Time Out Says
Try the lumpiang sariwa, sweetly wrapped rolls of fresh carrot, mange tout, spring onion, prawns and lettuce with crushed garlic and peanut sauce; or the bulalo, the house speciality, which offers a huge hacking of fatty beef that spills squishy marrow from the bone into a watery, cabbage-strewn stock.
If you’re feeling brave, try the halo halo, essentially a mix of ice, jackfruit, red and blue jelly cubes, sweetcorn, mung beans and mashed purple yam in evaporated milk. This mixed-up dessert-cum-drink is a popular choice among Filipinos.
Then there’s the potent, ginger-stuffed parcels of squid, the raw fish soaked in vinegar and chilli (kilawing tanigue), and the tiny but tenderly sautéed nuggets of meat and tofu cubes of the tokwat beef.
By Jeremy Lawrence | 26 Mar 2008
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