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Salo Salo has long been one of my favorite traditional Filipino food havens. (And for disclosure, I did once spend some time in the kitchen there picking up recipes and techniques.) Everything they do there in terms of preparation is textbook. The appetizer of assorted lumpia, the “escabeche isda” (fish escabeche), the combination plates of skewers, the bagoóng fried rice (fried rice with fermented fish paste): There are few moments during a meal to do anything but nod in approval.