Tiger Sugar brings the Brown Sugar Boba craze to Iloilo!

Get ready Brown Sugar Boba fans,

Tiger Sugar is finally here in Iloilo!

When Tiger Sugar opened on Manila in 2018, it had almost a two-hour long waiting line.

And even after months after, the queue was still long and even grew longer as word spread out like wildfire.

I had my first sip of the trendsetting Brown Sugar Boba Milk drink when I was in Hong Kong! Luck was on my side there - the line was tolerable and it was just across the place where I am staying.

Tiger Sugar along Lock Road

in Tsim Sha Tsui district in Hong Kong

And forward a year and a half later, I don't have to travel to Manila or abroad to have another taste of the world famous Brown Sugar Boba Milk!

Tiger Sugar Philippines just opened their 1st Visayas branch at The Grid (across Seda Atria) in Iloilo city bringing the much talked about and revered specialty closer to the Ilonggos.

Tiger Sugar Iloilo interiors and main counter

Why TIGER Sugar?

Tiger Sugar originated from Taichung in Taiwan and is popularly known for their Brown Sugar Boba Milk drink.

When this is made, a super thick syrup made from brown sugar is lined in the inner side of the cup then filled with milk and boba.

The brown sugar lining drips in the inside and with the mix of colors resemble a tiger's stripes from the outside!

And one needs to capture this most distinguishing feature - the Tiger stripes, before it disappears. The best spot for your photo ops is the store's rusted logo, which is displayed prominently at the store

And don't forget the Golden Rule at Tiger Sugar, Shake your Brown Sugar Boba Milk Drink 15x before your puncture it with your straw and take a sip.

Yes, 15X! No scientific explantion for this, they say, but just to fully blend the flavors of brown sugar syrup, boba and milk for that delicious Tiger Sugar experience.

Spill the Tea : Boba vs Pearls

To make things less complicated, Boba is the larger tapioca balls while the smaller ones are the Pearls.

Tiger Sugar's Brown Sugar Boba is not just your usual big "sago". Brown Sugar Syrup is mixed with tapioca in precised proportions and cooked for almost three hours woth hard work and dedication

The very chewy, gummy and soft boba highlights every cup of Tiger Sugar with Bobw - making every drink unique in appearance, taste and aroma.

And contrary to the notion that its milktea, Tiger Sugar's signature drink contains no tea at all, making more kid-friendly and safer for pregnant women too.

It's a delicious concoction of the brown sugar syrup and boba plus FRESH milk. Emphasis on the "fresh" as they replaced the creamer with the natural goodness of fresh milk to provied a rich and savory taste without sacrificing health and wellness.

The thick brown sugar syrup is imported from Taiwan to maintain the perfect proportion and its distinct layers and taste.

On the Menu

Served whether hot or cold, the drinks menu include the many variants of the Brown Sugar Boba and Pearls series plus the Tea Latte and Tea line with Oolong, Black and Green among others.

There's also the Tiger Cheese Mousse series and Specialty Drinks which includes Milo and Cafe Latte variants.

And most recently, Tiger Sugar intoduced two new exciting products incorporating their signature Brown Sugar Boba Milk.

A must-try is the Ice Cream which is the frozen version of its signature drink complete with (frozen) bobas too!

It's really like the Brown Sugar Boba Milk drink but you can actually bite into it. Teeth and brain freeze alert! Sold for PhP 80 each popsicle and also comes in box of 4's.

Another product has a lot of crunch! Or should I say pop!

Try the Black Sugar Popcorn for an easily addicting and continuous popping in your mouth with that familiar delicious taste of its signature sugar syrup

With all these drinks and eats Tiger Sugar has to offer, its no wonder that people would endure two-hour queues.

Is anything worth that? Apparently yes, a lot of people think so because that's how long they're willing to wait for a taste of Tiger Sugar.

Would you, too?

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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