A staple breakfast comprising cured beef (tapa), garlic fried rice (sinangag), and a fried egg (itlog).
5 top-rated spots found
Rodic's has achieved legendary status due to its unique shredded beef texture which ensures every strand is coated in a perfect balance of sweet and salty marinade. It is a rite of passage for students and locals alike.
📍 UP Town Center, Katipunan Ave, Diliman, Quezon City · View on Maps
Maty's is often cited as the gold standard for 'kanto-style' tapsilog. The beef is tender and garlicky, served with a side of clear soup that cleanses the palate between bites of greasy goodness.
📍 151 Quirino Ave, Don Galo, Parañaque · View on Maps
Kanto Freestyle elevates the humble tapsilog by using high-quality New Zealand beef and gourmet plating techniques while keeping the price point accessible. The open-air, hip environment adds to the appeal.
📍 549 San Joaquin St, Mandaluyong · View on Maps
Unlike dry tapa, Rufo's is famous for its rich, sweet, and thick gravy-like sauce that smothers the beef, making it a favorite for those who prefer a 'saucy' breakfast.
📍 Kalayaan Ave cor. Makati Ave, Makati City · View on Maps
A true hidden gem in Pasay, Bebe's offers a traditional, home-cooked style of tapa that is consistently tender and avoids the excessive sugar found in commercial versions.
📍 724 Aurora Blvd, Pasay City · View on Maps