This Resto's Coughin' Sisig is a Full-Blown and Delicious Dining Experience
Try it, then sample the other delectable street food choices on its expanded menu.
There's a reason why the sisig is the best selling dish on the menu of Cargofish. The moment the flavorful sauce hits the hot sizzling plate, a powerful smoke erupts, causing a coughing frenzy around the table. But that shouldn't deter you. It's a literal smoke screen as the waiter presents the sliced-up chili, chopped onions, minced garlic, and the crunchy beer-battered fish, tofu, and chicken slivers which immediately soak the sauce up. It's already tasty on its own but each bite gets even better when seasoned with their delicious cucumber-infused house vinegar. This is why you have got to try its Coughin' Sisig (P245).
The sisig, however, isn't the only dish you should have at Cargofish. It has an equally delicious fish and chips menu, and because its bustling branch in Uptown Mall in BGC has done so well, it has decided to expand its menu with the launch of its new branch in Citygolf in Pasig City. The menu, however, isn't exactly changing; instead, it's attaching another concept to it: Burnt Bamboo, a street food-style concept set in a bricks-and-mortar spot.
Burnt Bamboo follows in the footsteps of Cargofish's concept of a customizable menu. This means you and your friends can find a flavor that suits everyone's palate because everyone can get precisely what they're craving. It's that flexible.
At Cargofish, when making your authentic fish and chips meal, you can pick among seven types of meat (dory, tilapia, cobbler, cod, salmon, chicken or sausage), add two sides among five choices (sweet potato chips, onion rings, pepper chips, slaw salad or cargo rice), and finally, choose your preferred dip from a selection of seven (seafood barbeque, tartar, mushy peas, honey jalapeno, lime chili cilantro, roasted garlic or chip shop curry). Not keen on fish and chips? Flip Cargofish's menu to order from Burnt Bamboo.
Burnt Bamboo has an even wider range of choices, thanks to the partnership between chefs Matthew Hornsby-Bates and Matthew Lim, who, describe their palates to be "yin and yang." Together, they've gone around Asia, sampling different meat skewers and never seemed to agree on what was "the best." Instead of fighting over who was right, they decided to have all of it!