“Add 30 peso, heavy traffic!” said the taxi man.
“What?!?” I feign incredulity, this is not the first time I was asked of this.
“Yes ma’am, heavy traffic, taxi cannot make money” he continued.
Somehow this line make me relent, at times some taxi man are rude in asking for more money on top of their meter, but this one just tells me honestly why he needs it. Maybe it is just how frankly he tells me why he needs that extra. So I just said “OK!”
It is not always like this in Manila, I have many times met more kindness than I can ever have expected, once a taxi man said I can pay whatever amount I seem fit since the destination I went to was just so near, it caught me off guard, but I paid as how much I think is right with tips to boot.
I find that I actually enjoy tipping, after living a life of an ‘expat’ (some of them refer me as that though I don’t feel such as that word makes one think of extravagance life but trust me it is not),but still new habits are learnt when one is in a foreign land. I never tip when I was in Malaysia, I guess somehow it doesn’t seem like the culture to me then but as the saying goes, when in Rome, do what the Romans do. I have learnt here that not many are that well off, many earn their wages through sheer hard work and many of them are in the service industries. So if the restaurant does not charge for service (most of them do not), then I would leave some tips so that the servers could earn a more decent income. Besides, at most places the service is good, I am always greeted with a smile, and they are mostly attentive and genuine.
Food I must say though there are hits and misses, but who am I judge when I have only been to only so few of them, many good ones still uncovered I believe. In the metropolitan area which are dominated with few chain restaurants, it is quite hard to avoid them (being one who always think that chain restaurants are just a small step away from ‘fast food’), some did disappoint but many does surprises you with their good food and how they have maintained the quality despite the huge expansions and the some for even the longest time of existence. I guess this is just how Filipinos show their fidelity, if the food is good, they will keep returning to it religiously, thus allowing a selected few chain restaurants to boom across the metropolitan faster than you can say “Sarap!” (means delicious in Tagalog) This is after all the country where their home-grown fast food chain, Jollibee (just love the catchy name) out beats McDonald by a seriously high margin; at nearly every corner that you turn, you will see the happy bee with a chef hat smiling at you.
Nevertheless, I have in fact tried quite a number of local dishes, many times in various restaurants, just to find them differ slightly (sometimes widely) from one another, and then on to find my favourites among them. So let me introduce you to them slowly, each food that the locals here enjoy day in and day out and where to get the best of them and what varieties you may just find (mind you some or most of them would be coming from the said chain restaurants, I guess they are a chain for the same reason?). First let me start with a dish, as you all know me, the one who praises the pork relentlessly, would of course start with one which is the pork sisig.
Pork sisig is one of the well known pulutan (food to go with drink), where normally people order when they are out having a beer or some alcohol. It was said to reduce the impact of alcohol on the stomach and the name itself actually meant to be ‘taken in small quantity’. But as for me, I ordered it anyway as appetizer or main meal even, because I simply love it. There are two groups of pork sisig lovers, those who love the crunchy ones while those on the vice versa, for me I belong to the former group. I just love to have a crunch on my pork sisig but nevertheless I do enjoy the other types too. Pork sisig would serve better to those who don’t really know what it is made of, but just if you are brave enough read on now else skip to the next paragraph, you have been warned! It is made of chopped pig’s head (hair removed and tenderize and yes entire head!), then boiled and grilled/broiled then finally fried with chopped onions and served on a sizzling platter with vinegar and kalamansi juice (Asian lime).
Normally they like to serve the pork sisig at the last cooking part where they would ‘fry’ the mixture in front of you on the sizzling pan, even sometimes cracking a raw egg over and cook it along. Once served, you can then squeeze over the kalamansi to taste yourself and voila, you would have a perfect crunchy pulutan or simply a good dish to go along with your rice.
For my favourite crunchy pork sisig:
A cross between the crunchy and the soft, a lot of people’s favourite:
Level 2, Ayala Center,
Makati City, Metro Manila
Sunday to Thursday 11am – 12midnight
Friday and Saturday 11am – 2am
Another pork sisig with a twist, added with mayonnaise but nonetheless uniquely tasty:
Giligans ‘s Island Restaurant and Bar
Esperanza St., Ayala Center
Makati City, Metro Manila