Biography of romy dorotan
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The history of the Philippines has shaped its cuisine. With global culinary influences from China, Mexico, Spain, and more, the country has long pioneered its own distinctly Filipino flavor profile. And with 9 spots sprinkled across the country (including Kasama, the country's only Starred Filipino restaurant), the desire to try the flavors of the Philippines has never been greater.
Enter Bib Gourmand Purple Yam, whose owners believe their experience (and food) is, “about love, hospitality and generosity.” Before you dive into the romantic and deliciously tantalizing story below, check out our Inspectors Notes here.
It’s rare to find a restaurant with nearly three decades of history, especially one serving Filipino cuisine in America. A pioneer in New York, Chef Dorotan describes Purple Yam as, “a Filipino restaurant with some other Asian influences. It's our own style, but we respect our age-old tradition.”
It's the approach of education through the plate, that's given them staying power. “There's food that is ours, and there's food that we borrowed and became ours. In the first group, what is ours are kinilaw, adobo, and sinigang. The dominant flavor is the taste of sourness. We use tamarind, citrus and vinegar.”
Neal Oshima/Purple
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AMY BESA: The Trailblazer
For those unfamiliar with names in the Fil-Am food scene, Amy Besa and Chef Romy Dorotan are two very big ones. Before there was Maharlika or Jeepney in New York, long before there was a Filipino Food Movement or Filipino fusion food trucks and pop-ups, there was Cendrillon. The native Filipino husband-and-wife duo are the authors of Memories of Philippine Kitchens and owners of Cendrillon (1995-2009 in SoHo) and Purple Yam in Ditmas Park, Brooklyn, which opened in 2009 (a second location opened in July 2014 in Malate, Manila). Memories, which is part cookbook, part research, and a celebration of their roots, was the winner of the 2007 IACP Jane Grigson Award for scholarship in the quality of its research and writing, and was a Julia Child First Book Award finalist. Their restaurants have been highly-regarded amongst locals, tourists and the culinary and Fil-Am communities for their celebration of heritage and bringing together of elements from other Asian cuisines and regional flavors and local ingredients. They are also passionate preservationists and emphasize cooking techniques that return to the past and to the land, with Amy having founded the non-profit organization Ang Sariling Atin (Food That Was Always Ours) Culinary Heritage Instit
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Memories of Filipino Kitchens alongside Amy Besa and Romy Dorotan
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