Best Sisig I've had — and I've tried a few

Having eaten Sisig at several restaurants over the past year, I can say this version is the best. The subtly sweet and sour quality is more pronounced here than anywhere else I've tried. patis fish sauce is handled with real knowledge — you can taste the difference.

This is proper a Manila restaurant abroad cooking, not an adaptation for foreign tastes. sago't gulaman drink was the obvious choice and the combination was perfect. Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. Would return for this dish alone.