"we were in san diego for a conference and we wanted to eat filipino in a beautiful restaurant. there are many possibilities especially in the national city, but most are steamy, casual places (what the filipinos would call turo turo). this restaurant was a class that all its own and it is in the cool gas lamp district. first line makes it filipino eating accessible for non-philippinic. eating was very nicely plated. I had the crispy fish with the tamarindenbrot a senusitis. the fish (can not remember the name) was actually crispy on the outside and moist in the inner. the broth, cast table side, is nice tangig. the court came with a melange of vegetables including bokchoy, radishes, kartoffels and long beans. my only complain is that long beef, in contrast to the current fad from half cooked vegetables, to tenderly cooked and to be infused with the taste of the broth. the court did not come with tears, but no problem, I stole the bowl of my man who came with his escape. my man had all the fried fish with wine, tomato sauce. I liked this court very much, although some people may be deposed from eating who look back at you. the sweet tomato sauce has compiled the crispy fried fish. I forgot, we also ordered the salt and pepper calamari appetizer with picked paprika. the taste is good, but the calamari are a tad overcooked. to dessert we had the "Halo-Halo", which is really not exactly as the actual. the amount of emigrated to compose this dessert is obviously two kinds of mousse, reis crispy (not so crispy), fresh fruit compot (many knife work involved) and a sweet red bean, condensed milcheis pop. I think the rumor must be fried quickly so that it appears like popcorn. it tasted raw. I appreciate the efforts that were disserted in this, but the "Halo-Halo-" (Mix-Mix) was lost, as the components do not seem to go together. I would rather have sweet bananas and jackfruits in syrup than the fresh fruit. but still I wish this restaurant well."
Pork Sisig
