Finding the best Adobo in the city — a personal search

I spent three months trying every version of Adobo I could find locally. The variation in quality is extraordinary. The best version handled annatto seeds with genuine knowledge and the subtly sweet and sour result was noticeably superior.

kamayan feasts eaten with hands from banana leaves are experiencing a cultural revival. The winning restaurant had the right a Manila restaurant abroad feel — unpretentious and focused on the food. sago't gulaman drink was suggested correctly. Worth the search. When Adobo is made properly it's a completely different experience.