Brooklyn >Purple Yam
I took a delicious quail and pork adobo cooking class at this lovely Filipino-Korean restaurant, one of my favorites in all of Brooklyn. Not only did we feast, but Romy as our teacher was beyond kind. A wonderful community spot -- be sure to sign up for their updates online. The halo halo is so fun, and may be brought out by Romy himself. The tocino and sisig are wins here. And don't neglect the Korean dishes -- with a Korean chef in the kitchen, the kimchi, bibimbap, japchae and pajun are delicious.
You don't really expect a creative, unique Philipino pan-Asian fusion restaurant in Ditmas Park, an area where you are generally lucky to find an open Subway. And yet there it is. The menu is constantly changing here, as new ideas cycle in and out; diners feel like they are part of an ongoing culinary experiment, which of course they are. A few standbys stay on the menu though. Don't miss the adobo, barbecued ribs, or anything made of pork.
Citysearch Editorial Review. Further boosting the quality of Ditmas Park’s dining row, Romy Dorotan and wife Amy Besa have unveiled a handsome, Pan-Asian destination styled with backlit bamboo. Centering on small plates, Purple Yam serves Filipino classics from Dorotan's former Soho spot Cendrillon (chicken adobo, air-dried beef salad) along with new dishes like deep-fried pork belly with pickled papaya; Korean bibimbap crowned with shiitake mushrooms and gingko nuts; and a rotating selection of kimchi. Dessert follows a creative script, with flan steeped in pandan leaves and homemade ice cream in flavors such as, yes, purple yam.
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