ATHLEISURE LIST | HIRAYA

We head to DC to Hiraya with Chef/Owner Paolo Dungca which opened in September 2023 in the city's H Street neighborhood. When dining here, you'll enjoy Filipino cuisine which is described as a balance between salty, sweet, and sour. It is a true melting pot of all cuisines because of their history and experiences.

You'll feel at home as they have two unique experiences in the same building. The downstairs café is an all-day brunch affair, where you can come in and enjoy coffee, Filipino breakfast staples, and french pastries with Asian twists. You can hang out all day, work from home during the week, or come and enjoy weekend brunch. Upstairs, there is an upscale tasting room. They offer an 8-course tasting menu at the chef's counter and a la carte dining options in the dining room - a progressive, Filipono fare. They also have Filipino-inspired cocktails and wine pairings available to accompany each meal.

It was important for Chef Paolo to have a casual spot in the day where you can come in 3-4 times a week! Upstairs, he wanted to have something where you can come in and celebrate your special occasions.

When you're downstairs he suggests the MAKULAY LATTE, or RAINBOW LATTE, featuring the flavors of yellow birthday cake. He also recommends their SILOG BREAKFAST BOWLS (TAPSILOG, TOCILOG, or LONGSILOG). These are very nostalgic from his childhood growing up in the Philippines. Lastly, enjoy one of their unique pastries. They take staple French-American pastries and add their own unique twist to them, for example, their Black Truffle Ensaymada.

The chef’s tasting menu is a fun way for to introduce diners into this heritage. They start off with Filipino dessert staples that are turned into savory courses, and as the menu progresses, it incorporates classic dishes that are reinterpreted in a modern way. They want to challenge the guests' perception on what Filipino food can be. Filipino food is often eaten with rice, but throughout this menu progression no rice is being served with the menu to offer a more unique experience and insight into the culture’s cuisine.

Enjoy Sunset Hour which runs from 3pm-6pm daily at the café.

In the restaurant, 3 dishes on the a la carte menu they suggest includes: the Cassava Cake with Crab fat, Lardo and Ikura, the Pato Tim which is Roasted Duck with Five Spice, Carmelized Plums and Star Anise and the Palabok with Octopus, Pasta Chitarra, and Quail Egg.

In August, they will participate in the RAMW Restaurant Week starting August 12th - 18th. They have also partnered with Resy for their 10 year anniversary starting August 19th - 23rd.

HIRAYA

1250 H Street NE

Washington, DC 20002

hirayadc.com

IG @hirayadc

PHOTO CREDIT | Lair Collective

Read the JUL ISSUE #103 of Athleisure Mag and see ATHLEISURE LIST | Hiraya in mag.

THE ART OF THE SNACK | TSISMIS NYC

FOR THE FLAVOR SEEKER

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

ATHLEISURE MAG: Tell us about your culinary 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 Allard Bistro in Paris and Benoit Bistro in New York. From there I worked at David Burke Fabrick and the Michelin Bib Gourmand Manila Social Club. Then, I went to Italy, studying the "Slow Food Movement", 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 global cuisines. At TSISMIS NYC, I deliver a unique menu developed in collaboration with the restaurant's owners and the culinary team, from home-grown recipes with influences from Spanish, Mediterranean and other Asian cuisines.

AM: How do you define the style of cooking 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 flavors together.

AM: What are 3 signature dishes that you suggest?

CHEF JA: The 3 signature dishes from TSISMIS NYC that your readers should know about our Kale Laing, Tinapa Croquetas and Aligue Pasta. I feel that these 3 dishes are what represent TSISMIS NYC as a restaurant and they are crowd favorites as well.

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

CHEF JA: Our cocktails are definitely a must try and the Pickle Pepper Punch, A la Bira and Tsismosa are our signature cocktails 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 request to fit dietary restrictions and allergies.

To fully submerge in the cultural adventure, guests will dine without any utensils, using only their hands to eat the feast before 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.

IG @TSISMISNYC

Read the latest issue of Athleisure Mag and see The Art of the Snack | TSISMIS NYC in mag.

GRAB YOUR FORK AND KNIFE WITH JORDAN ANDINO

This month, we focused on foods and festive gathering as we begin to head into the holiday season. Our Nov cover is graced by Celebrity Chef and Owner of FlipSigi, The Original Filipino Taqueria, Jordan Andino. In addition to running his two fast casual restaurants on the UES as well as in its flagship, West Village location - Jordan is a man on the move! He has been named Zagat's 30 Hottest Chefs Under 30; was noted as one of People Magazine's Sexiest Chefs; he's hosting his second season of The Cooking Channel's Late Nite Eats; he has had numerous guest appearances on shows including: Chopped, Beat Bobby Flay, Rachel Ray, Worst Cooks in America and more. Jordan merges his world of chef, TV Personality and entrepreneur seamlessly.

We took some time out of his busy schedule (this week alone included a launch party for his pop up restaurant in Brooklyn and a dinner he is preparing in conjunction with James Beard) to talk about his career and of course to rock great menswear that is in line with his vibrant personality.

ATHLEISURE MAG: When did you know that you wanted to be a chef?

JORDAN ANDINO: I began cooking in kitchens since I was 9 years old with my father, as that was the best way for me to be able to hang out with him as he was always there since he was a professional chef. I remember one day when I was around 12 standing next to him and he was a man of few words, but he pointed out the other people in the kitchen that were in their 20’s and 30’s and he said, “Jordan, you are better then any of them!” I was taken aback but it really stuck with me when he said that. That's when I knew that this is what I wanted to do!

AM: Tell us about your culinary journey and what chefs/restaurants you were a part of as you made your way to launching your own restaurant.

JA: I was really fortunate to learn the business and techniques from my father. One of the chefs that my dad trained eventually went on to Jean Georges. Because of my connections there, I was able to work there and then go on to Spago with Wolfgang Puck at Spago in LA. I also went on to work with Thomas Keller at French Laundry in Napa.

AM: How would you define your style of cooking?

JA: I would say that my cooking style is Mediterranean with a French influence for sure.

AM: Tell us about FlipSigi. When it opened what was your vision behind this restaurant?

JA: I really wanted to introduce Filipino food to NYers via my grandmother’s recipes and give them tastes of the food that I love and keeping it familiar by including it in burgers, burritos and rice bowls. I wanted to bring my personality into the restaurants by being able to having fun energetic music, a vibrant mural and a high energy personality. I really wanted to kick off our first location in the West Village to show that this style of food would do well here and that's what I set out to do!

AM: Are there differences between Flip Sigi in the West Village and the one on the UES and is there a meaning behind the name?

JA: Nope the menus and the experience is the same at both locations. Well, it’s pretty simple, Flip is slang for Filipino and Sigi means ‘Go,’ so essentially it means Go Filipino.

AM: We know that you are opening up a new restaurant that will be a pop up. Tell us about this and how long will the pop up be?

JA: I’m pretty excited about our pop up that is at The Royal Palms Shuffle Board Club in Brooklyn. We have been open for about a week and we will run through the middle of Jan.

AM: What is the hope for this pop up?

JA: Well hopefully they like the pop up and we can continue to be there!

AM: How did Late Nite Eats come about and what is it about this show that drew you in to being a part of it as you are currently in your second season.

JA: I remember when I was talking with the executives at the network and we were throwing around ideas of doing a show. I knew I wanted to do a show where I could travel and introduce people to bars and their menus.

About two months later, I got a call and they were like, "do you want to host a show that focuses on bars/restaurants in the late night scene?"

I have been able to travel all over the US doing this show and being able to see whats out there and what's trending which is fantastic.

AM: Are you part of the cannabis cooking movement?

JA: I am really intrigued by it and interestingly enough, my business partners and I have been talking about it as I think that it is the next movement in terms of the culinary world.

AM: What is your style with that in terms of flavors and effects in savory and sweet specialties and will this be something that you will bring into your restaurants?

JA: Well I am still in the R&D phase and that's why I am excited about planning the menu and participating in this dinner tomorrow for James Beard. It's a great way for me to learn and try out! Since I'm still in R&D at this point, there are still a lot of legalities to figure out.

AM: We loved hanging out with you on the shoot, seeing you pop into the kitchen to make a few dishes and bringing out your inner model – you also have a great personality as evidenced by seeing you on shows like Keeping Up with the Kardashians, Beat Bobby Flay, judging on Chopped etc – how important is it to you to be able to share your brand on these shows?

JA: First and foremost, I am a chef and today, it’s important for me to be out there to be able to share who I am as well as to promote my restaurant. Being on a number of shows allows me to do that and being on Instagram and all those networks allows me to continue to amplify me to a wide audience. It’s definitely important in addition to everything else that I am doing.

AM: Tell us about your personal style as we know via your Instagram, you can definitely rock fun colors.

JA: What can I say, my personal style is vivacious, colorful and high energy and I love my clothing to reflect that vibe – I’m a pretty happy guy.

AM: With all the things that you have going on, we're struck by how humble you are.

JA: Well I'm appreciative of everything that I have. I love what I do and although I am driven and can be hard on myself, I am thankful for what I have been able to achieve.

I know what it is to work hard and to come from humble beginnings and to know what it takes in order to be successful!

AM: Where would we find you grabbing a bite/cocktail here in NYC, shopping and of course working out?

JA: I love to go out – when you think about having 21 meals in a week, I probably eat out for 20 of them! When I’m not in my restaurant and want to grab a drink, you’ll find me at dive bars - I love them! I love to exercise – I love running in Central Park when I can, I’m all about cardio and weights and work out about 5 times a week. I fucking love Equinox as it’s the best gym in the world! I also love to skate. A lot of times I skate from Flip Sigi’s UES location to my West Village location which is about 10 avenues over and about 100 streets down!

AM: With the New Year around the corner, what projects can you tell us about that will launch/be released next year that we should keep an eye out for or should we just keep an eye on your social to find out?

JA: I’m excited about a number of things coming up! In a few days I have a new merch line coming out under my brand Fork Knife which will include tumblers, hats, wallets etc that are in really fun vibrant colors and goes right along with my personality! I am working on a book and I am working on another show that will be coming out!

AM: What’s on heavy rotation on your playlist to cook, entertain, workout and about town?

JA: My music taste is fun and eclectic and is like what you would hear if you were in my restaurants! If you went through my playlist you'd see that I have: Drake, Miguel, Bill Withers - Ain't No Sunshine, Marvin Gaye - Ain't No Mountain High Enough, J. Lo - Ain't It Funny!

IG @Fork_Knife

| CREDITS - COVER, PG 22 - 25 | AVIATOR NATION Velvet Sweatshirt | MAVI JEANS Denim |

| PG 16, THIS PG + BACK COVER | PARAJUMPERS Outerwear | AVIATOR NATION Velvet Sweatshirt | MAVI JEANS Denim |

| PG 18 - 20 | ANUAR LAYON Simpsons Leather Jacket | HANRO Muscle Tank |

| PG 30 - 31 | ANZ Cardigan | MAVI JEANS Denim |

Read more from the Nov Issue of Athleisure Mag and see Grab Your Fork and Knife with Jordan Andino in mag.