Boodle Fight

So, roll up your sleeves and get ready to dig in because in this Filipino dining experience you’ll be eating with your hands and have others eating out of yours. 

RAPSA’s Exec Chef and London’s Pinoy-front runner, Francis Puyat, has created a twist on the traditional dining experience to bring you an eating experience like no other. The Filipino Boodle Fight is hands down the undisputed champion of fiesta feasting. Here, the red carpet is green and made of banana leaves. According to the Urban Dictionary. “Boodle fight is a military style of eating where long tables are prepared and food are on top of the banana leaves. Viands and rice ready to eat using your bare hands, jugs of water are prepared on the side to wash hands before the ‘eating combat’. With the signal to start the boodle fight, everyone aims for his/her position.” Your hands may get gooey but your heart will be melting so you won’t care. 

Presentation is everything but allow a little roughness round the edges as you want your guests to get their hands dirty. That means Kamayan – eating with their hands – and it’s perfect for Sunday family gatherings. Once you get the hang of it, you’ll never want to go back. Food tastes so much better (and kids and adults alike will love getting stuck in without having to use cutlery!) 

Created by executive chef Francis Puyat, the Boodle Fight menu includes:

  • A centrepiece of Crispy Lechon Kawali Pork Belly slow-roasted over a spit to create the perfect sandwich of melted fat, juicy meat and crispy skin. Grab a piece and sprinkle some sweet and sour atchara papaya pickle on top or dip it into some Filipino mang tomas liver sauce.
  • Served with Kinilaw – best thought of as Asian style ceviche which uses kalamansi lime and vinegar the fish to flash cure the protein – to freshen up the palate and add a bit of zing. Not restricted to fish, there are vegetarian, vegan and meat Kinilaw options available. 
  • Kilawin – fresh salmon, mango soaked in palm vinegar and coconut milk with a bit of achiote fish oil to give it a deliriously punchy kick.
  • Torta Talong – eggplant omelette w/ a mango, radish, peanut salad dressed with bagoong shrimp paste
  • Pork Sisig – No Boodle Fight is complete without the king of Pinoy street food that is Pork Sisig. Hours in the making, this spicy sizzling sensation will get you salivating from the get go. Braised pig’s head, crunchy chicharron, chilli all softened by a golden yolk.   
  • Lumpia Spring Rolls – lettuce wraps with pork, atchara and a zingy kalamansi dip livened with fresh herbs. 
  • Ukoy Fritters – bring you back to earth with a heavenly crunch. These deep-fried balls of goodness can also be made vegetarian with a combination of shredded carrot, sweet potato and butternut. Squeeze some fresh lemon on top and add a spicy lemongrass and chilli dip. 
  • Pinkabet – tiger prawn crispy pork, shrimp paste and Asian veg and okra.
  • Dessert Platter – a selection of chef’s pinoy specialities including the unique rice flour cake Bibingka with caramel and eden cheese.

The menu is the brainchild of Mediterranean-trained Pinoy chef Francis Puyat, formerly of NOPI, Yotam Ottolengh’s West-End masterpiece and after the riotous success of the pop-up Kinilaw & Buko as an extension of 100 Hoxton, the kinilaw section got a seat on the main menu and the Mediterranean flavours on the a la carte got a Pinoy Twist and a new name on 100 Hoxton’s front door: RAPSA. From the Filipino word for “deliciousness”, Rapsa takes the best from both restaurants and comes together with a whole new food, drinks and party menu selection. 100 Hoxton’s lunches, brunches and a la carte menu have been given a boost of Pinoy flavour, taking the already great to a whole new level! Chef has brought a little bit of home to Hoxton with delicious menus inspired by the flavours of his homeland in the Philippines. For Rapsa, Francis has set out to create an innovative but accessible menu, mouth-watering in its simplicity and heart-warming in its prices…Tantalising! (Did we mention there is a karaoke machine?)

Chef Francis Puyat said: “Rapsa means delicious. It is taken from a very old tagalog word ‘Sarap’. Jumble up the letters and you get a modern appreciation of how hard we have strived to make food the best it can be. When our guests come, their worries melt away with every bite of our food. Every inisal grill made, every Kinilaw lovingly put together and above all every Kamayan Boodle Fight painstakingly put together shows our friends and family there is a joyful rhapsody in connecting with loved ones. By sharing our food we share our hearts and in that way we will never be apart.”

Boodle Lovers have the option of choosing the standard Boodle (£21.50pp), a Veggie/vegan Boodle (£16pp) and can top up with dessert platters and some fish specialities. Boodle Fight Sunday Roasting takes place every last Sunday of the month from 4pm-8pm – this new hands-on style of Sunday dining is extremely popular, so we recommend booking in advance. Party bookings are also welcome on other days subject to availability.