And how else would you end your meal? Why with classic Filipino desserts, DUH. Sabao’s dessert list has the iconic Halo-Halo, the ice candy your mother/neighbour made during April-May, and an amazing twist on the Turon (which has Cardamom).
I am a huge fan of Filipino cuisine with no bias whatsoever and Sabao in Valero Eat Street has to be one of my favourite Filipino restaurants out there. They have unforgettable and AMAZING dishes.
Sabao is by Mothership F&B, the people responsible for Sprout, Bait’s, and so on. Their menu is spearheaded by Chescka Carino and Erwan Heusaff (Yup, I think the secret ingredient in their food has to be Erwan’s smile). Sabao is all about putting the spotlight on Filipino soups and letting them shine like the true culinary gem they are. Allow me to say that Filipino restos like this not only give you a full stomach and happy (very happy) taste buds but also a great sense of pride in being Filipino. Call me cheesy or over-reacting but genuinely, food in places like this was crafted with passion and Pinoy pride and I think that’s a great! If Korea has their Ramen and Vietnam has their Pho Hoas, the Philippines has Nilaga, Tinola, Binakol, Sinigang, Bulalo, Molo and Batchoy.
“We were actually hoping that it would rain,” laughs Bianca Magtoto who is the brand manager of Sabao and the other two food spots along Valero. Indeed, if anything was to make their hot bowls more prefect it would be a drizzle of rain. They also serve other things in the menu like these starters: corn with crab sauce and fried molo, just to name a few.
It’s hard to pin-point which one would be my favourite bowl because all them are so heavenly!!! While we can all say that Sabao has a passion for soup, they also take soups as a serious science. Their broths are cooked in more than 12 hours and they separate the vegetables while cooking the broth to keep the color and the crispness of the veggies. As a whole, each bowl a deeper and elevated experience of tastes we grew up with. Simply put, it’s like falling in love again.
The thing I love the most about Sabao is that they pass their creativity to you by letting you choose which toppings and/or nooodles and/or rice go with your soup. They have eggplant, fried saba (bananas), pickled ginger, soy egg?! The combinations you an do with their bowls are endless and all of them will end up great! Trust me, I took their mystery challenge and had Pork Tinola with Canton noodles and it was amazing!! Especially with the crispy chicken skin on the side to match the smooth soup=Heaven. On. Earth.
Here are more soups we had! One bowl is actually good for two so get one bowl and just come back for more, more, more! With the add ons and extras, it’s impossible to have the same bowl twice!
Another thing to try would be their Baos, they’re like Siopao sandwiches. The fillings you can choose range from pork asado to longganisa to sisig! Yup, WILD FOOD that without a doubt, will taste great!
Sabao if officially one of my ultimate to go-to places for all my soup and Filipino cuisine fixes! Chef Cheska and Erwan, congratulations for making great, unforgettable, and souper food! Each soup bowl has familiar tastes yet they seem so different from what we know. While I know that both of you are not trying to compete with my mother’s cooking, I must say, my mom has strong competition. Honest to goodness (just don’t tell my mom this), you guys have created the most breath-taking soups I have ever tasted. If I can give you a standing ovation in a blog post, this is where I would place it.
Much love and soupport,