Filipino Upscale Restaurants Near Me

This posting is inspired from my recent outings and enjoyment of Filipino Food from two restaurants, Isla Grande ( Pleasant Hill) and FOB Kitchen ( Temescal/Oakland).  These two restaurants I would rate as average and not upscale. ( See criteria of upscale restaurants vs Average below)  

Here's are the two Upscale Filipino Restaurants in San Francisco. 

1.  Abacá is located in San Francisco's Fisherman's Wharf inside the Kimpton Alton Hotel. It's widely recognized as the first upscale Filipino restaurant in the city—offering contemporary Filipino-Californian cuisine in a sleek, fine-dining ambiance. The chef, Francis Ang, brings a decade of fine-dining experience, crafting dishes like Sisig Fried Rice and seafood chowder with coconut milk on menus that reflect both traditional and elevated flavors CBS NewsForbes. Abaca was formerly known as Pinoy Heritage. For Details visit: 

https://www.restaurantabaca.com/about

2. Another top-tier option is Ox & Tiger, a speakeasy-style, Filipino-Japanese fusion hideaway tucked north of Market Street in San Francisco. It offers exclusive, four-course prix-fixe meals paired with sake tastings—definitely an upscale, reservation-only experience Condé Nast Traveler. For Menu and Details visit: 

https://oxandtiger.co/new-page-1

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Meanwhile, here are the Criteria for Evaluating Upscale vs. Average Restaurants

Beyond food quality, location, and ambiance, here are refined criteria to distinguish an upscale restaurant from more average counterparts:

1. Service Quality

• Attentiveness and professionalism, with knowledgeable staff, thoughtful pacing, and seamless hospitality.

• Upscale establishments often offer tableside presentations or customized menu guidance.

2. Ingredient Quality & Sourcing

• Use of high-end, seasonal, locally sourced, or rare ingredients, sometimes imported.

• Signature dishes may require longer preparation or specialized techniques.

3. Menu Complexity & Innovation

• Elevated dishes with creative takes on classics, tasting menus, or multi-course experiences.

• An average restaurant tends to stick to simpler, familiar presentations.

4. Presentation & Plating

• Artistic, meticulously arranged plating—often a hallmark of upscale dining.

• Attention paid to dish aesthetics, garnishes, and plating materials (e.g., upscale china or unique serving vessels).

5. Beverage Program

• Curated selections of wines, sake, cocktails, and non-alcoholic pairings.

• Sometimes includes sommelier services, craft cocktails, or multi-course pairing options (like at Ox & Tiger).

6. Ambiance & Design

• Refined interior design, elegant lighting, acoustics, and attention to detail in decor.

• Higher standards in comfort and aesthetic sophistication.

7. Pricing & Value

• Upscale establishments reflect premium pricing aligned with quality, creativity, and service offered.

• Perceived value comes from combined factors—service, presentation, and culinary experience—not just food cost.

8. Reputation & Accolades

• Recognition from culinary critics, Michelin or other guides, James Beard nominations, or media buzz (e.g., Chef Tara Monsod’s finalist status; see below).

• Consistent critical acclaim often signals an elevated status Axios.

9. Exclusivity & Reservations

• Limited seating, reservation-only access, and exclusive dining times or menus enhance the upscale feel.

• Examples include speakeasy-style venues or pre-fixe-only restaurants.

10. Consistency & Attention to Detail

• High reliability in quality across visits—flawless service, food, and ambiance every time.

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Summary Overview

Restaurant	Location	Offerings & Vibe
Abacá	San Francisco (Fisherman's Wharf)	Filipino-Californian upscale dining; refined modern reinterpretations of classics
Ox & Tiger	San Francisco (SOMA)	Filipino-Japanese fusion; speakeasy ambiance with prix-fixe and sake pairing

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• 
  Abacá is your go-to for sophisticated Filipino dining in San Francisco, California with broad appeal.

• Ox & Tiger is ideal if you're seeking an intimate, inventive tasting-menu experience blending Filipino and Japanese cuisine.

When assessing upscale vs. average, consider all aspects—not just dishes but how they're delivered, presented, and curated for a memorable fine-dining experience.

Meanwhile,  here's what I learned about Tropa, the new restaurant in Lafayette, CA. 

Here are some snapshots of Tropa Modern Filipino in Lafayette—featuring its inviting dining room, warm mid-century-inspired design, cozy patio, and retro-Manila ambiance.

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About Tropa Modern Filipino (Lafayette, CA)

Location & Setting

• Tropa is located at 3400–3406 Mount Diablo Blvd, Lafayette, CA 94549.

• It offers multiple dining areas: a main Dining Room, a Dining Room Lounge, and an outdoor Patio—adding versatility and ambiance variety.

• The aesthetic is deliberately retro, evoking the vibe of retro Manila, with warm tones, mid-century details, and curated soulful music—to create more than just a meal, but a gathering experience.

Cuisine & Pricing

• It positions itself as "modern Filipino", blending nostalgic Filipino flavors with contemporary interpretations by Chef JB Balingit.💚

• Price range is capped at $30 and under, which leans more toward upscale casual rather than formal fine dining.

Dining Style & Experience

• The listed dining style is Casual Dining, with a Business Casual dress code.

• Hours:

  • Closed on Monday & Tuesday

  • Wed & Thu: 5pm–10pm

  • Fri & Sat: 5pm–late

  • Sunday: Brunch 10am–3pm

Menu Highlights
A sample of offerings (updated as of June 16, 2025):

• Tradicional items like Adobo Sticky Ribs, Sizzling Sisig, Oxtail Kare-Kare, Lechon Kawali, Lengua Estofado—priced in the $24–30 range

• Inihaw section includes Pusit (grilled squid), Inasal (Bacolod-style grilled chicken), Pinoy BBQ skewers

• ATBP (And Other Things)—lighter options like Pancit Bihon, Tortang Talong, and Pinakbet

Ambiance & Extras

• The design and atmosphere reflect a nostalgic yet modern sensibility—crafting a mood as much as a meal.

• Additional features: full bar (beer, wine, cocktails), gluten-free and vegan options, even dog-friendly patio seating—an inclusive and community-driven approach.

• They occasionally host fun experiences like a Karaoke Brunch, adding a playful, social element to the dining experience.

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Is It Truly Upscale?

By several classic upscale criteria—service finesse, premium pricing, formality—Tropa leans more toward a stylish upscale-casual neighborhood spot rather than a white-tablecloth fine-dining venue. Here’s how it stacks up:

• Price & Value: Moderately priced (under $30), accessible yet elevated relative to casual Filipino food spots.

• Ambiance & Design: Strong attention to aesthetic and atmosphere with retro-modern décor cues.

• Menu & Creativity: Thoughtfully curated dishes blending traditional flavors with modern techniques.

• Service & Extras: Business casual service, full bar, and unique events like karaoke brunch—adds flair but not formal service levels.

• Overall Vibe: Upscale casual, community-focused, and stylish—not formal but certainly elevated above average.

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Summary Snapshot

Feature	Description
Location	Lafayette, CA—multiple dining spaces
Cuisine	Modern Filipino—nostalgic yet contemporary
Price Level	Moderate, under $30 per dish
Ambiance	Retro Manila aesthetic, warm and curated
Service Style	Casual dining with business casual dress code
Extras	Full bar, gluten-free & vegan options, events
"Upscale" Factor-stylish upscale casual Personal Wish:  Dining at Tropa is in my Wish List, before the End of the Year- Opened Only for Dinner and Sunday Brunch.  Lastly, here's what we know about Chef JB Balingit 💚 Here’s a glimpse of Chef JB Balingit  💚 About Chef JB Balingit From the Philippines to the Bay Area Chef Balingit began his culinary journey in the Philippines during childhood. After immigrating to the U.S., he worked as a line cook and steadily advanced in the restaurant industry . A one-man operation turned restaurant group In 2015, he opened The Hideout Kitchen & Cafe in Lafayette, juggling multiple roles—from chef to dishwasher to carpenter. What started as a small, Craigslist-furnished establishment quickly grew into a community staple Hideout Kitchen in LafayetteYelp. Embracing his heritage Chef Balingit’s Filipino upbringing heavily influences his hospitality style: “How we host guests at home is how we host guests at our restaurant” . Growth through grit Over time, his ventures expanded. He now leads a growing team across operations, culinary, accounting, and HR. He’s particularly praised the support from restaurant services like SpotOn in helping him manage and sustain growth—especially critical during challenging periods like the pandemic . Expanding the portfolio Beyond The Hideout Kitchen, Chef Balingit is also involved with Vic’s Martinez and the Library Social Club & Wine Bar FacebookThe Library Social Club | Wine Bar. Final Thoughts Chef JB Balingit is a Bay Area culinary force whose journey spans from humble beginnings to owning multiple restaurant concepts that reflect both his Filipino heritage and the comforts of California dining. The Hideout Kitchen remains a beloved spot for heartfelt, creative comfort food, whileTropa offers a refreshing, culturally rich dining experience that celebrates Filipino flavors with modern flair. Personal Note: Dive into the heart of Filipino cuisine with these 16 ulam favorites, captured in one delicious image! From the classic Adobo to the spicy Bicol Express, each dish tells a story of Filipino culinary heritage. Which of these mouthwatering dishes is calling your name?

Our Lunch Excursion at FOB Kitchen, 2025

Photo Credit: Ted Treat

Seven THD Residents along with Ted ( our Host/Organizer) and Sean ( our driver) had   lunch at FOB Kitchen- A well rated Filipino Restaurant in the Temescal District of Oakland yesterday. It was a repeat gastronomic delight to some of us who were there last year. However, it was a gastronomic adventure for half of the Diners, since this was their first time to taste Filipino food. The menu at FOB is typical filipino cuisine not upscale compared to the Filipino restaurant in Lafayette ( Tropa).  https://www.tropaeats.com/

We dined Filipino style and shared an appetizer ( lumpia),  three main dishes, Pork adobo, Pancit sotanghon and Pork Sinigang💚. We have mango juice for drinks. At the end we have two desserts, suman( sticky rice) with mango slices and Turon ( banana fritters) with purple yam ice cream. With our dishes we have both garlic and just plain steamed rice. The cost was $40 each including tips. Here are photos of our lunch from FOB website below. 

Veggie Lumpia- Veggie lumpia, or lumpiang gulay, is a Filipino appetizer similar to a spring roll, consisting of julienned or cubed vegetables like carrots, cabbage, and bean sprouts, sometimes mixed with other ingredients, and wrapped in a thin wrapper, then deep-fried until crispy. It is a vegetarian version of the more common lumpiang shanghai, which traditionally includes ground meat.

Pancit Sotanghon-Pancit sotanghon is a popular Filipino stir-fried noodle dish made with sotanghon (bean thread or glass noodles), with or without meat, and a variety of vegetables like cabbage and carrots, all seasoned with a savory broth and often finished with a squeeze of calamansi or lemon. The dish features thin, transparent noodles that absorb the flavors of the other ingredients, making it a flavorful and filling meal often served at gatherings or as a main dish.

Pork Adobo- Pork adobo is a classic and popular Filipino dish made by braising pork in a flavorful mixture of soy sauce, vinegar, garlic, peppercorns, and bay leaves. The slow-cooking process tenderizes the pork, resulting in a tangy, salty, and savory dish with a rich, reduced sauce that is often served over steamed rice.

Pork Sinigang- Sinigang is a popular and iconic Filipino sour soup, traditionally flavored with tamarind and featuring a savory broth with various meats (like pork or shrimp) and vegetables such as tomatoes, onions, and leafy greens. Its distinct sour taste is a fundamental characteristic of Filipino cuisine, and the soup is often served with steamed rice. While tamarind is the most common souring agent, other fruits and souring agents like guava, green mango, and calamansi can also be used. 

Suman ( sweet sticky rice) with mango slices- "Suman" is a traditional Filipino sticky rice cake . The Filipino suman is a sweet delicacy made from glutinous rice cooked in coconut milk, then wrapped and steamed in leaves like banana or palm leaves, and is often eaten with sugar or coconut caramel sauce. 

  Turon ( banana fritters) and Ube ( purple yam) ice cream 

Turon is a sweet Filipino snack typically made from ripe saba bananas and/or jackfruit (langka), coated with brown sugar, and then rolled in a spring roll wrapper (lumpia wrapper) before being deep-fried until golden and crispy

The food was great as expected but ambiance was poor as there was a screaming baby near our table.  The background music was loud at first. I requested our Server to lower the back ground music. However, in general we had a grand time. Again, I want to thank Ted Treat (THD Activity Guru) who organized this lunch per my suggestion, several months ago.  I forgot to take pictures during our lunch, as I was busy enjoying my food. However, I took two photos before lunch and Ted took one(promised to send it to me-will add on later) during our lunch.  

The Seven THD Residents are: Jay P, Steve K, Rita R, Lee C, Andi S, and Anne L.and Me. 
  

💚 Sinigang was not voted the "best soup" by TasteAtlas in 2024, but it did rank #41 on their "100 Best Dishes in the World" list with a score of 4.51 out of 5. The Filipino sour soup was previously crowned the best soup in the world by TasteAtlas in 2021, but has not held that specific title since then. 

Details of the 2024 ranking: 

• Rank: Sinigang was ranked #41 out of the 100 best dishes in the world.
• Rating: It received a score of 4.51 out of 5.

Personal Note: I found it amusing and surprising that employees at FOB Kitchen do not speak Filipino ( Tagalog) at all. Our waiter speaks fluent English and Spanish. I am not sure about the Kitchen Crew ( they look more hispanic than Filipino).     

For Details about the Restaurant, visit:

https://www.fobkitchen.com/

Lastly,  Here are some memorable quotes about Filipino food—celebrated for capturing its essence, emotion, and cultural depth—from both iconic figures and cherished authors. Enjoy this flavorful journey through words, whether the creators are alive today or have passed on: Memorable Quotes by Notable Figures Doreen Fernandez (Filipino writer and culinary historian, 1934–2002): “Filipino cuisine is a testament to the creativity and resourcefulness of the Filipino people. It’s about making the most of what’s available and turning simple ingredients into extraordinary dishes.” Another gem from her: “Filipino cuisine is the best-kept secret of Asia.” Great Pinoy EatsBiyo POS Claude Tayag (Filipino chef, artist, and writer): “Each dish in Filipino cuisine is a love letter to our land, our people, and our shared heritage.” Great Pinoy Eats Jessica Soho (renowned Filipino journalist and TV host): “Filipino food is bold, colorful, and complex, just like the Filipino spirit. It’s a culinary journey that captivates the senses.” Great Pinoy Eats Marvin Gapultos (author and food influencer): “To understand the Filipino soul, one must taste the flavors of our cuisine—a blend of passion, tradition, and hospitality.” Great Pinoy Eats Margarita Fores (award-winning Filipino chef): “Filipino food is like a warm embrace, comforting and familiar yet endlessly surprising with its depth of flavor.” Great Pinoy Eats Anthony Bourdain (celebrated chef and global culinary storyteller): “Filipino food is different. It’s unique and entirely its own thing.” Biyo POS April Bloomfield (top U.S. restaurateur and chef): Predicted that Filipino cuisine would become “the next big thing,” praising its balance of flavors during a San Pellegrino event. TIME Carlo Lamagna (chef behind Portland’s Magna Kusina): Celebrates Filipino food through “precise and bold” dishes—honoring rich, sour notes of sinigang and pungent bagoong—and forging a space that feels like "a dinner party at home.” Food & Wine Playful Lines from Chef Boy Logro (Filipino TV chef): Known affectionately for the exclamations “Ping, ping, ping!” and “Yum, yum, yum!” Wikipedia Filipino Proverbs & Sayings That Reflect Culinary Wisdom These timeless proverbs may not be from specific celebrities, but they embody the philosophy of Filipino cooking and life: “Kapag may tinanim, may aanihin.” “If you plant something, you will harvest something.” Chef Earl Briones “Ang hindi marunong lumingon sa pinanggalingan ay hindi makararating sa paroroonan.” “He who does not look back to where he came from will never reach his destination.” Chef Earl Briones “Bilog ang mundo, parang kawali.” “The world is round, like a pan.” Chef Earl Briones “Kung ano ang puno, siya ang bunga.” “The fruit does not fall far from the tree.” Chef Earl Briones “Pag may tiyaga, may nilaga.” “If you persevere, you will have stew.” Chef Earl Briones “Ang hindi marunong magmahal sa sariling wika, masahol pa sa malansang isda.” Literally: “He who does not love his own language is worse than a smelly fish.” A witty reminder of the importance of heritage and identity. Chef Earl Briones From “Arsenic and Adobo” (Mia P. Manansala) Capturing deep emotion and identity through food: “I’ve never met people so enthusiastic about their food before.” Goodreads “In typical Filipino fashion, my aunt expressed her love not through words of encouragement or affectionate embraces, but through food. Food was how she communicated. Food was how she found her place in the world.” Goodreads Summary: Your Flavors, Your Stories Whether through the inspiring words of culinary enthusiasts like Doreen Fernandez or the practical—and deeply emotional—wisdom of Filipino proverbs, these quotes beautifully illustrate how Filipino food is interwoven with identity, heritage, creativity, and community. From the poetic to the playful, each line offers a taste of what makes our cuisine so uniquely resonant.  Here's my previous posting why Filipino Food is not as Popular as other Asian Foods.   https://chateaudumer.blogspot.com/2025/04/why-filipino-food-is-not-as-popular-as.html

Filipino Boodle Fight and Lunch Excursion to FOB

Did you know that the famous Filipino boodle fight began as a military tradition during the American colonial period? Soldiers of all ranks would gather around a long table lined with banana leaves, where rice, meats, and seafood were piled high for everyone to eat together kamayan-style (with bare hands).

By removing utensils and rank, the boodle fight became more than just a meal—it was a symbol of equality, camaraderie, and unity that has since become a beloved Filipino way of celebrating.

Meanwhile, here's your chance to enjoy Filipino food in a highly-rated restaurant in Oakland, FOB. Ted has finally scheduled this after my suggestion based on the response from THD Residents at our last year lunch excursion. For Details on last year lunch visit:  

https://chateaudumer.blogspot.com/2024/06/lunch-at-fob-kitchen-gastronomic-delight.html

For FOB Menu : https://www.fobkitchen.com/menu

Filipino Food is Best when Eaten Filipino Style ( Sharing)

If I remember last year: Sharing with 4, Approximate Cost

Appetizer ( 2 orders ) of Vegetable or Shanghai lumpia=26

Sinigang Na Baboy. ( 1 order ). ----------------------25

Pancit Sotanghon ( 2 orders) .................................................30

Dessert Turon and Suman..................................................... 24

Beverage Mango Ice tea ( 5 each)..........................................20

Bowls of Steamed Rices is 2 each ----------------------8

Total Approximate Cost------------------------------133

Plus $20 tip---------------------------------------------153

Divide by 4=$38 each approximately. 

You can order American Style If you wish ( No Sharing):

Finally, here are the top 12 Filipino Dishes

Filipino food is a diverse cuisine that combines indigenous flavors with influences from Spain, China, and America, resulting in a unique blend of salty, sour, sweet, and umami tastes. A staple of most meals is rice, served alongside dishes like Adobo (a vinegar-soy sauce stew), Sinigang (a sour soup), and Lechon (whole roasted pig). The cuisine emphasizes balance through contrasting flavors, textures, and a reliance on local ingredients like coconut, fish sauce, and a variety of tropical fruits.

Personal Note: I just read about the upscale Filipino Restaurant, Tropa Modern Filipino cuisine in Lafayette, CA. I looked at their menu, and I have hunger cravings for oxtail Kare-kare, ribs adobo and tortang talong as well as Turon for dessert. However the restaurant is only opened for dinner and Sunday Brunch only on Wed to Sunday. It is closed on Mondays and Tuesdays.     

 For Details visit the website: 

 

https://www.tropaeats.com/

Humba- One of My Favorite Pinoy Dish

💚I have Pinoy Food Cravings Today!

Origins: Humba is believed to have originated from the Chinese dish Hongshao Rou, introduced to the Philippines by Hokkien immigrants.

Flavor Profile: It's known for its sweet and savory taste, with a hint of tanginess. &

Key Ingredients: Common ingredients include fatty pork belly, soy sauce, vinegar, sugar, garlic, black peppercorns, bay leaves, and fermented black beans (tausi).

Variations: Luzon humba often includes black beans, banana blossoms, or ripe saba bananas, while Visayan humba frequently includes whole peanuts.

Another Pinoy Dish I am craving for is Beef Bone Soup  ( Bulalo) with Vegetables.

💚Filipino cuisine is on the rise—ranked among the top global favorites and seeing a 50% surge in U.S. popularity, especially among Gen Z foodies. #Filipinosinthe6ix

Meanwhile, Did you know that.....

When Filipino pastry chef Nouel Catis Omamalin helped create the pistachio-knafeh “Dubai chocolate,” it was TikTok that catapulted it into global fame - millions of views, endless cravings, and long lines just to grab a bite.

The viral buzz sparked countless copycats and remakes, with bakers and brands around the world racing to recreate the magic. Yet behind the trend was the original artistry: a Filipino chef whose creativity proved that one inspired recipe could set off a worldwide wave.

Today, Chef Nouel continues that momentum with his own line of sweets and a new book, showing that what began as a viral moment has left a lasting lesson in innovation, passion, and the power of food to inspire.

Finally, My Word and Quotes of the Day:

“The mind is everything.  What you think you become.”

Buddha

 

“The first wealth is health.”

Ralph Waldo Emerson