Inside Bad Saint, the #2 Best New Restaurant 2016
Alex Lau1/10Pro tip: To snag a seat at this super popular Filipino-influenced spot, show up before the doors open at 5:30 p.m.
Alex Lau3/10From top left: Yellow Chicken Adobo, Coconut-Vegetable Slaw, and grilled tuna jaw with soy and calamansi.
Alex Lau4/10Yellow Chicken Adobo
Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one calls for an unapologetic amount of turmeric, which has a somewhat bitter, definitely earthy flavor, and those deep, dark notes are backed up by charred coconut. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.
Alex Lau5/10Ginisang Tulya: littleneck clams with Chinese sausage and Sichuan chiles.
Alex Lau6/10Pork, Vegetable, and Tamarind Stew (Sinigang)
The finished stew should be decidedly sour, tamarind’s calling card, but you’re in control of how puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook them. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.
Alex Lau7/10Ensaladang Sitrus: Dragon fruit, cara cara oranges, chia seeds, and coconut.
Alex Lau9/10Lumpiang Sariwa: fresh spring rolls with pork, shrimp, and red cabbage.
