COCONUTS HOT SPOT — Hollywood hottie Ryan Reynolds served it as a chimichanga, heritage restaurant Casa Marcos has a Spanish version with chorizo, and El Chupacabra in Makati puts it inside a soft taco shell.
It seems like restaurateurs who’ve heard of the humble sisig are on board with elevating it to something more than just beer chow.
At Sisig Society, you can do it yourself.
Diners are given the power to create the sisig of their imagination (PPP79-PHP299). They pick the meat (pork, chicken or seafood), two toppings (there are six choices), sauce (four choices) and a side of either rice or nachos.
Toppings range from the more conservative chicharon and caramelized onions to the more off-beat chorizo and cheese. Sauces include concoctions like a lechon-based sarsa, a velvety cream sauce and a piquant spicy sauce.
Sisig Society is at the Sky Garden of SM North Edsa, Quezon Cityl Eastwood City Walk, LIbis, Quezon City. For other branches, go to www.sisigsociety.com/