Baon Kainan Filipino Food Cart

"This Alberta Street Filipino cart has a fierce following, with specials like jackfruit-and-mushroom sisig, spaghetti drenched in a banana ketchup tomato sauce, and calamansi cream puffs. And you have to have to have to order the exceptional chicken adobo, juicy legs tinted with a smoked tamari-vinegar sauce." - Janey Wong

"This Alberta Filipino cart serves its inventive take on brunch each Sunday, including crispy lumpia and ube bibingka (flavored rice cake) topped with coconut crumble. True to Pinoy breakfast form, Baon Kainan also serves its take on tosilog, salty-sweet pork belly with garlic rice and crispy fried eggs sunny-side up. However, it’s all about the specials at Baon Kainan — past options have included a play on loco moco, citrusy arroz caldo with plump shrimp, and Filipino spaghetti. For a beverage pairing, the calamansi soda does the trick. Baon Kainan is open for brunch from 10 a.m. to 2 p.m." - Zoe Baillargeon, Eater Staff

"Ethan and Geri Leung went from popping up in Seattle to opening this casual Alberta food cart, which offers a simultaneously inventive and accessible take on Filipino staples. Every dish has an incredible depth of flavor, whether it’s the lingering floral brightness of calamansi in a rich roasted pork sisig, or the tamari-laden adobo, which hits the grill for a touch of char and smoke. Brunches include sticky glazed tocino and satisfyingly simple garlic rice, each dish popping with acid and salt." - Eater Staff

"If I want comfort food and to not cook, I’ll go to those places. I have a hard time eating my own food, just because I’m around it all day." - Thom Hilton

"Depending on the day of the week, Baon Kainan on Alberta serves familiar Filipino dishes like chicken adobo and brunch food like pork belly tosilog with eggs and garlic rice on Sundays. But what you’re really here for are the desserts, like the wonderfully chewy ube bibingka and daily specials (announced on Instagram). They do fun twists, like braising octopus in squid ink for an adobo that turns the traditional soy-and-vinegar-based poultry dish on its head, or a croque maamsir—it's a creative take on a brunch favorite, with palabok sauce, fish sauce bacon, shrimp, and pickled fresnos." - krista garcia