Roni Mazumdar and Chintan Pandya, renowned for their culinary prowess in crafting regional Indian dishes at various New York City establishments such as Dhamaka, Semma, Adda, and Masalawala & Sons, have embarked on a new gastronomic adventure with their latest venture – Naks. Situated in the vibrant East Village, it is led by executive chef Eric Valdez, a seasoned member of the Unapologetic family, aims to tantalize diners' taste buds with a unique Filipino culinary experience.
Chef Valdez brings his expertise to the forefront at Naks. The restaurant is a celebration of Filipino heritage, with Valdez drawing inspiration from the dishes he grew up cooking with his family and those he encountered during his travels across the Philippines. In a departure from the prevalent tendency to downplay certain aspects of Filipino cuisine, Valdez advocates for embracing and appreciating its inherent beauty. He stated “We should not be afraid of our own cuisine and culture”.
Naks offers a distinctive dining experience with a dual approach. The 14-seat front room features an à la carte menu, while the back caters to a more intimate gathering of 20 diners with a kamayan tasting menu. Priced at $135 per person, with an optional $80 drink pairing, the kamayan experience involves diners sitting at a table adorned with banana leaves, engaging in a hands-on culinary journey.
The menu at Naks showcases a blend of traditional Filipino flavors and innovative culinary techniques. Small bites include Swaki (sea urchin, red onion, Pinakurat), Pritong Bola (green circle chicken, shrimp, manong sauce), and Bas-oy (beef rough flank, beef blood, beef tripe). Larger plates feature Pancit Batil Patong (egg noodles, Angus ground beef, molasses) and Lechon Liempo (porcelet pork belly, garlic, lemongrass), among other tantalizing options.
In the front room, the menu introduces dishes like KFC (Kanto Fried Chicken) and Soup No. 5 (beef testicles, pizzle, sibot spice). Beef and pork take center stage in various dishes, including Pork BBQ (pork jowl, soy sauce, banana ketchup) and Satti (Angus beef short rib, annatto, curry sauce).
Complementing the Filipino flavors are expertly crafted cocktails by bartender Aaron Asombrado. Intriguing concoctions like the Parusang Hapon, featuring white-miso-infused Nikka from the barrel, soy-sauce syrup, and yuzu, or the Puto Bumbong, with margarine-washed Cazcabel coconut tequila, Probitas white rum, forbidden-rice syrup, and Eden cheese, elevate the overall dining experience.
The ambiance at Naks pays homage to Manila's street-food scene and the rich cultural tapestry of the Philippines. A mural by Sean Maze and woven rice-basket light fixtures add a touch of authenticity to the dining space, creating an immersive experience that transports patrons from the United States to the heart of the Philippines. With its commitment to celebrating Filipino cuisine, Naks stands as a testament to the culinary diversity thriving in the heart of the East Village.
