Carabeef, ‘tapsilog,’ pineapple pork chops–‘subversive’ cuisine made familiar
Give the diners what they want but stay true to the original concept of “subversive” Filipino cuisine. That’s the lesson restaurateur Bambi Sy Gobio learned after nine years of running Restaurante Pia y Damaso (or simply Damaso) at Greenbelt 5.
September 15, 2016
