MANILA, Philippines – When one door closes, another remains open.
In August, co-owner Amy Besa and her husband, Chef Romy Dorotan, closed down Purple Yam Brooklyn, the long-running Filipino restaurant in New York, after 15 years. However, the couple is set to keep its Philippine outpost up and running for years to come, continuing its legacy of championing Filipino cuisine in Malate, Manila.
From Brooklyn to Manila
Purple Yam Manila opened on July 4, 2014, in Besa’s childhood home along the Nakpil and Bocobo streets of Malate, Manila. It was originally named “Purple Yam Malate” to distinguish it from its New York counterpart founded in 1995.
The Purple Yam brand is all about highlighting Philippine ingredients and Filipino cuisine by supporting the country’s rich agricultural heritage.
“I wanted to showcase the use of Philippine ingredients because they define what makes Filipino food unique and delicious,” Besa said. Purple Yam Malate became a creative hub for local flavors, and Besa took pride in working with young Filipino chefs who shared her vision of promoting local produce.
When the pandemic hit, Purple Yam Malate had to close its dine-in operations and focus on baking. The restaurant was renamed “Purple Yam Manila,” and its legacy lives on through the pies that Amy and Romy first developed at their earlier restaurant, Cendrillon, in SoHo, New York, from 1995-2009.
These pies have become the heart and soul of Purple Yam Manila, blending traditional French baking techniques with Filipino ingredients and flavors.
A slice of success
Baked fresh daily, Purple Yam Manila’s pies celebrate ingredients sourced from different provinces in the Philippines, such as Benguet’s strawberries, Palawan’s cashews, and Mindoro’s taro.
Also in the spotlight are Purple Yam Manila’s golden brown, perfectly baked crusts that are buttery and crispy-thin enough for the fillings to shine. They are baked using traditional French pâte brisée crusts made with an all-butter dough, which gives them a rich and flaky texture.
The Buko Ube Pie is Purple Yam Manila’s bestseller, featuring a thick and creamy filling of purple yam sourced seasonally from various provinces, and soft and slender shreds of coconut in three stages of maturity. What sets the pie apart is the use of natek (nipa starch) instead of cornstarch and cream instead of condensed milk. Both the buko and ube are given their moments to shine!
The Calamansi Meringue Pie is a personal favorite and a standout, especially for those who enjoy citrusy desserts like myself. Encased inside the quality crust is a sweet and tangy creamy curd made from calamansi. According to the brand, this zesty pie has been a customer favorite since its early days at Cendrillon in New York and continues to attract new fans with its bright, citrusy notes and fluffy meringue topping.
Not for the picky eaters is the unique Chocolate Langka Pie, pairing the flagrantly fruity langka halaya with rich, single-origin chocolate from local brand Theo & Philo. It’s an unexpected sweet combination that’s distinctly Filipino.
The Ube Taro Pinipig Crumble Pie is a subtle twist on the classic sweet potato pie, featuring ube halaya from Benguet and taro harvested by the Mangyan tribe of Mindoro, topped with muscovado crumble and crunchy pinipig for texture.
The Cashew Panutsa Pie is a local spin on the American pecan pie, using crunchy Palawan cashews and gooey panutsa (unrefined sugarcane) for a smoky, caramelized sweetness.
The Strawberry Pie pays homage to the strawberry farmers of Benguet, featuring fresh strawberries baked in a flaky crust for a sweet and tart dessert.
A sweet spot
Purple Yam Manila also offers customizable pies for special occasions, celebrations, and gifts! Customers can add personalized messages made with pie crust letters on top of their pies in three different sizes: petit pies (P180-P200), mini pies (P295-P325), and whole pies (P1,085).
As Purple Yam Manila continues to work with local farmers and artisanal food brands, there’s much to anticipate from the brand. Despite the closure of its New York counterpart, Purple Yam Manila remains dedicated to promoting Filipino culinary heritage by championing local ingredients and uniquely Filipino flavors — one perfectly baked pie at a time. – Rappler.com
For more information on Purple Yam Manila, you can visit their Linktree page.