Filipino pop-ups are thriving in New York, but there are very few doing it like So Sarap. Taking its name from the word for "yummy" in Tagalog, the concept comes from co-founders VJ Navarro and Sebastien Shan and was launched while both were furloughed in 2020. Starting as a pop-up, the business soon built up momentum for its authentic Pinoy street food.
The mission is to simply remind visitors of childhood memories and give a unique insight into what Filipino cooking really is. As they say, it's all about gimik vibes. You'll find traditional favorites such as fishballs which are deep-fried to perfection and served with sweet vinegar or chili sauce. Or there's aromatic, char-grilled pork and chicken barbecue skewers. And of course, you can't miss out on some of their sweeter offerings, such as the sorbetes or "dirty ice cream", as it's referred to in the Philippines.
You can find the restaurant at major pop-up food festivals such as Smorgasburgs from 11 a.m. until 6 p.m. and Barkada Market Market between 12 p.m. and 7 p.m., follow @sosarapnyc for updates on Instagram.