Filipino street food will take centre stage at this new venture
On May 15th, Ferdinand ‘Budgie’ Montoya will open Apoy at Market Halls Oxford Circus, celebrating Filipino street food with a succinct menu of BBQ’d skewers. The menu will showcase Budgie’s fun and innovative take on this street food staple, with the sweet, salty, tangy and savoury tastes that have come to embody Filipino cuisine and make Apoy an exciting new direction for the esteemed Chef. Fresh from his appearance on BBC2’s Great British Menu and a year-long residency with his flagship Sarap brand, Apoy will see Budgie continue to champion the dishes from his heritage, in a London setting.
Central to the menu at Apoy will be meat, fish and vegan skewers that have been grilled over charcoal to create rich smoky flavours. Diners can choose from Pinoy pork, Inasal chicken, garlic & salted egg prawns and oyster mushroom ‘Isaw,’ all of which have been creatively marinated in the likes of 7UP, banana ketchup, calamansi juice and coconut vinegar. Ideal for sharing, each dish will be served with fluffy steamed rice, refreshing atchara (pickled green papaya) and a choice of dipping sauces, ranging from the sharp Pinakurat – coconut vinegar infused with chilli, garlic, ginger and allspice, to the sticky Sweet Chilli – a blend of fermented chilli honey, ginger and garlic. Guests can also kick off their meal with Budgie’s signature fried chicken skins – perfectly crispy and seasoned with punchy sinigang salt, as well as a concise menu of snacks and sides to enjoy.
Commenting on the opening, Budgie said;
‘I have always loved being able to cook and share the food that I have grown up with , and Apoy feels like an exciting new direction. Street food is such an important part of Filipino culture and I hope I can do justice to something that’s enjoyed across the country.’
Andy Lewis Pratt, Founder of Market Halls says;
We’ve always championed bringing the very best of street food to Market Halls. To have Budgie join us in Oxford Street is so exciting and we can’t wait for him to open.’