Notice

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We cater To all Events

- Birthdays

- Weddings

- christenings

- bridal & baby showers

-  A-La-Carte service or Buffet Style

-VIP ROOM

-Large Parking

-Located on 24 hr Bus Route

-Take-out-service

For booking call

(416)609-9880 or

(416)989-8930

 

Our Expertise

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Sizzling Sising
Pork with onions and spices.
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Crispy Fried Chicken
Deep fried boneless chicken legs
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Baked Mussels
Mussels topped with cheese and garlic.
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Pancit Canton
Sauteed flour noodles with mixed vegetables.

Did You Know?


The dish is said to have originated from local residents who bought unused pig heads from the commissaries of Clark Air Base in Angeles City, Pampanga. Pig heads were purchased cheap since they were not used in preparing meals for the U.S. Air Force personnel stationed there.[3] An alternate explanation of its origin is that it is but an innovative variation on an older recipe, which is pork ears and jowl, boiled, chopped then marinated.

Sisig queen

Lucia Cunanan of Angeles City has been credited with inventing sisig.[4] The Philippine Department of Tourism has acknowledged that her "Aling Lucing's" restaurant had established Angeles City as the "Sisig Capital of the Philippines" in 1974.[5] Cunanan's trademark sisig was developed in mid-1974 when she served a concoction of boiled and chopped pig ears and cheeks seasoned with vinegar, calamansi juice, chopped onions and chicken liver and served in hot plates. Today, varieties include sisig ala pizzailo, pork combination, green mussels or tahong, mixed seafood, ostrich sisig, spicy python, frog sisig and tokwa't baboy, among others.[4]