Sarsa Kitchen and Bar by Chef JP Anglo has been around for a few years already serving Negrense cuisine, all the while they have constantly added and improved their menu. They recently introduced 11 new dishes with more of a street food focus, prepared well minus sanitation fears.
Sinigang Fried Chicken Wings (P250). I first encountered the sinigang fried chicken at Kafe Batwan, a previous restaurant of Chef JP. He’s changed it from leg quarter to wings which imo is better as their home made sinigang marinade is better absorbed. The breading is also much improved leading to a better textural crunch, while the meat has the unmistakable tang of sinigang with a slightly fruity finish. A red bell pepper sauce is served on the side but it’s hardly needed unless you want to change up the taste.
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If you love offal, then you’ll go heads over heels with the range of of isaw options from Sarsa. I don’t eat either isaw or atay so I skipped all 4 but my dining companions enjoyed all with gusto. Pork Isaw, Beef Isaw, Spicy Chicken Isaw, whichever is your fancy they have it. The Atay (P185) is covered with a tsokolate sauce that masks the taste that people avoid and adds a creamy bittersweet flavor.
Sizzling Monggo with Lechon Kawali (P250). I’m not a big fan of monggo but those pretty cubes of pork caught my attention. The monggo was creamy and flavorful but it was the crispy kangkong leaves ans the lechon kawali that made this a dish I would order again.
Kansi Rice Noodles (P295). Ho fan rice noodles cooked with kansi broth, kansi beef pieces and crispy shredded beef. This is by far my fave dish from the new introductions. It reminded me of beef ho fan because of the noodles but the flavor is kansi all throughout. The different beef textures all makes it fun to eat especially with a dash of calamansi juice and the generous sprinkles of toasted garlic.
Coconut Grilled Liempo (P285). This dish is inspired by the Tausug dish called pianggang, chicken in blackened coconut curry. Sarsa give the comforting liempo a burnt coconut topping plus garlic and finished off with coconut gravy. Prepare to eat a lot of rice for this dish to pair with the smoky and flavor filled meat.
Crispy Fish Fillet with Peanut Sauce. The fish fillet itself was ordinary, but the thick and creamy peanut sauce was the one which made it special.
Sarsa’s Inasal selection gets 2 new additions, one hot and the other creamy. Spicy Pa-a (P185) for the spice lovers, no need to even make a dipping sauce. I’m more partial to the Gata Pa-a (P185), chicken leg that’s been marinated in coconut milk to give the meat a creamier flavor.