Filipino cuisine

World Chefs: N.Y. chef learns, excels at Filipino cuisine By Richard Leong NEW YORK (Reuters) - Chef Miguel Trinidad was in his mid-30s and a relatively inexperienced cook in New York when he decided to help a co-worker realize her dream of opening a modern Filipino restaurant. Trinidad, whose family hails from the Dominican Republic, had no knowledge about Filipino food. But he had lived in the Philippines for several months to learn how to make staples such as adobos, a traditional dish, and arroz caldo, a rice porridge, from respected local chefs and cooks. With his partner Nicole Ponseca, Trinidad opened the restaurant Maharlika in 2011. Their second eatery, Jeepney, is billed as a Filipino gastropub. The 40-year-old New York City native spoke to Reuters about learning to cook Filipino food, whether it will catch on as the next hot Asian cuisine in New York and eating balut for the first time.