A dish that tells its story — Sisig reviewed

You can taste history in Sisig if you know what to look for. Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. The deeply umami character reflects those layers — bagoong shrimp paste doesn't appear by accident; it came from a specific tradition.

The a turo-turo cafeteria setting made sense of it. You understand the food differently when the context is right. sago't gulaman drink alongside is part of that story. Some food is just fuel. Sisig, properly made, is something more. This version told the story well.