When we first met chef Kristine Subido at Wave, way back in 2006, we asked her for her favorite Filipino spots in town–and there weren’t very many. So we’ve been waiting, patiently, for the day that Subido changed that.
That day is May 13 (!), when she debuts her new Filipino chicken restaurant, Pecking Order, at Dose. If all goes as planned, the counter-service spot will open later this month. But you can get a first taste at Sunday’s market.
Come hungry for:
- savory-sweet chicken marinated in tamari, cane vinegar, garlic and sugar
- achara, traditional Filipino pickled mango jicama, chayote and carrot
- pan de sal bread (Subido’s mother’s recipe is being produced by West Town’s La Farine Bakery)
- halo-halo, that multi-hued, icy dessert, here made with fresh coconut, local fruit preserves and Subido’s mother’s coconut-caramel cream (think cajeta, but made with coconut milk)
Salivating yet?
