Formerly located at North East Road in Hillcrest, Tita Kay's Filipino Cuisine is now located at Melbourne Street in North Adelaide. As their name suggests, Tita Kay specialises in Filipino cuisine serving dishes often associated with the cuisine as well as a few more unusual dishes.
Compared to the Pork Sisig offered at Kalye BBQ Street Food Restaurant, Tita Kay's Pork Sisig had a slightly drier texture with a richer flavour evident by the dark colour of the pork. We opted for the spicy option which included slices of chill to give the dish a potent spicy hit. Provided with the dish is a lime wedge to squeeze over the dish to give a hint of sharpness. This is a dish that makes you keep going back for another taste. For a bit of extra cost, you also have the option of adding an egg that can be stirred into the dish.
Pork Sisig (Photographed by Jonathan Phoon)
Okoy is an unusual omelette made with pumpkin, shrimp and bean sprouts. The ingredients are deep-fried making it similar to a fritter. The omelettes were fried to golden brown with a wonderful light and fluffy texture. Served with the dish is a sour dipping sauce of vinegar, chilli and oinion that can be spooned over the Okoy to lift its flavour.
Okoy (Photographed by Jonathan Phoon)
Sometimes considered to be Philippines' unofficial national dish, Adobo is a dish consisting of pork or chicken cooked in a sauce made with vinegar, soy sauce and garlic. The chicken version of the dish we chose had meat tender enough to easily fall off the bones with the marinate giving the dish its distinctive sour flavour. If you prefer, you can order the dish made with pork instead.
For those who want a dish with a lot of vegetables, Tita Kay's Chopsuey Pinoy is a good choice. While the description of the dish mentions it having chicken, the chicken component is actually chicken liver, which gave the dish a wonderful savoury flavour. The vegetables that form the main part of the dish had the right amount of bite to them with the quail eggs complementing them well.
Chopsuey Pinoy (Photographed by Jonathan Phoon)
Better known as Deep-Fried Pork Hock, their Lechon Kawali had wonderfully crisp crackling that contrasted well with the flesh of the pork. Provided with the dish is a knife for cutting the meat away from the bone. A sour dipping sauce is served with the pork hock to give it more flavour and provide a balance to the dry deep fried meat.
Lechon Kawali (Photographed by Jonathan Phoon)
Kare-Kare is a stew in Filipino cuisine with a thick, savoury peanut sauce that is typically made with oxtail with cuts of beef suitable for stewing sometimes included. Much like the Chicken Adobo, the meat was tender enough to easily fall off the bone. The taste of the sauce is somewhat similar to a spicier version of the peanut sauce served with the Malaysian dish known as satay. Accompanying the beef are eggplant and green beans to serve as a balance to the rich taste of the stew. You can add some sambal to the stew if you desire a bit more spice in your dish.
Kare-Kare (Photographed by Jonathan Phoon)
Although the menu warned that the Bicol Express was hot and spicy, we found it pretty mild. The chillies in the sauce gave the dish a delightful spicy hit. The dish was made with diced pork belly which was cooked to perfection.
Bicol Express (Photographed by Jonathan Phoon)
If you like a change from the plain rice that is usually eaten with these dishes, there is a choice of ordering their garlic rice. The rice had a wonderful fluffy texture with the garlic enhancing its flavour without overpowering it.
Garlic Rice (Photographed by Jonathan Phoon)
The restaurant has the casual ambience of a small café. Kalye BBQ Street Food Restaurant was the first Filipino restaurant that we tried, Tita Kay is our second. We find dining at Tita Kay more enjoyable because the menu is more extensive.