Buboy
Filipino restaurant · Downtown Montreal ·
Filipino carinderia serving bulalo, pancit, and silog bowls
Filipino carinderia serving bulalo, pancit, and silog bowls
"This Pinoy carinderia—a casual, homestyle spot—in NDG is super snug, with cheery décor, imported Filipino snacks, and counter seating in front of a big side window. It’s hard for us to stray far from the breakfast silog rice bowl with homemade longanisa sausage and a fried egg, but the bulalo, a bone-brothy, collagen-rich beef soup with fried garlic and noodles, calls out to us sometimes, too. If you’re not in a soupy mood, the Cebuchon lechon sandwich on a pandesal roll with their own banana ketchup and spicy pikliz is on special every Wednesday, and it’s just the best. Keep an eye out for special pop-ups, especially anything that mentions “Boodle Fight,” when the banana leaves get laid out for a kamayan hands-only feast shared at a communal table." - ivy lerner frank
"An anticipated tasting-menu restaurant named after the chef’s grandfather’s nickname will showcase elevated Afro-Caribbean cuisine, and the chef is hosting sneak-peek pop-ups while gearing up for the opening. The chef, who moved to Houston permanently in 2024 after earlier stints at Four Seasons Hotel Houston and Pass and Provisions, frames his approach in terms of both personal history and formal training: he is of Trinidadian descent, spent much of his childhood traveling while his mother served in the military (stationed in places like Guam, Japan, and the Philippines), and says that those travels helped shape his love of international flavors. He recalls the start of his infatuation with cooking: “It was the most amazing thing that eggs can go from a shell to this viscous orb — that we could turn into something really delicious,” he says. “That alchemy blew my mind.” After earning a bachelor’s degree in culinary arts and food & beverage industry management at Johnson & Wales and completing a three-year apprenticeship at the Greenbrier Hotel, he appeared on ABC’s The Taste and worked with Marcus Samuelsson — moving to New York to work at Samuelsson’s Red Rooster in Harlem, traveling with him to projects in London, Sweden, and the Bahamas, serving as first executive chef for Cooks & Captains in Brooklyn, and later working as executive chef for Samuelsson’s Miami Red Rooster (which received a Michelin Bib Gourmand). Describing his culinary mission, he says, “For me, it’s about breaking boundaries and showcasing how some unexpected flavors can stand shoulder to shoulder — and most of the time, above the best in fine dining.” Menu examples promised for the tasting format include gumbo made with king crab and homemade duck sausage, stewed chicken with truffle peas and rice, caviar and foie gras here and there, and oxtails." - Brittany Britto Garley
"This Pinoy carinderia—a casual, homestyle spot—in NDG is super snug, with cheery décor, imported Filipino snacks, and counter seating in front of a big side window. It’s hard for us to stray far from the breakfast silog rice bowl with homemade longanisa sausage and a fried egg, but the bulalo, a bone-brothy, collagen-rich beef soup with fried garlic and noodles, calls out to us sometimes, too. If you’re not in a soupy mood, the Cebuchon lechon sandwich on a pandesal roll with their own banana ketchup and spicy pikliz is on special every Wednesday, and it’s just the best. Keep an eye out for special pop-ups, especially anything that mentions “Boodle Fight,” when the banana leaves get laid out for a kamayan hands-only feast shared at a communal table. photo credit: Two Food Photographers photo credit: Two Food Photographers photo credit: Two Food Photographers Pause Unmute" - Ivy Lerner-Frank
Josh
Silva I.
Alexia
Ruthful T.
Olivier
David
My Linh V.
Gela