Why is Philippine food not as popular as...?, Chinese, Japanese, Thai, etc. food Options

[Metropolitan]

I've noticed that too. I live in the West, and when it comes to Asian cuisine...

30% are Chinese restaurants
20% are Japanese restaurants
15% are Korean restaurants
10% are Vietnamese restaurants
10% are Thai/Malaysian restaurants
10% are Indian/Indonesian restaurants
5% or lower for all the other Asian cuisines

I've never came across any Filipino restaurants. My friend and I were at a restaurant eating, and we were talking about Asian restaurants and cuisines. I said that I've never eaten Filipino food, and I have never went to any Filipino restaurants. My friend (also Asian) looked at me funny and said, "of course you haven't been to any Filipino restaurants, there aren't any around here".

I think Chinese/Thai/Vietnamese/Japanese/Korean are pretty much neck and neck with each other. I've noticed that in the US of A Japanese usually means a Korean or Chinese posing as a Japanese while hiring Hispanics to make the food. <<< Not in all cases but most. There are some authentic Japanese restaurants that are run by both Koreans and authentic Japanese however. But then again Chinese Restaurants are sometimes Hispanic owned and operated by Hispanics completely much less how many Asians in general open up a Chinese joint.

[filipinoy]

I think Chinese/Thai/Vietnamese/Japanese/Korean are pretty much neck and neck with each other. I've noticed that in the US of A Japanese usually means a Korean or Chinese posing as a Japanese while hiring Hispanics to make the food. <<< Not in all cases but most. There are some authentic Japanese restaurants that are run by both Koreans and authentic Japanese however. But then again Chinese Restaurants are sometimes Hispanic owned and operated by Hispanics completely much less how many Asians in general open up a Chinese joint.

i notice this too.. & the white people can't even tell the difference! lol

& they play soft asian music at some restaurants but every time the kitchen door opens... i suddenly hear loud fast mexican music.. haha


i was eating at a japanese restaurant... when you walk in they greet you in japanese.. but they're obviously korean.. even playing k-pop music... i overheard this white girl say "oh my god i love japanese music, i think i've heard this song before!".. she even said some japanese words to the korean waitress & also asked how to say something in japanese

This post has been edited by filipinoy: Dec 17 2010, 10:54 AM

[Soney]

i notice this too.. & the white people can't even tell the difference! lol

& they play soft asian music at some restaurants but every time the kitchen door opens... i suddenly hear loud fast mexican music.. haha


i was eating at a japanese restaurant... when you walk in they greet you in japanese.. but they're obviously korean.. even playing k-pop music... i overheard this white girl say "oh my god i love japanese music, i think i've heard this song before!".. she even said some japanese words to the korean waitress & also asked how to say something in japanese

oh lord


anyways...white people love filipino eggrolls

[Confused43]

If you google "Filipino restaurants" you can get several hits in the Los Angeles area alone. Keep in mind with cuisine such as Chinese, it is very regional and adapted to each part of the world. Chinese American cuisine is different from Chinese Australian cuisine or Chinese French cuisine, lol. There was once a comedienne that did a wonderful piece on this. These restaurants adapted Chinese food to local taste, so it is nothing like that found in Guangzhou, Shenzhen, Shanghai, or Beijing. It also varies regionally. "Chinese" food will be different in the Cantonese area vs. Shanghai vs. Xinjiang vs. Sischuan vs. Beijing, etc. Parts of the country even have Russian influence.

I personally enjoy some Filipino foods, but am sensitive to certain fishes. I've never tried some of the more adventurous dishes such as balut, lol, but I adore spring rolls, and find pancit tasty, and I think spaghetti with hot dogs is a hit with me, lol. In an odd way, contemporary Filipino food is more "American" of the 1950s legacy than American food today, lol. Some foods I find bland, and I find fish staring back at me a bit creepy, lol. But that's not something limited to the Philippines alone. I'm the type of person that is a carnivore as long as I don't have to think about where it comes from, lol.

This post has been edited by Confused43: Dec 17 2010, 03:26 PM

[redhorse]

IMO it's a combination of marketing and westernising (somehow) some of the food so it appeals for broader access. Just like the way Indian cuisine has been modified for broader appeal hence its popularity here in the UK. Heck, even curry was invented in England! You'd think it's India wouldn't you????

This post has been edited by redhorse: Dec 29 2010, 07:13 PM

[filipinoy]

even curry was invented in England! You'd think it's India wouldn't you????

lol so curry dishes in the philippines like kare-kare derived from the british too

[redhorse]

lol so curry dishes in the philippines like kare-kare derived from the british too

Not sure about kare-kare! I doubt it though.

[filipinoy]

kare-kare = curry-curry? haha

[hugo boss]

There's a Filipino restaurant in an area heavily populated by Filipinos here in Toronto called Aristokrat. Just beside it is a Chinese buffet restaurant and for some reason, Filipinos prefer going to that Chinese restaurant than the Filipino restaurant

probably because filipinos like a good deal and prefer the buffet style all you can eat, it's cheaper to eat there

also because most people go to restaurants to eat something they dont usually cook at home, they want something different

[pinoynacionalist...]

I have a Filipino restaurant and store right down the street from me so I don't really have that problem. I would rather go to that than a Chinese place any day of the week. How many Chinese restaurants even serve authentic Chinese food anyways? I have had authentic Chinese food and it is heaven-sent compared to the rubbish they serve at the small hole in the wall Chinese places that are a dime a dozen.

[butquaval]

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[GummyBear0311]

I lived here in the US and the non-Filipinos that told me about Filipino food is they like pancit, lumpia, and adobo. I got to Nanay Gloria fast food restaurant and noticed that they have Latinos, Blacks, and white customers. Its not a lot, once in awhile but 10 years ago, i haven't seen any non-Filipino customers.

One thing i noticed about the Filipino fast food restaurants here in Los Angeles and surrounding area, is that its oily/greasy. And when it comes to pork, it has fat with it. Since its fast food, they just want to cook it fast. What they need to do is not to make it less greasy and give more meat instead of fat. There are dishes that i believed will like by non-Filipinos. Besides the 3 i mentioned, kare kare, pinoy bbq style, lomi, bulalo, sinigang, and a few can attract the customers.

I remember when a food truck here in LA sold adobo, sisig, and tocino burritos. They were salty, i didn't buy it anymore.

[Jc2]

I lived here in the US and the non-Filipinos that told me about Filipino food is they like pancit, lumpia, and adobo. I got to Nanay Gloria fast food restaurant and noticed that they have Latinos, Blacks, and white customers. Its not a lot, once in awhile but 10 years ago, i haven't seen any non-Filipino customers.

One thing i noticed about the Filipino fast food restaurants here in Los Angeles and surrounding area, is that its oily/greasy. And when it comes to pork, it has fat with it. Since its fast food, they just want to cook it fast. What they need to do is not to make it less greasy and give more meat instead of fat. There are dishes that i believed will like by non-Filipinos. Besides the 3 i mentioned, kare kare, pinoy bbq style, lomi, bulalo, sinigang, and a few can attract the customers.

I remember when a food truck here in LA sold adobo, sisig, and tocino burritos. They were salty, i didn't buy it anymore.

Tocino Burritos? Heh I gotta try going to LA and eat these Mexican-Filipino hybrid dish. We have very few Mexicans here in Toronto and Filipino cuisine is much more likely to be mixed with Chinese food than any other kind of "ethnic" food.

[martin_nuke]

A historian told me that Adobo is a historic dish and it already existed even before the Spaniards came and it Chicken and Pork cooked in Vinegar and Soy Sauce which also serves as a natural preservative since the Philippines is a hot humid country. I think Adobo is also the most popular Filipino dish.

[Prau123]

A historian told me that Adobo is a historic dish and it already existed even before the Spaniards came and it Chicken and Pork cooked in Vinegar and Soy Sauce which also serves as a natural preservative since the Philippines is a hot humid country. I think Adobo is also the most popular Filipino dish.

I also think adobo predates the Spaniard arrival even though there are adobo type dishes in some Hispanic countries like Puerto Rico, but they're different using different ingredients.

Here is what Wikipedia has to say about adobo:

The practice is native to Spanish cuisine.[1] It was widely adopted in Latin America and other Spanish colonies around the globe, particularly the Philippines, where Filipino adobo is something of a national dish.[2

http://en.wikipedia.org/wiki/Adobo

^I don't buy it. I don't think adobo is native to Spanish cuisine, or at the very least our adobo doesn't originate from there. I think it's native to the Philippines. The original adobo likely just used vinegar as a type of preservative like you said, but also to kill off any bacteria and bad taste. Soy sauce was probably added later with an influence from the Chinese, although it may have been a native Filipino who first combined soy sauce with vinegar.

Many Filipino dishes also utilize vinegar for similar reasons such as adobong pusit, dinuguan, fried bangus, inihaw na baboy, daing, paksiw, kinilaw, atchara (atsara), ensaladang talong, and condiments such as banana ketchup and sarsa (lechon sauce).

It would help our case if vinegar is utilized in Malaysian and Indonesian cuisine since we are culturally related to them. In any event, adobo type dishes may have been invented independently throughout this world. Adding vinegar in cooking meat is a pretty basic step.

This post has been edited by Prau123: Jul 6 2012, 11:30 PM

[martin_nuke]

I also think that Sisig is also an original Philippine cuisine which is quite modern because it was created during the Subic and Clark days when the Americans chop of the head of a pig because they do not like it so they just give it to the Pinoys which they made a dish out of the Pig's Head and the Sisig was concieved.

[Prau123]

I also think that Sisig is also an original Philippine cuisine which is quite modern because it was created during the Subic and Clark days when the Americans chop of the head of a pig because they do not like it so they just give it to the Pinoys which they made a dish out of the Pig's Head and the Sisig was concieved.

I'm beginning to think that many of our dishes were only invented in the past century. Perhaps many of them were derived from older recipes, and Sisig may be one of them.

The dish is said to have originated from local residents who bought unused pig heads from the commissaries of Clark Air Base in Angeles City, Pampanga. Pig heads were purchased cheap since they were not used in preparing meals for the U.S. Air Force personnel stationed there.[4] An alternate explanation of its origin is that it is but an innovative variation on an older recipe, which is pork ears and jowl, boiled, chopped then marinated.

http://en.wikipedia.org/wiki/Sisig