Celebrated Brooklyn chef behind Woldy Kusina blends Asian heritage with global influences in a vibrant cooking demo, reimagining crispy garlic rice frittata with Filipino, Italian and American touches

Sharjah, November 10, 2025

Not many chefs can turn a humble plate of garlic rice and eggs into a story of heritage, migration, and identity, but that’s exactly what Filipino-American chef Woldy Reyes did at the ongoing 44th Sharjah International Book Fair (SIBF).

At the Cookery Corner at SIBF, Reyes – founder of Woldy Kusina in Brooklyn, whisked together cultures and flavours in a live demonstration that was part performance, part personal reflection. His dish, a crispy garlic rice frittata served with a herb salad and herby fish sauce, brought together Filipino comfort and Italian form, conveniently blended with New York flair.

“I wanted to use this recipe to showcase my Filipino-American identity,” Reyes said, as he folded rice and eggs into his skillet. “Crispy garlic rice is so instrumental in Filipino cooking – we eat it in the morning with fried eggs. Combining it into a frittata felt like the perfect blend of who I am as a person and as a chef.”

The dish combined nine eggs, aged white cheddar and jasmine rice with garlic-infused olive oil finished with a refreshing herb salad of Thai basil, cilantro, mint, and lime. The herby fish sauce featured poblano peppers, sweet chili sauce and fresh lime zest, bringing a balance of heat, salt, and citrus.

“Traditionally, Filipino cooking doesn’t use many fresh herbs,” Reyes added. “But working in New York, where herbs are used in abundance, I wanted to incorporate that freshness. It lifts the dish – it breathes light and life into it.”

The audience was a lively mix of children, families, and food enthusiasts – watched in awe as aromas of garlic, basil, and lime filled the cookery corner of the Sharjah Expo Centre where the 12-day annual event is taking place until November 16.

Ten-year-old Dina from India said, “I’ve never seen rice and eggs cooked this way. It looked like a pizza, but it smelled like something totally new!”

For Baraah from Syria, 33, it was a taste of home and elsewhere all at once. “You could feel the comfort of family food, but also see how he made it elegant. It’s art and memory together,” she said.

Ismail from India, 33, who works in hospitality, called it “a masterclass in fusion done right. It wasn’t forced – it felt natural, like the flavors belonged together.”

The session was part of SIBF’s expanding Cookery Corner series featuring top chefs from different corners of the world.

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