Maharlika

As word of our closing ripples through the community, incredible photos and words continue to surface. Should you be moved to, please use the hashtag #TheMaharlikans when posting! #Repost @chefpeezie Sad to hear that @maharlikanyc is closing , I've had some great times there (bringing my first dates, lol) and just having a great time with @nicoleponseca and @chefmigsnyc , here's a recipe to success that Nicole wrote in my @moleskine a while back (I never let anyone writ...e in MY moleskin) that I still follow to this day, this was written after we saw the movie #Chef starring @jonfavreau , this isnt a good bye post but a thank you for being one of the pioneers to break the mold and put our culture and food on the map. I've met some friends here that I still f*ck with @chefharoldvillarosa @saloseries @isarias list goes on. Salamat @maharlikanyc See more

I remember our first brick-and-mortar customers like it was yesterday. They were two white people, and it was around 7pm. Immediately upon sitting them, I thought, what the f*ck did I do? The first two items on the menu were adidas and balut because I thought to alphabetize the appetizers. Rookie move. I milled around the back eyeing them, counting down the seconds before they would get up and leave. My Filipino friend’s mom had schooled me on why putting chicken feet and a... duck embryo on the menu would deter Americans. Shit. Was she right? No, I argued. We would succeed by being ourselves or fail by being ourselves. The feet and the fetus stays. I stared at the couple, closed my eyes and prayed. Of course, they ordered adidas and balut. Turns out the w’folk were Italians just walking by and popped in; They ordered another round. I breathed out and said to myself, Here. We. Go. We can do this. At the time, Filipino food hadn’t blipped on any radars. Restaurants were huddled near hospitals or browntown-buroughs. Nerded-out (heretofore: foodie) food blogs like EGullet had an occasional thread on the foods’ virtues, but no one really cared. We wanted to change that. The goal was to do it by being ourselves: bagoong-toting and sisig-sizzling. More than just food, the place was political. It challenged expectations, held a mirror to defeating self-talk, encouraged communities in the arts, celebrated with the LGBTQ identities, elevated consciousness. There were romances, marriages, babies born, diplomas, breakups, bruised egos, misunderstandings and growth, too. We embraced multi-culturalism: Filipino, Korean, Chinese, Moldovian, Ecuadorian, Columbian, Dominican, and Russian to name a few. This was just the staff. We did it. We helped change the conversation on Filipino food. And it’s time to move on. There are of course too many people to thank and too many memories to share, which we will in subsequent posts. For now, we just want you to know our last service is Sunday, December 8th. Please come by, say hi and share your memories on this institution that dared to dream greatly and do it by being ourselves. #TheMaharlikans See more

Always and forever.

Lots of food, zero cutlery, just the way we like it

Tagalog Word of the Day: Nagpapasalamat // Grateful Nagpapasalamat ako sa napakasarap na pagkain // I am grateful for this bomb ass food

#Repost @mariebonappetit Nothing screams comfort food more than a hot skillet of sizzling sisig! If you're not familiar with Filipino food or if you're just seeing each other casually, this is the dish that will make you fall in love. With fried cuts of pork head, onions, and egg, there is honestly no place that does it better than @maharlikanyc.Pro tip: Always have it with their garlic rice. It is to die for!

Tagalog Word of the Day: Magkasama // To be together Basta tayo ay magkasama // As long as we are together

A look back to our early days. This was shot at the site of our weekend Williamsburg brunches in 2011, before 111 1st Avenue became Maharlika. ~~

@horsepowar and @jokoy at @maharlikanyc for a Bicol Express sesh Repost @feed_fetish First We Feast presents Curry Shop where @horsepowar sits down with @jokoy at @maharlikanyc sitting down to eat Bicol Express and sucking some shrimp brains . .... Jo Koy talks how to suck out shrimp brains with Jasleen Powar, host of First We Feast’s new segment: Curry Shop. They talk about what makes a curry, a curry, and how to use the traditional Filipino cutlery: spoon and fork. If you didn’t know, now ya know! Please check out this new show on YouTube, Jasleen kills it with her fun personality and who in the fuck doesn’t like curry. Watch that shit or you stupid!!! . . Bicol Express - a Filipino dish consisting of pork but not exclusively, bird’s eye chili, long green pepper, ginger, garlic, onion and coconut milk. It’s from the region of Bicol in the Philippines, south east of Manila. . . #filipinofood #philippines #food #foodphotography #foodie #eater #infatuationla #zagat #thrillist #losangeles #dailyfoodfeed #EEEEEats #eatersanonymous #eaterla #pinoypride #pinaypride #filipina #firstwefeast #complexmedia #hotones #filipino #bicolexpress #bicol #maharlikanyc See more

Some joy-filled outtakes from the weekend’s inaugural New York Times Food Festival, where @nicoleponseca gave The Art of Hospitality panel beautiful perspective. Wherever your passion lies, hope you all are inspired to use your voices and platforms to keep telling stories! #filipinoamericanhistorymonth #nytfoodfestival

Thank you, @craveapp! Who loves Filipino food? We do If you haven't tried it yet, get yourself to @maharlikanyc to try their famous dishes that have taken NYC by storm . .... . : @maharlikanyc See more

From last weekend’s Sunday Times. Remember when your fingers used to get ink on them? See you Saturday! @nicoleponseca Ticket Link in Bio @nytimes #nytfoodfestival #browngirls

Bibingka tasting on September 26 in cooperation with @luckyricedotcom! "Being a part of the celebration of ten years of LUCKYRICE is humbling and exciting for us. It makes us proud to see the growth in the movement of Asian cuisine" @nicoleponseca @chefmigsnyc .... We're honored, and lucky, to celebrate with our long-time friends and chef partners of @maharlikanyc @jeepneynyc on September 26th at LUCKYRICE FEAST presented by @remymartinus with this Bibingka tasting, a Filipino sweet savory rice cake that shows the diversity of use in rice . . . . #LUCKYRICEx #iamfilipino #bibingka #eattheworld #EATDRINKGETLUCKY See more

We feel like we’ve perfected the elements of this one. A hit-the-spot meal that’s a quicker picker upper, because this is New York City, after all. Fried chicken. Bibingka. Ginataang gravy. Bagoong butter. Atchara. Delightful on their own. Better together. Taste test soon? . .... . #eeeeeats #eaterny #lowereastside #kamayan #foodskills #firstwefeast #foodphotography #fwx #filipinofood #explorefilipinoflavors #nyceats #buzzfeedfood #newyork #thrillist #nycgo #filipinoamerican #munchies #grubstreet #f52grams #tastemade #ediblemanhattan #infatuation_nyc #itsmorefuninthephilippines #friedchicken #bibingka #achara See more

As word of our closing ripples through the community, incredible photos and words continue to surface. Should you be moved to, please use the hashtag #TheMaharlikans when posting! #Repost @chefpeezie Sad to hear that @maharlikanyc is closing , I've had some great times there (bringing my first dates, lol) and just having a great time with @nicoleponseca and @chefmigsnyc , here's a recipe to success that Nicole wrote in my @moleskine a while back (I never let anyone writ...e in MY moleskin) that I still follow to this day, this was written after we saw the movie #Chef starring @jonfavreau , this isnt a good bye post but a thank you for being one of the pioneers to break the mold and put our culture and food on the map. I've met some friends here that I still f*ck with @chefharoldvillarosa @saloseries @isarias list goes on. Salamat @maharlikanyc See more

I remember our first brick-and-mortar customers like it was yesterday. They were two white people, and it was around 7pm. Immediately upon sitting them, I thought, what the f*ck did I do? The first two items on the menu were adidas and balut because I thought to alphabetize the appetizers. Rookie move. I milled around the back eyeing them, counting down the seconds before they would get up and leave. My Filipino friend’s mom had schooled me on why putting chicken feet and a... duck embryo on the menu would deter Americans. Shit. Was she right? No, I argued. We would succeed by being ourselves or fail by being ourselves. The feet and the fetus stays. I stared at the couple, closed my eyes and prayed. Of course, they ordered adidas and balut. Turns out the w’folk were Italians just walking by and popped in; They ordered another round. I breathed out and said to myself, Here. We. Go. We can do this. At the time, Filipino food hadn’t blipped on any radars. Restaurants were huddled near hospitals or browntown-buroughs. Nerded-out (heretofore: foodie) food blogs like EGullet had an occasional thread on the foods’ virtues, but no one really cared. We wanted to change that. The goal was to do it by being ourselves: bagoong-toting and sisig-sizzling. More than just food, the place was political. It challenged expectations, held a mirror to defeating self-talk, encouraged communities in the arts, celebrated with the LGBTQ identities, elevated consciousness. There were romances, marriages, babies born, diplomas, breakups, bruised egos, misunderstandings and growth, too. We embraced multi-culturalism: Filipino, Korean, Chinese, Moldovian, Ecuadorian, Columbian, Dominican, and Russian to name a few. This was just the staff. We did it. We helped change the conversation on Filipino food. And it’s time to move on. There are of course too many people to thank and too many memories to share, which we will in subsequent posts. For now, we just want you to know our last service is Sunday, December 8th. Please come by, say hi and share your memories on this institution that dared to dream greatly and do it by being ourselves. #TheMaharlikans See more

Always and forever.

Lots of food, zero cutlery, just the way we like it

Tagalog Word of the Day: Nagpapasalamat // Grateful Nagpapasalamat ako sa napakasarap na pagkain // I am grateful for this bomb ass food

#Repost @mariebonappetit Nothing screams comfort food more than a hot skillet of sizzling sisig! If you're not familiar with Filipino food or if you're just seeing each other casually, this is the dish that will make you fall in love. With fried cuts of pork head, onions, and egg, there is honestly no place that does it better than @maharlikanyc.Pro tip: Always have it with their garlic rice. It is to die for!

Tagalog Word of the Day: Magkasama // To be together Basta tayo ay magkasama // As long as we are together

A look back to our early days. This was shot at the site of our weekend Williamsburg brunches in 2011, before 111 1st Avenue became Maharlika. ~~

@horsepowar and @jokoy at @maharlikanyc for a Bicol Express sesh Repost @feed_fetish First We Feast presents Curry Shop where @horsepowar sits down with @jokoy at @maharlikanyc sitting down to eat Bicol Express and sucking some shrimp brains . .... Jo Koy talks how to suck out shrimp brains with Jasleen Powar, host of First We Feast’s new segment: Curry Shop. They talk about what makes a curry, a curry, and how to use the traditional Filipino cutlery: spoon and fork. If you didn’t know, now ya know! Please check out this new show on YouTube, Jasleen kills it with her fun personality and who in the fuck doesn’t like curry. Watch that shit or you stupid!!! . . Bicol Express - a Filipino dish consisting of pork but not exclusively, bird’s eye chili, long green pepper, ginger, garlic, onion and coconut milk. It’s from the region of Bicol in the Philippines, south east of Manila. . . #filipinofood #philippines #food #foodphotography #foodie #eater #infatuationla #zagat #thrillist #losangeles #dailyfoodfeed #EEEEEats #eatersanonymous #eaterla #pinoypride #pinaypride #filipina #firstwefeast #complexmedia #hotones #filipino #bicolexpress #bicol #maharlikanyc See more

Some joy-filled outtakes from the weekend’s inaugural New York Times Food Festival, where @nicoleponseca gave The Art of Hospitality panel beautiful perspective. Wherever your passion lies, hope you all are inspired to use your voices and platforms to keep telling stories! #filipinoamericanhistorymonth #nytfoodfestival

Thank you, @craveapp! Who loves Filipino food? We do If you haven't tried it yet, get yourself to @maharlikanyc to try their famous dishes that have taken NYC by storm . .... . : @maharlikanyc See more

From last weekend’s Sunday Times. Remember when your fingers used to get ink on them? See you Saturday! @nicoleponseca Ticket Link in Bio @nytimes #nytfoodfestival #browngirls

Bibingka tasting on September 26 in cooperation with @luckyricedotcom! "Being a part of the celebration of ten years of LUCKYRICE is humbling and exciting for us. It makes us proud to see the growth in the movement of Asian cuisine" @nicoleponseca @chefmigsnyc .... We're honored, and lucky, to celebrate with our long-time friends and chef partners of @maharlikanyc @jeepneynyc on September 26th at LUCKYRICE FEAST presented by @remymartinus with this Bibingka tasting, a Filipino sweet savory rice cake that shows the diversity of use in rice . . . . #LUCKYRICEx #iamfilipino #bibingka #eattheworld #EATDRINKGETLUCKY See more

We feel like we’ve perfected the elements of this one. A hit-the-spot meal that’s a quicker picker upper, because this is New York City, after all. Fried chicken. Bibingka. Ginataang gravy. Bagoong butter. Atchara. Delightful on their own. Better together. Taste test soon? . .... . #eeeeeats #eaterny #lowereastside #kamayan #foodskills #firstwefeast #foodphotography #fwx #filipinofood #explorefilipinoflavors #nyceats #buzzfeedfood #newyork #thrillist #nycgo #filipinoamerican #munchies #grubstreet #f52grams #tastemade #ediblemanhattan #infatuation_nyc #itsmorefuninthephilippines #friedchicken #bibingka #achara See more