Lumpia

I was looking forward to Lumpia here based on the reputation. The reality was disappointing. The subtly sweet and sour character that makes this dish special was muted — either from shortcuts with patis fish sauce or from scaling up production at the expense of quality. Filipino adobo was the Spani…

Lumpia opened a door into a cuisine I'd previously known almost nothing about. The tangy and savoury from vinegar flavours are unlike anything in my usual rotation and I mean that positively. kamayan feasts eaten with hands from banana leaves are experiencing a cultural revival. Understanding that c…

I'm sceptical of any restaurant claiming to do Lumpia well, having been disappointed often enough. This one delivered. The subtly sweet and sour base was authentic and the use of cane vinegar showed real knowledge. kamayan feasts eaten with hands from banana leaves are experiencing a cultural reviv…

I've now had Lumpia prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises bagoong shrimp paste in the way kamayan feasts eaten with hands from banana leaves are experiencing a cultural revival. The subtly sweet and sour character is more pron…

I underestimated Lumpia. The tangy and savoury from vinegar description didn't prepare me for the reality. cane vinegar brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. Filipino adobo was the Spanish colonisers' …

I made Lumpia for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The deeply umami profile was the main talking point — no one had quite experienced calamansi lime used that way before. Filipino adobo was the Spanish colonisers' term for the indi…

Some dishes exist to comfort and Lumpia is absolutely in that category. The tangy and savoury from vinegar quality works on something almost primal — you feel the warmth of it immediately. calamansi lime does work that no substitute can replicate. Filipino adobo was the Spanish colonisers' term for…

I had never tried Lumpia before this visit and I wasn't sure what to expect. The subtly sweet and sour taste hit immediately and made sense of the dish in a way descriptions never quite do. calamansi lime is an ingredient I'd not encountered used quite like this before. The a Manila restaurant abro…

I ate Lumpia at three different restaurants in the same week to compare. The results were illuminating. The use of cane vinegar varied significantly — only one got it right. The rich and porky profile should be consistent but interpretation differs widely. Filipino adobo was the Spanish colonisers'…

Lumpia here was solidly made — tangy and savoury from vinegar without anything to complain about. annatto seeds was present and handled reasonably. But something was missing from the depth that this dish should have. kamayan feasts eaten with hands from banana leaves are experiencing a cultural rev…