Cover Photo: Katherine Frey/The Washington Post via Getty Images
Photo: Katherine Frey/The Washington Post via Getty Images
1 / 1
Looking for the perfect sisig? We have got you covered
Crispy, crunchy, sizzling, oily and so sinfully delicious, the Filipino favourite sisig is a dish that many keep coming back for time and time again (and with good reason). Whether it’s to satisfy an indulgent craving, to pamper yourself on a cheat day, or celebrate a special occasion, this tried and tested meal is one you can count on to pop a smile on your face.
While there are many eateries in the metro that cook up a spectacular version, we wanted to know where some of the country’s best chefs go for their favourite sisig.
Read on to find out what they said:
See also: 6 decadent Filipino ingredients you should know: Asin tibuok, taba ng talangka, and more
1. Carlo Miguel
Culinary director, CloudEats
For sisig, my favourite by far it the sisig at Cirkulo. I love the balance of flavour and the texture is to die for!
2. Allen Buhay
Executive chef and partner, Wildflour Group
I would say Sisig Hooray has my favourite version of sisig because it is a mix between dinakdakan and sisig. It’s tossed in a creamy sauce and is not served sizzling.
3. Patrick Go
Chef | Your Local, Dan Dan Eatery
We’ve all tried different types of sisig: wet, dry, crunchy, etc. but for me, I always go back to Manam’s sisig. I love the textural play of their sisig. It is soft and crunchy and super flavourful too!
4. Miko Calo
Chef, Taqueria Franco
For a great crispy sisig I would suggest Manam for a fail-safe. For something more traditional, my go-to is from Arayat in Pampanga.
See also: Where to order wine 2024: 21 Wine shops that deliver in Metro Manila
5. Kevin Navoa
Chef-owner, Hapag
My all-time go to sisig place in Manila would be Aysee’s sisig. It’s just really simple but done well. I love the fact that it’s affordable too. But if we are talking about proper sisig, it would really be the one in Aling Lucing’s at Pampanga. It must be the best one I’ve ever had.
See also: Bombvinos Bodega’s new lunch menu
6. Jordy Navarra
Chef-owner | Toyo Eatery, Panaderya Toyo
We’re lucky we have The Mess Hall right beside us so whenever I’m craving for sisig I can get my fix there from The Moment Group (Manam). We love it. If I had time though, I would drive to chef Claude Tayag’s Bale Dutung where you can experience sisig at its best.
7. Jorge Mendez
Chef | Mōdan MNL, Ok Bob, Byrd Tubs, Tadeo Fil-Mex, Ohayo Maki and Ramen Bar, Mood Swings, Some Thai
Aling Lucing’s! I understand that when it comes to sisig the people of Pampanga (Pampaguenos) take an incredible amount of pride in this extraordinary dish, and with good reason. It’s really just so good when it is done right. It probably goes without saying that Aling Lucing’s is part of my list of the best sisig. Bold is one word to describe how they serve their staple. It is adventurously musty, with just the right amount of smoke. It is quite frankly, a dish that is very difficult to forget.
I also love Mila’s. My palette sometimes craves different things on different times, so as a contrast, Mila’s is also on my top list. When I want to eat sisig that’s done well, with a delightfully straightforward serving style, this is my go-to. It is everything you think sisig is supposed to be–very nicely crispy. As a bonus, their Tokwa is noteworthy, so give that a try when you go visit.
See also: This restaurant has been a Salcedo Village favourite since 2014—here’s how Pablo Bistro did it
8. Thirdy Dolarte
Chef-owner, Hapag
My go-to sisig place in the metro would always be in Aysee in Pasig. I grew up coming to this place to get my sisig fix. They serve their sisig in a classic smoking sizzling plate with a dab of star margarine in order to give it a crunchy "tustado" finish to every bite. I always pair this with steaming hot rice, a cold soda, and their delicious Papaitan soup. This is my definition of a perfect lunch!
9. Francis Lim
Chef-owner, Tipple & Slaw | Consultant, Made in Bangkok
Trellis in Quezon City for me! I grew up around that area and that was probably my first exposure to sisig back then in the 90s. Then later on I realised they do Kapampangan style sisig which I also love–especially that of Aling Lucing!
NOW READ
Kakanin quiz: How well do you know these 11 Filipino rice cakes?
Topics
About
Isabel loves to learn, and see things from different perspectives. Connecting with people and engaging in new experiences to broaden her horizons is what inspires this storyteller, keeping her constantly curious, and excited for what's to come. An absolute love for all things F&B ignited a hunger to devour content from this world and keeps her jumping into tasty adventures around the globe. From the beauty of simple bites, to nuanced fine dining tasting menus, street food, and the art of entertaining, the multi-faceted nature of the dining experience is something she can't get enough of. A good cup of coffee or a glass of wine paired with a dash of witty conversation is a quick way to win her over. This editor loves travelling, food, music, skincare, fitness, and is only friends with people who love dogs. Guilty pleasure?: Binge-watching TV shows and movies she has already seen.
Work
Concept creation is the name of the game and branding takes centre stage in Isabel's day-to-day schedule. From producing shoots, conceptualising bespoke projects for our partners, relationship management, to cooking up features and events for Tatler Dining, this editor is a tried and tested foodie at heart. She mainly writes content for Tatler Dining, engaging in captivating discussions with restaurateurs, chefs, producers, and food enthusiasts to tell must-know stories. Aside from that Isabel manages Tatler Dining's flagship events like Off Menu, or Cocktail Festival and puts together the Tatler Dining Guide, our annual listing of the best eats around town.
Follow her on Instagram @isabelvmf.
