We were in San Diego for a conference and we wanted to eat Filipino food in a nice restaurant. There are plenty of choices especially in National City but most are steam-table, casual places (what the Filipinos would call turo-turo). This restaurant was a class all its own and it's in the cool Gas Lamp District. Primarily, it makes Filipino food accessible to non-Filipinos. The food was very nicely plated. I had the crispy fish with the tamarind broth --- a take on sinigang. The fish (can't remember the name) was indeed crispy on the outside and moist inside. The broth, poured table side, is nicely tangy. The dish came with a melange of vegetables including bokchoy, radish, potatoes and long beans. My only complaint is that long beans, contrary to the current fad of semi-cooked vegetables, should be cooked until tender and infused with the flavor of the broth. The dish did not come with rice but not a problem, I stole my husband's bowl that came with his entree. My husband had the whole fried fish with a wine, tomato sauce. I liked this dish a lot, although some people might be turned off by food staring back at you. The sweet tomato sauce complimented the crispy-fried fish. I forgot, we also ordered the salt and pepper calamari appetizer with pickled peppers. The flavor is good but the calamari are a tad overcooked. For dessert, we had the 'halo-halo', which is really not quite like the real thing. The amount of effort to compose this dessert is obvious --- two kinds of mousse, rice crisp (not so crispy), fresh fruit compote (lots of knife work involved) and a sweet red bean, condensed milk ice pop. I think the rice crisp has to be quickly fried first so that it pops like popcorn. As is, it tasted raw. I appreciate the effort put in this dessert but the 'halo-halo' (mix-mix) spirit was lost as the components don't seem to go together. I would rather have sweet bananas and jackfruit in syrup than the fresh fruit. But still, I wish this restaurant well.