/ Reviews / Filipino
Shanghai First Filipino Outpost
by Stephanie Sherril
on Friday, September 25, 2009 12:00 AM
When rents were hiked up yet again in Xintiandi, Leo and Fe Quicho of expat favorite Figaro Coffee Shop decided it was time to relocate. Instead of another java house, they saw a niche in the city for good Filipino food and opened Shanghai's first dedicated Filipino restaurant.
Filipino cuisine is a combination of Malay, Polynesian, Spanish and Chinese influences resulting in bold flavored fare. At Luneta on Julu Lu, they aim to remain faithful to Filipino culinary traditions, from the use of original ingredients to serving family style. A wide variety of traditional dishes are on offer, and if you are craving something your Filipino auntie used to cook up, they will also try to fulfill advance requests.
The menu features both Filipino dish names as well as English descriptions. The fried Filipino Spring Roll with pork, also called Lumpiang Shanghai (RMB22), is a great place to start. As is the Shrimp Gambas (RMB28), which has a spicy kick that goes well with a Filipino San Miguel draft beer.
The mild Kare-Kare, a curry of braised oxtail in peanut sauce (RMB58), is served with shrimp paste imported from the Philippines to give it a salty flavor boost. The Pinakbet (RMB22) of sautéed mixed vegetables has a pleasant earthly taste, while the tomato-based Sinigang na Hipon Soup (RMB25) of root vegetables and prawns is deliciously sour.
Luneta's meat dishes are bold and succulent. Our favorites of the evening included: Crispy Pata (RMB58), a deep fried pork knuckle that easily falls apart at the touch of a fork; Luneta's Fried Chicken (half for RMB38) with a crispy skin and juicy meat; and the Adobo Pork, one of the better known Filipino dishes.
The drinks selection features the Halo-Halo (RMB22), a slightly scary combination of crushed ice with bananas, egg custard, tapioca, gelatin and black beans - it's an acquired taste but popular with Filipinos on hot summer days. On the other hand, the Leche Flan (RMB18) was sweet and addictive. There's also an array of cocktails using Filipino alcohols such as the sugar cane based Tanduay Rum, and several flavors of Lambanog, which is made from coconut juice.
An eighties soundtrack - from Richard Marx to Hotel California - plays over the sound system. And it wouldn't be a true Filipino outpost if the KTV didn't rev up later in the evenings.
The Bottom Line: Authentic, boldly flavored Filipino cuisine, enhanced by cheap set lunches and late-night KTV.
