Walk down Cortelyou Road on a Tuesday evening and you’ll see it. That warm, inviting glow. It’s Purple Yam Brooklyn NY, and honestly, it’s been the soul of this neighborhood since 2009. While most New York restaurants have a shelf life shorter than a carton of milk, Amy Besa and Romy Dorotan have built something that feels permanent. It’s not just a place to eat Filipino food; it’s a living, breathing archive of flavor.
You’ve probably heard of Cendrillon. That was their legendary spot in SoHo back in the 90s. When they moved to Brooklyn, people thought they were crazy. Ditmas Park wasn't exactly a "culinary destination" then. But they didn't care. They brought their heirloom rice, their vinegar-braised meats, and that iconic purple yam (ube) to a quiet street lined with Victorian houses. It worked.
The Reality of Filipino Cuisine at Purple Yam Brooklyn NY
Most people think they know Filipino food. They think of oily adobo or maybe a trendy ube latte they saw on TikTok. But Romy Dorotan’s kitchen is different. It’s nuanced. It’s historical. He’s obsessed with ingredients that most chefs wouldn’t even recognize. We’re talking about bilimbi (sour fruit), bagoong (fermented shrimp paste), and rare heritage rice varieties sourced directly from the Philippines.
The menu is a bit of a moving target. That’s because they actually care about seasons. You might walk in expecting one thing and find a pan-Asian twist that surprises you. They don’t just stick to the Philippines; you’ll find influences from Korea, Malaysia, and even the Caribbean, reflecting the melting pot of Brooklyn itself.
It’s about the acidity. Filipino food lives and dies by its "sourness." At Purple Yam, it’s never just one note. They use coconut vinegar, cane vinegar, and calamansi to create layers of flavor that cut through the richness of a braised pork belly. If you’re looking for a bland meal, go somewhere else. This place is an assault on the senses in the best way possible.
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What You’re Actually Ordering (and What You’re Missing)
If you haven’t had the Chicken Adobo, have you even been to Purple Yam Brooklyn NY? It’s the benchmark. But don’t stop there. The Oxtail Kare-Kare is a masterclass in texture. It’s rich, peanut-based, and served with a side of pungent shrimp paste that you must use. Don’t skip it because you’re scared of the smell. That’s where the magic happens.
Then there are the dumplings. Specifically, the Hana Dumplings. They’re delicate, floral-shaped, and usually stuffed with something savory like pork and chives. They look like art, but they taste like home.
- Pancit Luglug: Thick rice noodles, shrimp gravy, hard-boiled eggs. It’s comfort in a bowl.
- Grilled Sea Bream: Fresh, simple, and charred to perfection.
- Beef Sliders: Served on house-made purple yam sliders. These are a massive hit during brunch.
- Bibingka: A rice cake baked in banana leaves. It’s salty and sweet.
The backyard garden is a hidden gem. If it’s even remotely warm outside, fight for a table back there. It feels like you’ve been transported out of Brooklyn and into a lush, private oasis. It’s quiet. It’s green. It’s the perfect place to linger over a glass of sake or a calamansi juice.
Why the "Ube" Obsession Matters
Purple yam isn't just a gimmick here. It’s the namesake. Before "ube" was a global trend, Amy and Romy were championing this tuber as a staple of Filipino identity. In the Philippines, ube is a labor of love. It takes hours of stirring over a low flame to get that perfect, jam-like consistency known as halaya.
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At Purple Yam Brooklyn NY, you see this reflected in their desserts. The Ube Tart is a deep, vibrant purple—no artificial dyes here. It’s earthy. It’s creamy. It’s not overly sweet, which is a mistake many modern bakeries make. They respect the ingredient. They understand that the yam has its own voice.
The Cultural Weight of Amy Besa and Romy Dorotan
You can't talk about this restaurant without talking about the people behind it. Amy Besa is a force of nature. She’s a researcher, an author, and a protector of Filipino culinary heritage. Her book, Memories of Philippine Kitchens, is basically the bible for anyone trying to understand the complexity of the archipelago's food.
They aren't just "business owners." They are activists. They’ve spent decades fighting for the recognition of Filipino farmers and the preservation of indigenous ingredients. When you eat here, you’re supporting a supply chain that actually values the people growing the food. That’s rare in the high-turnover world of NYC restaurants.
Navigating the Ditmas Park Vibe
Ditmas Park is a weird, wonderful neighborhood. It’s one of the few places in New York where you feel like people actually know their neighbors. Purple Yam fits into this perfectly. It’s a community hub. You’ll see families with young kids, older couples who have lived in the area for forty years, and foodies who trekked three subways to get there.
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The service is casual. If you’re looking for white-glove, stiff-upper-lip treatment, you’re in the wrong borough. It’s friendly. It’s a bit frantic when it’s busy. It feels like eating at a friend's house—a friend who happens to be a world-class chef.
Things to Keep in Mind Before You Go
Don't just show up on a Friday night at 8:00 PM and expect to sit down immediately. Reservations are a smart move. Also, keep an eye on their social media or website. They often do special kamayan dinners (eating with your hands on banana leaves) or collaborative pop-ups with other chefs. Those are the nights you really want to experience.
The price point is fair for the quality of ingredients, but it’s not "cheap eats." You’re paying for the expertise and the sourcing. It’s an investment in a meal that actually has a story to tell.
Actionable Steps for the Best Experience
- Check the Daily Specials: Romy often experiments with whatever fresh catch or seasonal vegetable he found that morning. These are usually the best things on the menu.
- Order the Heirloom Rice: Don’t just get the plain white rice. Try the red or black heritage varieties. The nutty flavor and chewy texture change the entire meal.
- Explore the Neighborhood: Arrive an hour early. Walk around the surrounding blocks to look at the massive Victorian mansions. It’s a side of Brooklyn most people never see.
- Try the Filipino Beverages: Beyond the food, they have great calamansi coolers and a curated selection of teas and alcoholic drinks that pair specifically with the vinegar-heavy flavors of the food.
- Talk to the Staff: If Amy is around, ask her about the ingredients. She loves to share the history behind what’s on your plate. It turns a dinner into an education.
Purple Yam Brooklyn NY isn't trying to be the trendiest spot in the city. It doesn't need to be. It has survived the SoHo exodus, the rise of Instagram food culture, and a global pandemic by simply being consistent and authentic. In a city that is constantly chasing the "next big thing," there is something deeply comforting about a place that knows exactly who it is. Stop chasing the trends and go eat some real food.