Payag- a Filipino restaurant in NYC that's authentic in flavor and loyal to the palate where it came from. I'm a Filipino who live in the US most of my lifetime. I'm glad NYC became my adopted home with of it's fusion of people from foreign lands that brought with them their own cuisines. So I adopted with gusto to all that's Italian, American (North & South), French, Indian, Greek, you-name it cuisine, and I love most of them. One cuisine that left me wanting and hanging has been the Filipino cuisine. Until I found Payag! The crispy pata (pork knuckles) was served boneless (unlike in Krystal's and Ihawan), so crispy outside, tender and juicy inside. It's hard to resist, those with chlesterol problem, beware! The eggs rolls for appetizer were not your typical-of-most-Fil-restaurant-served egg rolls. They were home-made delicious, paired with generous amount of-long thinly sliced-pickled papaya-like vegie. The "halaan" clam soup, brought me back to my childhood, I thought I was back home again, I slurped and surfed until the very last drop. A meal without "pansit" noodles is not a complete Fil. fare . So I ordered pansit canton, which did not disappoint my palate. How can I forget the beverage? The buco juice, with good serving of thinly sliced young coconut, so sweet and tender. Even the water at our table had a Zen-like quality, in carafe with slices of lemon and cucumbers. Was it also infused with "pandan"? I have to go back Payag again and soon, I'm have this halo-halo dancing in my head. Oh, before I fogot, I love the decor, refine and and loyal to the artistic core of the Philippines, the capiz chandeliers were beautiful.
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