TSISMIS (pronounced chis'mis) is introducing diners to elevated Filipino food. The restaurant on the Lower East Side is being offered as a gathering place to bring people, food and drink together. Chef Jappy Afzelius, who worked under Alain Ducasse, is offering a selection of small bites, called Pica Pica, that include fried pork dumplings with a sweet and spicy sauce, and sautéed shrimp with shishito peppers in an olive oil garlic butter sauce. Larger plates bring roast chicken in a tumeric-soy sauce, oxtail in a peanut-rice sauce with fermented fish paste, and a local delicacy made with angel hair pasta, lump crab meat and a crab fat sauce. Postres include Maja Blanca, a traditional coconut pudding made with sweet corn and purple yam barquillos (wafer rolls) using a recipe from chef Jappy's grandmother. A Chef's Tasting Menu features seasonal dishes with wine pairings and requires a reservation. >>

- Thomas Rafael

UPDATE: TSISMIS NYC is launching Boodle-Yan. Boodle-Yan is a unique dining experience that showcases the rich culinary culture of the Philippines, combining a boodle fight’s military camp style of eating on long tables with the kamayan practice of eating with your hands. The traditional meal celebrates camaraderie and inspires festivity. Executive Chef Jappy Afzelius's Filipino feast includes traditional items with creative touches including chicken, beef, pork, shrimp, fish, fresh vegetables, seasonal fruits and rice, artfully arranged across a bed of banana leaves.  Boodle-Yan will be available only on Sundays from 11am to 8pm through reservation only. There is a six person minimum to reserve. The experience is priced at $45 per person and includes a complimentary glass of sangria.

- TSISMIS NYC 12/2/19