Meat, usually chicken or pork, marinated and simmered in vinegar, soy sauce, garlic, and peppercorns.
5 top-rated spots found
A culinary landmark since 1979, this dish is a masterclass in texture. The pork belly is slow-cooked until tender then fried for a crisp exterior, served over rice that has absorbed every drop of the adobo reduction.
📍 1790 M. Adriatico St, Malate, Manila, 1004 Metro Manila · View on Maps
Manam has perfected the 'modern' adobo. It is famous for its aggressive use of garlic and a sauce that strikes a perfect balance between the saltiness of soy and the sharp tang of cane vinegar.
📍 G/F Net Park Building, 4th Ave, BGC, Taguig, Metro Manila · View on Maps
Part of the legendary LJC Group, Abe offers a sophisticated take on the national dish by swapping traditional pork for gamey, rich lamb shanks that are braised until they fall off the bone.
📍 Serendra, 11th Ave, BGC, Taguig, Metro Manila · View on Maps
A rare find in commercial restaurants, their 'White Adobo' eschews soy sauce in favor of salt and heavy garlic, resulting in a cleaner, more vinegar-forward profile that dates back to pre-colonial methods.
📍 2/F Milky Way Building, 900 Arnaiz Ave, Makati, Metro Manila · View on Maps
Sentro 1771 is known for its 'First in Modern Filipino' claim. Their Adobong Gaerlan is a family heirloom recipe that is prized for its refined, non-greasy finish and deep umami profile.
📍 2/F Greenbelt 5, Legazpi Village, Makati, Metro Manila · View on Maps