Instead of the traditional meat used in your classic sinigang, Sentro uses premium cuts of corned beef. The meat is cured for three to five days, and served with fresh vegetables with a sour-savory broth.

This Kapitolyo hotspot’s version marries the two best Pinoy comfort dishes -- bulalo and sinigang. The genius invention simply adds our favorite part -- the bone marrow -- and adds it to the perfectly sour sinigang broth.

Known for adding unique twists on kampangpangan classics, Abe takes sinigang to the next level by using ube (purple yam) as the thickening agent for the broth. More than just its striking color, the ube adds a interesting sweet touch to the tartness of the broth.

What’s great about Little Quiapo’s sinigang na baboy is its simplicity. It’s exactly how your mom would make it at home, and most of the time, it’s just what you need.

Borrowed from the original Baguio recipe, Empacho’s sinigang comes with slices of strawberries that add a sweet element to the tamarind-soured broth. The dish also features tender cuts of smoked lechon belly mixed with traditional sinigang elements such as eggplant and gabi.

Sandy Daza’s recipe takes some elements from the Thai, Tom Yum, which has a distinct aroma of mixed herbs and spices. More on the sweeter side, the soup comes with a generous mix of your favorite seafood and vegetables.

Though Mamou is more popular for their steaks and truffle pasta, their elevated version of this Filipino staple is a must try. In true Mamou fashion, instead of using regular pork, they use melt-in-your-mouth kurobuta (Japanese black pig). The fatty pieces of meat perfectly highlight the thick tamarind based broth, and crisp country vegetables.

If you’re the type who enjoys the satisfying sensation of sipping ultra sour broth, then Corazon’s version of sinigang is worth a try. On top of the staple sampaloc based broth, their sinigang na hipon recipe includes long slices of green mango.

Sinigang purists might find Locavore’s sizzling version a little shocking, but once they try the perfectly sour gravy, they’ll wonder why they didn’t think of this masterpiece themselves. The deconstructed sinigang comes with beef short ribs, sampaloc gravy, french beans, and garlic confit.

Famous for their take on classic Pinoy comfort food, Manam’s slight deviation from the traditional sinigang recipe does not disappoint. The sinigang comes with the standard sampaloc based broth, short ribs, and greens, but with the added bonus of sliced watermelon that adds a refreshing sweetness to the soup.

Getting hungry?Booka hotel nearby these restaurants and enjoy one delicious dish after another.]]>