https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AFilipino_cuisine%2F165%2FenTranslations:Filipino cuisine/165/en - Revision history2026-09-11T16:08:36ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Filipino_cuisine/165/en&diff=159443&oldid=prevFuzzyBot: Importing a new version from external source2025-06-27T06:27:30Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Some modern Filipino-American restaurants have taken these traditional dishes and further adapted them for American tastes through variations in ingredients, preparation, and presentation with restaurants like Bad Saint in Washington D.C., Maharlika in New York, and Lasa in Los Angeles gaining mass popularity and praise for their speciality dishes. Cendrillion, opened in 1995 by Amy Besa and Romy Dorotan in New York, is seen as one of the first breakthrough Filipino-American restaurants that popularized Filipino cuisine with innovative, novel meals such as an adobo made with rabbit and quail or a [[crème brûlée]] flavored with ginger and lemongrass. In 2022, [[Chicago]] restaurant [[Kasama (restaurant)|Kasama]] became the world's first Filipino restaurant to be awarded a [[Michelin star]].</div>FuzzyBot