Off the Menu

Bad Saint: Where Filipino Food is All Good

Bad Saint, a restaurant in Washington D.C., has received heaps of praises and accolades from the American press since it opened its doors three years ago.

Their take on laing — cooked with kale, lobster, and coconut cream — may seem strange. However, this is just an example of how the restaurant can put a delicious twist on classic Filipino dishes.

What else should you try?

Bad Saint’s entire menu of nine to ten dishes doesn’t disappoint. Their starters — radishes served over burnt coconut cream and ampalaya with egg tricked up with black beans, fried shallots, and tons of garnishes — are seemingly simple, but they offer a pleasant surprise to every diner.  

Their main dishes have mouth-watering flavors as well: adobong sugpo slathered in sauce made from black garlic and bay leaves; crispy pork dinuguan; Manila clams with Chinese-style chorizo; and pancit, among others.

With few traditional ingredients available in Washington, D.C., Chef Tom Cunanan is breathing new life into Filipino cuisine. Pinoys may find his dishes short of “authentic,” but he makes no apologies for it. For Cunanan, the important thing is for the food to taste great and to possess a respectful reference to Filipino flavors.

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