"Renee’s has been serving a broad range of Filipino staples — from chicken adobo and sinigang na baboy (pork soup), to rarer delicacies like dinuguan (pork blood stew) and chicharon bulaklak (deep fried pork-ruffle chips) — since 1992. But the restaurant’s specialty is the cuisine from the province of Pampanga, the birthplace of sisig and the breakfast bacon tocino. Renee’s has family-style specials thath are eaten kamayan feast-style with the hands." - Robert Sietsema, Eater Staff