Chef Rhabbie Coquia has been working in Seattle’s restaurants for almost 20 years: making clam chowder as sous chef at Etta’s, grilling New York steaks as the executive chef at Purple Cafe Seattle, and most recently, simmering gumbo as the chef at Parish Northwest in Ballard. But in all of the restaurants he worked in, Coquia never professionally cooked the food he ate growing up in Manila, salty, sour, dishes packed with the bold flavors of chilis and fermented shrimp paste — until now.
His restaurant Bunsoy opened on the corner of NW Market Street and Ballard Avenue NW on February 11. Coquia says the restaurant, owned by Tommy
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