Lumpia Shack Opening its First Brick & Mortar.
Williamsburg, Brooklyn — Lumpia Shack’s Chef and owner Neil Syham took home the coveted Market Vendor Award at last year’s Vendys with their deliciously addictive fried lumpias. It’s a traditional Chinese spring roll with a flash of Filipino flare – much like Chef Neil himself (born in the Philippines with Chinese roots).
The husband and wife duo are regulars at both Smorgasburg locations and their best seller remains their classic – heritage breed ground pork, carrots, kamote leaves, ramps, shallots, & garlic, with housemade sweet chili sauce & pickled cucumbers.
I caught up with Neil recently for a taste of their Peking Duck lumpia – tender, hand-pulled duck, stuffed into each roll with a supporting cast of both familiar and unfamiliar flavors. The Hoisin and scallion are traditional (sweet & smoky with a pungent kick), but Neil’s twist involves ginger and Sriracha – making for a spicy (mildly) and bright explosion of flavors. The duck was absent much of the super crispy skin one expects from Peking Duck, but the fried shell made up for it in spades.
Lumpia Shack consistently delivers delicious, top-notch flavors in an unpretentious street-food package. The recipe? Neil buys everything locally (supporting local farms and businesses is important to him) guaranteeing that each and every spring roll is made with only the freshest ingredients available. They are scheduled to open their new Brick & Mortar late summer, so stay tuned!
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