Kansi | @damakolahiko

Kansi is the Ilonggo version of beef sinigang, but what makes it different is the ingredient used to make it sour. We use a wild native vegetable called Batwan, which grows in the Panay & Negros islands.

Batchoy is a more popular dish, but our version is a must-try! We use premium pork chicharon for that extra crunch.

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