“Naks: The New Filipino Fine-Dining Phenomenon Taking New York by Storm”

Naks, a recently opened fine-dining establishment in New York’s East Village, has been attracting attention with its innovative and authentic menu. Priced at US$135 per person, the restaurant is challenging norms by incorporating unique ingredients such as bull’s penis, bovine bile, and beef blood into their dishes. This unconventional approach pays homage to the traditional cooking techniques of chef Eric Valdez’s Filipino mother, who insists on the use of these distinctive ingredients.

Backed by the company Unapologetic Foods, Naks has enjoyed previous success with ventures such as Adda and Dhamaka. However, the introduction of Filipino cuisine into New York’s fiercely competitive market is a bold move that has garnered considerable interest. For chef Eric Valdez, it is a personal mission to showcase the authentic flavours of his heritage, even if it means utilizing ingredients that may deter some diners.

One of the standout dishes at Naks is the sisig, a Filipino street food classic featuring pig’s brains, minced ears, snout, and jowls. While this may not cater to everyone’s taste, it exemplifies the restaurant’s dedication to authenticity. This commitment is also evident in their choice of name, “Naks,” derived from the Tagalog expression denoting surprise and wonderment.

The menu at Naks is not for the faint-hearted, with offerings such as Soup No. 5 made with bull’s penis and testicles, and grilled options like barbecued pork jowl and eel flavored with lemon soda and young ginger. The tasting menu is designed to be eaten kamayan style, by hand, with many dishes presented on banana leaves. This immersive dining experience deviates from conventional fine-dining etiquette, adding an additional layer of authenticity to the overall meal.

Naks’ bold approach to Filipino cuisine parallels the evolution of Indian cuisine in New York a generation ago. By elevating Filipino cuisine, chef Eric Valdez aspires to leave an indelible mark on the city’s culinary landscape, akin to his Indian counterparts who successfully introduced their cuisine to a wider audience. Nevertheless, the restaurant also offers an à la carte menu for those who are not yet ready to explore the world of beef bile and bull’s penis.

Ultimately, Naks is not solely focused on pushing culinary boundaries, but also on enticing diners to embrace the unfamiliar and take gastronomic risks. The restaurant’s dedication to authenticity, paired with its daring menu, has the potential to redefine the perception of Filipino cuisine in New York and pave the way for new opportunities in fine dining within the city.