Just had a Filipino dinner with a few others, our table dined on:

Bangus Sisig - Made up of boneless bangus (milkfish) cooked with onions and sweet chili peppers, serve don a sizzling plate.

Beef Steak Tagalog - Thinly sliced beef cooked in soy sauce and lemon juice and topped with slices of onions, served with white rice.

Lechon Kawali - Crispy deep fried pork belly dish served with a side of lec hon sauce

Adobong Kambing - goat adobo - tender goat meat stewed in garlic, onions, vinegar, and soy sauce.

Fried Chicken - Specially marinated chicken, deep fried making it crispy on the outside and juicy on the inside.

Laing (with Shrimp) - Spicy dish made from dried taro leaves and made creamy by using rich coconut milk with shrimp and shrimp paste for added flavor.

I really enjoyed the Bangus Sisig, ratios of items were spot on, flavors fresh & deep, the skin became almost like a potato chip, the whole dish just worked, fantastic.

"Filipino" Fried Chicken was juicy, perhaps a hint of curry in the coating, was tasty but I don't need to order again

For a "veggie" dish, the Laing I would have liked to be more funky with shrimp paste, I really couldn't detect any, still a very good dish and one I'd order again.

The goat adobo was not as stellar as before but I did notice that it got better after it cooled off a bit. I'll still order this again next time.

Lechon was crisp skin, good fat & meat.

The tagalong had a beef jerky like flavor, good but don't feel the need to order again.

I will for sure get the bangus sisig, goat adobo and liang next go around, but will delve deeper into other options.

Thanks work2fly on the feedback^