Nicole Ponseca and Miguel Trinidad, the duo behind the two popular Filipino restaurants in New York (Maharlika and Jeepney), just released their debut cookbook, I Am A Filipino. It's a guide to both the subtleties and history of Filipino food, and the dishes themselves. From pancit and adobo to chorizo burgers and jackfruit ice cream, this book demonstrates the delicious recipes that define the vibrant cuisine.
NEW YORK--Forbes recently interviewed Filipino Chef Dale Talde of Brooklyn about the rising popularity of Filipino food with the opening of Jollibee last October 27 in Manhattan near Port Authority.
MADRID, Oct. 25--Turon (fried banana rolls), kinilaw (cerviche) and Filipino adobo were big hits in Europe, even at Paris’ Cordon Le Bleu, according to Philippine media outlets invited to the event called “Lasap Pilipino (Philippine flavors): A Culinary Tour with Chef Myrna Segismundo.”
OAKLAND--Chef Janice Dulce and her life/business partner Brandi Dulce will launch their Filipino pop-up FOB Kitchen on 5179 Telegraph Ave in Temescal, Oakland this September.
Aug 31--Who has the best fried chicken in New York? It’s really hard to pinpoint one in this most glorious of food cities, but Filipino American chef Alvin Cailan’s version has clearly sent writer Hannah Goldfield to adjectival paroxysms in the New Yorker: “The first time I ate it, I marvelled at the mountainous cragginess of the exceptionally thick, crispy crust, and at the carnal pleasure of the fat it had absorbed in the fryer, cut with a sprinkling of zingy Cajun herbs and spices, twinkling red like the glitter on a burlesque dancer’s corset.
Chicken piaparan Aug 30--Eater declares Northwest DC's Bad Saint as the most popular Filipino restaurant in the US. Watch here https://www.youtube.com/watch?v=_xuMLlPPhtc
Filipino food sweeps East Bay of Bay Area with new and upcoming spots SAN FRANCISCO, August 24--In a piece for Nosh, Lisa Liu of 510foodie.com gives us the latest on the Filipino food movement sweeping the East Bay, interviewing Kevin Pelgone, marketing director and board member of the Filipino Food Movement, a nonprofit organization based in San Francisco with the mission to preserve, promote and move Filipino cuisine forward. There are 1.5 million people of Filipino descent living in California with about 458,000 in the Bay Area.
AUG 11--“Best pig, ever.”
AUG 14--"Could it be that Filipino food, the underdog of Asian cuisines, is having its moment at last?" The New York Times asked.
The Department of Trade and Industry (DTI) is hoping to develop new markets for Filipino food products in some European countries, including Switzerland, Liechtenstein, Norway, and Iceland, according to a report by ABS-CBN News.
Last June 14, Food & Wine featured the latest restaurant of Charles Olalia of Rice Bar in downtown Los Angeles. Instead of keeping the same name, Olalia decided to call it, Ma’am Sir. Filipino establishments’ greeters have been known to address customers as “Welcome, Ma’am Sir” to patrons.
June 3--The latest Filipino food pop-up Likha softly opened at Emeryville’s Hometown Heroes Sports Bar last May. It is open daily for dinner. The bar itself is also brand new, located in the former Propaganda space at 4000 Adeline St.
JUNE 1--Ligaya Mishan of The New York Times knows how to lay it on thick--only because she's talking about diniguan (pork blood stew).
MAY 16--Sig’s Little Kitchen, a family-owned café, is now serving traditional Filipino food in the Crossroads Shopping Center. Chef-owner Radfrey Pangilinan learned to cook in his large Southern California family’s kitchen, so naturally, the taste is authentic.
MAY 16--A truck serving the Filipino version of tacos, burritos and fries smothered in nacho-like toppings will return to the corner of 18th and Valencia in San Francisco.
MAY 15--Guerrilla Street Food ranked 25th among the best food trucks in the United States, with The Patch reporting the Filipino food truck among the 3 who made it to the St. Louis, Missouri list.
MAY 15--Sari-Sari is San Antonio’s KSAT calls Sari-Sari the premier Filipino restaurant serving traditional food -- in non-traditional ways. Like its massive 140-ounce shaved ice and ice cream dessert, “the Texas-sized halo-halo.”
Pronounced loom-pi-ya, lumpia is essentially the Filipino version of a spring roll – similar in style to Chinese egg rolls, Vietnamese Chả giò, and Thailand's Popiah. Lola's Lumpia is a new restaurant founded by Filipino American twins and their spouses.
Margaux Salcedo lauds the appointment of Bernadette Romulo Puyat as Tourism Secretary in her May 15 piece for Inquirer.
Reporting for the Philippine Star last May 14, Joaquin Henson said undefeated boxing champ Floyd Mayweather Jr liked eating Filipino food, especially kare-kare (oxtail stew) and chicken inasal during his five-day visit to the Philippines.
Surrounded by family on Maui's spectacular shores, chef Sheldon Simeon prepares a soulful spread celebrating the Hawaiian and Filipino food of his youth, Coasting Living reports.
Filipino food is getting so much love in D.C. Ballston’s Bistro 1521. At Eater’s, it was ranked no. 8 among the places to go in Ballston for some serious eating. It has lumpia shanghai (spring rolls), adobo chicken, glass noodles topped with ground pork and smoked fish, and other traditional dishes such as crispy pata (pork leg). For drinks, it offers kiwi, coconut water, and tamarind (calamansi juice, as the Filipinos call it).
This May, a Filipino food truck called Kubo (hut) started serving Filipino food during lunch (from 11 am to 2 pm) in Cedar Falls and Waterloo areas in Iowa. Called Filipino American cuisine, Kubo is owned by Krystal Graves.
At Cruisers Car Wash in front of the Northridge Costco, the choice isn’t as simple as wash, wax, or radiator fluid flush, reports Eater.