It's been a couple of weeks since chef William Pilz launched Hapa SF, his mobile Filipino food venture. Pilz is quickly getting his bearings around the newly rehabbed, burgundy-colored taco-truck kitchen, as Hapa's following seems to multiply every week. We headed down to Brisbane yesterday for a taste of Hapa SF's modern organic Filipino lunch.
The lunch menu consists of modern innovations of four basic Filipino classic dishes: lumpia, pancit, adobo, and sisig. The dish that clearly stands out is Pilz's take on the beloved sisig ($8), which was delightfully refined. Served over steamed jasmine rice and garnished with bright green spring onions, the handsome chopped pieces of pork shoulder, cheeks, and jowls seasoned with lime and soy were amazing flavor bombs. The dish veers a little from tradition by adding pork shoulder, which definitely gives it more meat, and makes it perhaps more appealing to those too squeamish to try a purely pig's head dish. We particularly loved the crispy chicharron ribbons made from pig's ears, but they left us craving more delicious crispiness.
The lumpia ($7) were probably the best we have ever tasted here. The rolls of juicy ground Long and Bailey pork and crunchy carrots and water chestnuts were perfectly seasoned and fried. Dipped in the amazing sweet-and-sour mango-pineapple sauce with carrots, ginger, and spicy red Fresno peppers and they were even better, with flavors as vibrant as the colors of the sauce.