ATHLEISURE MAG #48 DEC 2019 | THE ART OF THE SNACK

The Art of the Snack

We swung by TSISMIS NYC for dinner and enjoyed a number of savory dishes, cock- tails and chill vibes only. Executive Chef Jappy Afzelius, took time to fine out more about this eclectic restaurant.

AM: What are 3 signature cocktails that you suggest our readers should enjoy?

ATHLEISURE MAG: Tell us about your culi- nary background, where you trained and restaurants you worked in and a bit about TSISMIS NYC!

CHEF JAPPY AFZELIUS: I'm Filipino born and I learned the fundamentals of French cooking under Alain Ducasse at Chez Al- lard Bistro in Paris and Benoit Bistro in New York. From there I worked at David Burke Fabrick and the Michelin Bib Gour- mand Manila Social Club. Then, I went to Italy, studying the "Slow Food Move- ment", a grassroots organization devoted to preventing the disappearance of local food cultures and traditions, and in 2018 received my Master's in Food Culture and Communications from the University of Gastronomic Science in Piedmont, Italy. I traveled extensively throughout Europe as well as Japan to further discover glob- al cuisines. At TSISMIS NYC, I deliver a unique menu developed in collaboration with the restaurant's owners and the cu- linary team, from home-grown recipes with influences from Spanish, Mediterra- nean and other Asian cuisines.

AM: How do you define the style of cook- ing that can be enjoyed here?

CHEF JA: Our style of cooking at TSISMIS NYC is eclectic. We use a lot of different techniques that I’ve learned throughout the years and also apply basic science like fermentation and pickling as well. We blend and balance a lot of different fla- vors together.

AM: What are 3 signature dishes that you suggest?

CHEF JA: Our cocktails are definitely a must try and the Pickle Pepper Punch, A la Bira and Tsismosa are our signature cock- tails that guests love to pair with our food most often.

AM: With the holiday season in full swing, are there any special events or meals that we should keep on our radar?

CHEF JA: We just launched our Boodle Yan special, which I believe you'll enjoy:

Boodle-Yan is a unique dining experience that showcases the rich culinary culture of the Philippines, combining a boodle fight’s military camp style of eating on long tables with the kamayan practice of eating with your hands. The traditional meal celebrates camaraderie and inspires festivity.

This Filipino feast will include a plethora of traditional items with creative touches including chicken, beef, pork, shrimp, fish, fresh vegetables, seasonal fruits and rice, artfully arranged across a bed of banana leaves. All items can be adjusted upon re- quest to fit dietary restrictions and aller- gies.

To fully submerge in the cultural adven- ture, guests will dine without any utensils, using only their hands to eat the feast be- fore them.

Boodle-Yan is available only on Sundays from 11am to 8pm through reservation only. There is a six person minimum to reserve. The experience is priced at $45 per person and includes a complimentary glass of sangria.