Push Admin

This beloved Filipino restaurant in New York makes it to this year’s Michelin Bib Gourmands List

Article (news)

ANCX Staff

<p>Purple Yam, the beloved modern Filipino restaurant ran by chefs Amy Besa and Romy Dorotan, was honored again recently with an inclusion to this year’s Michelin Bib Gourmands List. <a href="https://www.google.com.ph/amp/s/ny.eater.com/platform/amp/2021/5/4/22418260/michelin-bib-gourmands-nyc-2021">The list is made up of 131 remarkable dining joints in New York City that are, according to Eater</a>, on the “more affordable side of the culinary spectrum.” </p><p>It is a list drawn by “famously anonymous inspectors,” as per Eater, and considered a legit commendation among some chefs and restaurant watchers. </p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/ancx/food-n-drink/2021/03/2purple.jpg"/><figcaption>Amy Besa and Romy Dorotan</figcaption></figure></div><p><a href="https://guide.michelin.com/us/en/new-york-state/new-york/restaurant/purple-yam">Here’s what the Michelin Guide has to say about Purple Yam</a>: “Owners Amy Besa and Romy Dorotan mix and match Filipino dishes in a distinctly successful way at this neighborhood café. Arguably one of the most fast-growing and intriguing cuisines on both coasts, this outpost from the team behind ‘Memories of Philippine Kitchens’ [the Amy and Romy’s award-winning book] flaunts a smart, urbane mix of local families and savvy gourmands.” </p><p>The writeup also points out the servings at the Brooklyn restaurant are sharing-friendly. “You can sample a bit of everything, including pajeon, a delicious Korean-style scallion-and-shrimp pancake. Then linger over the universally loved pancit luglug (call ahead to order); or oxtail kare-kare, braised in a sauce of peanut butter, onions, tomatoes and garlic.” It also does not forget to cite the restaurant’s fantastic desserts like champorado and an ice cream made in house. Other favorites served in the restaurant include the chicken adobo, lumpia and halo-halo. </p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img src="http://sa.kapamilya.com/absnews/abscbnnews/media/ancx/food-n-drink/2021/03/3purple.jpg"/><figcaption>Pink sotanghon topped with duck leg betutu or Indonesian curry.</figcaption></figure></div><p>“Thanks to Michelin Bib Gourmand which has always included us in this list ever since our Cendrillon days in SoHo, Manhattan,” wrote Purple Yam on its Facebook page Saturday. Cendrillon is Amy and Romy’s first restaurant. It opened in 1995 in Soho, New York, and was the reason many New Yorkers at that time “discovered” Filipino food. The couple would eventually close Cendrillon, move to Brooklyn in 2009, and open Purple Yam. </p><div dir="auto"><a href="https://news.abs-cbn.com/ancx/food-drink/features/08/23/20/before-ube-hit-it-big-abroad-amy-besa-and-romy-dorotan-were-serving-it-in-the-us-in-the-90s">[Read more about Amy Besa and Romy Dorotan here.] </a></div><div dir="auto"> </div><div dir="auto"><i>Photos courtesy of Amy Besa, Romy Doroton, and <a data-saferedirecturl="https://www.google.com/url?q=https://www.facebook.com/purpleyam&amp;source=gmail&amp;ust=1598190669213000&amp;usg=AFQjCNGeSG_rSbEc-ksKoMlFDVNhlBLgaQ" href="https://www.facebook.com/purpleyam" rel="noopener noreferrer" target="_blank">Purple Yam Brooklyn</a> on Facebook</i></div>

<p>Amy Besa and Romy Dorotan’s Purple Yam in Brooklyn is named one of the city’s outstanding “affordable” restaurants </p><p> </p><p> </p>

Amy Besa and Romy Dorotan’s Purple Yam in Brooklyn is named one of the city’s outstanding “affordable” restaurants