“When they eat this I want Filipino customers to be smacked in the face with nostalgia.”
, we break down all the components, stories, and techniques behind a restaurant’s...well...dish that we’re obsessed with right now.
For many Filipinx people, Jollibee is synonymous with fast food, particularly its shatteringly crisp chicken and spaghetti studded with fiery-red hot dogs. But even as the Philippine’s fastest-growing restaurant export expands throughout the U.S., it is far from ubiquitous.
Where Bad Saint was a game-changing celebration of Filipinx fine-dining, Pogiboy is more low-key and casual.
But the main event is the To “Chino” burger, a stacked smash burger that rethinks Filipino flavors and execution. “We can’t claim this burger as our own,” Cunanan says. “Our friend Charles Olalia [chef of the shuttered Ma’am Sir in Los Angeles] had a longanisa sandwich on his menu, and this is our homage to him—we wouldn’t be here without our friends and family.
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