Bilao, which means “basket” in Tagalog, was one of those miraculous restaurants related to COVID-19 that was born in the middle of the pandemic. The menu includes the best hits from the kitchen by chef Boji Asunción, and breakfast, lunch and dinner are offered. The favorites included a fish freeze called goto, kare kare (an oxtail stew thickened with peanut butter and filled with green beans) and a sizzling dressing that incorporated pork ears, jowls and liver. And while Jersey City has a concentration of Filipino restaurants and bakeries in two different regions, East Village also has several establishments.
Jordan Andino, chef and owner of Flip Sigi, recognizes that pioneers such as the Jeepney and Maharlika restaurants in the East Village (now closed) paved the way for New York's burgeoning Philippine food scene. There are very few secrets left in New York City when it comes to drinking and dining out, but there are still a few secluded places that seem like a secret.
