We Filipinos simply love Lumpiang Shanghai. It is the one single dish that has become the staple in any birthday celebration, be it a small gathering featuring home-cooked bilao dishes or a bigger celebration held in a private rented venue such as a resort or pool. It is also the favorite take-home food of guests come “Sharon time” because it is dry, convenient and easy to handle.

This love affair between Filipino diners and Lumpiang Shanghai has been there for ages — and it looks like it is here to stay.

“Lumpia is a Filipino staple and crowd-pleaser in any and all gatherings. Minsan nga, sa mga party, kumukuha pa lang ng food sa buffet, may subo nang lumpia sa bibig. (Sometimes in parties, even if people are just getting food from buffets, they already have lumpia in their mouths.) That’s how we Filipinos love our lumpia,” says Chef Michael Santos, corporate executive chef of the Vikings Group, a chain of buffet restaurants that includes Vikings The Alley.

So, in the recent brainstorming of chefs over at Vikings The Alley, the popularity of lumpia was recognized and the Lumpia Festival was born. More like an addition to the buffet menu, the Lumpia Festival started at the Vikings The Alley UP Town Center and Cloverleaf branches second weekend of August and will be available for an indefinite period.

Chef Michael’s rule of thumb is that “it will stay on the buffet, highlighted at the Filipino station, as long as our customers love it. That’s the process of our menu. We leave the loved dishes and replace slow moving ones. Our patrons are the best source of what stays.”

The Lumpia Festival will not only feature the much beloved Lumpiang Shanghai but a variety of others as well, including such interesting items are Pancit Malabon Lumpia, Lumpiang Tinapa Triangulo, Hoisin Chicken in Fried Rice Paper, Lumpiang Hubad with Peanut Sauce served in a crispy cup and Sisig Lumpia, all in one spread for diners to enjoy.

Among the choices, some are classics, some are experimental, and some are combinations of two well-loved Filipino favorites. The Pancit Malabon Lumpia is particularly interesting because it is real good Pancit Malabon in there. The Hoisin Chicken in Fried Rice Paper is unique because it makes use of rice paper wrap, which is what Vietnamese spring rolls use for both fresh and fried variants of spring rolls. The Lumpiang Tinapa Triangulo offers a balanced flavor with a bit of smokiness from the fish and texture from the noodles. People know what to expect with Lumpiang Hubad, of course, and Vikings The Alley’s version does not disappoint. And Sisig Lumpia? What’s not to love, especially for sisig lovers?