Friday, March 27, 2015

The Filipino food wave is coming...

Three years ago, T.V. chef Andrew Zimmern proclaimed Filipino food to be the next big thing–but how come it hasn’t really happened yet?

While Chinese, Thai and Vietnamese restaurants can be found in any respectable-sized U.S. city and many random shopping malls in the suburbs, it’s just not the case with Filipino food. It’s a little hard to pin down something that originates from somewhere among 7,100 islands hugging a low corner of the South China Sea known as the Philippines. One challenge is, it’s very hard to describe.

Chef Yana Gilbuena is trying. She has a wide smile and a half-shaved head topped by spiky blonde or green hair, depending on the day. She moved to California from the Philippines over a decade ago, at the age of 20, which she admits was a bit traumatic.

“In L.A. I was trying to get on a bus. I thought it was like in Iloilo. You raise your hand and the bus will stop, but no, the bus didn’t stop. My friends told me I had to go to a bus stop. I had the hardest time getting that,” she remembers.

She dreamed of being an interior designer with her own firm in New York, but her first job wasn’t how she imagined it. She couldn’t find good Filipino food anywhere—it was either “high-end fusion or mom-and-pop stuff that wasn’t so fresh”–so she started cooking her own, at first to relieve stress. Later, gaining confidence, she invited friends for dinner parties. Full stories...

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  2. John with the Magic fingers in the Philippines...
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  4. Unhappy diners 'beat top Japanese chef to death'
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  6. Singapore restaurant charges $3,000 for fish sperm aphrodisiac soup!!!

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