Food and Sh*t is a Filipino pop up restaurant run by Chera Amlag and George “Geo” Quibuyen.
By day, Quibuyen is an emcee and Amlag works at a community college, but the demand for the duo's Filipino, Northwest Pacific and Hawaiian dishes have caused them to devote more time and effort into the venture. The two have taken over Inlay's, a Seattle-based Filipino restaurant, with the opportunity to serve their own take on the cuisine every third Monday.
Along with the unique flavor combinations, Amlag makes desserts such as her specialty, 'Chera’s Hood Famous Ube Cheesecake.' Speaking to its success, Amlag notes, "I think people are liking the mash-up of the tropical, very traditional Filipino flavors with more American-style desserts."
What's Driving This Trend
- Pop-up Restaurants
- The rise of pop-up restaurants like Food and Sh*t allows for more diverse food experiences and opportunities for home chefs to showcase their unique cuisines.
- Fusion Cuisine
- The popularity of Food and Sh*t's unique flavor combinations show that there is a desire for fusion cuisine that blends traditional and modern flavors together.
- Cultural Celebrations
- Pop-up restaurants like Food and Sh*t provide a platform to celebrate and share different cultures and cuisines with a wider audience.
Who This Affects Most
- Hospitality Industry
- The success of pop-up restaurants presents an opportunity for the hospitality industry to expand their offering and cater to a more diverse consumer base.
- Food Industry
- The interest in fusion cuisine and unique flavor experiences provides an opportunity for the food industry to explore and experiment with new ingredients and techniques.
- Creative Industries
- Pop-up restaurants provide a creative outlet for home chefs and food enthusiasts to showcase their unique brand and cuisine, creating opportunities for collaborations in the creative industries.
