Naks — Restaurant in New York

UPDATE

Went here another time, and had a subpar experience. Based on this I have questions on their consistency when it comes to serving dishes.

Among the usual stuff we got, we tried the Lechon Pork Belly for two. Whilst the pork belly was fine, it was accompanied by overburnt grilled eggplants - and when I mean overburnt, all eggplants pieces had SCORCHED BLACK SKIN. It's inedible and tastes like charred paper. Why they still continued to serve the dish with the eggplants on the side absolutely boggles my mind. Clearly this is an oversight and left a bitter experience (both literally and figuratively). The staff server Ace apologized in behalf of the restaurant, but I would have preferred if the chef took their time to get out of their station and do it. I used to cook for people for a living before, and I won't even serve that to my nemesis.

Restaurant Review: Naks - A Contemporary Filipino Gem in East Village

If you’re looking for a laid-back yet vibrant dining experience, Naks in East Village is a must-visit. I recently had the pleasure of dining there with a couple of friends for dinner, and it turned out to be a delightful evening filled with a variety of Filipino dishes that both intrigued and satisfied our palates.

Ambiance and Service:

The ambiance at Naks is casual and relaxed, making it a perfect spot for catching up with friends. Despite not having reservations, we were accommodated promptly, which was a pleasant surprise. However, given the restaurant was bustling even on a weekday, I'd recommend making a reservation if you plan to visit during peak times, such as weekends.

The Feast:

We were eager to sample as many dishes as possible, and Naks did not disappoint. Here’s a rundown of what we tried:

Kinilaw Seafood: This assortment included oysters, uni, shrimp, and fish. While it wasn’t the most authentic rendition of kinilaw, the three accompanying sauces—regular vinegar, a delectable coconut sauce, and another one I can’t recall—added nice flavors.

Kanto Fried Chicken (KFC): A tasty twist on fried chicken with a unique spice blend. Definitely a crowd-pleaser.

Pork BBQ: Served in three pieces, the pork was tender with just the right amount of fat, perfectly charred for that delicious smoky flavor.

Inihaw na Manok: This roasted chicken, inspired by the Filipino inasal, was a hit. The hints of lemongrass, curry spice, and possibly allspice or five-spice made the meat flavorful and juicy.

Fresh Lumpia: A delightful mix of greens in a sweet peanut sauce, using lettuce as a wrap. Fresh and tasty.

Inihaw na Isda: Grilled fish topped with onions and tomatoes, offering a comforting, earthy taste that felt like a home-cooked meal.

Ginataang Gulay: A medley of okra, green beans, eggplant, and squash in coconut milk. The slight spiciness added a nice kick.

Ginataang Alimango: The star of the evening. Blue crab in a rich coconut sauce, served with rice—absolutely divine and the highlight of our meal.

Pancit Batil Patong: Their take on pancit noodles, topped with fried pork belly cutlets. Though the cutlets were slightly overcooked, the tangy sauce poured on top completed the dish.

Adobo Rice: Chicken and pork adobo mixed with garlic rice at the table. While flavorful, I felt plain white rice would have balanced the dish better.

Pritong Itik: Fried duck served with a sweet wine reduction sauce. This dish was a bit dry, but the sauce added depth.

Desserts: We ended our meal with buko pandan and leche flan. The buko pandan was refreshing, and the leche flan was pleasantly not overly sweet—a perfect ending to our feast.

Overall Experience:

Naks offers a wide array of flavorful dishes that cater to both traditional and contemporary tastes. The service was friendly and efficient, and the portions were generous, leaving us with plenty of leftovers. If you’re in the East Village and craving Filipino cuisine, Naks is definitely...

If you're planning to visit NAKS on a weekend, make a reservation — the place gets packed and you might end up waiting anywhere from 10 to 30 minutes, depending on the crowd. My friend and I checked it out after seeing an IG reel, and it was definitely worth it. We sat at the bar and immediately loved the vibe — the soundtrack of Filipino rap music set the perfect tone for the evening.

We kicked things off with drinks: the Calamansi Spritz was light and refreshing, just how I like to start my nights. But what really surprised me was the Ambaboy — I’m not usually a fan of bourbon-based drinks like an Old Fashioned, but this one was so well-executed I could easily drink it all night. The detail addition of the pork floss on the ice was top notch.

Next up, we tried the Lumpia Gulay ($3 per spring roll), which came with a tangy, spicy vinegar dip. The lumpia was perfectly crunchy, and the vegetables inside were cooked just right. The Kinilaw was a small serving, but the quality of the tuna and the flavors were spot on.

For the main courses, I had the Ginataang Alimango, and it was by far my favorite dish of the night — my friend even kept stealing bites of mine! The slow-simmered dungeness crab in aromatic coconut sauce was amazing. They’ve done all the hard work for you, so all you need is a spoon to scoop up that rich, flavorful crab meat. The Garlic Fried Rice was honestly one of the best fried rice sides I’ve had — I could eat it on its own.

We also had the Isda Fish of the Day, which was Red Snapper Bicol Express with shishito peppers. As someone who’s usually not a fan of Bicol Express, I was thoroughly impressed. It was executed with precision and care, and the flavors really hit.

To top off the meal, we got a complimentary Peach Please shots, which tasted like the peach mango pie from Jollibee in liquid form — it was so good, I could’ve had more of those.

Unfortunately, we were too full for dessert, but that just gives me another reason to return. All in all, NAKS does a fantastic job of elevating Filipino cuisine with a modern twist, while still staying true to the familiar, comforting flavors of Filipino food. Definitely a spot I’ll be bringing friends (and maybe a date) to for both dinner and brunch...

Best thing first. The Soup No.5 was delicious. It was one of the best soup dishes I’ve had at a restaurant, and for this one item on the menu I would still recommend the restaurant. But with how much I looked forward to dining here, the rest of the experience was a total disappointment.

We were one of the first tables of the night, and there was a very distinctive new-construction smell when we were first seated (red flag), which later faded as the cooking started and more people come in.

Parusang Hapon: I expected it to be a savory cocktail, given the hint of umami in the ingredient list. But it came out just salty, watery, and imbalanced.

Dinakdakan: Even for an organ lover like me, the foul smell was a little too strong. Onions and spices could have done a better job here.

KFC: Not bad but nothing remarkable either. Makes me wonder why it's even on the menu. Frankly I would just go to Rowdy Rooster.

After we finished the smaller bites, we waited for a really really long time for the main to come. During the wait the dining room got smoky, and we heard the alarm went off for a brief second. Then the server almost served the wrong dish, and after some more wait, our main, a $47 duck, finally came … burnt.

To be honest I have rarely had good duck at a restaurant. American ducks tend to taste off and unfresh compared to the ones I had in Asia, which I don’t blame the restaurants. What makes it worse is the concept of this dish and the execution. There was no depth to the flavor of this duck, no sides to try complicating it for a bit, and the dipping sauce tasted too salty for the already salty duck. It was a boring dish and the pairing with white rice seemed random and out of context (the rice here could have played a much more essential role if paired with the soupy or sizzling appetizers). And to add insult to injury, the less meaty parts, which are the parts I usually liked the most because of their delicacy, are all burned to the point of carbonization, and therefore became inedible....