Payag Restaurant

Payag, did not only import its décor and furniture materials from the Philippines, it also hired culinary experts . I searched the Culinary Schools and inquired who the best chefs and cooks I can hire to work for Payag. About six months ago, five of them started dry-runs of their menus, (with my supervision and that of my executive chef Raymond Ganados) at my house in Queens, New York. That was when we started experimenting how to redefine traditional Filipino food. Raising the standard of the Filipino artist, in all fields of endeavor, not only as a job or livelihood opportunity, but to help promote the image of the Filipino as a world class worker, is one of my missions in life. Payag is here not only as a profit-oriented venture but an endeavor to help Filipino immigrant workers, shape up and develop their talents and skills, and instill in them the values of honest work and labor. Thus, we do not only showcase and promote the talents of Filipino cuisine artists. We also promote visual artists, musical performers, and photography enthusiasts, movie actors and actresses. Several of them had already guested at Payag.
Educating the Filipino customers
At Payag, I see to it that whenever possible, I personally oversee its day-to-day operations. One of my reasons is to talk with people, especially new customers, and to answer their questions.Some Filipino guests may ask why there seems to be a difference on Payag's taste or flavor of the favorite menu they use to eat in the Philippines, and I tell them the reasons why Payag redefined such traditional menu. In such case, my usual answer, primarily are health reasons. Payag constantly refine ingredients to a menu, mostly for health purposes.Nothing is more reassuring and humane than when we personally connect with people. I believe that talking with customers in person on the floor gives you the flexibility to impart an educational experience. Merely reading printed articles or on-line web publications will not immediately convince customers why Payag is redefining Pinoy food favorites. A personal touch and conversation do the magic of promoting effectively any business.Oftentimes, I believe that when one is sincere in explaining her side with all humility and simplicity, she gains not only a customer but a friend as well. Once that customer becomes a friend, she helps you spread the word on what Payag is, its mission and vision, and I believe it is an effective publicity. Slow but sure, I believe that keeping a low profile will earn the patronage and loyalty of customers more than just merely bragging in expensive media campaignsI have talked to all kinds of Filipino customers, and 90% of the Tagalogs appreciate Payag's changes on the taste of their once-favorite food. It was also true with Visayans who readily understood what Payag means as it is a Bisayan term.What is inspiring too is the fact that foreigners who came to Payag have no questions on its culinary delights. They appreciated the taste and preparation of the foods as exquisite and superb. Payag hopes to convince people and establish strong public relations with a viable customer base through sincere interaction and personal touch, and taking the risk of a redefining venture

		From	To	From	To	From	To
Monday	Open	11:00	22:00
Tuesday	Closed
Wednesday	Open	11:00	22:00
Thursday	Open	11:00	22:00
Friday	Open	11:00	00:00
Saturday	Open	11:00	00:00
Sunday	Open	11:00	22:00