Oshkosh

Kristine and I ventured to Oshkosh for a conference not that long ago, and we were pleasantly surprised to find a Filipino restaurant called Manila Resto near our hotel. You don't often come across Filipino food, so we gave it a try. They also had sushi, and while we didn't try it, we heard rave reviews from other diners. We started with a fresh spring roll, or lumpia in Indonesia and the Philippines. (Fresh seems a bit redundant because I think of spring rolls as unfried. That's not always the case, though. Here's Wikipedia's take on the fried vs. unfried debate: http://en.wikipedia.org/wiki/Spring_roll). The roll was nice, but the sauce could've taken down the sweet a notch and added more spice.

Fresh spring roll

Lumpia, or spring roll

Sinigang

We tried the sinigang, which is a traditional Filipino both simmered in a sour broth. Both Kristine and I agreed that the sour broth could've been more sour--at least to our taste. Then again, we are the exception to the rule when it comes to the savory/sweet dichotomy.

Crispy pata

Kristine opted for the crispy pata, a marinated pork shank fried with soy, garlic, vinegar, and lechon (a pork dish centered in several places in the world, which originated from the Spanish lecho. Lecho refers to a whole suckling pig roasted over charcoal and is popular in the Philippines, Cuba, Puerto Rico, the Dominican Republic, Spain, and other Spanish-speaking nations in South America.)

Bihon

Bihon is vermicelli rice noodles stir-fried with Chinese sausage, shrimp, chicken, green beans, carrot, minced garlic, green onion, and white onion.

View from our hotel room