According to Claudia Mcneilly (2017), Filipino food is notoriously unburdened by dairy or gluten, making it suitable for a variety of diets and health regimens. Meals are traditionally eaten family style, allowing the cuisine to slide seamlessly in to the ascending trend of sharing plates and communal dining. The reliance on vinegar as a condiment renders standard Western sauces full of sodium and fat redundant. This in itself should be seen as a welcome addition to any table. Despite these advantages, the food of the Philippines continues to be largely misunderstood and neglected by the rest of the world. This is slowly beginning to change. Earlier this year Bloomberg reported that Google searches for “Filipino food” have doubled since 2012, while entries for “lumpia near me” have skyrocketed 3,350 percent. Last year Bon Appétit placed Filipino restaurant Bad Saint in Washington, D.C., at number two on its annual America’s Best New Restaurants list after the restaurant had started drawing lines of diners anxious for a taste of adobong dilaw or vigan empanadas stuffed with beef, egg, and bean sprouts.