Sharon May's Filipino Cuisine

Headline: Sharon May’s Filipino Cuisine — Crispy lechon belly. Cozy, homestyle vibe. Friendly staff and sweets.

Restaurant Category: Casual Filipino eatery + bakery, $15–$25 per meal typical; desserts/drinks budget-friendly; 10% surcharge on weekends/public holidays

Menu Highlights:
– Lechon belly: crackly skin, juicy meat; fiesta-style crowd favorite
– Belly pork sisig with garlic rice: tasty and filling (texture varies by visit)
– All-day silog plates: tapsilog, tocilog; big portions with vinegar on the side
– Ginger chicken soup: soothing, large bowl, fresh ginger kick
– Desserts: ube leche flan, buko pandan, halo-halo (availability varies), flan donut, coconut “macarons,” chocolate crinkles
– Drinks: taro latte, sago’t gulaman, good coffee

Service Highlights:
– Warm, friendly team; small, cozy space with OPM playlist and Filipino decor touches
– Generous portions; wide dessert selection
– Service can run slow during busy times; reported long waits for dine-in
– Delivery experience mixed; one report of missing/cold items

Notes:
– Seasoning swings: some dishes called overly salty (kaldereta, adobo bowls), while others wished for bolder flavors
– Texture inconsistency: dry adobo, mushy sisig, overcooked beef/undercooked veg noted by a few diners
– Rice quality varies: plain rice too soft; fried rice can be gluggy
– Halo-halo not always on the menu
– Value concern on off days (e.g., $20 adobo bowl felt steep when too salty)

Logistics:
– In Gungahlin with easy, free street parking out front
– Short walk toward Bunnings; no restroom on-site (use Bunnings when open)

Paragraphs:
Customers come for the lechon belly—crispy skin, tender meat, the whole fiesta vibe—and one fan even called it the best they’ve had in Australia. The all-day silog plates hit that comfort-food sweet spot, and the belly sisig with garlic rice is a filling go-to. Folks also talk up the ginger chicken soup for its fresh, soothing broth, and many leave with sweets: ube leche flan, buko pandan, flan donuts, coconutty macarons, plus taro lattes and sago’t gulaman. Portions are generally generous, and the little bakery case gets plenty of love.

Diners enjoy the cozy, homestyle feel—OPM playing, Filipino decor, and friendly staff who make the small space feel welcoming. Although, the pace can lag when it gets busy; some mention waiting around 45 minutes for orders. Delivery experiences vary too, with one frustrating night of missing items and cold food. Practical note: there’s no restroom on-site, so people head to Bunnings nearby, but the parking out front is easy.

Some folks mention salt levels can swing—kaldereta and adobo bowls were too salty for a few, while others wished certain dishes had stronger flavors. Texture and rice consistency can be hit-or-miss (dry adobo, mushy sisig, soft or gluggy rice), and halo-halo isn’t always available. Still, when the kitchen hits its stride, the food lands like a taste of home, especially the lechon belly and the classic silogs, with desserts and drinks rounding out that comforting Filipino spread.