Our Saturday started slow and light—just the way we like it after a long week. We took a stroll at UP Town Center before dinner. Nothing fancy, just a peaceful walk, window shopping, and enjoying the early evening air. It’s the kind of start that sets the tone for a good night.
One of the open, relaxed mall spaces in Quezon City, UP Town Center is known for housing a mix of lifestyle shops and restaurants, nestled in a university-town setting.
And of course, there’s no better way to end a long week than with good food and family. This time, my son handled the ordering—and he did a great job. The table was full of all our favorites, and every dish just hit the spot.
Family Dinner
Beef Sinigang with Watermelon
This was our first dish—a modern twist to a classic.
Sinigang is one of the most loved dishes in Filipino homes. It’s a sour soup traditionally flavored with tamarind, tomatoes, and local vegetables like kangkong (water spinach), sitaw (string beans), and labanos (radish). It’s often cooked with pork, shrimp, or beef.
But this one had a unique ingredient: watermelon. It added a gentle sweetness that balanced the usual sour punch. The beef was tender, the broth rich, and the flavors beautifully blended. Most of us enjoyed the twist, except for my husband who still prefers the original version.
Fun fact: Sinigang is often compared to Thailand’s tom yum for its sourness, but it has a more subtle, homey warmth that many Filipinos grow up with.
🌶️ Gising-Gising
A spicy stir-fry of sigarilyas (winged beans), minced meat, and chili in rich coconut milk. Toasted garlic on top made it even better.
A Bicolano favorite from the southern Philippines, Gising-Gising is creamy, spicy, and perfect with rice. The name literally means "wake up, wake up!"
Adobo (Pork and Chicken)
No Filipino meal feels complete without adobo. This time, we had the mix of pork and chicken—slow-cooked in soy sauce, vinegar, garlic, and a bit of sugar. The version we had didn’t have bay leaves, but honestly, it still captured that bold, savory flavor we all crave.
Adobo is the Philippines’ unofficial national dish. Each region—and each household—has its own version. Some make it sweeter, others spicier. But it’s always comforting and best served with rice.
Garlic Bagoong Rice with Fresh Mango Strips
This dish brought a salty-sweet combo to the table.
The rice was cooked with bagoong (fermented shrimp paste), known for its strong aroma and umami flavor. On top: thin slices of raw mango.
Bagoong might be an acquired taste for foreigners, but in Filipino cuisine, it's a favorite flavor booster. Pairing it with mango balances saltiness with fruitiness—a combo that works surprisingly well.
We wrapped up our meal with this classic Filipino holiday treat—puto bumbong. It's made from purple sticky rice, steamed in bamboo tubes, then topped with grated cheese, shredded coconut, and muscovado sugar.
It’s usually a Christmas favorite, but luckily, some restaurants serve it all year round. Warm, chewy, yummy, and just the right amount of sweet—it was the perfect way to end the night.
We didn’t go far. We didn’t even plan much.
But the night gave us good food, great service, and time together—which, honestly, is what matters most.
It’s always the small things:
a comforting broth, familiar flavors, a spoonful of rice, and laughter at the dinner table.
Because at the end of the day...
the family that eats together, gains more than just weight.
We gain memories, moments, and stories worth sharing.
