Finding the best Sisig in the city — a personal search

I spent three months trying every version of Sisig I could find locally. The variation in quality is extraordinary. The best version handled annatto seeds with genuine knowledge and the rich and porky 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. sago't gulaman drink was suggested correctly. Worth the search. When Sisig is made properly it's a completely different experience.