Panalo, the Filipino word for “win”, is the odd name given to the new Filipino restaurant in Hove. Sleek but unassuming, this six-month-old establishment sits on the corner of a street filled with international cuisines. The day is gloomy and foul, and while its neighbouring restaurants dim their lights to match the weather’s mood, Panalo welcomes its guests in with a Filipino-esque hospitality, exuded by the bright glow of its interior orange lights and smiles on its staff’s faces.
The restaurant offers an all-day breakfast menu, and I help myself to a Tapsilog, a Filipino-style beef tapa served with garlic rice topped with a fried egg. The tangy flavor of the beef pairs well with the rich yolk of the fried egg and the aromatic garlic rice; the flavours characterise a unique and authentic taste of a Filipino staple dish. It reminds me of the small eateries, carinderias, that line the streets and back alleys back home in the Philippines.
As I enjoy my Tapsilog, I notice the walls are lined with murals and artwork displaying the Philippines’ rich culture and scenery, with art of the iconic Banaue Rice Terraces and even the indigenous Ifugao people of that region. The biggest mural, an artwork depicting the busy streets of the capital of Manila, creates such a perfect ambience for me that I almost believe I’m back home.
“This mural reminds me of my life in Sampaloc,” Junjun, one of the owners of Panalo says, referring to the university district in Manila. “It’s hard, fast-paced, loud; it’s quite lonely. I didn’t have my family there, so I had to believe in my mind, heart, and faith.”
A nurse by profession, Junjun Medran immigrated to the UK as part of the first cohort of Filipino nurses recruited by the National Health Service (NHS) in Brighton. His siblings, also nurses, and their families immigrated soon after. Like most Filipino families, the Medrans are very tight-knit and highly supportive of each other. When Junjun’s brother-in-law, a chef, found success with a Filipino pop-up kitchen in Brighton, the family eagerly pooled their resources together to turn that success into what would now be known as Panalo.
“The name of this restaurant, it’s a tribute to Mom and Dad,” Junjun says. “Panalo – being a winner – is a way of life. They always taught us that we were always successful… Everything beyond our family is above us, a perk.”
The Medrans are very hands-on, with members of the family working in different areas of the restaurant. Junjun had designed and constructed the restaurant’s lanai-inspired karaoke room. His wife and brother-in-law serve as the restaurant’s head chefs, and are the architects of many of Panalo’s signature dishes – subjects of raving 5 star reviews online.
The secret, Junjun says, is love.
“It’s a love-filled restaurant. Our food is good because everyone who makes our food in the kitchen is happy and relaxed, making food with love.”
Running and sustaining a love-filled restaurant is no easy task, Junjun admits. Though he left nursing a few years ago, he now juggles managing both Panalo and his garage. Despite the demands of both ventures, he remains energised. “I feel young, both in my mind and heart. These are my passion projects,” he says.
He remains optimistic about the future, acknowledging the challenges ahead. “We are aware we still have a big mountain to climb but with the hardwork and dedication of the whole team behind us… we will all be Panalo!”
Panalo is now in competition for the 2025 Brighton Restaurant Awards (BRAVO) for International Cuisine. For Junjun, their mission remains simple: “We want them to have a place to go if they need cheering up – a place where [customers] feel like panalo (a winner) here.”
With my Tapsilog finished and my stomach full, Junjun and I share a knowing smile – each of us savoring a win.
As I prepare to leave, he offers a final thought, “In life, you’ll never know if you don’t try. Do it first. Jump in the water – don’t be scared.” That’s the panalo (winner’s) philosophy Junjun lives by – for himself and his restaurant.
And it just might win Brighton over.