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Thanks to Sa Aming Nayon, a casual spot on First Avenue, Filipino cooking has triumphantly returned to the East Village. Head to the hidden back patio before tucking into hearty, home-style fare. Stick with the specials, like the Bicol Express, a pork-and-shrimp stew basted in coconut milk with a hint of chile, or the chicken inasal, grilled breast meat marinated in vinegar, garlic, and lemongrass. Other top picks include sinigang, a tangy fish soup, and pata tim, pork leg covered in glistening molasses sauce. Come dessert, don't miss the halo-halo--crushed ice, evaporated milk, sweet beans, flattened young rice, palm seeds, flan, and ice cream vie for attention in a large coupe.
In the 1990s, the East Village was a veritable little Manila. Filipino businesses congregated here, partly because many area hospitals had hired workers from abroad to fill their staffing needs. But over the past decade, many of the old-time... More »
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