Filipino food is a melting pot of different cuisines. As the result of age old trading routes there are Malaysian, Indonesian, Arabian, Indian and Chinese ingredients and flavours but also influences from Spain and America who both ruled the small group of islands that make up the Philippines. For an authentic taste of this fascinating mix of flavours Josephine’s Filipino Restaurant gets the seal of approval from an expert in Filipino cuisine, Jason Atherton, chef patron of London’s Maze restaurant, whose photo can be found on the restaurant’s walls.

The Venue
Josephine’s facade looks dated, possibly slightly out of place, alongside the other restaurants on Charlotte Street. The painted red exterior isn’t flashy but it is smart and takes pride in its appearance. The red theme continues on the walls inside the restaurant alongside bamboo furniture and crisp white tablecloths.

The Atmosphere
A weekday lunchtime finds Josephine’s less busy than its neighbours, although there are some groups of young people who appear to be regulars and know the staff. Diners receive a warm smile and are made to feel welcome by the members of staff who wait the tables efficiently and are enthusiastic and informative about the food they serve. Music plays in the background and it is a relaxing retreat from the frenetic city just outside the door.

The Food
Food from the Philippines differs from that of its south-east Asian neighbours in its use of sour ingredients such as tamarind and vinegar, rather than hot ingredients such as chillies. Starters at Josephine’s generally cost between £4 and £5. A Singang Sour Soup with radishes and green beans with a choice of fish, prawn or pork costs £4.85 and the Lumpiang Maynila, Manila spring rolls with minced pork, vegetables and herbs and deep fried in thin pastry, are £4.70.

Main courses are varied and interesting. Kare Kareng Baka (£9.95) is a curry with a creamy peanut sauce containing tender, slow cooked beef, green beans and fried shallots. Adobong (pronounced adobo) is the national dish where meat, fish or vegetables are marinated with bay leaves, garlic, sugar cane, vinegar, soy sauce and pepper then braised until tender. Prices start at £6.50. Bikel Express originates from the Bikel region of the country which is exceptional for its use of chillies; this dish resembles a Thai curry, which can be chicken or vegetables with a base of coconut milk, chilli, lemongrass and ginger (£6.50). The star of the main course menu has to be Lechon Kawali (£10.25), succulent, tender suckling pork with a salty crispy crackling, served with a sharp but sweet dipping sauce of sugar cane and vinegar.

The Drink
There is an extensive wine list from European and New World vineyards; prices start at £14.50. A more traditional drink to accompany your meal, however, is Filipino beer, San Miguel (£3.75). If you are on the wagon ask for a traditional green mango milkshake.

The Last Word
Josephine’s is one of very few Filipino restaurants in London and offers the perfect opportunity to expand one’s culinary horizons through its delicious and varied menu.

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