Team Kabisera led by Chef Augee and her partner Joey celebrate the end of a successful three-day appearance at the NYCWFF, serving more than 6,000 pieces of pork and vegetable lumpia.
New York City’s food enthusiasts were treated to a feast of Filipino flavors over the weekend, indulging in dishes like palabok, lumpia, ginataang alimasag, and ube and pandan cookies at the 17th annual Food Network New York City Wine & Food Festival (NYCWFF).
Held from October 17 to 20, NYC’s biggest food extravaganza featured over 80 culinary events across the city. Among the 400 chefs participating were Filipino culinary talents who showcased the vibrant creativity, unforgettable flavor, and rich heritage of Filipino cuisine.
Chef Augelyn Francisco recently featured the Filipino favorite, lumpia at the Grand Tasting events. For Chef Augee, lumpia is more than just food—it represents her Filipino heritage and family traditions. “My mom would ask us to help roll the lumpia, bringing everyone together at the table,” she recalled fondly.
Her passion for the dish also stems from its ability to connect people to Filipino culture. For her, lumpia symbolizes the Philippines’ diverse history and its ability to blend different cultural influences into one delicious creation. “Lumpia is our word. You cannot take it away from us,” she explained, highlighting how the dish resonates with people who want to learn more about Filipino cuisine.
At the NYCWFF, lumpia was a big hit with festival-goers, drawing long lines and enthusiastic feedback. She brought more than 6,000 pieces of meat and vegetable lumpia to the three-day event, all wiped out before each day ended. “My heart is so full. It was such a proud moment for me, as a chef, a Filipino, and for the Filipino culture,” she said.
This year’s NYCWFF marked a significant milestone for Francisco, who was invited to participate in the prestigious Grand Tasting for the first time. In previous years, she had been part of dinners and dessert parties, but this year’s thousands-strong crowd provided more exposure. “It was amazing, beyond what I expected,” she shared. Meeting renowned chefs and culinary experts, while sharing her Filipino heritage with a wider audience, made the experience all the more meaningful.
Chef Jae de Castro of Keyks World dazzled the Grand Tasting with her Filipino-inspired desserts, showcasing flavors like ube white chocolate chip and pandan with butterscotch in her signature cookies. Known for her nostalgic treats, particularly her Twinkie-inspired keyks, Chef Jae’s creations are a reflection of her life as a Fil-Am baker, blending tradition with modern twists.
After years in marketing and communications, her passion for baking flourished when she became a stay-at-home mom. Now, she plans to open a café in Ozone Park, Queens, offering more Filipino-flavored delights to a broader audience.
Chef Frances Tariga, of the newly-opened Tadhana in the Lower East Side, brought Crispy Suman Rice Cake with Coconut Crab Stew (Binalot na alimasag sa gata) to the table. It was inspired by ginataang alimasag, a dish she remembers fondly from her childhood in Mauban, Quezon, where her grandparents used to prepare it.
Her restaurant Tadhana, praised by Bon Appétit as one of NYC’s best new spots in 2024, is a love letter to Filipino culture and cuisine, blending authenticity with modern innovation. It has become a destination for food enthusiasts eager to explore dynamic Filipino flavors.
“How are you going to feed 800 people? I had to be creative,” Chef Frances said. She paired the traditional suman (rice cake), turning the rice into crispy fried bites, using her Japanese culinary experience to add a tempura-like texture, with ginataang alimasag on top. She finished it off with a ginger, turmeric, and coconut puree, giving the dish a unique twist.
Reflecting on her experience, Chef Frances noted the difference from her previous work at NYCWFF last year representing Japanese cuisine with Trust Bae and Chef Masaharu Morimoto. This year, participating in the Asian Bites walkaround tasting event was more exciting for her, as it had a party-like atmosphere with plenty of fun, food, and drinks.
Chef Anton Dayrit of Tradisyon brought Lobster Palabok at the same event, held at the One World Observatory.
“Palabok is what really started my Tradisyon journey,” Chef Anton told the Asian Journal. “I was craving palabok one day and no one was doing proper palabok in the city, especially for delivery so I decided that I was gonna be the one to do it.”
Chefs Anton and Frances were among the nine chefs participating in the Asian Bites and Karaoke Nights event led by celebrity chef Jet Tila. It was Anton’s first time to join an NYCWFF event.
“My experience was amazing! We were one of, if not the most popular booths there that we were sold out in an hour and a half,” he exclaimed.
The strong presence of these Filipino chefs at the NYC Wine and Food Festival is proof of the rising global recognition of Filipino cuisine and its cultural significance. Through their innovative dishes, chefs like Augelyn Francisco, Jae de Castro, Anton Dayrit, and Frances Tariga highlighted the deep-rooted traditions and rich history embedded in Filipino food, showcasing its modern adaptability. Their participation in New York City’s biggest culinary event signifies not just their individual success, but also a broader movement toward a greater representation of Filipino flavors on the world stage, bridging cultures through food.
