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| - I havent eaten much Filipino over the years but I have had enough to I think to give a decent review. I came to Salo-Salo with high hopes. It had been recommended by a few Filipino associates and as the proverbial "Gringo" among them, who was I to argue with their opinion? Well maybe my white boy genetics prevented me from savoring it at the same level they seem to. While everything at Salo-Salo was tasty, I found each dish did what it had to and nothing more.
We arrived earlier in the evening and had most of the restaurant to ourselves. Service was prompt and we sat on their front patio/atrium (its indoors). I was all prepared to order a San Miguel Beer which is the Filipino national beers, when our waitress informed me of some tragic news: They dont serve alcohol. I had to recover from this stomach blow and in my confusion I selected a coconut juice drink. It was fine, but minimal in size and not really the appropriate compliment to what food was going to be forthcoming.
As for the food, we HAD to order the Chicken Adobo. Not ordering that is like going to New Orleans and not having a biegnet or Hurricane drink. We also ordered Palabok, which are noodles topped in a fish gravy and then covered with pork rinds. Finally, we got some Vegetable Limpia which is a type of spring roll. The presentation of all the dishes was pleasant but once I dug in, I noticed a common theme..........Salt!!!!!! Salt is a critical component to all cooking but when I taste it in abundance I feel its the hallmark of a lazy kitchen. Rather than expertly prepare their array of spices, many kitchens will just add salt to give a dish some flavor. I kind of felt that was the case here and thats tragic because the chicken was tender and juicy and the noodles were expertly cooked. The limpia had fresh vegetables but all the sauces that accompanied the dishes was just way to salty. See why the beer would have come in handy now?
Prices were all very reasonable and the portions were generous. I feel that Salo-Salo has in it the makings of a fine restaurant, they just need to want to take it to another level. Then again, the Filipino's I know seem to love it, so why should they change? Perhaps its this discontinuity why Filipino food has yet to take off and really make it mainstream. Until that happens, Salo Salo is a fine enough place for this type of ethnic food, but dont expect to see Anthony Bourdain in here anytime soon.
PS- There are 2 locations in Southern California as well.
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