Aling Lucing

Their sisig is the best! Tokwa’t baboy comes in second. The buro and chicharong bulaklak, however, weren’t that good. Service could use improvement. The server was rude and forgot several of our orders, so we ended up waiting for some dishes to arrive while already eating. For the orders that weren’t forgotten though, the serving time was quick. Cleanliness is another area for improvement—the floor was sticky and slippery, almost like it still had soap on it. Overall, the service was fast, and their sisig is honestly the best ever! Bonus points: it seems to be an Anthony Bourdain–featured shop.

We traveled all the way from Cebu to Pampanga just to try the authentic sisig—and it was worth it! We visited the original Aling Lucing branch, known as the birthplace of sisig. We ordered one serving (good for 2–3 people), and it didn’t disappoint. The sisig had the perfect balance of flavors—crispy, savory, and just the right amount of heat. We're so happy we finally got to experience the original version of this iconic Filipino dish. In Cebu, we have our own unique takes on sisig, but tasting the original in Pampanga was truly special! Overall rating 8/10

Still the best sisig in Pampanga. Service was ok- forgot to serve some of our orders but still kept it in our bill- sorted in the end. It's a carinderia place so atmosphere is as is

A close second to Annie Bea as the best sisig I've tried in Pampanga. The meat is of high quality and served on a sizzling plate that allows the some fat to crisp up. Annie Bea's advantage is in the taste. This original branch is non-air conditioned but plenty of electric fans to keep you cool. Be prepared to smell like smoked meat when you get back to your car. Aside from the delicious sisig, try the chicharon bulaklak which was deep fried to perfection, and the grilled chicken ass which is tender, connected to a lot of meat and very smoky.

Aling Lucing's Sisig is a must-try! The sizzling plate of chopped pork, onions, and chili is an explosion of flavor. The perfect balance of savory, spicy, and tangy, it's an authentic taste of Pampanga. I aslo loved their pako salad with salted egg, tokwa’t baboy, and sizzling grilled pusit. Unfortunately, the store is not air-conditioned and it was very hot and humid inside the store. We were sweating for real. Also, there were many flies around and there were missing orders hence the rating 3.

We finally got to try the legendary Aling Lucing and ordered their famous sisig, tokwa’t baboy, inihaw na hito, and sinigang na hipon. The sisig definitely lived up to the hype—flavorful and just the right amount of spice. The sinigang na hipon caught us off guard—in a good way—it’s extra sour, way more than the usual sinigang, but super refreshing. The inihaw na hito was tender and smoky, and the tokwa’t baboy had that classic balance of crunch and savory goodness. Worth the stop if you’re in Pampanga. Just come hungry.

Their sisig is the best, kare kare is good also i like the sauce...reasonably priced.

Food is Great, The service is fast The place is old but not the aesthetic antique type

The original Sisig lives up to the hype. The sizzling platter comes with the mixed bits of fat and pig parts, it's an amazing combination. Even better when adding some Calamansi and a bowl of rice. It was the best Sisig I have ever had. The lechon kawali at Aling Lucing is solid as well. My biggest beef with this restaurant is they don't have half the items on the menu. The bulaklak chicharon wasn't available. The Kate-Kare wasn't available. I imagine it's hard to run a business without having half the menu. Fortunately they had the namesake Sisig. Overall food was good but whoever is in charge of the restaurant food ingredients needs help.

I'm very disappointed. After 35 years I came back to the Philippines and the first thing I wanted to eat is sisig. My family and I went to Aling Lucing at Clark and the food was disgusting. We ordered chicharon bulaklak, sisig, relleno bangus and pinakbet. The chicharon was chewy and cold, the sisig was not fatty not crunchy, the bangus was very fishy and cold, and the pinakbet never came instead they gave us some greens with chopped onions, tomatoes and salted egg which tasted rotten. Do not eat at Aling Lucing!!! I don't recommend this place. Service is ok. Ambiance is a bit dark and needs some improvement.

I've heard so much about Aling Lucing's restaurant and decided to come by and check it out. You know its good when they are busy and there is a wait to be seated. The restaurant itself is a decent size, more of a hole in the wall type place. The staff are nice and move fairly quickly with our orders and getting our food. The food was delicious. We ordered the crispy kare kare, dinaguan, sizzling sisig, (which they are known for) and everything was good! The only reason why I did not give a 5 star rating is because of the cramped spaces and tendency for bugs:s/flies coming in since the restaurant is open and not enclosed. But for the food, its worth it.

Finally was able to visit this legendary place and see and taste the OG of all sisig! Didn't disappoint. In fact,I prefer the OG over those in Metro Manila with the tweaked versions with the added mayonnaise and egg. Brough a bunch of first timers at the place and all agreed,OG rules! Location still remains the same as seen previously on tv and videos albeit has become too touristy and servers used to the visiting crowd. Would always drop by if passing by in the area just to savor the best sisig one can have.

Came here for my first meal in Angeles! Made sure to come to the first ever one. Came here for lunch on a Wednesday and found a table right away. It was very hot and luckily found a table next to an electric fan We asked for a menu and they brought it to us. We ordered BBQ chicken, bulalo, steamed tilapia,, chicharon bulallak and ofcourse San mig light for refreshment. Didn't get sisig because we were really full from a previous meal. Everything we had was delicious and tasty! Our fave is def the fish! The sauce for the bbq chicken was delicious! The service was also quick. The staff was friendly and very patient with us! Def reccomend if you're in the area

I am fond of Aling Lucing sisig when it first established. As I recalled, when we have a special day we go to Aling Lucing for sisig, so i know the quality of taste. Sad to say, the flavor diminished, specially when the proprietor passed away in 2008. Prons: Still fond of sisig, i like the one in Sto. Entierro St. though. Opps! Cons: If the already chopped onion is mixed on the dish it has the aftertaste. My suggestion, freshly chopped the onion and mix to the dish then do the sizzling. Service is always great! Loved the one in Sto. Entierro, nice place and clean. They have parking in front for 4 vehicles which is good. But still... the best sisig in town!

I am going to lift this place up. Admittedly I am not a local and I am not qualified to be a judge of what Sisig or local food should be like. But I have had Sisig many times at places in and out of the PI and I do know what I like. I made a pilgrimage here because of its legendary reputation as the birthplace of Sisig, circa 1974. All the sources I reviewed indicated that they were open at 7am and I wanted to avoid any sort of long lineup so I got there before 9am. Be forewarned that it is well away from metro Manila so the effort to get there will be significant if you are not in the area for any other reason. It does not look like much from the street. In fact it was intimidating for me as a non-local since it was clear to everyone around when I arrived that I was not from the area, looked lost, and had no idea about what I was doing. The shop was not open and there were some staff prepping food in the open air. When I stepped up to ask them about opening times I was told not until 10 or 11. It was not clear to me if it was 10 or 11 or whenever they damn well feel like it but it clearly was not open now. Feeling like an idiot, I did not want to have made the journey in vain so asked if they would mind if I just looked at the images on the wall of the many famous people who had come before me to check this place out. I must have really looked crestfallen or completely helpless because one of the staff asked me what I was doing there so early (as if I had to be lost, drunk or insane to have showed up that early) and when I explained to her my mission she took pity on me and told me that for me she would open up the grill and cook for me. I got to sit in the dining room watching the vibe of the staff prep for the day from my personal table awaiting my private dining experience like I was the king for the day. My near-disastrous trip for Sisig was turning out pretty well! The food was great. I can't say that the Sisig was so much better or different than what I have had elsewhere but it was porky, crispy, cartilaginous (in the best way possible) and tender all at the same time and it was definitely sizzling upon arrival as my palate burns will confirm. I also got a skewer of crispy charred chicken intestine isaw and an order of chicharon bulaklak (deep fried pig intestine clusters) which were a new try for me. Both were out of this world good and I'm sure took years off my life but were worth early demise in my opinion. These are some foods that sound awful when described but if you did not know what you were eating you would seek them out again without hesitation. In the end, while the Sisig was not distinguishable from others to my palate, it was definitely as good as others but eating it at its birthplace is what really set it apart. Add to that the VIP early opening treatment I was given and I have nothing but great things to say about Aling Lucing's and some wonderful memories of eating pig face in the Philippines.

What an amazing experience! Obviously I came to try their sisig, which was delicious, but everything I had was great. So good, I actually came back the next day to try everything else I could. Pampanga is known for it's food, if you want a great cross section of everything the area offers, you cannot go wrong here. To top it off, I found one of their house specialities listed as, "Chicken Ass". I giggled like a school girl and had to try it. Funny and tasty, how can you beat that?

Not a fancy place: open air eatery (no aircon just fans), plastic tables and chairs with food already cooked and under heating lamps. The main server was super pushy to get us to order right away, even though it wasn't busy. Food came out super fast: it was barely warm. Burol was decent (I've had some that tasted spoiled not fermented), hito (catfish) was moist, relleno bangus was dry and had tons of raisins in it (ICK), sisig isn't bad, but isn't as good as I remembered it in the early 2000's.

Upon coming to the Philippines in January, I knew I had to come and try the famous sizzling sisig from here. We got lost a little bit. I believe there are two locations, the main one and another catering one. It was walking distance from each other. I must say, this sisig was amazing and very true to its flavor. It did not disappoint at all! But in my eyes, the buro was the star of the meal. Growing up in LA, my Lola always made and still makes buro. And it was easily one of my top buros I've had.

We tried this restaurant on the way home from Subic since it was known as the birth place of famous Filipino food sisig. Even Tony Bourdain came here as posted on it's walls. I was uneasy seeing the restaurant at first due to its appearance, a little untidy, hot, humid even though several fans in operation. The sisig was fairly good, but this was the first I tried in Pampanga. I don't have a standard what other sisig taste like. It was dark and there was no soap inside the restroom. I would say it's good to try what the original sisig recipe is.

If you're new to Philippines cuisine, sisig is one of those must have dishes. Along Lucing is the birth place of sisig, and it has undoubtedly the best. They also have a variety of grilled items like seafood and chicken.

All I can say is wow wow wow, this place lives up to its name, the queen of Sisig. such tenderness and every bite, and mouthfuls of deliciousness only leaving you wanting for more... This place is definitely going to be in the rotation, my girlfriend is tired of me asking to go back.

Definitely one of the best local places around... heart and soul of the city right here! We had the set of veggies done in buro or fermented style (talong, mustasa, and okra), isaw drizzled with banana ketchup (say whuuuut), sisig --- generous serving! A real steal at 200 pesos --- and inihaw or grilled hito. It was delicious. Simomple damned good home cooking that makes hotel food pretentious and overpriced. The smoke from the grill pan adds made my eyes stong but it's an integral part of the experience. 6 thumbs up!

Went here a few months ago (before the lockdown) their sisig deserves its reputation. My new favorite is their paco salad, crispy meat and fresh veggies with a tangy sauce.

A lot of people may know that the birthplace of sisig is Pampanga, but I doubt that a lot of people know Aling Lucing's. The first time I ate at Aling Lucing's was at their stall right by the train tracks, which coincidentally is right across the street from where the restaurant stands at present. The sisig here isn't crunchy, but is served on a metal plate. No egg either, only vinegar (and maybe bird's eye chili) to complement the sisig. They offer other dishes, too. But it's really just the sisig that I indulge in when I'm here. Sisig. Lots of it. Hailed as the "Sisig Queen," the lady who started this has been interviewed and visited by local celebrities and politicians from all over the Philippines. Even Anthony Bourdain made it part of his itinerary when he visited the Philippines just to sample Aling Lucing's sisig. That's how the reputation of Aling Lucing's Sisig has been cemented. It's just a shame I never got to meet her or even see her as she was slain in her home (a bit of trivia for you).

Pampanga and check out what they have by way of local delicacies. After all, the sheer diversity of Kapampangan cuisine is mind-boggling. And any Pampanga food trip is incomplete without a trip to the original Aling Lucing Sisig in Angeles. The restaurant has seen its better days, for sure. Located right beside the railroad tracks, it's not the fanciest of locations, or the cleanest, but by Jupiter, this is the birthplace of sisig, for cryin' out loud. No matter what the place looks like, you have to show some respect. And when our food arrived, that's just what we did. Chains like Dencio's and Gilligan's have tried to come up with their own versions of the dish that Aling Lucing popularized more than 40 years ago (to varying degrees of success), but no matter how you prefer your sisig (crunchy, with egg, or even with mayo), a spoonful of the original followed by a huge spoonful of rice is like watching old footage of Michael Jordan or Larry Bird. Perfection does, indeed, stand the test of time.

If they have a framed collage pic of Anthony Bourdain it must be legit. And it is. The sisig - a pork chopped in bits served in a sizzling hot platter is a must order. And this joint is where sisig apparently originated. There are other menu served all grilled with great side dishes to compliment. Service is good. Place is your typical turo turo joint meaning - it's old and ratty and satisfactorily cleaned but not really. But that's where are the amazing food is! The gritty the place, the tastier the dish.

This is the best sisig I have ever tasted. We tried Mila's Tokwat Baboy's sisig which turned out to be so generic. Aling Lusing has the original recipe and it is so simple, but it is really the best. Their place may not be fancy, but you have to try their sisig.

For a pioneer in sisig, it is sad to note that it has not been able to sustain its rich tradition of offering good Kapampangan cuisine. It is more of a hole-in-the-wall diner. Do not expect much in terms of ambiance. The food is good but nothing to write mom about. If you are hungry and have run out of options or don't have much time then the place will do.

I had their sisig and all I have to say is wow. Very simple and very good. This place is the legend so try it when you are in the PI.

Favorite! Only a few minute walk from my parents home.

Food here may be the best Filipino food around. The SISIG was simple and so tasty. The Bulalo was tender and the broth was just so rich and delicious without being salty. I usually gag if I even see buro, but their buro is so good, wrapped up in leaves and with the steamed okra and eggplant. I'm salivating just thinking about it. I didn't like the ketchup glaze on their barbecue, I'm sure the pork and chicken would have been wonderful without it. Their grilled liempo was great, tender and oh so good. If you can look past the waitstaff who look like they've all had a bad day, and trying to rush you out, this is worth the trip. It would have been 5 stars for me for great food, great value but service is really bad.

Yes, this is the original sisig but there are better sisig places (and makers) now. They just failed to up their game.

What can one say about the food in this place? Of course we came here for none other than the world famous pork sisig. Aling Lucing's does not disappoint and boy is it everything you want in a sisig dish . Flavorful and smokey and just the right amount of sourness without all the unnecessary additions like mayo and egg like the other versions of sisig in other places. This is the birthplace of the legendary dish today as we know it. Nothing can beat this original recipe as it is composed. The crunchiness of the pork face and ears are grilled to perfection along with the chopped onions and chicken livers are perfectly mixed in this harmonious delight to the palate. No wonder people come from all over to try this culinary delight as this comes close being the perfect pork dish. Of course there are other dishes as well such as barbequed pork and chicken that were quite delicious and also the kilain which we partook in as well. Also Aling Lucing's original location has kept it ambiance as a carinderia and has not changed much since before the place became famous and it is still run by the family of the late Aling Lucing. All in all I highly recommend that when visiting Angeles City you must stop by and grab a bite to eat. You won't regret it.

My best travel buddy and another friend introduced me to their reataurant. From Pinatubo trek we find way to stop by Angeles to visit the restaurant. We arrived almost over lunch and we ordered what we were cravings for but everything is not available aside from sisig. We dont have a choice and we were so hungry so what the heck we ordered 2 sisig and ensalada without the eggplant since they ran out of it and 7 cups of rice. I cant complain about the food, it was excellent and delicious! Then i was almost finished eating when i saw a strand of hair in the rice, i removed it put it on the other plate and told the server about it. Nothing happened. Just to think of it, am not complaining im just letting them know about the strand of hair, they just looked at me as if nothing happened, geez what a great customer service! An acknowledgement and even a sorry will be fine but nada. Oh well one visit is enough and im not going to recommend this place to any of my friends and colleagues. T

We drove all the way from Marikina and got here at 1:25pm only to be told that there's no more sisig. What a disappointment!

I've had several good sisig and i must say that this one is TERRRIBLE!! There was no egg, no crispy part, and there was more onions then meat!!! How can bourdain be recommending such a lousy and dirty place? I should have known better than to listen to a foreigner on the topic of sisig!