I just had lunch in Manila Walk somewhere in Los Angeles and was not pleased with the Filipino food they served. I was hoping they are serving leche plan but at least they have turon, adobo, menudo, daing na bangus, lechong kawali, pritong tilapia, guinataang langka, pinakbet, dinuguan, sinigang and more Its a turo turo. The presentation could have been better except that they are using styrofoam and plastic spoon and fork.

There are empty boxes behind the counter hence it looked so cheap, tacky and not presentable. Why can’t we not create a very festive and artful Filipino restaurant whether it is a turo turo or not. The place looked so cheap.

I’ve been to many Chinese, Thai and other international restaurants and indeed they always have authentic ambiance and excellent food presentation. I find Bibingkahan more pleasing than other Filipino restaurants but still most of our restaurants in LA are using plastic cutleries and styrofoam plates and drinking cups.

Many times, I’ve had lunch in Manila Walk, Manila Sunshine and Manila’s Lechon situated in Carson and LA vicinity and they don’t have the right ambiance.

I had lunch in Conching’s Restaurant in National City, Ca. They have fantastic food. Good quality and the right portion but as always cheap styrofoam and plastics are in use. Their halo halo, banana cue and main courses are the best in the region but I wish they can do more.

I’ve had lunch in Barcelona in a secluded Filipino restaurant and as usual its not up to standard.

When can we improve our Filipino restaurant abroad?

Tama na ba iyong kumita na lang ng basta basta without dreaming of making it big?

Apicio, I have been lurking on The Pilgrims Pots and Pans, was it your Gulgoria Recipe featured a few months back? Looks difficult but I will try it one day. Tried her Pesang Bangus too, really good.

MM,many thanks for all your help and very entertaining and informative posts!