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NYC

Review

Kabisera

Entering LES’s Kabisera is like being in the living room of that one aunt who always seems to have new people over and has a penchant for rearranging all the furniture every few months. Augelyn “Augee” Francisco is that aunt. Since 2017, Kabisera has undergone a constant stream of reiterations and the ever-changing menu and frequent pop-up collaborations with other Filipino chefs and artists reflect that. Kabisera’s current mood is in offering a turo-turo style menu on top of their usual paninis, rice bowls, and salads, and utilizing their space to showcase specialty food products and artwork from local Filipino artists and entrepreneurs. Their pastries and kakanins, however, are what first put them on the map - like the biko, a sweet cake that uses glutinous rice and is topped with latik, a syrup made of coconut cream that will have you reassess your relationship with caramel. For something a little more summery, try the lighter maja blanca, a pudding of coconut milk and corn with Spanish origins that goes well with their iced ube lattes and outdoor seating.

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