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Why is it so hard to find a good Filipino Resturant?

m
mangotango Feb 6, 2014 05:18 PM

http://www.pri.org/stories/2014-02-06...

  1. digga Feb 6, 2014 07:09 PM

    Funny, we just got back from the Philippines this week and, as a pesctarian who doesn't worry about eating meat here-and-there, I was wondering if I'd be having pork all up in my face the whole time. I was so wrong. I ate more grilled, local fish than I ever dreamed of having. Bangus (grilled and deep-fried milkfish) with garlic rice was my breakfast more times than not. Sinigang has become one of my favorite soups (and I've had soups in every Southeast Asia country). I count mohinga amongst this group of under-appreciated soups.

    It's a glorious cuisine, but like Korean food, it will take a while to catch on because I think the ingredients/prep are homey and foreign (unlike Americanized Japanese, Chinese, Thai) that translation to the West is tough. That's just my theory.

    I plan on a lot of experimentation in my home kitchen in an attempt to recreate those magical flavors I tasted over the last 2 weeks. I really love the sour flavors of tamarind and adobo that seem so prevalent in Filipino food.

    1. gini Feb 6, 2014 09:05 PM

      It depends where you live. It's hard in Boston, but the Bay Area has some great Filipino spots.

      1 Reply
      1. re: gini
        p
        Pius Avocado III Feb 7, 2014 10:25 AM

        Indeed we do- here in Oakland, I have two to check out that have opened in the past 5-6 months alone:

        http://www.eastbayexpress.com/oakland/feeling-lucky/Content?oid=3681122

        http://www.eastbayexpress.com/oakland...

      2. StriperGuy Feb 7, 2014 01:22 AM

        Cause the Filipino population of Boston is tiny.

        1. JungMann Feb 7, 2014 08:18 AM

          This is question pops up at least once a year on CH. But I find it very odd that PRI broached the question by profiling a fried chicken franchise when there are perfectly good Filipino restaurants like Salo-Salo in Vegas. Max's is sort of like the KFC of the Philippines.

          1 Reply
          1. re: JungMann
            f
            FoodPopulist Feb 8, 2014 03:06 PM

            It's better than KFC.

            For those unfamiliar with the Max's chain, they reportedly steam the chicken before frying it, the same technique used in David Chang's recipe for Momofuku fried chicken.

          2. f
            FoodPopulist Feb 8, 2014 03:11 PM

            I have my theories.

            One is that Filipino food is Asian food that could appeal to people who hate vegetarians and spicy food, but those people are the segment of the American dining population that is least likely to be adventurous and try something new, so it takes work to get a non-Filipino clientele.

            If you asked me to start a Filipino restaurant, I'd probably make it a Filipino barbecue restaurant focusing on grilled meats, ignoring a lot of the more stew-like traditional dishes.

            1. c
              chowyadoin99 Feb 8, 2014 07:49 PM

              It is weird, isn't it? When I was visiting Manila it seemed like there were Filipino restaurants all over the place. But here in Topeka, good luck finding one!

              1 Reply
              1. re: chowyadoin99
                hal2010 Feb 8, 2014 09:51 PM

                How many Kansas restaurants were there in Manila?

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