Nayong Filipino

Turo‑turo comfort. Big portions. Halo‑halo hits.

Restaurant Category: Casual turo‑turo/cafeteria‑style Filipino. Typical combo plates around $12–20; party trays and whole lechon available; snacks like lumpia ~$17.50 per 25 pcs.

Menu Highlights:
– Menudo (frequently praised, “one of the best in the Bay Area”)
– Sisig (well‑seasoned, with onions and sauce)
– Dinuguan (clean, not fatty)
– Kare‑kare (popular but inconsistent: extra charge for oxtail; some find it bland or meat tough)
– Halo‑halo, mais con yelo, gulaman (refreshing and well‑liked)
– Pork BBQ and nilagang baboy
– Beef kaldereta, coconut shrimp, garlic rice
– Laing; complimentary sinigang/sabaw sometimes offered
– Lumpiang Shanghai (tasty but considered pricey)
– Pancit palabok and miki bihon (mixed feedback; noodle style and blandness noted)
– Party trays (spaghetti, pancit, fried chicken reported inconsistent)

Service Highlights:
– Friendly, accommodating “family” vibe; counter staff often helpful and welcoming
– Clear explanations of dishes; generous portions for many combos
– Cleanliness gets praise from several diners
– Occasional extra mile moments (helped a guest even after closing)
– Diner-style, casual setting with a classic turo‑turo line and lots of choices

Notes:
– Dining room heat/no AC mentioned multiple times; can feel stuffy
– Food quality can be inconsistent (kare‑kare seasoning/tenderness; pancit/spaghetti/fried chicken in party trays)
– Some reports of bland dishes; spaghetti sauce and pancit noted as underseasoned
– Occasional service tone issues (raised voices at the counter)
– Prices feel high to some (e.g., over $20 for 2‑item combo with soda; lumpia cost adds up)

Logistics:
– A couple of outdoor tables; dog‑friendly for quick bites outside
– DoorDash used regularly by repeat customers
– Party trays and whole lechon pickups observed/available

Customers come for the comforting turo‑turo spread and generous portions, with menudo, sisig, dinuguan, kaldereta, and coconut shrimp getting plenty of love. The cold desserts are a highlight too—halo‑halo, mais con yelo, and gulaman hit the spot, and some diners mention a complimentary sabaw or sinigang on the side. Folks appreciate the family feel: friendly “auntie” energy at the counter, helpful explanations of dishes, and even a time when staff cooked something after they had already closed. For many regulars, the food tastes homey, portions are solid for the price, and the place scratches that diner‑style Filipino itch.

Diners enjoy the variety, but experiences can be uneven. Kare‑kare is popular yet polarizing—some find it not peanutty enough or the oxtail too tough—while others call it a favorite. Pancit dishes get mixed notes, from noodle style quirks (palabok noodles) to seasoning that feels light. Party trays have disappointed a few long‑time customers, especially spaghetti that tasted bland and fried chicken that seemed cooked in tired oil. A few folks also think combos and snacks can feel pricey for what you get, even if the portions are fair.

Ambience-wise, some customers love the clean, casual setting and the relaxed, family atmosphere, but others mention it can get uncomfortably hot inside due to lack of AC, with doors closed and fans just moving warm air. A couple of diners also noticed tense moments behind the counter. Overall, people come for the selection and that nostalgic, home‑style taste—menudo, sisig, BBQ, and halo‑halo are common winners—while acknowledging the heat, price, and occasional inconsistency.