I will be writing in chronological order starting with my December 2025 posts. I know. Life gave me so much that my blogs had to take a backseat. But now, I’m back! 😁
During our 12-day vacation last December, we found ourselves returning to familiar comfort—ordering from places we already loved, while quietly hoping to discover something new each time.
One dish I’m always excited to try from any restaurant is sinigang.
For those unfamiliar, sinigang is a Filipino soup known for its signature sour broth, usually made with tamarind. You can make it with seafood like shrimps or fish and other protein such as pork and beef. Although the most popular ones are shrimp, fish, and pork.
Sinigang is warm, comforting, and deeply nostalgic—something many of us grew up eating at home. The magic of sinigang lies in its balance: the right kind of sourness that wakes up your tastebuds, paired with just enough saltiness to make you want another spoonful… and then another.
I remember having an American colleague. An old gentleman who loved sinigang. He would eat it as is, no rice.
Since this is Derick’s we’re talking about, of course, I had high hopes for their version.
We’ve enjoyed many of their dishes before, so I was genuinely looking forward to this one.
Unfortunately, this sinigang didn’t quite deliver.
The broth leaned toward a diluted sourness—it was there, but faint. It didn’t have that bright, mouthwatering tang that makes sinigang so satisfying. Instead of waking up the palate, it felt a little flat. It needed help, and thankfully, they provided patis (fermented fish sauce) on the side, which brought some life back into the dish.
That said, it wasn’t without its good points.
There were enough shrimp for two, which we appreciated, and they were the highlight of the meal. My son and I both enjoyed them—they were fresh, properly cooked, and satisfying.
The soup also came with generous vegetables, something I personally love in sinigang. Though in this case, I had to hold back due to my sensitivities, it was still nice to see the effort in making the dish hearty and complete.
Packaging-wise, Derick’s remains consistent. Like their tinola, this was securely packed, with a plastic seal under the lid to prevent spills—something I always appreciate, especially with soups.
Price-wise, I remember it being quite reasonable, especially for the portion, though I’ve since lost access to my Grab history.
In the end, while this particular dish didn’t win us over, it doesn’t take away from our overall experience with Derick’s. We still enjoy their food—but this sinigang simply didn’t make it to our favorites list.
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Lady E
P. S.
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