I was reading the City of Walnut Creek Newsletter, In a Nutshell the other day. There was an article on What's new in WC on the Dining scene. The newsletter mentioned there are more than 150 restaurants in the downtown area, but not one of them is a Filipino Restaurant. Thus, I conclude that Filipino Cuisine is considered worse compared to other Asian cuisine. Here's an article listing the six factors why Filipino Food might not be appreciated compared to other Asian cuisines.
The perception that Filipino food is considered "worse" than other Asian cuisines can stem from several factors, but it's important to note that such views are subjective and can vary widely among individuals. Here are some reasons why Filipino cuisine might not be as internationally recognized or appreciated compared to other Asian cuisines:
- Global Exposure: Cuisines like Chinese, Japanese, and Thai have had more exposure and influence globally, partly due to historical migration patterns and the establishment of restaurants around the world. Filipino cuisine, while gaining popularity, has not yet reached the same level of global presence.
- Complexity and Diversity: Filipino food is incredibly diverse, with regional variations and a mix of indigenous, Spanish, Chinese, and American influences. This complexity can make it harder to define a singular "Filipino cuisine," which may lead to misunderstandings or oversimplifications.
- Flavor Profile: Some people find that Filipino dishes can be less spicy or bold in flavor compared to other Asian cuisines, which often emphasize strong spices and bold flavors. This can lead to the misconception that Filipino food is bland or unexciting.
- Presentation and Ingredients: Certain Filipino dishes may not be as visually appealing or may use ingredients that are unfamiliar or less popular in other cultures. For example, dishes like dinuguan (pork blood stew) or balut (fertilized duck egg) can be off-putting to some.
- Cultural Bias: There can be cultural biases at play, where foods from Western countries or more "mainstream" Asian cuisines are favored over those from the Philippines. This bias can affect how food is perceived and valued.
- Media Representation: The way Filipino food is portrayed in media and popular culture can influence perceptions. If Filipino cuisine is underrepresented, it may struggle to gain the same level of appreciation as other cuisines.
Despite these challenges, Filipino food has unique and delicious offerings, such as adobo, sinigang, lechon, and many others that are celebrated for their rich flavors and heritage.
The global culinary landscape is evolving, and Filipino cuisine is increasingly gaining recognition and appreciation in various parts of the world.
“Filipino food is gaining popularity in the U.S. largely due to the increasing influence and visibility of the Filipino-American community, which is the fastest-growing among the Asian-American and Pacific Islander population,” Billy Dec, CEO of Sunda New Asian restaurants, told The Food Institute.Nov 5, 2024
Meanwhile, here's an article on the Diversity of Filipino Cuisine.
The Future of Filipino-American Cuisine Is as Diverse as the Islands
As Ang mentioned, one unique tenet of Filipino cuisine is its incredible diversity. While there are iconic dishes eaten across the country — such as adobo, lumpia and sinigang (fish) — countless other regional dishes are largely underrepresented on restaurant menus. It doesn’t help that around a whopping 2,000 of the islands that make up the Philippines are inhabited, and each one represents a unique melting pot of culture and cuisine.
Above all else, though, the intrinsic flavors of Filipino food transcend your standard recipe. One can almost always expect salty proteins, the tang of vinegar and a fresh squeeze of citric calamansi to end up on your Pinoy plate. Communal dining — called a kamayan, meaning “by hand” — is also central to Filipino dining customs. During a kamayan, a variety of dishes are laid out on a long table atop banana leaves for joyous shared consumption.
“Kamayan is a communal, almost sacred way of eating,” Ang says. “It brings people together as you are sharing food in an ancient way by using your hands to eat, and we believe this leaves you unguarded without utensils and judgment.”
Kamayans are also becoming a cornerstone of the emerging Filipino restaurant culture in the States, with unique interpretations being offered at Abacá, as well as in spots across the country like Big Boi in Los Angeles and at the pop-up series turned brick and mortar Kamayan ATL in Atlanta. These widening offerings represent a growth in understanding of (and demand for) Filipino cuisine, demonstrating it isn’t merely “the next big thing,” but rather, finally gaining a substantive foothold in the larger American culinary landscape and subconscious.
Now, curious diners can enjoy a typical Filipino silog breakfast (garlicky rice called sinangag, served with a runny fried egg and protein) at Tselogs in the Bay Area, or halo-halo (a shaved ice dessert with condensed milk and ube ice cream) at Purple Yam in Brooklyn. Lasita in Los Angeles specializes in Filipino rotisserie and natural wine, Manhattan’s Flip Sigi serves up longanisa sausage tacos and you can stop by Rose Ave Bakery in Washington, D.C. for pandan coconut donuts.
“We want people to understand that Filipino cuisine is complex and diverse, and that it’s an ever-evolving cuisine with influences from Austronesian, Chinese, Indian and other Southeast Asian cuisines,” Ang says. “We don’t want people to get stuck thinking things should be one certain way, or that they should be more traditional.”
Here's a list of Filipino Restaurant in the East Bay. Not in the List is the new Branch of Isla Grand Restaurant in Pleasant Hill, CA.
https://www.yelp.com/search?cflt=filipino&find_loc=East+Bay%2C+CA
