By Benjamin Ramos Rosado, Sofritoinmysoul.com

After a particularly difficult workday, I decided to treat myself to a wonderful meal at Patok by Rach, a Filipino restaurant in Inwood. I never expected to meet a cutie with a nice smile, a good sense of humor, and impressive knowledge of Filipino cuisine. It turned out that my craving for pork belly came with a side of flirtation—what a meal!

First off, let’s start with a disclaimer: I am a happily married man, and any flirtation that occurred was completely innocent and one-sided. I did not initiate the flirtation and was only at Patok for the pork belly, Ube cake, and nothing else. Now that my innocence has been established, there is no need for further investigation or divorce proceedings. I love you, David Baida; you’re the love of my life. On to the review!

Patok by Rach (Patok for short) is a Filipino slice of heaven nestled in Inwood, one of Manhattan’s uptown neighborhoods. This scrumptious restaurant is the brainchild of International Culinary School graduate Chef Rachel. During the height of the pandemic, Chef Rachel bravely started a Filipino food delivery service and then a catering company. Furthermore, she worked at various food festivals and night markets and eventually opened her first restaurant in 2023.

The night I visited Patok, I couldn’t help but notice the solo dinner to my left. He was tall, African American, well-dressed, and had a gorgeous smile. He reminded me of Jaleel White (the former child star who played Steve Urkel) from the hit 90s TV sitcom Family Matters. We locked eyes, he smiled, and he nodded a silent hello, which I reciprocated because I’m polite and not a lecherous jerk.

Patok is a medium-sized venue with seven to eight wooden tables on the first floor and three to four tables in the small second-floor dining area. The decor has an eclectic mix of rustic vibes, with its exposed brick wall and heavy wooden paneling, and modern touches like the white paneled wall and black metal chairs. With stunning Filipino artwork on the walls, the restaurant is cozy, chic, and glows with cultural pride.

I was perusing my menu when my neighbor—let’s call him Steve Urkel—asked me if I was a fan of the X-Men 97 animated series. He had noticed the X-Men 97 bag clips dangling from my bookbag and was curious about what I thought of the show. I replied that I loved the series and asked for his opinion. He smiled, echoed my appreciation for the series, and then asked if I dined there often. I replied occasionally, and he said likewise. Usually, I don’t speak to strangers, but a fellow X-Men fan is always a friend—just a friend! We briefly chatted, and then I turned my attention back to the menu.

Patok’s menu is an extensive, three-page spread with eleven sections. For easy review, I’ve posted the menu below:

The second I put my menu down, my server greeted me and asked for my order. She was attentive, knowledgeable about the menu, and had great suggestions for meal pairings. All the wait staff I’ve encountered at Patok were friendly and helpful. They prioritize customer engagement and satisfaction, which in turn guarantees customer retention—a smart move!

For my appetizer, I decided to forgo my usual order of Pork Lumpia ($10-crispy fried Filipino-style Spring Roll) and ordered the Tawot Baboy ($12-boiled pork cuts with crispy tofu and pickled cucumbers and red onion) instead. I wanted to try something new and expand my palette.

The Tawot Baboy was delicious and chewy (in a good way), and the portion was very generous. The dish was accompanied by pickled cucumbers and red onions; the acidic freshness paired perfectly with the pork belly. The crispy tofu was interesting, but not my favorite ingredient. To its credit, it did provide a mild balance to the well-seasoned pork and vinegar-forward pickled veggies, but I could’ve lived without it.

Steve Urkel noticed my pensive reaction to the dish and asked if I liked it. I told him that I did, and we briefly discussed its unique flavor contrasts. The Tawot Baboy is his favorite; he also recommended the Veggie Lumpia ($10) as well. He guaranteed that I’d like it and briefly explained its preparation. Steve Urkel knew his Filipino food.

For my entrée, I ordered the Lechon Kawali ($20.99—Fried Pork Belly), which was accompanied by a side of garlic fried rice, three dipping sauces (vinegar, a liver sauce, and more pickled cucumber and red onion), and a small side salad. 

The Lechon was perfect; it was crunchy and scrumptious. It was well-seasoned, cut perfectly into bite-size pieces, and most importantly, it wasn’t oily. Sometimes deep-fried pork can be an oily, unruly mess, but the cooks at Patok know how to prepare pork so that it’s dry and crispy on the outside and moist within. Dipping it into the liver sauce and vinegar gave it many dimensions of flavor. I absolutely loved the liver sauce; they must bottle and sell that condiment.

The Garlic Fried Rice (a classic Filipino dish) was loaded with a yummy garlic flavor that wasn’t overpowering or bitter. I poured the pickled veggies onto the rice, and it elevated it to something beyond words. The combination of the warm, hearty garlicky flavor along with the refreshing tanginess from the pickled veggies was pure genius. Moreover, the veggies’ crunchiness gave the soft rice an extra bit of texture.

Steve Urkel, who was enjoying the soy-marinated Chicken Inasal ($18.99), asked me what I thought of the Kawali. I responded that it was wonderful and that I loved pairing the rice with the pickled veggies. We chatted a bit about our dishes; he highly recommended the Chicken Inasal. He mentioned that his own Kawali recipe was just as incredible and that I should taste it as well. I assured him that if he ever opened a restaurant, my husband and I would try it together. He laughed, nodded, and got the point—I love you, David.

Just in time, my slice of restaurant-made Ube cake arrived. For those who don’t know, Ube is a purple yam from the Philippines used in various desserts and confections. It’s world-renowned for its subtle sweet, nutty, and vanilla flavors. The cake was decadent, creamy, and perfectly sweet. As a diabetic, I often find cake to be cloyingly sweet and off-putting, but this delicious dessert was well-balanced and satisfying. It was cold (it must be refrigerated) and a little dry, but the flavor made up for the temperature.

Patok by Rach is one of Inwood’s hidden gems. The outstanding food, ambiance, penchant for handsome patrons, and excellent service make dining there an adventurous experience you won’t soon forget. Get on the 1 train and make your way uptown for some of the best pork belly on this side of the Pacific Ocean. Go taste for yourself! ¡Buen Provecho!

Patok by Rach
5057 Broadway

New York, NY 10034

Phone: 914 424 6677

Website: www.patokbyrach.com