Over the holidays, Miguel’s cousins took us to their dad’s go-to eatery known for their fish sinigang and spicy pork adobo. The home-turned-restaurant Sinigang na Ulo Ulo has been around since 1990s or even earlier. An obscure cafeteria-style establishment in Quezon City, this family-run, hole-in-the-wall restaurant literally doesn’t have a sign, nor does it exist on Google Maps. Even the Carino cousins couldn’t give us specific directions despite having been there since they were kids; they had to personally take us to this hidden gem. (Note: Sinigang na Ulo Ulo is only open for lunch on weekdays.)
The Siningang na Ulo Ulo is indeed a dish to come back for. The broth has that clean, savory fish aroma that reminded one of home, and the fish heads were ginormous! The Carino kids made us try the fish eyes, which tasted a lot like bangus (milkfish) fat. Yum!
In the Philippines, there are at least two ways of making adobo: Chinese and Filipino. The crispy Filipino-style adobo uses oil, salt and vinegar, while the sweet Chinese-style adobo is simmered in soy sauce. Sinigang na Ulo Ulo’s Spicy Pork Adobo adds complexity to the Chinese-style adobo by simply adding red chili peppers.
Another they made us try was the Laing, a Bicolano dish that uses gabi (taro) leaves and gata (coconut milk).
Right outside the carinderia was a sorbetes or dirty ice cream vendor offering 3 flavors: keso (cheese), melon and mango. Yum!
Thank you, Jeric, Audrey, Jeni and Tricie!
Location: Back of Veterans Memorial Hospital, Road 10, Project 6, Quezon City
Operating Hours: 9 AM to 2 PM on Weekdays Only