I was never a sisig fan until I entered medical school. I used to wrinkle my nose with disdain at the sight of miscellaneous pork parts on a hot plate and wonder why anyone would eat something that was clearly going to do damage to your arteries.
THEN I tasted Wok’s sisig.
How I actually got around to scooping a spoonful into my mouth escapes me, but I will always be thankful to whoever it was that convinced me to get past my initial food snobbery and discover the world of sizzling porcine wonder.
The interiors are confusing, to say the least. African tribal masks next to Kermit the Frog and Miss Piggy, chandeliers that belong to a Chinese restaurant, busts of nymphs frolicking by a pond, miniature statues of the reclining Buddha… It feels like you’re walking into a cultural identity crisis.
Even more overwhelming is the massive number of selections on their menu. Unless you’re a regular, the formidable amount of possibilities you’re presented with is a bit of a strain on the neurons. We’re here to shed some light on what you should definitely order. If you haven’t guessed by now from my lengthy spiel, you must be as confused as the person in charge of the decor.
Pork Sisig, P100. 5/5.
THIS IS THE REAL DEAL, PEOPLE. AND YES, THAT IS MOTHAFRICKIN’ CHEESE ON TOP. AND I APOLOGIZE FOR THE ALL-CAPS USAGE WAHAHA. This is possibly one of the best sisigs you will ever taste in your life. It is perfect. Every mouthful is PERFECT. Words fall short. I revert to a more primitive state whenever this dish is placed in front of me. I’m sorry for not knowing the exact words to describe the pure perfection of their sisig. All I can offer are caveman-like grunts of approval. Trust me, you will not regret the years shaved off your life by eating this.
Thai Bagoong Rice, P105. 4/5.
Chunks of green mango, slivers of fried egg, and a hefty serving of (usually cold) tocino atop a mountain of rice, fried with bagoong. Tocino?! What?! Yeah, we thought so too. Pretty strange combination, especially since this is being touted as “THAI” bagoong rice. However, it works. Even if the tocino is usually served strangely cold. Sweet, salty, sour, and carby. Pretty darn good.
Boneless Chicken B-B-Q, P100. 2/5.
Meh. Well, okay, to be fair, it wasn’t that bad, but it wasn’t that great either. I say this with certainty because this review should have been written months ago, and this particular item does not get any synapses firing. I am currently staring at the pictures of the said dish with the same blank expression of someone who sees a one-time acquaintance from across the room and would rather not get into the dirty business of walking across to say hello again.
Diced Chicken in Chili Garlic, P100. 5/5.
Another okay dish. Nothing great. More sweet than spicy, and not really that memorable.
Chicken Sisig, P105. 3/5.
Not bad. Not quite a substitute for the awesomeness that is the pork sisig, but it will do. The chicken is usually pretty juicy despite the fact that the chunks are white meat, and grated cheese is never a bad idea. Friends who are stricken with last-minute remorse regarding the general well-being of their arteries usually order this and end up just staring enviously at whoever orders the pork sisig.
We failed to order the Bulalo Steak (P110), which is another dish that Wok is famous for, but we’ve ordered it (way too) many times in the past to know that it’s something you end up thinking about during those days when you just need something that is so delicious but pretty much horrible for your body.
In summary, one heads over to Wok for two dishes alone. The rest are so-so meals that will do the job when it comes to filling empty stomachs, but to fulfill primal carnivorous urges, only the pork sisig and the bulalo steak will do the trick. Especially the pork sisig. Trust us on this.
Wok with Me
P80-P110 per meal
Unit 102 Dioreza Plaza Building, Dapitan Street, Sampaloc
781-5908/781-5759 (They deliver! Minimum is P250.)