A modern twist believed to have started in Metro Manila, featuring tender corned beef in a rich, tangy broth with veggies.

A Caviteño favorite, this version swaps tamarind for calamansi, giving it a citrusy kick that pairs well with fresh veggies.

Inspired by Japanese-Filipino fusion in Pampanga, this sinigang uses miso-tamarind broth for a richer, savory taste.

A creative street food-style dish from Metro Manila, where juicy wings are marinated in sinigang flavors, deep-fried, and tossed in a tangy glaze.

Popular in Western Visayas, this version uses green mango instead of tamarind, creating a tropical asim that complements tender pork.