Fried Pork Lumpia at San Francisco's Best Filipino Restaurant — The Experts
At Abacá in San Francisco, chef Francis Ang is known for reimagining Filipino family recipes into fine dining dishes using local …
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I was so ready to hate on that balut but had my mind blown instead.
1700???
Creative chef! Love how he uses western cooking and plating techniques.
if balut 3-ways is introduced here in the PH, i wont be scared of eating balut lolz
good for that restaurant, but I've been there. respectfully not my thing. give me a standard filipino restaurant, and leave the fine dining to the tourists.
Lumpia’s are the worse of all the egg rolls.
ill bet those balut eggs are $25 each when they sell them for $1 each in the philippines
Sosyal ng balut ha
Chef Francis and the Abaca team are the GOAT 🐐
that is the superior way of wrapping lumpia. No closed ends, meat gets thoroughly cooked and the steam vents out on the sides. You have a better shot at crispy lumpia!
Amazing! The Filipino food scene is gearing towards amazing speed
Yeah.. the world is in the verge of WW3 and here you are.. cooking dirty filipino food.
They import lumpia wrappers from the Philippines?? That’s insane but also impressive
Solid nong balut 3 ways
The thumbnail captions don't do justice to balut
Deport
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.
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!
the tire turned into a mallet is such a filipino thing to witness.
That balut looked like breaded miscarriage lol
Reused tire… gtfo. Get a real rubber mallet, chef. Not only is that disgusting but how can it be food safe?
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.
BALUT BROTH IS THE BEST
Would have loved to see his interpretation of halo halo for dessert too!
funny how its called “The EXPERTS” and this dude just blatantly give false information.. Sisig itself is a vinaigrette- it just became the sisig we all know today around 70s..
Insane creativity. I wish to try that someday, hopefully.
5am.. kakagising ko lang pero gutom agad ako dahil dito. everything looks good chef!
wrong way to roll a lumpia. your grandma will be upset
Bro stop spilling the vinegar technique. Sooner or later my adobo won't be special anymore 😂
Bring that balot recipe here in the Philippines pls.
The balut 3 ways is amazing, its creative but not overdone
This right here is authentic! No dramas just straight culture.
1700s??????
Filipino lumpia? What kind?
1. Lumpiang Shanghai
2. Lumpiang Togue
3. Lumpiang Ubod
4. Lumpaing Gulay
5. Fresh Lumpia
6. Dynamite
Bro thats not sisig,thats igado.
You had me until balut.
Awesome chef Knives