Fantastic Filipino Feast From the Foodee Festival

We’ve already established I have an alliteration addiction so let’s move past the title and talk about the f-ing food from Saturday. And by f-ing I mean food trucking. I’ve been waiting for this weekend semi-patiently for a month or so after first getting wind of the FoodeeFest that was going to be at the Anderson Mall. It promised 30 food trucks and other vendors and I love me some food trucks so there was no way I was missing it. Judging by the crowd I was not the only one.

Fortunately the mall provided plenty of places to park and still be only a short walk to the event area. Once I got there I did what any smart person does at an event like this and walked the full circuit to see all my options before deciding what to get. There was a nice variety of foods, beverages, deserts, and crafts in trucks, trailers, and tents. The first place that caught my attention was a wood fired pizza truck, then a Cajun truck, a soul food trailer, BBQ sauce and rub purveyor, and a cheesecake pusher, it was beautiful. Food trucks checking the international box had food from Greece, Italy, Mexico, China, Japan, Ireland (it was a loaded potato truck but I’m counting it), and a Kabob truck that covers any number of countries.

I almost went with the Kabobs since they looked mighty tasty on that grill but as you can guess from the title the Philippines was also represented. There were actually two selling Filipino food with very similar offerings and price points so I went with the one I was closest too at the end of the circuit. I don’t know why I didn’t get a picture of the vehicle but I got the signboard and picture menu covered here.

They had a combo plate that included either the adobo chicken or liempo, pancit, 2 lumpia of your choice and rice. Variety? Yes please, I got the pork lumpia, and the liempo to go with the pancit and rice.

The little flag was a nice touch. All of the food was great but I will say the liempo meat was pretty salty. The rice wasn’t so it was best to match the two bite for bite. The plate was $20, which for the portions and the fact that is was food truck fare was actually a decent deal. The lumpia dipped in the doctored up soy sauce were outstanding. The pancit noodles had a few green beans and carrots so I felt like I could count that as a healthy side. Overall it was delicious and I’d definitely try them again.

A couple of observations from this “festival”. On the whole these food vendors seemed to be turning the tickets faster than most food trucks I’ve been to. I don’t know if it’s just their overall experience traveling with the group setting up these events or what but the lines of waiting people were not quite as long as I expected. It could have been the volume of options as well. Regardless of the reason it was a good experience. Also asking if they prefer cash or card can save you money. I saved a almost 2 bucks paying cash. Lastly for my Augusta / Aiken / Columbia people this same group is rolling into Aiken May 3-5.

I Shall Return


This weekend I was able to add a new stamp on the Culinary-Passport by visiting a Filipino restaurant with great friends and previous blog participants, Andy, Melanie and Ian McGehee.  Any meal shared with friends I’m predisposed to like but Hot4Wings / Filipino Flair in Lexington, SC earned my like by serving up some great dishes.

The restaurant is in a busy little shopping center and isn’t very big but the few booths and tables they had accommodated the small number of patrons that visited while we were there. That was good for us but this place should be busier than it was on a Saturday afternoon.  As the name implies the place has wings and in quite a large number of flavors but that wasn’t what we came for and judging by what we heard I think the Filipino Flair side of the menu is what’s growing and was certainly what we came for.

The gentleman working the counter and we presumed an owner of the establishment was very glad to answer any questions and offer up suggestions from the menu.  One thing to note is this is a smaller place and they may be out of some of the items temporarily or have limited supply.  He was quick to point out what he was out of or was limited in so as to set expectations which is a great customer service move.  As we talked through out orders we made it clear there would be sharing and he brought plates and the meals were set in the middle of the table so they could be communally shared.

We started with the lumpia rolls.  We got pork and allegedly they had vegetarian as well but there was an option with meat so….

Lumpia are basically a deep fried egg / spring roll kind of deal but these had some very tasty marinated pork in it and not just a speck but a significant porcine presence.  The dipping sauce was a fairly spicy chili sauce, not too hot and a little sweet.  Great way to whet the appetite for the feast to come.

Next up we got the house pancit.

This dish was rice noodles with meat and shrimp and a lot of goodness.  The noodles were light and flavorful while the meat was tender and tasty.  The shrimp all disappeared as well so I’m assuming it was good.  We quickly put a dent in this which was good because the next two dishes arrived soon after.

Here we had the pork adobo and sizzling sisig.  Both came with white rice and the adobo had some vegetable garnish as well.  The adobo was marinated pork bites served in some of the marinade that made a nice gravy for the semi-sticky rice.  The sizzling sisig was shredded pork cooked in a sauce that has mayonnaise as a key ingredient and those red peppers on top added spice aplenty.  For the curious sisig was originally made from the pigs face being all chopped up with other ingredients that wouldn’t necessarily make the first cut at your finer dining establishments.  I doubt this was pig face sisig but even if it was I don’t care because it was good.  The last of the entrees we were told would take a little bit longer and it showed up after we had done some serious damage to the these two.

The final entrée was crispy pata which is deep fried pork leg.  I expect this takes longer because as I now understand it the joint is typically boiled to tenderize it a bit and then deep fried.  The deep frying turns the skin into crackling and actually cooks out some but not all of the fat.  The pata was served with two sauces, one vinegar based and one we couldn’t determine the composition of but it was brownish grey, a little bit sweet and complimented the pork very well.  I think the vinegar was rice wine vinegar but I wouldn’t swear to it.  Dipping the pork in the vinegar gave it a kind of eastern NC BBQ flavor.  Oh yeah it had that unnecessary vegetable garnish as well.

As full as we were we had to try one of the deserts and opted for the banana lumpia.

The banana lumpia is pretty much what you could guess.  Banana and some mystery ingredient (we forgot to ask) wrapped in a roll, deep fried and topped with powdered sugar.  It really wasn’t that sweet and there was general agreement with Melanie’s observation that they would go great with ice cream.

I’d definitely recommend this place to anyone.  I know most of our dishes had pork but they have a number of chicken and other shrimp dishes as well as wings and sandwiches.  If you can round up friends to take all the better.  Give them a try if you’re in the area and if you want to know more about the Philippines check out the Tell Me More page.