Designed by Yaojen Chuang, the striking interior reflects the aesthetic of the Bauhaus-inspired former council block in which the restaurant now resides. The menu is the brainchild of Mediterranean-trained Pinoy chef Francis Puyat, formerly of NOPI, Yotam Ottolenghi’s West-End masterpiece. For Rapsa, Francis has set out to create an innovative but accessible menu, mouth-watering in its simplicity and heart-warming in its prices.
Chef has brought a little bit of home to Hoxton with delicious menus inspired by the cooking in his native country. Filipino cooking draws mainly from Asian flavours, spices and ingredients. There are many native as well as some Spanish influences.
The ambience is laid-back, the drinks are smooth…and yes, almost all of our dishes are gluten-free but please ask our staff if you have particular dietary requirements.
Kinilaw is a type of Filipino ceviche that uses vinegar to cure a delicious array of ingredients.
What better way to round of a healthy vibrant delicious meal than by tucking into some heavenly ice cream. The menu is again inspired by filipino flavours. All ice creams have their own unique toppings. Served in polished coconut shells or our equally mind-blowing homemade vegan and gluten free waffle cones.
A little shout out to Kirill, who took time off from being Berlin and Reebok’s on call impressario illustrator, to design Chef Francis’ tattoo. He then came down specially to ink the tattoo on chef’s arm in the venue before we opened. It came out so beautifully we used the octopus for our logo as well. Check him out on https://www.koganillustrator.com/ @kogancult
Executive Chef – Francis Puyat
Originally from Mindoro in the Philippines, Francis “Ace” Puyat came to London with his parents in 1997 and immediately set about taking on the London culinary establishment.
Initially trained in classical French styles of cooking, his first role was as an events chef for the Absolute Taste group and various positions in their restaurant properties. Picked up by Yotam Ottolenghi’s NOPI in 2011, Francis has flourished and developed his great love of Eastern spices and Indian, Asian and Middle Eastern cooking. Francis has designed a menu that puts flavour – both complex and bold – at the centre of everything.