RESTAURANT OF THE WEEK Jovy’s Grill offers Filipino dining experience in Seoul

There's a tropical Philippine vibe inside Jovy's Grill in northeastern Seoul , April 24. Korea Times photo by Jon Dunbar

There aren’t that many Filipino restaurants in Seoul. Jovy’s Grill, located in the quiet Seongbuk-dong neighborhood, is one of the few places. For Filipino food newbies, Jovy’s Grill is a good introduction because it serves classic dishes that stay true to local Filipino flavors.

The first time I went to Jovy’s Grill was in autumn 2023 to celebrate my birthday. It had been just two months since I arrived in Seoul to pursue graduate studies here and homesickness was creeping in. I wanted something familiar, so I made dinner plans with a couple of Filipino friends based in Seoul to eat the food we missed the most.

Walking toward the restaurant, you can spot its window adorned by nipa palm leaves, drawing inspiration from the “bahay kubo,” or the traditional Filipino house. Going inside feels like being transported to tropical Philippines with its themed furniture and decorations.

Sisig and pancit canton are served at Jovy's Grill in northeastern Seoul, April 27, 2024. Courtesy of Ana Roa

On this first visit, we ordered "sisig," "adobo," "kangkong" (water spinach), garlic rice and of course "pansit canton," a noodle dish often eaten during birthdays as a symbol for long life.

The sisig, usually made from chopped pork jowl, cheeks, liver, onions and chilies, was served on a hot plate. Even back home, there are debates on what an authentic sisig tastes like, but this version is how I prefer my sisig — sizzling with mayo and egg on top. The pancit canton was saucy and had a generous serving of vegetables and shrimp.

Both dishes had bold flavors, which is typical of Filipino cuisine. This is why Filipino food is best eaten with rice. And even better, at Jovy’s Grill, you can get garlic rice, which is white rice loaded with fried garlic. A drizzle of calamansi juice, which the staff provided upon request, also gave a tangy twist that cut the richness of the pancit and sisig.

The adobo, the Philippines’ representative dish of meat braised in soy sauce, vinegar, garlic, bay leaf and sometimes sugar, had a balanced flavor. But what I liked about it the most was that it combined chicken and pork, perfect for a group with both chicken and pork lovers.

As its name suggests, Jovy’s Grill’s specialty is barbecue, a staple food at every celebration in the Philippines. I tried the restaurant’s BBQ options after a couple of visits. It was during Chuseok last year, and as foreigners living in Korea, my Filipino friends and I decided to celebrate the holiday with a “friendsgiving” lunch at Jovy’s Grill. The grilled “liempo” (pork belly) and “pusit” (squid) satisfied our cravings for the distinct savory and slightly sweet flavors of Filipino barbecue. These came with a soy sauce-based “sawsawan” (dipping sauce), always present in Filipino meals.

Grilled squid and liempo are served at Jovy's Grill in northeastern Seoul, April 27, 2024. Courtesy of Ana Roa

The dishes at Jovy’s Grill are good for sharing and moderately expensive at around 15,000 won to 38,000 won. They also have a BBQ set menu (around 46,000 won to 90,000 won) which is best for sharing.

Unlike the Sunday Filipino market at nearby Hyehwa Rotary, where you go for “carinderia”-style (roadside eatery) food that tastes like your mother’s home-cooked dishes, you go to Jovy’s Grill for meals that remind you of family weekends or special events spent dining out at the mall. Filipino food, some people say, is meant to be shared. I find this to be true in each visit to Jovy’s Grill.

Jovy's Grill is in a modern building in Seongbuk-dong, northeastern Seoul, April 24. Korea Times photo by Jon Dunbar

Jovy’s Grill is open Tuesday to Sunday from 11:30 a.m. to 9:30 p.m., with last orders at 8:30 p.m. Follow @jovys_grill on Instagram for more information.

Ana Roa worked as a news researcher in the Philippines before moving to Seoul to pursue a master’s degree in international studies at Korea University.