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  17. Lumpia is only a big in America and most Filipinos who go to the US were blithely unaware of the fact that egg rolls and springs exist in every Chinatown in Fiji, Malawi, and Nicaragua. Fact is, Lumpia is only loved Caterers because they get to put one more dish on a food warmer that is cheaper that other protein rich dishes that have meat or seafood. Lumpia is just a plate filler in parties. So the parties of those who dont want to look poor will not have the Lumpia.

  18. I've eaten at Abaca several times and I think it's one of the best restaurants in the Bay. I love how they're able to capture and maintain the essence of a traditional dish with modern techniques. What I think is least talked about is how good their pastries are! Also their brunch is fantastic!

  22. if we're talking about lumpiang shanghai it's not really the gateway for filipino dish because it's from china. well it's easy to introduce it to foreigners because it's a play safe food, but if we're really talking about lumpia it is lumpiang togue, ubod, dinamita and turon that is more filipino, not lumpiang shanghai that define filipino cuisine, that's why whenever i see half-filipinos and they mention they like lumpia, it doesn't really mean they like filipino food because that food barely scratches the surface when it comes to filipino cuisine. i keep on seeing the videos from the US (of Fil-Ams) always talking about lumpia, adobo, balut (and now sisig), like filipino cuisine is more complex unique and yummy, than those food.

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