Filipino trailblazer, Rapsa, is the leading Filipino restaurant in London. Based in Shoreditch this popular destination is collaborating with Don Papa Rum to create a magical jungle experience.

Launch on the 10th of June and expect nothing less than a complete room makeover of what was formerly, just the private room of Rapsa@100 Hoxton. 104 Hoxton Street is about to open up a Sugarlandia Tiki-Bar like no other, offering Rapsa@100 Hoxton food and a dedicated Filipino spirit cocktail list.

We kick things off alongside a range of events in celebration of the Philippines National Independence day. Pinoy celebrity Chef Francis Puyat has reached back to his foraging roots to craft a selection of small sharing plates perfect for grazing on while enjoying the delightful honey & vanilla tones of Don Papa Rum.

Rapsa being Rapsa is not averse to giving even such delicious ingredients as Don Papa and Santa Ana Gin a helping hand. Legendary mixologist Lukas Frlovic, formerly of Ottolenghi & Scully at St James’, has infused, pickled and shrubbed his way to the most delightful Pinoy cocktail list this side of the Pacific.

Chef Francis has included dishes recreating the foraging days of his youth with regular family camping trips. Guided by his father’s teachings in the Philippines he explores the waters of the UK with his wife and children foraging for oysters, crabbing and fishing for mackerel and prawns. Using the inspiration from these trips Chef has added dishes to his Rapsa@100 Hoxton menu, that will transport you the wonders of “Sugarlandia” in the Philippine island of Negros.

Puyat says, “Filipino cuisine has exploded in London. We are so excited to see how Londoners have taken to our food – we now even have a Pinoy Masterchef finalist! It is wonderful to be working with the team behind Sugarlandia. As much as Filipinos have delicious food we also have great parties and Don Papa Rum is the king of the fiesta!”

Through the secret bookcase inside Rapsa’s HQ, 100 Hoxton, you will find yourself in the Jungle land of Sugarlandia. Welcome to our Hoxton Party Room, dedicated to all this Pinoy and all things party. Expect fantastic playlists and cocktails that blows your hair back!

The Rapsa team is collaborating with Filipino spirit maestros Don Papa and Santa Ana in bringing you, Sugarlandia, a Jungle room pop up of a new food menu by Chef Francis Puyat paired with a dedicated Filipino spirits tailored cocktail menu.

Opening up in Rapsa@100 Hoxton’s private party room at 104 Hoxton Street, the Sugarlandia Jungle experience will launch on the 10th of June with a range of events in celebration of the Philippines National Independence day. Pinoy celebrity Chef Francis Puyat has reached back to his foraging roots to craft a selection of small sharing plates perfect for grazing on while enjoying the delightful honey & vanilla tones of Don Papa Rum.

Through the secret bookcase inside Rapsa’s HQ, 100 Hoxton, you will find yourself in the Jungle land of Sugarlandia. Welcome to our Private Hoxton party room and dedicated Filipino Cocktail Tiki Bar, which celebrates all things Pinoy and all things party! On non-private party days, you can expect fantastic playlists and cocktails that blow your hair back, every Wednesday-Saturday from 5pm. Our Sugarlandia Tiki-Bar menu can be enjoyed alongside the Pinoy flavours of the food menu of Rapsa@100 Hoxton.

Rapsa being Rapsa is not averse to giving even such delicious ingredients as Don Papa and Santa Ana Gin a helping hand. Legendary mixologist Lukas Frlovic, formerly of Ottolenghi & Scully at St James’, has infused, pickled and shrubbed his way to the most delightful Pinoy cocktail list this side of the Pacific.

Chef Francis has recreated the foraging days of his youth with regular family camping trips. Guided by his father’s teachings in the Philippines he explores the waters of the UK with his wife and children foraging for oysters, crabbing and fishing for mackerel and prawns. Using the inspiration from these trips Chef has added to his Hoxton menu in a way that will transport you the wonders of “Sugarlandia” in the Philippine island of Negros.

While there sit back, relax and sip on such beauties as Pandan-infused Don Papa mixed with vanilla, Peychauds & Black Walnut Bitters.

Puyat says, “Filipino cuisine has exploded in London. We are so excited to see how Londoners have taken to our food – we now even have a Pinoy Masterchef finalist! It is wonderful to be working with the team behind Sugarlandia. As much as Filipinos have delicious food we also have great parties and Don Papa Rum is the king of the fiesta!”

Rapsa is proud to be a sponsor of this year’s FILIFEST and you will find us there serving up food on May 28th.

FiliFest is a culture festival to celebrate the Philippines, which was started by university students from across the UK. We are holding our second festival this Saturday 28th May, 10am-5pm at UCL, Euston, London, UK, WC1E 6BT. This event is organised by students and recent graduates who share the same love and interest for the Philippines. We’re inviting EVERYONE to our FREE event – Filipino or non-Filipino, join us in celebrating the Philippines!

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. 

Boodle Fight Sunday Roasting takes place every last Sunday of the month from 5pm-8pm at Rapsa@100 Hoxton– 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. Please read more here.

Boodle Lovers have the option of choosing the standard Boodle (£21.50pp), a Meat and Fish Boodle (£26.50pp), a Veggie/Vegan Boodle (£18.50pp) and can top up with dessert platters, extra side dishes and Don Papa Filipino Rum cocktails and perfect serves. If you are in to Karaoke, Meat & Fish Boodles are now available for. Karaoke party bookings at Rapsa@Play Archway, too!

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!)

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.”

A classic Filipino dish also known as an eggplant omelette made with fried eggplant. 

Head Chef, Francis Puyat has created a fusion Torta Talong with a fried eggplant topped with mango, tomatoes, bagoong shrimp paste and peanuts. 

We asked Chef Francis how he approaches keeping authentic Filipino elements in creating fusion dishes-

“You have to use the same natural ingredients and the same techniques. This is the base. Like an artist I think you have to really learn the basics and principles well and apply them before you add your own touch. So the sisig is all authentic but with an added touch, namely the chicharon. You can be clever with a garnish but only if the dish itself is true to its roots.”

“Another example is our Torta Talong. We keep the base of torta traditional but then add an extra salad to make it more exciting. Peanuts give an extra crunch and mango balances the saltiness from the shrimp paste. Radishes and cherry tomatoes add colour and freshness.”

A delicious side to cleanse the palate and taste flavours of the Philippines #RAPSA