So we were in Milan Italy and noticed a population of Filipinos. We were curious to see where they gathered and if there were any food places. Were were in luck. There were a few and one had received an excellent rating so we decided to find our way there. It would be an adventure.
Having traveled to the Philippines and an occasional eater of the food in the US, I was not even thinking when we came upon this restaurant, that it would be adapted to fit an Italian palate. Although I had heard that for Chinese food, in the early days as they sought to win over the American consumer, dishes were altered. I felt that first hand as well since vegetables are separated in China but in the US you have beef and broccoli, classic example. I am however not sure of the French and Italian restaurants in NY. The French seem to be French in every way and the same for Italian food. *checked some food blogs http://www.grubstreet.com/bestofnewyork/best-french-restaurants-nyc.html
The menu of Yum was interesting with familiar dishes but with an apparent twist. We had the Pork Jumbled Luzon, which had cucumbers, mango and grapefruit. It was a stewed meat with a refreshing salad. The rice of the dish was fun, and slightly reminiscent of risotto but with black sesame seeds topping the meat. We also had the baby back ribs over some root veggie or something else which had a slightly sweet taste and medium thick applesauce consistency, I think. I missed the explanation early on. It reminded me of a meal I had in a modern French restaurant. It was tasty though. The meat fell of the bone. Yum.
We were early to dinner, not fully grasping the true dinner time hours, but they took us anyway, as long as we were were out before the reservations started to come in. That was very nice of the owner.
The decor is modern with some older style touches. The table settings give a little feel of the Philippines, with the wood, and then the wooden chargers. There was some cool music in the background, which complemented the mood.
I must admit that I thought the food felt light, But this is just our eat our face syndrome in the US. When I was in Beijing, I felt like I ate a lot, but I also had smaller bowls and plates, so actually less.
I wanted to bash the restaurant as it felt less Filipino and more Italian. The owner let us know that he tried the opposite and it did not work, you have to adapt or fail. I think if you are top in your industry or well known, you can do what you want, but until you gain that status you have to bend to the will of the people.
On my scale: Food 7 Decor 7, Service 8.5
Ciao my food lovers!