Ingredient appreciation — what makes Sinigang special

What sets Sinigang apart is the handling of cane vinegar. In lesser versions this is treated as a background note. Here it's central and the tangy and savoury from vinegar result shows it. I've started buying it to cook with at home after this experience.

kamayan feasts eaten with hands from banana leaves are experiencing a cultural revival. The a Manila restaurant abroad atmosphere was right for this kind of food. I had San Miguel beer as recommended and it matched well. If you want to understand what makes this cuisine distinctive, Sinigang is the place to start.