Someone please give me a crash course 101 on Filipino food. There's a Seafood City nearby but I pretty much don't go.
I have very limited exposure to real Filipino food, ranging from Jolibee and Max's, breakfast at Its Good Ha, to Sesig (without knowing what it was) and San Miguels about 20 years ago somewhere in Manila.
I imagine other Asians must feel the same way about non "mainstream" Korean food, the way I do about non "mainstream" Filipino food. Unknown and risky.
There are too many familiar options but I do want to expand. For Koreans, even can be food very "situational" and has "context". But I have always Korean dishes and ingredients are the most non threatening and "easy" of our different Asian cuisines.