Lunch Break: Filipino Feasting

Explore the cuisine of the Philippines at these fine restaurants, and learn something new - just how delicious it is! By Yvo Sin.

Ihawan

4006 70th St
Woodside, NY 11377
(718) 205-1480
ihawan2.com

See Also: NYC Summer Barbecue Lunch Break | NYC's Best Barbecue

As with any cuisine, there are different facets to what you'll find. Ihawan focuses on making excellent bbq - grilled meats of all kinds, much on skewers - in the Filipino tradition, and succeeds. Try the BBQ pork skewers, which come juicy, tender, and slightly sweet. Accompanied by a big bowl of fluffy white rice, it makes the perfect inexpensive meal. Or try the chicken BBQ skewers, which are just as good, with a tender, tangy sweetness to them. Start your exploration into Filipino cuisine slowly, not too adventurous just yet...

Krystal's Cafe

6902 Roosevelt Ave
Woodside, NY 11377
(718) 898-1900

Move forward into the slightly more adventurous side, and sit inside Krystal's Cafe. On one side you'll see bakery cases of delicious looking goodies, and all around you are Filipino locals in the know about Krystal's. Have a seat and order the lumpia, which look much like standard egg rolls, but one bite and you'll find yourself in pork heaven. Crispy outside, juicy, meaty inside, the dipping sauce only enhances each bite with a bit of sour tanginess. Order the sizzling sissig (pictured) - if you're squeamish, don't ask what parts of the pig it is - and mix the raw egg with the hot meat quickly, then squirt the lemon juice over it liberally. Delicious.

Tito Rad's Grill & Restaurant

49-12 Queens Blvd
Sunnyside, NY 11104
(718) 205-7299
titorads.com

At Tito Rad's, you'll feel right at home eating the bountiful delicious, authentic Filipino food; that is, if you grew up in a Filipino home. The beef steak with onions comes incredibly juicy, with a sauce that delicately balances savory and sour, screaming for a bowl of - you guessed it - fluffy white rice to sop it up. The mongo (mung bean soup) is neither too thick nor too thin, sitting squarely on just right, but these are all just preludes to the main event: crispy pata (pictured). Pork leg, cooked, then chopped open and fried to get the outside crispy and yummy, while the inside remains tender and fatty, is nothing short of a heart attack on a plate... and so worth it. Waddle out happily, knowing you've begun the exploration into the heady world of pork loving Filipino feasting.

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Yvo Sin is the founder and head writer of The Feisty Foodie.