Filo Lasa Blacktown

Headline: Filo Lasa Blacktown: Crispy comfort. Desserts that shine. Service can be hit-or-miss.

Restaurant Category: Casual food-court Filipino, inside Westpoint Mall; combos around $15 (2 ulam + rice), sides $2.50–$4, desserts ~$3–$12; about $12–$20 per person typical.

Menu Highlights:
– Pork sisig
– Kaldereta (beef)
– Chicken BBQ and pork/chicken skewers
– Pork adobo and pork menudo
– Bistek Tagalog
– Lumpiang togue and veggie spring rolls
– Halo-halo and turon (often praised)
– Steamed or garlic rice

Service Highlights:
– Many mention warm, attentive staff and nicely presented desserts/drinks
– Food-court vibe; some find it calm/light
– Peak times can mean a line and slower or less attentive service
– Reports of inconsistent portions and tone; one incident handled curtly, another staffer stepped up to apologize
– Some diners felt generous servings; others felt they got less

Notes:
– Portions can vary; a few customers felt shorted or treated differently
– 50¢ charge for a dine-in plate/bowl
– Quality swings noted: fatty sisig, tough/dry bistek, alkaline-tasting garlic rice, overcooked liver in menudo, caldereta meat tasting previously frozen
– One diner reported cold rice and stale-tasting lechon kawali
– Food court area can feel dim

Logistics:
– Located inside Westpoint Mall Blacktown’s food court with shared seating

Paragraphs:
Customers come for the legit Pinoy flavors and the value-friendly combo plates—two ulam with rice around fifteen bucks hits the spot for many. The crispy, juicy meats get the early hype, and a lot of folks call out the halo-halo and turon as standouts, with desserts and drinks often arriving looking prettily plated. Regulars tick off favorites like sisig, kaldereta, adobo, and skewers, plus lumpiang togue for a cheap crunch. For a food-court stall, some find the ambiance surprisingly calm and easygoing.

Diners enjoy the accommodating, friendly team on good days, with several saying the staff made their visit. Although during busy stretches, the line can build and service can feel slow or a bit detached. One visit stood out when a portion complaint was handled bluntly, but a younger staff member who wasn’t part of the issue stepped in to apologize—people noticed the difference in attitude. That mix sums it up: when the crew’s on, the hospitality matches the food; when they’re stretched, it can feel impersonal.

Some folks mention generous servings, while others claim their plates were measly or that they were treated colder than other customers—one regular even felt Caucasian diners got bigger scoops and warmer smiles. Quality can wobble: a fatty sisig here, tough bistek or alkaline-tasting garlic rice there, overcooked menudo liver, or caldereta meat that tastes previously frozen. A couple of diners reported cold rice and lechon kawali that tasted like it had been sitting. Even so, plenty still call Filo Lasa a comfort-food fix and keep coming back for the flavors, the sweets, and the price point—hoping the service consistency catches up with the kitchen’s best moments.