Consul General Ma. Theresa Dizon-de Vega (2nd from right) samples Ugly Kitchen’s Kamayan Special created by Chef Aris Tuazon.  (Photos by NYPCG)

The 2017 Filipino Restaurant Week held from May 15-22, 2017 in New York and New Jersey successfully generated renewed excitement  about Philippine cuisine.

Eighteen participating Filipino restaurants once again raised the profile of Filipino cuisine in mainstream U.S. food circles.

Due to public demand, many of the New York-based restaurants extended their restaurant week menus until May 31, 2017.

The 18 participating restaurants this year were Grill 21, Jeepney, Maharlika, Kuma Inn, Lumpia Shack Snackbar, Maison Hugo, Megu, Ugly Kitchen, Payag, Tito Rad’s Grill, Purple Yam, Swell Dive, Phil Kusina, Sisig City, Max’s Restaurant, Noodle Fan, Pinoy Filipino Restaurant and Calesa Restaurant.

Most of the owners and chefs of participating restaurants said they have experienced a marked increase in their patronage during the event dates.

“Our experience with Filipino restaurant week far surpassed our expectations not only from a business standpoint but also — and arguably of more significance to us — from a community-building standpoint. It was an honor to be featured amongst so many pioneers of the Filipino food movement, and the sense of camaraderie we already feel was exponentially heightened in the context of Filipino Restaurant Week,” remarked Neil Syham of Lumpia Shack Snackbar.

Chef Frances Tariga-Weshnack, of Megu, said joining the Filipino Restaurant Week was a total game changer.


Diners enjoy the Filipino Restaurant Week menu at Maison Hugo.

“I got huge support from the Filipino community and surprisingly Americans loved it too. I will definitely join the next Filipino Restaurant Week and encourage other Filipino chef friends to be part of it too.”

“The FRW was more successful than ever with visitors from all over the world. Happy to see this effort in its third year,” said Nicole Ponseca of Jeepney and Maharlika.

Michelle Hugo, co-owner of Maison Hugo, shared that their restaurant’s exposure to Filipino Restaurant Week opened a lot of doors.

“Not only did it bring together a mix of communities but it also supports small businesses like ours in this very competitive industry,” she added.

Dennis Mendoza of Swell Dive said Filipino Restaurant Week was a great opportunity to let people know the reach of Filipino cuisine.

“Participating in the event gave me an opportunity to meet some incredible food minds and share our love of the Filipino cuisine,” he underscored.

Consul General Ma. Theresa Dizon-de Vega thanked all the participating restaurants which have placed their own stamp on Filipino food for their active involvement in the Filipino Food movement.

The Filipino Restaurant Week is a flagship project of the Philippine Consulate General in New York.


The Consulate’s Cultural Officer Olive Magpile (1st row, far left) with Filipino Chef Frances Tariga-Weshnak (2nd from right) of Megu and community members.

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