Here, celebrity chef JP Anglo puts a modern, innovative twist on traditional Negrense favourites by highlighting indigenous ingredients. Servings are reasonably priced and are mostly good for sharing
• Aside from its popular grilled chicken isaw (intestine), a good way to tease the palate is to savour the special Sarsa batchoy—an umami-loaded local soup of bone marrow, bacon-cut liempo, and egg served piping hot.
• For the mains, you may opt for the usual chicken inasal or the intriguing sinigang fried chicken. The latter is marinated in a sour sinigang broth made from scratch, and deep-fried to perfection. Dip each piece into the batwan (a sour fruit that grows mostly in the forests of Negros and Panay) gravy.
• Cap the meal with the irresistible banana Tsoknut turon à la mode.
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