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Sabaw Suggestions: Where To Get All The Best Soups In The City
Because we love sinigang just as much as Liza Soberano
by Vinz Lamorena | Feb 24, 2018
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How do you know Liza Soberano is an effective endorser? Well, just have her tweet about sinigang and everyone starts craving for its warm sour and savory soup in an instant—whether they approve of her Bagani casting or not. You can make memes about her sinigang tweet as much as you want, but we bet this Twitter catastrophe will just land her yet another commercial, this time featuring sinigang.

We love sinigang just as much as Liza, but there are loads of other yummy soups in Philippine cuisine. Each Filipino is bound to have their own favorites, as these slurp-tastic bowls have the capacity to remind us of family recipes and old-school, home-cooked meals.

If Liza didn’t have you dying for a bowl of sabaw for your next meal, maybe we can help you out. Here are some of the more popular Filipino soups you should be wolfing down:

Sinigang

Photo by Sentro 1771

If you want to be fancy about it, sinigang is a tamarind-based vegetable stew that complements any kind of meat from beef to prawn. Just reading about sinigang is enough to make your mouth water, with a tarty taste forming on your tastebuds. If you think sinigang is purely Filipino, you might be disappointed (that includes you, Liza!) to know that there’s a similar spicy sour Malayan soup called singgang. 

But sinigang remains to be the number one rival of adobo when it comes to choosing the country’s best-loved dish. When dining out, the best sinigang is still served by Sentro 1771. They cook the broth to the sourness of your liking, and it is loaded with crisp vegetables and chunks of tender shredded beef.

Sentro 1771 has branches in Greenbelt and Uptown Bonifacio

Bulalo

Photo by Leslie's Tagaytay

The south of Manila is famous for their big bowls of bulalo, particularly the cities of Tagaytay and Batangas (where it originated). This soupy dish is an indulgent one, as it gets its rich meaty flavor from slow-boiled beef shanks and bone marrow. 

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Enjoy a great view of the Taal Volcano as you munch on the extremely tender beef of bulalo at Leslie’s Tagaytay. Their servings are small, but who says you have to share?

Leslie’s Tagaytay, Aguinaldo Highway Crossing, Silang, Tagaytay City, Cavite

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Kansi

Photo by Pat-Pat’s Kansi

This is like a hybrid of sinigang and bulalo. Yes, it has beef shanks and marrow. Yes, it’s also sour. But this Ilonggo soup gets its distinct flavor from jackfruit and its appetizing aroma from lemongrass.

When it comes to tasting this Iloilo delicacy in Manila, Pat-Pat’s Kansi is your best bet. Eating at Pat-Pat’s is always a delight—it promises affordable delicious meals that you can get from Quezon City all the way to Parañaque.

See the list of Pat Pat’s kansi branches here

Papaitan

Some Filipinos would consider this famous Ilocano dish quite exotic. Swimming in the bitter but tasty pinapaitan broth are different goat and beef innards like tripe, liver, and intestines, which actually give it various savory flavors and textures for the palate to enjoy. This dish can be traced back to the Spanish times and is an example of the Ilocano’s keen resourcefulness. The Spaniards considered the innards as throwaways, but the Ilocanos made an authentic Filipino dish out of it.

Whether you’re a fan of this papaitan or not, we’re sure Baguio’s Balajadia Kitchenette will convert you for good.

Balajadia Kitchenette, Magsaysay Ave., Baguio City

Tinola

Photo by Kanin Club

This is another Filipino dish that can be traced back to the colonial era. In fact, it was fondly described by Jose Rizal as Father Damaso’s favorite meal in Noli Me Tangere. In our high school classes, we were told it symbolized the Spaniard’s greed, but if the ulam is the melt-in-your-mouth chicken meat, we completely understand where Damaso is coming from.

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We know what you’re thinking—is there anyone who really orders tinola when eating out? Sometimes we just miss the taste of home and don’t have the skills to recreate this classic, so where do we go for a non-fusion, traditional bowl of tinola? The answer: Kanin Club.

See the complete list of Kanin Club branches here

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