Roline's

Flavor-packed sisig. Craveable lumpia. Halo-halo twists.

Restaurant Category: Casual, counter-service Filipino eatery; typically $12–20 per plate, halo-halo in multiple sizes; often viewed as on the pricier side.

Menu Highlights:
– Lumpiang Shanghai with house sweet chili/dipping sauce (also veggie lumpia)
– Crispy pork belly sisig with garlic rice
– Pork sinigang (tangy, patis-forward)
– Kapampangan-style tocino plate
– Halo-halo with customizable options (sizes, with/without beans, ice cream flavors; Fruity Pebbles on top)
– Lechon kawali with lechon sauce
– Vegan pancit
– Dinuguan
– Turon
– Fried chicken
– Milkfish
– Pork sandwich

Service Highlights:
– Friendly, accommodating crew; helpful with special requests and even helped a customer retrieve a lost phone
– Food cooked to order; many orders land in about 10–20 minutes, longer during rush
– Order-at-the-counter setup, casual dining room with group seating and views into the kitchen
– Welcoming “hole‑in‑the‑wall” vibe with consistent flavors noted by repeat diners

Notes:
– Portions run small for the price; several diners call it overpriced
– Occasional misses: overcooked lechon, undercooked sinigang veggies, and adobo that can taste bland
– Halo-halo add-ons divide opinions; some variants feel underwhelming or overpriced
– Rice quality can be inconsistent (garlic rice upcharge not always worth it; some found rice hard/old)
– Peak-time waits for takeout can be long; a few reports of missing items or receipt issues
– Cleanliness can slip (sticky tables); a few diners mention curt or rude interactions
– Bottled water price feels high to some

Customers come for the lumpia, sisig, and halo-halo. The lumpiang shanghai hits that hot-and-crispy spot with a sweet chili dip people rave about, and the pork belly sisig brings crunchy bits, calamansi brightness, and a hint of heat that sends folks straight to karaoke-night nostalgia. Sinigang gets praised for its tang and patis-forward broth, and the tocino plate earns love for tasting like true Kapampangan-style pindang. Halo-halo is a scene here—offered in multiple sizes, with or without beans, and ice cream choices like buko pandan; diners get a kick out of the Fruity Pebbles topping. Beyond the staples, people mention solid lechon sauce with crispy lechon, vegan pancit as a welcome option, comforting dinuguan, turon, fried chicken, milkfish, and even a sleeper-hit pork sandwich.

Diners enjoy the casual, counter-service setup and open-kitchen view, calling it a welcoming hole-in-the-wall with enough seating for groups. Staff are generally described as warm and accommodating—someone even got garlic rice made when it wasn’t on hand, and a lost phone was saved right at closing. Many orders come out in about 10–20 minutes, “wok, piping hot,” though during busier times takeout can stretch much longer.

Some folks mention that portions feel small for what you pay, and a few items can be inconsistent—lechon turning out overcooked or plain, sinigang vegetables underdone, or adobo lacking punch. Rice quality varies too, with comments about hard or old grains and garlic rice not always worth the extra charge. The halo-halo’s playful twists delight many, but certain versions (like champorado halo-halo) didn’t land for everyone, and pricing on desserts and bottled water rubs some the wrong way. Cleanliness and service tone can wobble at times, with reports of sticky tables, curt interactions, or the occasional order mix-up. Still, plenty of diners call Roline’s the best Filipino food they’ve had in a while and keep coming back for those craveable classics.