![]() ![]() ![]() Instead of a duck embryo, however, this will be a mix of the tropical fruit called bilimbi, spiced coconut vinegar, and duck stock. Each meal will begin with a welcome drink served in an eggshell inspired by balut. After returning from the eating trip, Valdez decided the restaurant must also offer kamayan, the communal feast served over banana leaf and traditionally eaten by hand. (“It was obscene,” Mazumdar adds.) The final menu will list about 14 à la carte dishes, like grilled eel, Filipino butter chicken (in which the bird gets fried and coated in melted butter), crispy goat, and sisig made the old-fashioned way with pork brain instead of mayo. To prepare, the trio took an eight-day food tour around the Philippines: “It was hours of just eating, eating, eating,” Pandya says. He next sent out sea cucumber with coconut vinegar, local snails cooked in coconut milk and shrimp paste, and bowls of beef-blood soup. He tossed a dish called pancit batil patong - egg noodles, pork liver, fried egg, ground beef, bean sprouts, and crouton-size squares of pork belly - and advised everyone to add some sukang iloko, or sugarcane-juice vinegar, but not too much. “I want to serve dishes that are not talked about,” the chef said during a recent tasting. They reworked the plans to make sure the space becomes an appropriate showcase for Valdez’s Filipino cooking. Despite disagreements and canceled West Coast expansion plans, New York’s restaurant chain is still successful. Beyond Sushi has expansion plans for the West Coast, with a 1.5 million investment secured from Lori Greiner and Matt Higgins. “I think the architect still hates me secretly,” Mazumdar says. Beyond Sushi operates multiple locations and maintains an active online presence. Four days before construction was set to begin, the group changed its mind. When the restaurant opens in September, it will take over an East Village space that was first intended to be an outpost of Adda. Yet Valdez grew up in Manila, and with him at the helm of their next project, Naks, the group is moving beyond the subcontinent for the first time. One person who has been instrumental in their success is Eric Valdez, who for the past two years has served as Dhamaka’s chef de cuisine. Naks will specialize in kamayan, the communal feast eaten by hand.Ĭhintan Pandya and Roni Mazumdar - the duo behind Adda, Dhamaka, Semma, and more - became the city’s most prominent new restaurateurs by mastering a type of Indian cooking New York diners crave but without pandering or transmogrifying the food into some kind of American hybrid.
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