Chef Ellie Tiglao Is Bringing Filipino Food to Boston Halo Halo
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Date: 2020-05-20
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Comments and reviews: 10
Des
I see that her goal here is to introduce filipino cuisine to those unfamiliars. In my opinion its not the right path. The dishes plated were deconstructed which make it confusing for for the unfamiliars. She likes beautiful plating but it doesnt capture the true essence of the dish. it can still be plated as a whole and beautiful. Right now it looks pretentious and indulgent. The people that will understand this kind of plating and dishes were the ones who grew up eating these coz they know the origin of these dishes. Maybe 10 years from now it woudnt look as pretentious as now because Filipino cuisine is steadily going up mainstream in north america and other countries and people will know the genesis of the dishes and why its plated like this but were not there yet. So keep it whole. Yes Filipino cuisine are adaptive but we made it our own and Filipino cusine will evolved but dont skip a step if u wanna introduce it to unfamiliars. Nevertheless I salute thee for gathering the unfamiliars for trying to introduce Filipino deconstructed dishes. Heres to think about too for those doing fusion kuno Sisig Taco? in North America everybody knows what taco is but not everybody knows Sisig. dont confuse. and not all filipino dessert is made with ube1. start with the basics
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I see that her goal here is to introduce filipino cuisine to those unfamiliars. In my opinion its not the right path. The dishes plated were deconstructed which make it confusing for for the unfamiliars. She likes beautiful plating but it doesnt capture the true essence of the dish. it can still be plated as a whole and beautiful. Right now it looks pretentious and indulgent. The people that will understand this kind of plating and dishes were the ones who grew up eating these coz they know the origin of these dishes. Maybe 10 years from now it woudnt look as pretentious as now because Filipino cuisine is steadily going up mainstream in north america and other countries and people will know the genesis of the dishes and why its plated like this but were not there yet. So keep it whole. Yes Filipino cuisine are adaptive but we made it our own and Filipino cusine will evolved but dont skip a step if u wanna introduce it to unfamiliars. Nevertheless I salute thee for gathering the unfamiliars for trying to introduce Filipino deconstructed dishes. Heres to think about too for those doing fusion kuno Sisig Taco? in North America everybody knows what taco is but not everybody knows Sisig. dont confuse. and not all filipino dessert is made with ube1. start with the basics
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alice
Some people don't really understand why others not calling this a real pilipino food. they are not criticizing because its not the original recipe. they criticize because this kind of dish is a far beyond on what pilipino dish should be. you can adapt, recreate, deconstruct or innovate any of the recipe but not in a way that its not even close to the real recipe. if the evolve version is far beyond to the real taste of the real recipe then whats the point calling it a evolution if there is none of the essence of the real recipe exist. example is like, can you really call a sushi if the sushi could have been reinvented to a soup base recipe? and rather using rice it uses pasta? do you even look how she deconstruct the tidtad/dinuguan. think about it.
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Some people don't really understand why others not calling this a real pilipino food. they are not criticizing because its not the original recipe. they criticize because this kind of dish is a far beyond on what pilipino dish should be. you can adapt, recreate, deconstruct or innovate any of the recipe but not in a way that its not even close to the real recipe. if the evolve version is far beyond to the real taste of the real recipe then whats the point calling it a evolution if there is none of the essence of the real recipe exist. example is like, can you really call a sushi if the sushi could have been reinvented to a soup base recipe? and rather using rice it uses pasta? do you even look how she deconstruct the tidtad/dinuguan. think about it.
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arman
I am a Filipino. TUMPAK ang sinabi ni chef na this is not your lola's cooking. because the foods presented in this video are so alien to me. In my humble opinion, what I saw in this video are Filipino foods for non-Filipinos. The creativity of the chef is very evident and I have no doubt in my mind that they were delicious. If I were hungry and looking for a delicious lunch, I would definitely go at Chef Ellie's resto. But if I were an OFW, feeling homesick and missing my lola's cooking. I'd eat somewhere else. I wouldn't even consider the foods in this video a comfort food for me. But I appreciate her intention to introduce Filipino food flavors to the world. More power. Mabuhay from the Philippines!
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I am a Filipino. TUMPAK ang sinabi ni chef na this is not your lola's cooking. because the foods presented in this video are so alien to me. In my humble opinion, what I saw in this video are Filipino foods for non-Filipinos. The creativity of the chef is very evident and I have no doubt in my mind that they were delicious. If I were hungry and looking for a delicious lunch, I would definitely go at Chef Ellie's resto. But if I were an OFW, feeling homesick and missing my lola's cooking. I'd eat somewhere else. I wouldn't even consider the foods in this video a comfort food for me. But I appreciate her intention to introduce Filipino food flavors to the world. More power. Mabuhay from the Philippines!
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**
This is why these types of places dont succeed. These are not Pinoy food these are creations of American Pinoys. Why cant they just stick to basics. I mean, you go to a Chinese, Thai, Vietnamese, Japaese, Korean, Indian restaurants and you can order dishes that are typical in that country and they stick around for a long time. Filipino restaurants with these so called adaptive concept never succeed because you go in there and you expect home cooked meals and this does not provide that, so stop fighting the tradition and stick to it. Nothing wrong with traditional Filipino dishes its up to you to educate your customers on our traditional common food.
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This is why these types of places dont succeed. These are not Pinoy food these are creations of American Pinoys. Why cant they just stick to basics. I mean, you go to a Chinese, Thai, Vietnamese, Japaese, Korean, Indian restaurants and you can order dishes that are typical in that country and they stick around for a long time. Filipino restaurants with these so called adaptive concept never succeed because you go in there and you expect home cooked meals and this does not provide that, so stop fighting the tradition and stick to it. Nothing wrong with traditional Filipino dishes its up to you to educate your customers on our traditional common food.
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Mae
makes me happy that videos like these showcases that filipino food is more than pancit, lumpia, adobo, sinigang. Some people havent even scratched the surface when it comes to filipino food. Our culture is so diverse which people dont know and you have to visit the whole country to find out how wide our variety of culture and food is. I agree with the filipino food is not as appealing as compared to our neighboring countries, were not a big streetfood country like the rest but because you can find the food shared in community/family gatherings. You just need to explore the rest of the country to find out.
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makes me happy that videos like these showcases that filipino food is more than pancit, lumpia, adobo, sinigang. Some people havent even scratched the surface when it comes to filipino food. Our culture is so diverse which people dont know and you have to visit the whole country to find out how wide our variety of culture and food is. I agree with the filipino food is not as appealing as compared to our neighboring countries, were not a big streetfood country like the rest but because you can find the food shared in community/family gatherings. You just need to explore the rest of the country to find out.
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Ry
Filipinos (and I am one) are some of the most hypocritical people in this planet. I can assure you that if thats a foreigner (meaning no Filipino blood at all) cooking those dishes, theyll love that person. But given that shes Filipina, theyre coming at her like crazy. And if you think Im wrong, then you just proved my point. Truth hurts. Its in the blood of every Pinoy to suck up to foreigners, even to a point where we wanna look like one (look at all Pinoys trying to look Korean or white. So just enjoy cooking your version of Filipino dishes. At least you try and make it known in your country.
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Filipinos (and I am one) are some of the most hypocritical people in this planet. I can assure you that if thats a foreigner (meaning no Filipino blood at all) cooking those dishes, theyll love that person. But given that shes Filipina, theyre coming at her like crazy. And if you think Im wrong, then you just proved my point. Truth hurts. Its in the blood of every Pinoy to suck up to foreigners, even to a point where we wanna look like one (look at all Pinoys trying to look Korean or white. So just enjoy cooking your version of Filipino dishes. At least you try and make it known in your country.
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ImNotDoge
one might hate me for saying this, but the lady knows nothing about filipino food. what she did was deconstructing the food and presenting it as filipino. one might say that a chef can interpret how a food should be done, but once the essence of the food is gone what is her right to call it filipino. filipino food is beyond banana leaves and calamansi. there are flavors that needs to be ratained, one cannot deconstruct what one cannot understand to construct.
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one might hate me for saying this, but the lady knows nothing about filipino food. what she did was deconstructing the food and presenting it as filipino. one might say that a chef can interpret how a food should be done, but once the essence of the food is gone what is her right to call it filipino. filipino food is beyond banana leaves and calamansi. there are flavors that needs to be ratained, one cannot deconstruct what one cannot understand to construct.
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jimdcel
I really do not understand why kapampangans proclaimed to themselves as pampanga as the culinary capital of the Philippines when there are much more authententic regional dishes among the 13 regions and 7000 islands or even towns the Philippines. I can even go to any regions in visaya and mindanao and get a variety of Filipino food not based on pampanga and they are real Filipino food less borrowed or named after the colonizers. Please educate me.
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I really do not understand why kapampangans proclaimed to themselves as pampanga as the culinary capital of the Philippines when there are much more authententic regional dishes among the 13 regions and 7000 islands or even towns the Philippines. I can even go to any regions in visaya and mindanao and get a variety of Filipino food not based on pampanga and they are real Filipino food less borrowed or named after the colonizers. Please educate me.
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aris
Please unang una hindi din naman sa pinas nangaling ang mga pagkain nato eh. Natutunan nalang natin sa ibang lahi so ung ginagawa nya lang ay natutunan nya katulad din ng mga lolo at lola natin nuon d man to ung original eto naman ung version nya just like every Filipino has there own versions there adobo sinigang and iba pa. Respect it and keep true to it. ..
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Please unang una hindi din naman sa pinas nangaling ang mga pagkain nato eh. Natutunan nalang natin sa ibang lahi so ung ginagawa nya lang ay natutunan nya katulad din ng mga lolo at lola natin nuon d man to ung original eto naman ung version nya just like every Filipino has there own versions there adobo sinigang and iba pa. Respect it and keep true to it. ..
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Chow
Pampanga is a province known for its dishes and Chefs. People has their own dialect too although very near to the so called Tagalog Country. Her name is Tiglao not sure if she's a relative of this successful chef that Anthony Bourdain once visited. And Pampanga is what like Tuscany in Italy or Provence in France here in the Philippines.
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Pampanga is a province known for its dishes and Chefs. People has their own dialect too although very near to the so called Tagalog Country. Her name is Tiglao not sure if she's a relative of this successful chef that Anthony Bourdain once visited. And Pampanga is what like Tuscany in Italy or Provence in France here in the Philippines.
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