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Filipino Restaurant Week Launches at the Philippine Center New York

Darin Friedman of Outbreak Media Group and Tanduay Rhum with a representative from Filipino-American beverage company Mansi, producer of calamansi juice, providde cocktail mixes for guests

05 May 2017 NEW YORK – The 2017 Filipino Restaurant Week was launched at the Lobby-Gallery of the Philippine Center in New York on May 03 and will be at 18 participating restaurants in New York and New Jersey from May 15 to 22. Restaurant Week aims to introduce more audiences to the diversity of Philippine cuisine.

Speaking at the start of the launch, Consul General Theresa Dizon-De Vega noted that Philippine cuisine’s popularity in the United States has grown, aided in great part by different social media platforms, the rise of second generation Filipino-American chefs and food enthusiasts, and building on the work undertaken by pioneering chefs.

As one of the original fusion cuisines, Filipino food, is gaining greater prominence globally according to food author Clang Garcia, a resource speaker at the launch and whose book “Food Holidays” an in-depth look at authentic Philippine regional cuisine is the 2017 Gourmand World Cookbook National Award winner.

The participating restaurants — Grill 21, Jeepney, Kuma Inn, Lumpia Shack Snack Bar, Maharlika, Maison Hugo, Megu, Ugly Kitchen, Payag Restaurant, Tito Rad’s Grill, Purple Yam, Swell Dive, Phil-Am Kusina, Max’s Restaurant, Noodle Fan, Pinoy Filipino Restaurant, Calesa Restaurant, and Sisig City Food Truck — shared with media and other guests their specialties and offerings for Restaurant Week.

The Filipino Restaurant Week 2017 is a flagship project of the Philippine Consulate General in New York with Tanduay Rhum as main corporate partner.

For more information, visit www.newyorkpcg.dfa.gov.ph / www.newyorkpcg.org or https://www.facebook.com/PHConsulateNY. END

Consul General Theresa Dizon-De Vega (center) holds up the 2017 Guide to Filipino Restaurant Week with food author Clang Garcia (seated 3^rd from right) and the participating chefs and restaurant owners for Restaurant Week.