Filipino Menu “Asia’s Last Secret Cuisine” at YUU Kitchen Restaurant
Former Nobu Chef Launches Filipino Menu “Asia’s Last Secret Cuisine” at YUU Kitchen Restaurant, Spitalfields.
Paying homage to former Nobu Chef Jon de Villa’s heritage, Yuu Kitchen has added a new section to their menu dedicated to Pinoy classics with a Jonny twist. The New York Times recently stated: “Filipino foods are finally entering the American mainstream” and The Independent said last year: “Nicknamed as Asia’s last secret cuisine, Pinoy food is all about exciting vegetable side dishes, salty slow cooked pork and lavish sauces.”
Guests can expect to enjoy PORK SISIG LOLLIPOPS | 7.50 7hr pineapple juice braised pig’s head, japanese panko, chives, tangy adobo mayo, chicharron dust CHEESE AND UBE PUTO | 7.50 steamed bun, spicy house-made chorizo bilbao (beef & pork) caramelised onion, avocado, roasted garlic aioli CRISPY PIG’S EARS | 5.00 3hr slow cooked pig’s ears, honey soy glaze, sesame seeds, pickled radish, chives CHICKEN INASAL | 7.50 ancho grilled chicken thigh, green papaya acharra sweet pickle KAWALI LECHON | 9.00 12 hour braised pork belly, mama sita’s sauce. Desserts include: BANANA TURON (v) | 6.50 spring roll with ice cream, cashews PANDAN SUMAN MALAGKIT (v) | 6.50 coconut caramel.
These delicious dishes can be washed down with two Pinoy-inspired cocktails: THE DRUNK CALAMANSI | 9.00 rum, pineapple juice, calamansi juice, apple syrup, blue curacao (calamansi is native to the Philippines as a small citrus fruit, a hybrid between a mandarin orange and a kumquat, it is commonly used in food and drink.) The delicate flavours of the Pandan Leaf (recently called the new matcha by Nigella) can be enjoyed in THE PANDAN FAN |10.00 pandan syrup, rum, yuzu bitters.
“I’m excited to share flavours that I grew up on in the restaurant with our guests. Guests have really enjoyed some of our classic dishes like the Adobo wings (using my mum’s adobo recipe) through to the weekly YUUSpecials where I can experiment with new dishes; I know that our guests are ready to enjoy more Filipino flavours and these ones have an extra twist.” – Chef Jon de Villa.
“Filipino cuisine is a mix of Indian, Chinese, Spanish and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.”
In addition, the RAW section of the menu has been enhanced to highlight Chef Jon’s experience at Nobu and his sashimi skills. Guests can enjoy TUNA KINILAW |12.00 coconut milk, cafa lime leaves, lime juice, chilli, red onion (Kinilaw is the Filipino Ceviche) SCALLOP | 8.00 black hawaiian salt, yuzu oil, jalapeño dressing HAMACHI |13.00 yuzu, coriander, wasabi salsa, onion oil, WAGYU TARTARE |15.00 australian wagyu, charcoal bread, quail egg, cornichon, spring onion, wasabi, ponzu (one of last year’s most popular YUUSpecials.)
Also in the month, Yuu Kitchen will launch a brand new market stall in the newly refurbished Spitalfields market with a traditional Filipino menu offering. The stall will be called “Hoy Hoy” (meaning “hey hey”) by Yuu Kitchen. The menu will consist of;
– Pancit Bihon – Noodles with pork and chicken
– Pancit Bihon Gulay (v) – Noodles with veg
– Steamed Rice
– Longanisa Adobo – Sweet sausage cooked on grill with Adobo sauce
– Ginataang Manok – Chicken with coconut curry
– Ginataang Gulay – Vegetable with coconut milk and Jack Fruit
– Ensaladang Talong – Eggplant salad
– Filipino Mac & cheese
– Pandesal rolls
– Ube soft serve ice-cream.