I like it!

Combining a bit of the spicy pork, salty bagoong (shrimp paste), and savory adobo rice on a spoon: that is a memorable bite!

I didn’t intend on documenting an evolution of enjoying Filipino delicacies over the years but, between moving from the Philippines to New York City, and savoring more and more of the local Filipino scene, it has been quite the delicious progression.

Weekend of festivals: Part 1 (Philippines)

This past Sunday, June 4, New York City played host to the 2023 Philippine Independence Day Parade. Now in its 33^rd year, the Philippine Independence Day Council announced this year would be “bigger and better than ever before.”

Making its way down Madison Avenue, the parade began on 38th Street, where they held an opening ceremony and ribbon cutting, and stretched down to 27th Street, a block from Madison Square Park.

I was situated right at the end of the parade route.

Among the numerous local organizations, pageant winners, and sponsor floats, there was also a contingent representing the Igorot community, with cultural dances and traditional garb.

Advertising for the parade also highlighted a special feature of this year’s celebration: “MassKara Festival performers from Bacolod City, that showcase a part of the rich heritage of the Philippines.” My hometown celebration!

Leading up to the parade, there were also videos going up on social media showing the MassKara Festival dancers performing and practicing around New York.

Definitely a good time being in New York City and hearing the festival’s current anthem, “Balik Yuhum (Smile Again),” echoing down Madison Avenue.

At the end of the parade route, along 26th Street between Madison Avenue and Park Avenue, was the Philippine Independence Day Street Fair.

The entire block was lined with food stands, vendors selling an array of goods, along with sponsor tents including GMA Network, LBC Express, real estate companies, among others.

Before everything else, among the several vendors, I spotted the very familiar orange tent belonging to Boy George Inasal.

I first encountered them during the Philippines Fest street fair in Park Slope a couple weeks ago. I thoroughly enjoyed the Ilonggo flavors they had to offer and was so excited to see them again (and the person taking orders remembered me).

This time around, they also had a couple different menu items from the earlier event.

First and foremost, I needed some of that all-time classic—arguably, the best chicken in the world—chicken inasal. I didn’t get it last time and instead enjoyed the inasal fries.

This was some beautiful chicken.

Admittedly, I am an absolute purist and, while they do provide a spoon and fork, I went into this with my hands—it’s traditional and food tastes better that way!

This was amazing! Especially eating with my hands, it took me right back to Manokan Country and those Bacolod City locales selling the iconic chicken dish.

Last time, I said I was going to bring wetnaps but forgot… oh well!

Something else that caught my eye that I didn’t see in Park Slope: chicken wings.

The fried wings were basted in a flavorful honey soy calamansi sauce. In addition to being huge pieces, these were delicious.

The honey flavor was especially prominent.

With the parade festivities winding down and an awesome lunch out of the way, I walked back through the street fair and realized I needed dessert.

What else but halo-halo?

If my hands weren’t already in a questionable state, add some sweet stickiness from outside of the cup, but, it didn’t matter.

I managed to find an empty bench in the park to leisurely enjoy the icy dessert and, eventually, try to get the plethora of scents and flavors off my hands.

Afterwards, found a booth selling cute stickers and called it a Sunday well spent.

The original Filipino taqueria

After being established in 2015, I have been dying to try Flip Sigi, a Filipino taqueria with locations in Greenwich Village and Jersey City. Especially after bringing in Jordan Andino as their executive chef, I had to visit at some point and not sure why it took so long.

As readers of this blog know, last November, I moved back to New York City after nearly 10 years living in the Philippines. Prior to my overseas adventure, while living in New Jersey and working in NYC, I always found Filipino restaurants to be hit or miss, and a bit pricey (with my perception of price only getting worse after growing accustomed to Bacolod City costs).

However, fusion places are often executed well and, according to Flip Sigi’s website, “We are about tacos, burritos, burgers, and bowls that have all been created with a little Filipino love.”

Well, the day finally arrived.

Last Wednesday, I had a completely free schedule and the weather was gorgeous. After getting a haircut in Chinatown, and wandering up through SoHo, I knew exactly where I was having lunch.

Walking up 7th Avenue, I spotted the building. A huge sign posted on a beautiful brick façade, stanchions affixed with the restaurant’s logo, and a marked doorway.

Approaching the entrance, the restaurant welcomes guests with a “Mabuhay!”

Stepping inside, you are greeted by a dining area to the left and a huge menu board. The cashier pointed out they have a more detailed menu by the register (a much-appreciated gesture).

This menu. There are so many amazing-sounding choices and narrowing it down to one meal was a very difficult process. Although, when it came to choosing what to drink, I spotted the calamansi frosé behind the cashier.

This situation led to one of my favorite “getting carded” stories to date. The cashier said I was “looking young” that day (must’ve been the haircut) and, once I showed my ID, he exclaimed, “Oh Sh*t! I would’ve never guessed!”

It was a nice boost… as was this frosé!

There was a pleasant tart flavor from the calamansi, kind of a lemon-lime kick, and it provided some much-needed refreshment after walking around on that sunny day.

The first item I got to taste was the short rib taco and it was beautiful.

The tortilla was nicely crisp and filled with tasty melted cheese and some amazing-looking short ribs. This was one of the most delicious tacos and Flip Sigi serves several other varieties. They also offer adobo chicken, longganisa, shrimp, steak, and veggie; obviously, I need to try them all at some point.

While ordering, the items that caught my eye immediately were the burritos, which I ordered with french fries.

There are four versions and I went with the adobo-rito.

Stuffed with adobo chicken, garlic fried rice, tomatoes, and shredded greens—this was fantastic.

The fries were good, too!

After this lunch, taking into account the overall experience, delicious food, and still more to explore on the menu, there is no doubt I am returning to taste everything.

The only place that wasn’t crowded

A couple weekends ago, I found myself at one of the local Bacolod City malls. After running some errands and checking off the shopping list, it was time for lunch. Given that it was a weekend, the mall was obnoxiously crowded and, at lunch, nearly every restaurant was packed. Didn’t even bother with the food court; while there are plenty of people occupying tables to eat, there are just as many loitering and taking up a table other customers could use to enjoy their lunch.

After looking into one crowded restaurant after another, there was one place that was nearly empty: Cabalen. I wondered if they were on an afternoon break (siesta) and peeked my head through the door. The seating hostess invited me in and, given it was an all-you-can-eat (AYCE) buffet, she suggested to look over their selection to see if there was any interest. It looked good and I took a seat.

I had been here before, it’s a nationwide chain originating in Quezon City with dishes inspired by Kapampangan cuisine, but I had never seen it this empty. On the first occasion, we were seated right next to the buffet line, so there were people constantly walking right by the table and—it’s the Philippines—most of them would look over and stare at the food on my table.

Why was this place empty?

Did the quality of food decline since the last visit? It wouldn’t be a surprise as that is the direction of most restaurants in Bacolod City, most of the time kept afloat by clientele who eat for nostalgia instead of taste.

Meanwhile, I was still hungry and went up for the first plate.

One of the first items I noticed on the buffet table was the crispy kangkong—literally, one of my favorite things on earth—and, somehow, despite sitting in a basket on a buffet, it was still crispy and tasty.

The crispy pork was also really good, along with their sauteed bittermelon.

While I don’t typically go for rice for an AYCE situation, it’s Filipino food, it’s required.

The second plate was dishes with soup or gravy.

The famous—or infamous—dinuguan (pork blood stew) was good. It wasn’t as sour as I prefer but that’s a matter of taste. They do have a condiment table that includes vinegar and threw some in the bowl.

Probably my favorite Filipino dish is kare-kare. While their kare-kare was good, the ginamos/bagoong/salted fish paste, the primary accompaniment for the dish, was addicting.

While I went back for more pork and crispy kangkong, there was an untouched tray of pinoy spaghetti. Again, while I don’t typically go for pasta at a buffet, this was calling my name.

Honestly, I should have had dessert instead of a third plate because I was so full. However, spotted something out of the corner of my eye on the drinks counter: a coffee maker.

While the other AYCE restaurants at the mall all have coffee machines that spit out various beverages, this is the only place with a standard coffee maker to enjoy some classic brewed coffee.

It was very much appreciated.

In the end, I have no idea why this place remained so empty while every other spot was packed to the brim. The food was good and their prices are more than half of what other AYCE restaurants in the mall charge. Just writing this, I already want to go back!

Haven’t visited Jollibee very often but…

Having lived in the Philippines for nearly 10 years, ironically, I have only been to Jollibee twice. The first time was for breakfast and, on the other occasion, I picked up a bucket of fried chicken—my favorite of all the fast food establishments in the city. However, while handling some personal matters recently, I have since doubled my visits to the now-global fast food chain.

Aside from proximity, one of the reasons Jollibee even came up was due to my Dad’s curiosity over their Chicken Sandwich. Oddly enough, Jollibee locations in the United States already had chicken sandwiches on their menu but they only came around to the Philippines towards the end of last year. Additionally, my Dad isn’t one to order chicken sandwiches—he prefers a basic hamburger—this must have been something special.

For myself, I enjoy a good chicken sandwich.

The Chicken Sandwich takes between 15 to 20 minutes for preparation, which resulted in lot of anticipation waiting for my number to be called.

Opening the box, the first thing noticed was the smooth and shiny bun. It’s a pretty weighty burger and the chicken patty is thick with beautifully crisp breading. The first bite was good. While it was tasty overall, unlike their counterparts at American fast food restaurants, there was a “fattier” quality to the meat.

One of the items on the menu that had previously drawn my attention was their Champ Burger. Billed as being “100% pure beef,” I was intrigued. In the Philippines, when ordering a hamburger, one often finds themselves faced with a grayish patty that is packed with fillers. Hearing the phrase “100% pure beef,” I had to give it a try.

There are a variety of Champ Burgers and I went with the Amazing Aloha Champ, which includes a pineapple ring, bacon, lettuce, cheese, and honey mustard dressing.

The burger was fine. I only question the meat-to-fat ratio for their burgers. Instead of an 80/20, this one might have been… 50/50.

Meanwhile, Jollibee has pretty good french fries. While I earlier said I had only been to Jollibee twice since moving to Bacolod City, I have dropped by just for the fries on several occasions. I especially enjoy their Jolly Crispy Fries Bucket.

Now, I couldn’t leave Jollibee without a Peach Mango Pie. Perhaps it’s due to my long absence from a Jollibee but I had no idea they came in a large size now. Clearly, I had to get a large.

…and I wasn’t the only one to take an interest in it.

These are definitely superior to the McDonald’s Apple Pie. The crust is flaky and crisp, while the filling is sweet without tasting too artificial.

I’m thinking more visits to Jollibee may be in store. I already enjoy their fries, why not another bucket of their delicious fried chicken and a Peach Mango Pie?

Ilocano treats in Bacolod City

A few days ago, I dropped by the CLM Food Park—located along CL Montelibano Avenue, just across from the University of St. La Salle—to visit a couple places to pick up lunch. While waiting for my food to be prepared, I walked around the complex, which consists of a number of different restaurants offering a variety of fare, and one of them served Ilocano cuisine. Given the new president is from Ilocos Norte and I, myself, have yet to visit the region, I made a mental note to come back and try it out.

The day came and I approached the street-facing storefront and looked over the menu. The front façade of Naimas features posters advertising various items from their menu. One of the items that immediately stood out were the Ilocos empanada. Aside from the banner and the Happy Hour promotion, it’s not your average empanada as the wrapper is a bright red-orange hue.

While deciding on what to order, one of the workers recommended the empanadas… as she was making them and throwing them into a frying pan, which is situated right in front of the store. Customers can watch workers roll out the dough, stuff the pastry full, seal it shut, and fry it right in front of their eyes.

After a few minutes, they’re piping hot and set aside to allow the excess oil to drip off.

Since it is cooked right in front of you, even after bringing it home, it was still hot and crispy. Cutting it open to check out the filling, it was stuffed with papaya, monggo spouts, and longganisa.

It was very good and a lot bigger than the average empanada.

The primary reason for visiting was to try their bagnet.

I have seen enough bagnet on various media to know this was something that needed to be tried. Very similar to the more prevalent lechon kawali, it’s basically a piece of pork that is deep-fried, resulting in tender meat and crunchy skin.

It was delicious.

In addition, they serve both cuts of meat and the ribs.

While waiting, one of the workers suggested the adobong kambing, calling it one of their “bestsellers.” However, that will have wait for the next trip back; although, another order of bagnet will surely be needed whenever that next visit happens.

What’s for breakfast?

Personally, I’ve never been much of a breakfast person but, during my time in New Mexico, breakfast was a fairly regular event. Everything from breakfast burritos at the Albuquerque International Balloon Fiesta to huevos locos at Garcia’s Kitchen to “Pa-cos” from Broken Arrow Tap House at the Inn of the Mountain Gods were enjoyed during the months-long stay.

Since returning to Bacolod City, I’ve gotten back into my regular morning routine, which doesn’t always include breakfast. Although there are a few occasions where, before heading home from the gym, a stop at a local bakeshop happens.

For instance, a Pan De Sal Express Bakery recently opened near the gym, along Circumferential Road near Lopue’s East, and I had to stop by for some of their toasted siopao.

Siopao, the Filipino version of baozi, is a steamed bun often filled with pork. The toasted siopao at Pan De Sal Express Bakery has a firm crust on the outside and is filled with either pork asado or chicken adobo. A great savory breakfast.

On that same trip, I also picked up a Hawaiian bun, which I enjoyed the next day.

At first glance, I thought the pastry included a slice of pineapple but, instead, it was a slab of pineapple jelly. An interesting breakfast treat.

While I love ube, the popular ube-cheese combination has always been a mystery to me—I never understood the appeal. As a fan of pan de sal, the classic Filipino bread roll, this place sold an ube pan de sal which, despite my ube-cheese prejudice, it deserved a taste.

This ended up becoming one of my favorites.

It even gets better after popping it in the toaster for a bit. The pastry becomes nice and warm, while the cheese melts on the inside—no cheese pull effect, more of a soft cheese filling.

Another morning spot is BreadBite Bakeshop.

They have locations across the city, including one just outside my community. While they specialize in pan de sal, they also carry a variety of different pastries.

Pan de sal, pan de coco (coconut bread), and bichocoy (a local cruller-type donut rolled in sugar) made for a welcome accompaniment to the morning brew.

Another treat from BreadBite is ensaymada, a brioche pastry topped with sugar and butter.

This was another one that was amazing after a few minutes in the toaster.

A favorite spot in town, Firehook Boulangerie et Patisserie, recently moved their shop even closer to my neighborhood, putting their tasty treats further in reach.

Before my last visit, I never encountered a cruffin and had to ask the attendant to repeat herself after pointing them out. Much like how the cronut is a cross between a croissant and a donut, the cruffin is a croissant-muffin hybrid. It was definitely worth a try!

They had one filled with ube and other with vanilla cream. I ate the ube one immediately and saved the vanilla for breakfast. They were both fantastic.

While still not one to enjoy breakfast every morning, these delights have all been a welcome treat since returning to Bacolod City. Plus, I get to flex some of the cool mugs purchased while in Albuquerque.

Sisig is always good

With origins as a method of getting rid of the rest of the pig that wasn’t used to make a variety of other dishes, the iconic sisig is something that can be found at most Filipino restaurants. A sizzling plate of chopped up pig face and ears, with some hot chilies thrown in to give it a spicy flavor, the meal is one of the best representations of “comfort food.”

The dish probably isn’t the healthiest one to pick from, but it is one that has to be tried when in the Philippines – one of those dishes to have people try first before telling them it’s a sizzling plate of pig face.

Everything from crispy to chewy to rich, it’s a tasty adventure and, somehow, it always tastes good no matter where you order it from.