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Sa Aming Nayon
This venue is closed.
Filipino might not be the best known cuisine to many New Yorkers, but this East Village spot with a friendly staff and lovely back garden is a good place to get to know the classics. Lumpiang Shanghai (spring rolls) are particularly excellent here, though another appetizer, shrimp-squash fritters, seemed to come with only one shrimp per piece. Chicken and pork adobo arrives drowned in a vinegary brown sauce that’s a little bit of an acquired taste (but a must-order, since it’s the country’s national dish). Peanut buttery kare kare has a creamy blandness that’s punched up by the accompanying shrimp paste – this is a soupy dish meant to be eaten over rice (opt for a side of delicious garlic fried rice if you’ll have room for it on the table). And for dessert, halo halo is a preposterous sounding mash-up of ice cream, flan, purple yam, red beans, and tapioca – at $7.50, it’s worth ordering just to see if you can make a dent.
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