House of Grill

The palate of Filipino food is entirely its own, relying on acids and sweetness perhaps more than any other cuisine. The crunchy, indulgent exterior of lechon, or whole spit-roasted pig, is lightened with a dip of lechon sauce made from vinegar, sugar, and a pinch of liver. Savory dishes like pork longganisa (a sausage made of ground pork) and Jollibee-style spaghetti (pasta slicked with tomato sauce and a kick of sugar) are sweeter than one might expect.