I first learned about Chef Bruce Lim when I saw an episode of Tablescapes... Life on a Plate. I was impressed by his infectious love for Filipino food and more importantly the wit by which he delivers it to his audience. And so, given the opportunity to meet him and have lunch with him at his restaurant, Hyphy's I was beside my self in glee.
The first thing that I noticed as I walked through Hyphy's glass doors was the cheery and laid back interior of the restaurant. Maybe it's the chairs reminiscent of elementary school (they mirror the ones at Chef's Table, also by Chef Bruce), the houndstooth-like pattern on the floor, the "skateboards" that flanked one wall, the riveted red iron pillars channeling the Golden Gate Bridge, or the wooden planks that served as the ceiling. Or maybe it's all of these elements combined. The point is, it's a place that if personified would call out, "Hey man, come on in!"
|Burger My Way |
Ground beef and pork stuffed with cheese and grilled to perfection,
topped with atchara and a fried egg. Served with potatas.
Fresh clams sauteed in Lambanog butter and tossed with pasta
|Hyphy's House Iced Tea|
This standardization of Philippine cuisine should by no means alienate regional versions, Chef Bruce adds. Instead, it should serve mainly to introduce Philippine cuisine to the world and, if all goes well, make Philippine cuisine popular enough for the world to want to try the country's other versions. Come to think of it, most if not all of the more popular Asian cuisines (e.g. Thai, Chinese, Japanese) are conglomerates of regional versions, just like ours.
|SF Crab Louie|
Mixed greens topped with crabmeat and served with Louie dressing
Visit the Hyphy's Facebook page at: http://www.facebook.com/pages/Hyphys/159086957473495