Fil Up! Food Truck: Filipino Fusion Cuisine, the North Sound, WA Skip the LineComing Soon
Serving Next: Lumen Field; 4 - 9pm on Sat (10/17) Directions Order ahead · coming soon Full schedule
Douglas firs in silhouette against a striped orange sunset sky

The menu

Everything handmade,
cooked to order.

Pork belly hits the flat top and lumpia the fryer once you order.Nothing frozen.Nothing reheated.Nothing under a heat lamp.Chef Sarah preps and cooks every order, her son on the line beside her. It reaches your hands still steaming, so mouth-watering you won’t make it to the car.

That’s why there’s sometimes a wait, and why the specials are gone so quickly. Your craving comes back before we do.

Skip the LineComing SoonOrder ahead · pick up at the window

Pre-ordering will mean your food is boxed and waiting. We’re connecting it now. Until then, order at the window.

Prices are on the board at the window. Cash and card are both welcome there. Online ordering is coming soon.
Chef Sarah inside the trailer, smiling toward the camera as she settles a taco into a white takeout box with a gloved hand. Three corn tortillas are filled with reddish-brown sisig pork and separated by red-and-white checkered paper, on a flat-top griddle. She wears a black tee with a Philippine flag patch on the sleeve, a navy apron with a yellow bib strap, and beaded bracelets at her wrist. Behind her are stainless steam-table pans and clear bags of prepped ingredients, one of them sliced red onion, against the trailer’s diamond-plate wall.
Chef Sarah boxing an order of Spicy Sisig Tacos

Mains

The regular board

Everything below is on the board every time we open.Whatever you fall in love with will be here next time.

Many tightly rolled, golden brown lumpia fresh from the fryer, stacked every which way.

Beef or Chicken Lumpia

Where every first-timer starts. Eight rolls of beef or chicken with soy, garlic, fresh parsley, and vegetables, fried until the shell crackles. Take one hot. Good luck sharing.

Can’t have lumpia without U!

Chef’s Pick
A slider in a soft bun, dark-glazed pork belly spilling out under a tangle of bright purplish-pink pickled cabbage with a jalapeño peeking through.

Spicy Pork Belly Sliders

Sweet heat, then the pucker. Pork belly under a gochujang glaze, with pickled red cabbage and jalapeño cutting through the fat. Two to an order, and the second goes faster.

Hot
Three sisig tacos in corn tortillas with peach-mango salsa, red onion, crushed chicharrones, and cilantro-calamansi aioli, with lime wedges on the side.

Spicy Sisig Tacos

Filipino sisig, Mexican shape. Crispy pork belly sautéed with red onion and chili, in three corn tortillas with peach-mango salsa, chicharrones, and cilantro-calamansi aioli. The dish other cuisines keep reinventing.

Hot Crowd Favorite
A hand holds an open takeout box in front of the truck, below lettering on the wrap that reads Filipino Fusion Cuisine. Inside the box, a sunny-side-up egg sits over crisped sisig pork belly and steamed rice, drizzled with cilantro-calamansi aioli, scattered with sliced green onion, and banked with macaroni salad, with a lime wedge at the near corner.

Sisig Rice Bowl

Break the yolk first. Crispy pork belly sautéed with red onion and chili in our tangy citrus sauce, drizzled with cilantro-calamansi aioli, all under a soft fried egg. Let the yolk run through the rice, then reach for the mac salad.

Hot Crowd Favorite
A runny-yolked fried egg covered in brown gravy and scattered herbs sitting on steamed white rice, with macaroni salad on the side.

Ma-Loko Moco

Mo’ gravy, mo’ bettah! Ground beef grilled on the flat top, resting on steamed rice under a runny-yolked egg, all smothered in our housemade mushroom gravy and topped with crisp fried shallots, with mac salad on the side. Mix as you go and eat it hot, the way Hawaiʻi taught us.

Mild
A runny-yolked fried egg sitting atop diced Spam seared dark at the edges over a bowl of steamed white rice with green onions and sesame scattered across, held up outside the food truck trailer.

Spam Musubi Rice Bowl

Honey on the salty stuff. Trust us. Chopped Spam sautéed in our housemade teriyaki-honey glaze until the edges caramelize, over furikake rice with a fried egg on top and mac salad on the side. The musubi you know, unwrapped. Edges first!

Mild
A takeout box with 3 partitions: the big compartment in the bottom-middle contains a runny-yolked fried egg covered in brown gravy and scattered herbs on top of a beef patty sitting on steamed white rice, with macaroni salad on the side; the smaller, top-left compartment contains 3 tightly rolled, golden brown lumpia fresh from the fryer, with a small, closed cup of housemade sweet chili dipping sauce on the side; the smaller, top-right compartment contains 2 thick-cut, dark glazed, sesame-flecked pork belly chunks.

Fil Up! Combo

Can’t decide? Don’t. A whole Ma-Loko Moco, two pork belly chunks under sesame-flecked gochujang glaze, and three lumpia to dip into a cup of our housemade sweet chili sauce, with mac salad on the side. Everything you crave in one box. Come hungry. Start anywhere.

Best Value

Specials

Here today, gone today

Not everything below is on the board every time. No rotation.Ask for a dish or vote in a poll and she might just make it.What Chef Sarah picks goes in under 3 hours. Come early!

A takeout box with 3 partitions: the big compartment in the bottom-middle contains 2 chicken legs braised with dark glossy sauce and scattered green onions on top, all sitting on steamed white rice; the smaller, top-right compartment contains 4 tightly rolled, golden brown lumpia fresh from the fryer, with a small, closed cup of housemade sweet chili dipping sauce on the side; the smaller, top-left compartment contains macaroni salad.

Chicken Adobo Combo

Every family swears theirs is best. Shoyu, white vinegar, garlic, bay leaves, and time only a mother gives. Chicken legs braised until the meat gives up and the dark, sticky sauce sinks into the rice. Hot lumpia to drag through our housemade sweet chili sauce, creamy mac salad between bites. Try it, then go tell your mother. Want more chicken? Add another leg.

Mild
Golden French fries buried under chopped crisped sisig pork belly and red onion, laced with cilantro-calamansi aioli, topped with scattered green onion, and a lime wedge at the edge of the box.

Sisig Fries

Kids love fries. These bite back. Golden fries buried under crispy pork belly sautéed with red onion and chili, cilantro-calamansi aioli soaking down to the best ones at the bottom. Green onion on top. All of it her creation except the fries themselves. They were just the bribe. Want a yolk in there? Add a fried egg.

Hot
Pancit noodles coiled in a takeout box under a tuft of vegetables and greens, with 4 tightly rolled, golden brown lumpia fresh from the fryer, with a small, closed cup of housemade sweet chili dipping sauce on the side, held up outside the food truck trailer.

Pancit

Don’t cut the noodles. Rice noodles pulled through a deep vegetable stock until every strand tastes of it, with carrots, celery, and cabbage that still snap under fried shallots and seasonal greens. Long noodles, long life. The one dish the whole table can eat. Want meat too? Add fried pork belly.

Vegetarian
Dark purple ube waffle dusted white with powdered sugar, drizzled with purple ube sweet cream, all under a tall swirl of purple ube whipped cream and piled with cut strawberries, whole blueberries, and sliced bananas.

Ube Waffles

Bring a napkin. Purple, then more purple. Two ube waffles dusted white with powdered sugar, ube sweet cream warming as it runs over the sides, your pick of strawberries, blueberries, or bananas, and a tall swirl of cold ube whipped cream on top. Hot, warm, and cold in every bite. Have it for breakfast. We won’t tell. Want more purple? Add ube ice cream.

Sweet Vegetarian
Two clear domed-lid cups, beaded with condensation, holding a pale gold creamy mango base with small sago pearls and pale mango chunks spread throughout, and deeper-gold mango ice cream resting on top of the base under the lid.

Mango Sago

The only cold food on a hot menu. Fresh-cut mango chunks and bouncy sago pearls suspended in our cold, creamy housemade mango purée under a scoop of mango ice cream softening on its way down. Chilled enough to fog the cup. Stir it down. Drink it. Chew what’s left. June through August.

Sweet Summer OnlyChef’s Pick Vegetarian

Want to help Chef Sarah choose the next Specials dish? We occasionally ask on Facebook and Instagram, so be ready to vote when a poll goes up.

Sides & Extras

On the side

A heaped scoop of creamy macaroni salad flecked with carrots, in a takeout box lined with red-checkered paper.

Mac Salad

A close view of thick-cut French fries heaped in a pile. The front few are in sharp focus and golden at the crisped edges.

French Fries

Steamed white rice in close-up with every grain separate and glossy. The polished rim of a dark wooden bowl curves across the lower right corner.

White Rice

A clear cup of deep red sweet chili sauce in a basket of lumpia on red-checkered paper. Chili seeds and flecks of garlic are suspended through it.

Sweet Chili Sauce

Beverages

To drink

A bottle of cold purified drinking water, sitting on a meshed steel table with a blurred background.

Bottled Water

Three cans of cold Sprite, Coca-Cola, and Mug Root Beer, lined up on the food truck trailer’s steel counter.

Canned Soda

Three cans of cold Kern’s Mango, Peach, and Strawberry Banana nectar carbonated fruit drinks, lined up on the food truck trailer’s steel counter.

Carbonated Fruit Drink

New to Filipino Fusion?

Lumpia are thin, crisp-fried spring rolls. Sisig is pork sautéed, typically with red onion, chili, and calamansi, then crisped. Calamansi is a tiny, tart Philippine-native citrus, like a lime crossed with a mandarin. Pancit is a noodle dish, typically stir-fried with vegetables, where long noodles represent long life. Adobo is meat braised in soy, garlic, vinegar, black peppercorns, and bay leaves, and the closest thing the Philippines has to a national dish. Ube is purple yam: sweet, faintly nutty, and the reason the waffles are that color. Gochujang is Korean chili paste that’s sweet before it’s hot and puts the fusion in Filipino fusion.

Want to know more? We like explaining it, so ask us at the window.

What the Tags Mean

How hot:Hot Mild
What’s in it:Vegetarian Sweet
Worth knowing:Chef’s Pick Crowd FavoriteBest Value Summer Only

Heat is a guide, not a promise, and Summer Only means June through August.

Allergies or a dish you want built differently? Tell us at the window before you order.

In a hurry?

Order ahead and
walk past the line.

Soon you will pay on your phone and pick up at the window. Handy when the market is packed and the line is long.

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