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[★ Critic’s Pick] At Tsismis, Filipino-American Drinking Food Worth Talking About […] Mr. Afzelius’s cooking is loose, unfussy and liberated. He tosses tradition under the bus when it suits him. The result is Filipino-American drinking food that tends to be charmingly offhand.

★★★★ Tsismis NYC. It was only recently that Filipino restaurants started gaining notice [in New York…] Here, chef Jappy Afzelius has concocted a menu that teems with multiple options in every section […] When it comes to the menu at Tsismis, the gossip is spreading.

Innovative Filipino Dishes Come to the Lower East Side […] Not only does the menu expand your Filipino vocabulary, but you may also note that the name of the restaurant is a play on the Spanish word chisme, or gossip.

TSISMIS: A Filipino Chef in NY. Anong tsismis? Find out how Pinoy Chef Jappy Afzelius created his recipe for success and became the talk of the town in NY!

Brian's 100 Best 2019: Kinilaw at TSISMIS. I had no idea that Filipino’s had their own version of the marinated raw fish [ceviche] called Kinilaw. I discovered at the very exciting new Filipino gastropub Tsismis. [...] It was tropical, sour, sweet, spicy, and utterly surprising.

How a coconut pie became one of the most iconic desserts in the Philippines […] People who once claimed to not even like coconut are “shocked” by how much they love the coconut pie at Tsismis.

Globetrotter Jon Haggins Episode 1400 - The best Philippine cuisine can be devoured at Tsismis Restaurant at 143 Orchard St., NYC. Reggie is the perfect host to introduce you to the authentic Philippine cuisine.

Take It Easy (Or Drink Even More!) With NYC’s Best Low-ABV Cocktails - “Everything is about energy,” Segura says of his cocktail program. “It’s important to me to create cocktails that contain good things for the health.”

The Best Dishes Eater Editors Ate This Week: Silvanas at Tsismis - Chef Jappy Afzelius’s version of these classic Pinoy cookies ended the meal on a light, sweet, and cold note: They’re frozen, the better for that buttercream to melt in your mouth.

The Sweet Spots - Chefs are elevating traditionally homecooked Filipino desserts into restaurant dishes. Inspired by Maja Blanca - Executive Chef Jappy brings it to the next level by taking inspiration from crème brûlée: “I make a soft custard instead of the dense cake that’s normally served.”