Finding the best Sinigang in the city — a personal search

I spent three months trying every version of Sinigang I could find locally. The variation in quality is extraordinary. The best version handled cane vinegar with genuine knowledge and the deeply umami result was noticeably superior.

Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. The winning restaurant had the right a Manila restaurant abroad feel — unpretentious and focused on the food. lambanog coconut spirit was suggested correctly. Worth the search. When Sinigang is made properly it's a completely different experience.