And to further prove that foodies just can’t get enough of Bad Saint’s Filipino fare, Bon Appétit letus in on how they make their signature ukoy. Tom Cunanan, chef and part owner of the restaurant, guides us on how to make this light and crispy shrimp fritter.
Delicious! And Tom’s right, don’t be afraid to use your hands and dip it in some vinegar. It’s what completes the whole experience.
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