Wednesday, May 20, 2009

Sisig at Aysee's

In the tradition of blogging, allow me to share with you last Saturday's lunch. With apologies to 8 Treasures for borrowing their site's format.

Sisig, Aysee's, St. Martin (Near Capt. Henry P. Javier across Ninoy Aquino Sports Complex formerly Ultra) Oranbo, Pasig City

Pegged as the "Best sisig evarh!" by my best friend, what was a glutton like me to do but have myself dragged all the way to Pasig to experience said sisig. My best friend has a knack for discovering hole-in-the-wall places, as she is the same person who introduced me to Som's, so I am not surprised when she said "it's a carinderia". Fair enough, I am not one to back out on good food -- hepatitis-free or otherwise.

I only subscribe to the Two Schools of Sisigry: the crunchy variety and the sloppy doused with mayo (or ox brain if you're adventurous and/or grew up in my hood) kind. There are no in betweens: no buttery (Aling Lucing's, I am looking at you), sweet, or fancy schmancy sisig for me. The only acceptable condiments to marry this artery-clogging culinary delight to my mouth are toyomansi and/or sili. Nothing else.

Aysee's as I've found out after that first glorious spoonful of sisig, is the the type that I like: crunchy and better served with toyomansi. Oh joy! As I devour half a sizzling plate of sisig, I say to myself that this is exactly how sisig should be served: simple and unpretentious.

I can't say the same for this food review though ;)


Anonymous said...

and the gambas?

sillygirlwaves said...

You know how I feel about the gambas (I love them!) I want to try the sizzling mushrooms next time.

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