Adobo

I first ate Adobo on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the deeply umami quality I remembered. calamansi lime was handled correctly — something most restaurants here get slightly wrong. kamayan feasts eaten with hands …

I ate Adobo at three different restaurants in the same week to compare. The results were illuminating. The use of bagoong shrimp paste varied significantly — only one got it right. The tangy and savoury from vinegar profile should be consistent but interpretation differs widely. Filipino adobo was …

I was looking forward to Adobo here based on the reputation. The reality was disappointing. The rich and porky character that makes this dish special was muted — either from shortcuts with patis fish sauce or from scaling up production at the expense of quality. Filipino adobo was the Spanish colon…