Additional reporting by Tatler Dining Singapore.
If you were simply too distracted to notice when pundits were proclaiming how the appreciation for Filipino cuisine across the globe had reached a new high three years ago, here’s a quick reminder of its continued growth in popularity. Of course, given the diversity of dishes in question, not to mention the trending cooking methods—from natural fermentation to it uniquely global synthesis of flavours and influences—that they champion, we suspect the uninitiated would appreciate a few fine recommendations. What we’re also saying is that if you can’t decide between the sisig and the sinigang, you’re meant to have both.
Is there anything more comforting than a warm bowl of sinigang? This tangy, sour soup is often associated with sampaloc (or tamarind) though other souring agents (such as guava, kamias, or unripe mango) have also been incorporated into the recipe. It is often cooked with pork, beef, shrimp or fish.