All my Filipino friends on Facebook have been sharing this recent article in the L.A. Times about, despite the abundance of classically-trained chefs of Filipino descent, how none of them seem willing to start a fine dining restaurant featuring Filipino food. The article appeared to be the centerpiece of the Food section for that day, which also included a review of Magic Wok in Cerritos and recipes for nilaga, adobo and bichu-bichu (which I don’t think I’ve ever had, but whatever). The article asks the question: why can’t Filipino food go mainstream and be featured in a fine dining restaurant? Why isn’t it as popular as Chinese, Japanese, Korean or Thai food?