Comparing Kare-Kare across three restaurants — an honest verdict

I ate Kare-Kare at three different restaurants in the same week to compare. The results were illuminating. The use of patis fish sauce varied significantly — only one got it right. The rich and porky profile should be consistent but interpretation differs widely.

kamayan feasts eaten with hands from banana leaves are experiencing a cultural revival. The best version came from a family birthday lechón, which felt authentic. lambanog coconut spirit was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Kare-Kare is larger than you'd think.