TL;DR Improvements means progress and I'd like to see more of it.
Ambiance: We are 30 mins early for Father's Day brunch, and the hosts welcomed a few of us in from the heat despite the hapag (food) not being fully set. Get ready to come early, as the indoor seats fill up quickly. There are plenty more seats outside with an industrial fan blowing generously across the patio - an improvement from where the fan was positioned my last visit. The atmosphere is mostly friendly except for those aunties who count how many times other people get back in line for food while they choose to wait until everyone is fed. IYKYK, and if you don't: there will Always be a line because new people keep coming in to eat, so please just get in line with them and wait your turn.
Service: One of the better Filipino establishments as the owners kindly greet all of us with a welcoming "Happy Father's Day!" As expected the turnover rate of food service was quick, and the food remained hot.
Another reminder to pay attention to the workers placing more hot food and cold desserts as the trays become low in quantity. Some Filipinos are used to family style meals and will take helpings for their whole table, so you may want to be keen to beat them to the buffet line.
Food: Thankfully the choices did not disappoint, considering the celebration day. It's also useful to check their Facebook page on Fridays to know what they plan to serve on Sunday. As you'd expect in your own home, some planned dishes may change for various understandable reasons but no one really notices because there's always a plan B prepared.
Focusing on the food itself, it definitely reminds me of how my dad cooks: calorific. This may be due to meat availability, as it is difficult to find choice meat nowadays. As much as people, like my dad, believe that fat = flavor and sauce + rice is nice...I personally want to buffet on a Filipino balanced meal of meat, veggies, and soup. I did appreciate the lumpia, bicol express (not spicy), and beef steak tagalog improved in flavor and contained less fatty meat than last time. The dinuguan (not spicy) and pork adobo gave the same experience though - good but can improve. If the papaitan didn't have so much fatty bits that soup would've been the highlight of the meal as the slight bitterness balanced the cebuchon. The spaghetti, pansit, sapin-sapin, maha blanca, and ube ice cream were pretty good considering the idea of this restaurant is to be invited into one's kitchen and home cooking.
Overall rating: 3.5 stars. I hope this business continues to grow: into a bigger place so the overall ergonomics becomes less hectic, and more funds for more ingredients. read more