Trellis’ Sisig Moment: A Classic Filipino Dish Finds New Fans on Netflix

Snippet from Somebody Feed Phil

It’s not every day that a nearly five-decade-old restaurant sells out of its signature dish. But that’s exactly what happened when Somebody Feed Phil, Netflix’s beloved travel-and-food series hosted by Phil Rosenthal, featured Trellis’ iconic sisig in its Manila episode.

No flashy reinventions. No fusion gimmicks. Just the sizzling, crunchy, deeply savory pork dish that has been a staple at Trellis since 1980. For longtime fans, it was a proud moment. For first-timers, it was a discovery. Suddenly, sisig had another spotlight moment—this time, through the lens of a cheerful food traveler with a global audience.

A Quiet Icon in Quezon City

Trellis isn’t the newest or trendiest restaurant in the city—but it never needed to be. Tucked away in Quezon City, it has long been a go-to for hearty Filipino meals, often shared over beer and good conversation. The sisig, served sizzling on a cast-iron plate, is always a highlight—crispy on the edges, balanced in flavor, and unmistakably comforting.

Founded by the late Larry J. Cruz, a restaurateur and journalist who helped shape Manila’s culinary landscape, Trellis is often credited with bringing sisig to mainstream Manila diners long before the dish became a street food favorite.

A Dish with History

Sisig has roots in Pampanga, where the original version was a sour pork dish made with vinegar, salt, and pepper. Over time, it evolved into the sizzling pork head-and-liver concoction we now know—thanks to the late Lucia “Aling Lucing” Cunanan of Angeles City, often dubbed the “Sisig Queen.”

What makes Trellis’ version special is that it’s among the first to bring sisig into a full-service restaurant setting. It’s not street food. It’s not dressed up. It’s just… real. And for many, that’s what makes it unforgettable.

From Local Staple to Global Curiosity

The Netflix feature didn’t just highlight the dish—it sparked conversations. Suddenly, social media feeds were filled with photos of sizzling sisig. Diners shared memories of eating at Trellis. Some even made the trip to Quezon City just to finally try the dish that “Phil ate.”

It’s a reminder of how Filipino food continues to rise on the global stage—not because it’s trying to impress, but because it’s staying true to its roots.

Our Food, Our Story

Sisig, like much of Filipino cuisine, is layered. It’s resourceful, flavorful, and rooted in family-style dining. But more than that, it’s personal. It’s the kind of food that tastes like home for many Filipinos, here and abroad.

And as more shows, writers, and chefs turn their gaze toward the Philippines, we’re reminded that our food doesn’t need to be reinvented to be celebrated—it just needs to be shared.