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FOOD & DRINK

Hoy Pinoy's Summer Barbecue

Spend the long nights downing Filipino street food, tropical desserts and rum coconuts.
By Marissa Ciampi
January 22, 2018
  shares

Hoy Pinoy's Summer Barbecue

Spend the long nights downing Filipino street food, tropical desserts and rum coconuts.
By Marissa Ciampi
January 22, 2018
  shares

Melbourne-based Hoy Pinoy has given Australia a rare taste of legit Filipino street food over the past few years, remaining a favourite at the Night Noodle Markets across the country. Now, it's taking up residence at EQ Moore Park for a month-long pop-up from February 7 through March 11. Every Wednesday through Sunday, the team will be serving up slow-cooked Filipino barbecue during its longest Sydney stint yet.

Hoy Pinoy's summer barbecue will go well beyond its signature soy-glazed chicken skewers and banana ketchup-glazed pork skewers — though these items will still make an appearance on Saturdays during the regular EQ Village Markets. The more complex daily menu will focus around an open charcoal pit rotisserie, turning out boneless Cebu-style lechon (roast suckling pig), 12-hour smoked bistek (beef brisket), slow-smoked liempo (pork belly) and grilled pineapple salad.

Make sure to rock up on a Thursday at least once during the month, when patrons can get a 'boodle fight' — that is, a spread of Hoy Pinoy's best meats and condiments for just $25 per person. Quantity is limited, so be sure to RSVP via the Facebook event to secure your meaty platter.

On the booze side, Hoy Pinoy is representing their home country with San Miguel beers, along with 'pinoy coladas' and rum cocktails served in coconut shells. For those with a sweet tooth, the team's once again teaming up with Gelato MessinaBlackStar Pastry and N2, to bring you treats with flavour profiles using Filipino favourites like ube (purple jam), jackfruit and mango.

Hoy Pinoy's summer barbecue will be open February 7 through March 11, Wednesdays and Saturdays from 10am till late and Thursdays, Fridays and Sundays from noon till late.

Image: Kimberley Moore. 

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