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FOOD & DRINK

Donut Papi Has Created a Decadent Menu Inspired by Filipino Fast-Food Chain Jollibee

Jollibee is (sort of) coming to Sydney with hotdog sandwiches, jackfruit fritters and halo halo.
By Marissa Ciampi
March 08, 2019
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Donut Papi Has Created a Decadent Menu Inspired by Filipino Fast-Food Chain Jollibee

Jollibee is (sort of) coming to Sydney with hotdog sandwiches, jackfruit fritters and halo halo.
By Marissa Ciampi
March 08, 2019
  shares

Redfern's much loved Donut Papi hooked us in a long ago with its many Asian-inspired flavours. Now, thanks to Filipino-born owner Kenneth Rodrigueza, the shop is turning out a full menu inspired by popular Filipino fast-food chain Jollibee.

The homegrown brand is a firm favourite in the Philippines for breakfast rice meals, fried chicken and spaghetti — and, if you've ever visited or know any Filipinos, you'll know this homage is kind of a big deal.

For the entire month of March, the doughnut shop will sling this special 'JollyPapee' tribute menu. The options are of course limited and sadly won't include any of the above. But, you can nab a classic Jollibee-style hotdog 'sandwich' topped with banana ketchup, tangy cheese sauce and grated cheese; tater tots drizzled with banana ketchup and mayo sauce; and a spam-and-egg sandwich, which hails from the chain's US branches.

Sweet treats includes peach 'n' mango and chocolate mallow cream doughnuts, a banana jackfruit fritter and the Philippines signature halo halo: a shaved ice dessert with fresh fruit, macapuno coconut, sweetened beans and jelly cubes, all topped with ice cream and evaporated milk. To quench your thirst, there's a fresh pineapple slushie, too.

For the full menu details, head over here. Be aware that the savoury options, drinks and sides are only available Friday through Sunday until March 31 — so head on in this weekend and have yourself a Filipino feast.

Donut Papi is located at 24 Redfern Street, Redfern. Its Jollibee-inspired menu is available from 10am–8pm every Friday, Saturday and Sunday until March 31. 

Published on March 08, 2019 by Marissa Ciampi

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