‘This chef left neuroscience to teach Boston diners about Filipino dishes like pancit and bringhe.’
by FRANCESCA MANTO · 9/19/2018
By incorporating this practice — a way of eating that's common at home, but less so in public — into restaurants and pop-ups, the new generation of Filipino-American chefs in the United States is rekindling the kamayan night as a way of harkening back to their roots.
by BETTINA MAKALINTAL · 1/20/2018, 8:00 a.m.
“The mission of these dinners is... to bring awareness to a beautiful food culture that's been missing in Boston for all these years,” Ellie said. “Pamangan! is meant to come across as earnest and is developed in acknowledgement of the experience of being Filipino American.”
By Caitlin Preminger, May 5, 2015
The team has a solid concept and unique space to fill in Boston and has their eye on expanding their project to a more permanent, brick-and-mortar establishment. Judging by the numbers and happy faces on guests at their recent pop-ups, their vision is met with a pool of avid followers.
By RACHEL COSSAR | April 25, 2015 8:13 am
Props to Ellie and her team for bringing us a great meal and reminding us how necessary it is to have ready access to delicious Filipino food here in the greater Boston area. We're missing that right now, so it's our hope here at EMW that Pamangan is gonna go ahead and blow up and fill that niche in our lives. We love you guys, man. By the time the karioka with jackfruit came around, I was a thousand percent sold.
by KAI HUANG · 1/15/2015