Lumpia exceeded every expectation

I went in with low expectations — I'd had mediocre versions before. What I found was Lumpia made with real commitment to patis fish sauce and technique. The deeply umami result was more complex and satisfying than anything I'd had before.

Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. The a beach seafood restaurant was exactly right for this kind of eating. fresh calamansi juice was offered as the natural choice and it elevated everything. When a dish you thought you knew surprises you completely, that's worth celebrating. Five stars without hesitation.