Old Favorites. And New Favorites. At Trellis...

There are few names in the local culinary landscape that have stood the test of time, one of them is Trellis...

Since 1980, Trellis has been serving classic local cuisine that has endeared it to generations of loyal diners. Each time you go back and each time you take a bite, a simple meal becomes a memorable and nostalgic culinary journey back in time...

There are old favorites at Trellis that always makes it to the table each time I visit for a comforting meal, like the Burong Hipon "Balo-Balo" (P 95) served with grilled eggplant and mustasa, a traditional Capampangan dish of fermented rice, shrimps, and tomatoes. It's one of those dishes that take you back to countless childhood summers, and the version at Trellis is so spot on and authentic (for more on Trellis, see my earlier post, Old School Still Rules at Trellis). The sharp salty notes of the fermented shrimps and rice deliver bold flavors, perfect when paired with the nutty and smoky grilled eggplant and the minty notes of the fresh mustard greens (for more on the traditional buro, see my earlier post, What's In The Fridge...Burong Hipon).

The classic Capampangan Sisig (P 215), the dish that made Trellis, is almost mandatory to complete your dining experience. Like they say, no meal at Trellis is complete without the signature Sisig, served on a sizzling hot cast iron plate. Squeeze the calamansi and let it sizzle, as it releases a fragrant aroma to whet your appetite. The contrasting textures of soft and chewy pork cheeks with the light crispness of the charred pork combine for that authentic and distinctly original Capampangan dish, punctuated by the sharp notes of the calamansi to temper the savory richness of the pork. Best enjoyed as is with an ice-cold bottle of beer or with steamed white rice, the Sisig at Trellis never fails to satisfy and bring back so many fond memories.

Make it a real feast with the comforting Sinigang na Hipon (P 415), with fresh and plump, succulent shrimps in a lightly sour and tart broth with vegetables. The tartness of the broth coupled with the briny sweetness of the shrimps cleanses the palate with each sip and bite to balance the savory notes of the Sisig, and you're ready for another round.

When in season, go for the Bangus Sardines (P 205), a new favorite at Trellis. The mildly sweet notes of the local milkfish get a flavorful kick with the Spanish-style tomato sauce, weaving distinct notes in a seamless blend. It's a light and satisfying option yet comfortingly familiar, just one of many dishes that will keep you coming back to Trellis again and again.

The iconic Kare-Kare (P 520), a tender beef, ox-tail, and tripe stew simmered in a thick sauce enriched with ground rice and peanuts and served with a side of bagoong adds that celebratory vibe to your feast. Trellis goes back to its traditional roots, preparing the dish in the old-school way. Tedious and labor-intensive, the traditional kare-kare is classic slow food, simmering for hours until all the flavors mesh together that can only come from doing it the old-fashioned way. Old school still rules at Trellis. And since 1980, Trellis continues to serve its popular signature dishes in the same way, with absolutely no short cuts. Like many culinary institutions that have stood the test of time, Trellis continues to preserve authentic, local, and regional cuisine, keeping it relevant for future generations to experience and rediscover. Old and new favorites, you'll find it here at Trellis...

Trellis is located at 140 Matalino Street corner Kalayaan Avenue, Diliman, Quezon City or call 924-1056 to 56 for inquiries.

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