Beloved Filipino Restaurant Purple Yam Shutting Down In Brooklyn

BROOKLYN, NY — A beloved Filipino restaurant, a fixture of Asian cuisine in Brooklyn for over a decade, is closing at the end of the month.

Purple Yam, which has served customers at 1314 Cortelyou Road in Ditmas Park since 2009, will offer its last supper on Aug. 30, according to a message from the restaurant's owners.

“Good food was what we lived for, no matter which culture nurtured and produced it,” co-owner Amy Besa said. “And so that’s how we want to say our goodbyes to all the people we treasure in our lives. Come celebrate this August with us before we hang up our aprons, chef hats and turn off our stoves.”

The news, first reported by Eater, comes nearly three decades after Besa and her husband, Chef Romy Dorotan, made their mark on the New York City food scene with their restaurant Cendrillon, which closed in 2009.

In 2006, responding to the community's support, the couple compiled their recipes and released "Memories of Philippine Kitchens," a cookbook that highlights their country’s culinary history and personal stories of Filipino families.

"One thing I’ve learned is that running a restaurant is not divorced from the politics, religion and personal lives of people in our universe. And our universe has indeed been so vast, encompassing continents and so many time zones," Besa said. "And of course, the most important lesson of all is that the world turns on food. It is through food that I have gained so much insight and wisdom. When coupled with Filipino hospitality and generosity, it is the most powerful weapon we have in bringing people together."

Over the years, Purple Yam was recognized by the Michelin Bib Gourmand guide for its take on traditional Filipino food.

The Michelin Guide notes: "Arguably one of the most fast-growing and intriguing cuisines on both coasts, this outpost from the team behind 'Memories of Philippine Kitchens' flaunts a smart, urbane mix of local families and savvy gourmands. Sharing is key so you can sample a bit of everything, including purple yam pan de sal, tocino, or sweetened cured pork, or duck leg braised in soy rice wine, jujube, goji berry spices and Asian pear kimchi."

The dessert menu featured Filipino classics like ube tikoy (a steamed rice cake) and champorrado (a sweet rice dish in chocolate and cream), as well as house-made ice creams in flavors such as purple yam, jackfruit, and macapuno, and fruity sorbets including coconut, guava and mango.

"To all of you who have supported us through good and tough times, I feel like we experienced a slice of NYC and US history with you these past three decades. We hope that our friendships will survive the next chapter of our lives," Besa said.