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

Often we get asked, ‘What is Kalamansi exactly?’ With another option of spelling Kalamansi like Calamansi, Kalamansi is a citrus hybrid between lemon and lime which is cultivated in the Philippines. Think the sweet bitter of lemon with the punch of lime. This Filipino fruit is a flavour that can make dishes taste authentically from South East Asia. 

You will find Kalamansi incorporated into all of our menus. Our kinilaw(ceviche) is flash cured using a mix of Kalamansi and vinegar, in our sauces and as pictured…in our refreshing Homemade Kalamansi Lemonade 🍋

Taking the learnings from six years of amazing success as 100 Hoxton and combining it with the flavours of Filipino pop up Kinilaw Buko next door results in the very best in Filipino dining: Rapsa. 

Chef Francis Puyat together with Andrew Zilouf, creators of our reputable 100 Hoxton and former sibling Ziloufs, have created an el trendo new addition of what they do best…creating a progressive ambience to a culinary experience that gets you daydreaming at your desk. 

The menu is the brainchild of Mediterranean-trained Pinoy chef Francis Puyat, formerly of NOPI, Yotam Ottolenghi™s West-End masterpiece and after the 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 the front door.. 100 Hoxton received the new name 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!

Rapsa @ 100 Hoxton is just a two-minute walk from Hoxton Square or Kingsland Road in the centre of Shoreditch: 100-102 Hoxton St, Hackney, London N1 6SG, United Kingdom.

Chef has brought a little bit of home to London with delicious menus inspired by the flavours of his homeland in the Philippines that he brings into two London locations. For Rapsa, Francis has set out to create an innovative but accessible menus bringing classic Filipino elements into every aspect of Rapsa’s offering. At Rapsa we are about sharing and celebrating Filipino culture, which naturally offers Karaoke, Boodle Fights and the warmest of hospitality.

Step inside our private room in Hoxton and enjoy our gorgeous custom made stone walls, glowing mirrors and private bar. This versatile space has trestle tables so that you can dine and then have them packed away for dancing and karaoke later. We have a range of party sharing and canape menus to suit every occasion. The capacity is 45 seated and 70 standing. 

Rapsa@Play Archway is the quintessential home of Filipino pulutan – bar snacks. A delightful cosy ground floor with comfy banquettes adorned with bauhaus style fabric design welcomes our guests. Our resident mixologist provides a rotating mix of cocktails including our own homage to the great Pac Man, a passion fruit rum beauty that packs an overproof punch. 

Wander downstairs and come see our party room complete with state of the art PA system and of course karaoke. We have lovely super comfortable lounge seating and a private beer garden. There is capacity for up to 50 seated and 70 standing. 

Rapsa… home to Filipino Fusion cuisine, boodle fights, bottomless brunching and party times!

Chef Francis Puyat brings you Filipino Party fun to your dining tables with Delli drops of Rapsa’s most loved dishes, now available for home delivery to Greater London.

DELLI.marketplace has recently just launched as the next big thing, connecting independent food brands and local UK consumers (yes, foodies…we mean you!)

“We’re a fun new platform, where you can both buy and sell. As a buyer, you can enjoy exciting drops and support passionate, independent producers. As a maker, you can share your food or drink with a new community eager to try new things.”

Introducing our first Delli Drop…

Start the night with a round of Santiago Negronis AND our famous Halloumi fingers, served with a whole jar of our crowd pleasing Banana Ketchup (enough to last you onto next week’s dinner! 😍) 

What’s better than the follow on of a steamy hot 1kg Lechon Pork Belly Roast accompanied by atchara pickle and homemade dipping sauces. We recommend a Kamayan style of eating- to eat with your hands, a great way to get the body grooving! 🤠

What’s included:

-1kg Lechon Pork Belly w/atchara, humba sauce, spicy vinegar

-8 Crumbed Halloumi Fingers

-390g Rapsa homemade Banana Ketchup

-4 Santiago Negronis

-Heating and plating instructions and suggestions of side dishes for you to prepare at home

We are beyond excited to be launching weekly Rapsa@Home Meal kits, which will be available for both collection and at home delivery to the following postcodes:

How to get involved?

  1. Download the Delli App from the App Store
  2. Follow us @rapsalondon and get notified of our drops (drops are our new delivery options, which are normally open for one week before each delivery)
  3. Enjoy Rapsa and home and Never miss a drop!

Chef Francis talks about his journey to the top of Pinoy cuisine in the UK.

For those hearing the name for the first time, remember it- Chef Francis Puyat, Executive Head Chef of Rapsa, one of the front runners bringing Filipino cuisine and culture to the capital.

 It has been a couple of years in the making, where Filipino cuisine has been waiting in the side wings for its spotlight on stage. ‘Let’s grab Filipino for dinner tonight’ is becoming as understood as Chinese, Italian and Vietnamese and amongst others, Chef Francis Puyat is responsible for that shift of defining what Filipino Cuisine is to a new audience in the UK. 

The beautiful thing about Filipino Cuisine is that it is so versatile. Pulutan like Tapas, Boodle Fights like a never ending Buffet, Sinigang like other popular noodle soups and Filipino Classic dishes that fit into English culture of brunching with ease. Add sharing plates and fresh kinilaw, which resembles a funkier take on ceviche and Filipino quickly becomes one your top 3 styles of cooking.

Francis has been our leading influence in what Rapsa has evolved into. Two permanent sites, with different personalities that embrace the joy of sharing Filipino Culture with London. Fresh, bold flavours from sea, land and farm. Karaoke, Boodle Fight parties, great music and the best of drinks.

What was your first ever recipe you invented?

While I was at Nopi working with Chef Scully I would spend some time making different recipes for future projects. I took some inspiration from classic dishes at home to create a Burnt eggplant salad with coconut, cashews, apples, radish and tomatoes. I took the tiger’s milk from kilawin for the coconut dressing. It is a light, refreshing salad full of colour and flavour. 

What is your proudest recipe?

Tough one. It is pretty hard for me to look past my sisig. It is the only dish I do all the prep myself. I won’t even let Sous Chef Peter help me. When done properly the traditional way using the pig’s head it is such a special dish. Because we use all the parts of the head, including the cheeks and ears we get so many different textures and flavour. I have also added chicharron to give an added crackle to the crunchy chew from the ear cartilage, the meaty softness from the cheek and the creamy richness from the brain. The fried egg makes it richer and binds the different flavours together. Then a touch of chili cuts through the richness.

How do you keep authentic yet modern?

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.

What would you say to aspiring pinoy chefs? 

Don’t be scared to do what you want. Keep the base as authentic as possible. Make sure it is still recognisable as Filipino but at the same time embrace the fusion elements of our culinary history. We have so many influences. Embrace and take advantage of how adaptable our cuisine is to create new and exciting dishes.

What are your top tips for cooking pinoy at home?

You have to have your staples like palm vinegar, kalamansi (normally extract), soy sauce, chicharon is nice if you can get it. Kinilaw is a great way of preserving food as well. Some palm vinegar and kalamansi adds great flavour to any ingredient as well as making it last a little longer.

Otherwise keep it simple and tasty and above all, Rapsa!

How is Pinoy food sustainable?

We use the whole of the animal. For chickens we use every part from feet, which we call adidas because it looks like the logo, intestine – isaw, gizzards and we even collect blood in the rice, let it set and put in arroz caldo or tinola. Our tinola soup is a great way to use up everything we have, including vegetables.

What for you is the culture of pinoy eating? 

We eat with our hands in rural settings, always kanin – rice and ulam – meat together. In fiesta we must cook everything and have red horse beer, maybe some Don Papa rum shots too. Actually definitely Don Papa. 

What is your most unusual chef experience?

I got burnt at nopi. A chef I was training poured hot butter on my arm. The whole arm swelled up to the size of a club. I had to still work the whole shift!

I also worked next to Gordan Ramsey at the Hampton Court Palace festival. I met the queen and shook her hand. I also did a party at David Beckham’s house and cooked for One Direction in Hoxton.

Tell us about your team?

Chef Kamal has been with me since our Nopi days. Chef Peter from Slovakia is all hard working and a great second in command. Chef Kelvin is a constant pain in my ass but he gets the job done.

I have to lead by example. If i don’t do the dirty jobs as well as them they won’t follow me.

Tell us about some of the original fusion influences for Pinoy cuisine?

Chinese food has one of the biggest cultural impacts on pinoy food. There are all the noodle dishes. There are different parts of Pancit in different parts of the Philippines. Lumpia spring rolls just have meat on its own or veg on its own. I add baby gem, atchara and herbs to make a wrap around spring roll to give it freshness, more flavour and added texture.

America gave us ketchup. When we ran out of tomatoes in the Second World War we made our own with bananas. I add a touch of chili to ours which we serve with halloumi fingers – a dish I made when we were asked to do a halloumi pop up for the Cyprus Tourism Organization. You can also find our banana ketchup on Delli – all natural ingredients and no preservatives. Don’t worry you will have licked the jar clean way before it gets close to going off.

Spain/Mexico is another big contributor but our kinilaw, which is similar to ceviche, was invented independently, we use it for pork and everything. Cooked meats as well as raw fish and vegetables. Our kalamansi, palm vinegar and even coconut milk gives it extra punch.

What is your favourite dish from home? 

It has to be sinigang soup. My father and I would catch river fish together and gather fern heads and banana blossoms near the river. We would catch the fish by hand just like a bear or at night we would use a lamp and a little spear.

What is the future of pinoy cooking?

It is bright, yellow, blue and red.

We will be open on Monday the 14th of February to host Valentine’s Day for all the lovebirds out there.

We will have the choice of 2 sharing menus.


Valentine’s Day Sharing Menu

£75 perfect for two to share 

100 Hoxton champagne cocktail each

Half Dozen Jersey Oysters avocado, ginger, lime, vinegar, jalapeño patis (gf)

Crumbed Halloumi Fingers banana ketchup (vg)

Salmon Kilawin coconut milk, mango, chilli, red onion, ginger, radish (gf)

Tiger Prawns citrus sauce, pepper, fried garlic (gf)

Chargrilled Broccoli garlic & kalamansi skordalia (v/gf)

Don Papa Blondie 7yr filipino rum, white chocolate Ganache, pecans, avocado mousse (vg)

Please inform a member of the team of any allergies or dietary requirements

A discretionary 12.5% service charge will be added to your bill


Valentine’s Day Vegan Sharing Menu 

£50 perfect for two to share 

100 Hoxton champagne cocktail each

 Ukoy Fritters lemongrass, chilli dip (gf)

Roasted Romanesco Salad pickled onion, radish, nigella seeds, dates, herbs (gf)

Laing Taro Leaves coconut milk, taro crisps  

Chargrilled Broccoli garlic & kalamansi skordalia (v/gf)

Don Papa Blondie 7yr filipino rum, white chocolate Ganache, pecans, avocado mousse (vg)

Please inform a member of the team of any allergies or dietary requirements

A discretionary 12.5% service charge will be added to your bill