After a month-long culinary research trip through the Philippines, Eric Valdez launched Naks, the first Filipino concept under New York’s Unapologetic Foods group, known for bold regional cooking. Valdez, who previously worked at Dhamaka, draws on his heritage and travels to spotlight underrepresented Filipino dishes, such as swaki (sea urchin over porridge), canned goat liver spread, and the rich, unconventional soup #5. Central to the menu is his pancit batil patong, a noodle dish from Laoag City, made with scratch-made noodles, ground beef, and a rich sauce, showcasing his mentor Chef Chintan Pandya’s no-shortcuts approach to traditional cooking.