The Omsom team tapped chef Nicole Ponseca of Manhattan’s Jeepney to develop a sauce that was both flavorful and elevated.
With a James Beard nomination under her belt and being one of the first Manhattan restaurants to serve a pulutan-style menu (the Filipino equivalent of Spanish tapas), Ponseca is a tastemaker in the truest sense of the word. “It is impossible to ignore that every choice at her restaurant and on her menu is in service of her activism and bringing visibility to a country and cuisine that is profoundly unique on the continent of Asia,” says the Omsom team.