Tradition Now — Review by FUNG BROS.

The Dishes

Tradition Now delivers an impressive showcase of Filipino cuisine spanning traditional and innovative preparations. The kaios, the restaurant's famous dish based on the chef's mother's recipe, arrives as a hardy stew with jiggly tendon that tastes familiar while also offering something uniquely executed. The lobster palabok stands out with its use of lobster instead of the traditional shrimp, creating a deeper, savory seafood flavor with crushed egg noodles and sauce that impressed both diners.

The dinuan tacos present duguan in a format that converts skeptics, transforming the traditionally polarizing blood stew into delicious handheld portions. The kinolo, Filipino ceviche with coconut base, arrives light and refreshing with subtle spice and sweetness. Baby octopus ink adobo delivers tender octopus in a balanced sauce that avoids being overly sweet or soy-forward, hitting the sourness Filipino food is known for.

The deconstructed seasig features premium cuts of meat with breadcrumbs and mayo components, elevated from its traditional cheap bar food origins. Sizzling kong with bagong pairs stir-fried water spinach with shrimp paste for a punchy, balanced vegetable dish. The pork tocino showcases incredible char from grilling with a perfect cook, while the sizzling short rib delivers rich gravy that tastes like Jollibee in the best way possible, coating rice beautifully. The whole pan fish arrives perfectly fried with a refreshing sauce and beautiful presentation, embodying the Asian approach to whole fish preparation.

The Experience

The restaurant atmosphere and service create an inviting environment for exploring Filipino cuisine. The chef actively engages with diners, explaining dish origins and personal connections to recipes, particularly the Spanish colonial influences woven throughout the menu. The presentation of dishes, from sizzling plates to deconstructed presentations, demonstrates thoughtful plating while maintaining authenticity. The pacing allows for meaningful conversation between diners and proper appreciation of each dish.

Value and Pricing

While specific prices aren't detailed in the transcript, the quality of ingredients and preparation suggests premium positioning. The use of lobster in palabok, truffle elements on sizzling dishes, and whole fish preparations indicate upscale pricing, likely in the $$$$ range for a full dining experience in New York City.

Notable Moments

This restaurant is basically built on the backbones of what I grew up eating, my mom, what my mom's culture was

The chef's explanation of authentic Filipino cuisine carrying natural Spanish fusion from 400 years of colonization provides important context. Discussion of regional Filipino differences, the Chabakano dialect being 80 percent Spanish, and references to Zamboanga's alabar restaurants highlight the depth of Filipino culinary heritage. The comparison of the short rib gravy to Jollibee becomes a touching moment of recognition, while conversation about Filipino representation in entertainment adds cultural depth to the dining experience.

The Verdict

Tradition Now represents the evolution of Filipino food in New York City, successfully honoring traditional recipes while pushing culinary boundaries. The chef's approach of weaving his mother's recipes with modern technique creates dishes that feel both familiar and innovative. This restaurant is best for those seeking authentic Filipino cuisine elevated to fine dining standards, for Filipino diners wanting to see their heritage celebrated with sophistication, and for adventurous eaters interested in understanding the Spanish-Filipino culinary connection. It's particularly recommended for anyone wanting to experience Filipino food beyond the typical casual restaurant setting.