Named after the national flower of the Philippines, this spot has a busy, convivial interior that feels more like a decades-old community hall than a restaurant. Despite the clubhouse atmosphere, the staff is welcoming and friendly with newcomers.
Every restaurant should copy one idea from SV’s playbook: two of their specialties, the pancit Sampaguita and fried chicken, are both available in a smaller size so that sampling a variety is less of a task. The former is a rich, satisfying, kitchen sink-style take on a stir-fried dish that includes both glass vermicelli and yellow Shanghai-style noodles plus a hodgepodge of shrimp, a trio of meats (chicken, pork and beef) and vegetables.
