If adobo is the Philippines’ “national dish,” one could argue that Tapsilog is our “national breakfast.” It is delicious, it is accessible, and it has many different variations just like the adobo. And Filipinos love to eat it not just for breakfast, but also for lunch and dinner, and as recovery food after a late night of partying. So when it comes to tapsilog, you can say it is hard to please diners and be talked about as if it is something new or exciting. After all, there is a tapsilogan in almost every kanto (street corner).
Perch Modern Kitchen + Bar manages to stand out with their Truffsilog. Don’t get me wrongm they are not the first ones to offer such, but they have certainly led the pack in Davao and they have done it masterfully.
Look at that beauty.
Tapsilog is short for Tapa, Sinangag, at Itlog. Tapa is cured beef, Sinagag is garlic fried rice, and Itlog is egg. Tapa is common breakfast dish around the Philippines. It is available in various cuts and classes of beef. The curing process differs in each region but the most popular one involves curing beef in salt, garlic, and soy sauce. Some variations include calamansi juice (lemon), sugar, or vinegar in the curing marinade. After curing the beef in the marinade, it is drained, pat dry, and fried. Tapa is often salty with a hint of sour and sweet. The curing process gives the meat a sublime of umami flavor.
Sinangag is a popular breakfast carb dish since it is easily prepared. Most Filipinos use leftover rice from the past day and stir fry it with some oil, salt and pepper, and minced garlic. The garlicky flavor complements the tapa (and other cured meats) perfectly. To complete the dish, a fried egg, usually sunny side up, is served. A perfectly fried eggs gives a richness to the dish via runny yolk.
The dish, as with most other Filipino breakfast meals, are complemented by a popular Filipino side dish, a Filipino salsa of tomatoes, red onions, and vinegar. The resulting meal is superbly unctuous with the perfect balance of flavors and textures. Definitely, an awesome way to start your day.
So, how exactly does Perch Modern Kitchen + Bar make this common Filipino dish novel and intriguing? They elevate each component. Tender beef cubes are delicately marinated, cooked to the diner’s preference for doneness, and then generously flavored with truffles. I’m guessing they use truffle oil for the dish. The truffle flavor gives the beef a smokey, earthy taste making tapa even more “nakakatakam” than usual. (Nakakatakam is Filipino for appetizing and drool worthy.) I suggest you request your tapa to be cooked medium rare or medium.
The tapa sits on top of garlic rice, a layer of crunchy potato strings, and a perfectly fried egg. On top are tomato onion salsa, toasted garlic, and fresh parsley. Try to get all layers in just one bite. The resulting combination is a burst of flavors that complement and blend to give you a memorable Tapsilog experience.
Needless to say, this bowl has exquisite layers of delicious tapsilog goodness worthy of being eaten morning, noon, and night.
Lookie! Let your eyes feast on its goodness and give your tummy the tapa greatness it deserves.
For a deliciously unique tapsilog experience, order yourself a serving of Truffsilog from Perch Modern Kitchen + Bar.
Perch Modern Kitchen + Bar is located at the Al Fresco of Felcris Centrale Mall along Quezon Boulevard (also Quimpo Boulevard), Davao City. For inquiries and reservations, you may contact them at +63930-1197713. For updates and other information, follow them on Facebook at https://www.facebook.com/perchdavao and on Instagram @perch_dvo.
Map to Felcris Centrale Mall: