Frannywanny

I'd say that when you look at the F&B industry, one of the easiest yet toughest cuisine to specialize on is Filipino. It's simply because every household has its own version of most of the local dishes from the adobo to pochero to sopas to sisig and to all types of pancit (noodles). I can boldly say that there's probably millions of adobo versions all over the country given that our population is now 104.9 Million strong (thank you Google!). That said, it would really take a lot for you to beat what one may have considered their best adobo/pochero/sisig. But hey, as the saying goes.. "if you got it, flaunt it. " Recently, Paul and I stumbled upon Ombu Kusina  near Timog Avenue. It's at the Ground Floor of Sequoia Hotel as the restaurant also operates as the F&B arm of the hotel. We were invited to try their newest menu items and luckily, some of their best-selling ones too. I've heard of Ombu Kusina  from fellow bloggers when it opened a few ye...