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10 Best Tapsilog in Manila
It’s beefy goodness all the way! SPOT.ph samples tapsilog for every kind of crowd.

Published on: May 28, 2010 - 5:02pm

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Traditionally, beef tapa is made by marinating slices of beef overnight and then drying them out in the sun. These days, though, tapa comes in many forms-"especially when it’s served as part of tapsilog.

Arguably, the tapsilog-"a combination of tapa, sinangag (fried rice), and itlog (egg)-"was originally intended to be quick breakfast fare. But the combo has become so popular that Pinoys-"Manila denizens,in particular-"opt to eat it for lunch and dinner as well. In fact, the tapsilog has produced a number of iterations (replacing tapa but retaining the si and log) such as tocilog (tocino) and longsilog (longganisa), among many others.

One thing’s for sure: The tapsilog is still the most sought after combo. SPOT.ph asked some Metro Manila residents which tapsilog hit the spot for them and we came up with this list. We sampled the tastiest tapsilog in the city-"from the low-end to the high-end variants. There’s a tapsilog for every crowd.


1. MATY’S
0395 Quirino Avenue, Dongalo, Parañaque
Tel. no. 854-0889
Open from 6:00 am to 4:00 am daily

matys-food

Service, quality, and affordability are valued principles at Maty’s, especially when it comes to its Tapsilog (P56), which appears to be one of its flagship offerings. Since service is quick, all portions of the combo meal are served to you in less than five minutes, all piping hot. The tapa in Maty’s tapsilog is soft and has the right blend of sweet and salty.   It’s a no-nonsense meal that’s perfect for post-party stops.


2. GOODAH!!!
Caltex EDSA Station corner Connecticut Street, San Juan. Tel. No. 409-7521
Open from 6:00 am to 4:00 am daily

goodah-food1

The Classic Goodah!!! Tapa (P75) is among the "pricier" fares at this "cheap eats" establishment, but you’ll understand why the moment you taste it. The sweet beef slices have the right hint of saltiness. The meat is soft and juicy. The staff are forbidden from discussing the recipe, though.

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