Filipino Express

Homey turo-turo vibes. Big-hearted service. Halo-halo and lumpia favorites.

Restaurant Category: Casual, counter-service Filipino turo-turo; around $12–18 per combo; snacks and desserts extra

Menu Highlights:
– Halo-halo (mixed feedback: many love it, a few found it off when ingredients ran out)
– Lumpia/lumpiang togue and turon (banana egg roll) — frequently praised
– Longganisa/longganista — a standout for many
– Pancit — often flavorful, though a few found it dry at times
– Pork adobo and menudo — mixed; some bland/salty notes
– Dinuguan — mentioned as thin and underseasoned by a few
– “Buto/buto-buto” — called out as tasty by one diner

Service Highlights:
– Exceptionally warm, welcoming, family-run atmosphere
– Staff happily explains dishes and helps first-timers build a plate
– Gracious, courteous counter service; chef/crew interact kindly
– Generous portions; some diners call it great value

Notes:
– Inconsistency in freshness: a few said items tasted old or sat too long
– Greasy/oily for some; a couple dishes lacked flavor (adobo, dinuguan, menudo)
– One report of halo-halo being served without full ingredients
– Prices have gone up since pre-pandemic menus; a few found combos pricey
– One report of arriving to find the shop closed unexpectedly

Diners come for the homey, family-run feel and comforting Filipino staples, with many raving about the halo-halo, crisp turon, and crunchy lumpia. Longganisa gets plenty of love, and some folks highlight generous portions that make the counter-service combo plates feel like solid value. First-timers mention the team walks them through the options and even adds a little something to round out the plate, making the experience feel like eating at a family friend’s house.

Service is a major bright spot. Many call out the kind “owner lady,” and several mention owners Danny and his wife (often named as Leoni) by name for their warmth and humility. Guests describe being greeted by everyone, guided through the menu, and treated with extra care — whether Filipino or brand-new to the cuisine. Pancit and turon frequently hit the spot, and when halo-halo is fully stocked, people find it refreshing and not overly sweet.

That said, experiences can be mixed. Some customers claim a few trays looked or tasted like they’d been sitting too long, with occasional comments about mushy rice, dry pancit, or bland/salty adobo. A couple of diners found the food greasy, and one called the dinuguan thin and underseasoned. Halo-halo drew a rare complaint when certain ingredients weren’t available, and prices feel high to a few, especially compared to older menus. There’s also one mention of arriving to a closed shop unexpectedly. Overall, folks come for the warmth and classic Filipino comfort dishes, while acknowledging that consistency can vary depending on timing and what’s fresh on the line that day.