Quezon City's Trellis sells out sisig for first time in 45 years after Netflix spotlight

It took just one segment on Somebody Feed Phil to do what nearly half a century of business hadn’t: sell out the sisig at Trellis.

The beloved no-frills restaurant in Quezon City saw an unprecedented surge in demand after its signature dish was featured on the popular Netflix travel-and-food documentary series hosted by Phil Rosenthal. Trellis announced the milestone in a Facebook post on 22 June, saying it had “sold out [its] sisig” for the first time in 45 years.

The restaurant is nestled at the corner of Matalino Street and Kalayaan Avenue. After the episode aired, customers lining up for a taste of its freshly cooked, sizzling pork dish made with pig head, ears, calamansi, and onions.

Don't miss: Michelin Guide debuts in the Philippines

In the Manila episode from Somebody Feed Phil season 8, Rosenthal was joined by content creator Erwan Heussaff, who led him to Trellis and its legendary sisig.

“So sisig is one of those very important dishes in Filipino cuisine,” Heussaff explained in the episode. “So if you want to try sisig, you want to try it as close as possible to the original.”

Heussaff called Trellis “quite authentic” - especially for those unable to make the hours-long drive to Pampanga, considered the birthplace of the dish. He described Trellis’ rendition as “as pure as it gets.”

Rosenthal, after just a spoonful, was sold: “It’s delicious. I absolutely love it,” he said, visibly delighted. “When you know a little bit about where something’s from, and the story is good, it really makes it taste better.”

The exposure is a textbook case of Netflix-driven virality - proof of how global media platforms can instantly transform neighbourhood favourites into culinary hotspots. For Trellis, it wasn’t just a bump in popularity; it was a record-breaking moment after four and a half decades of serving the same dish, unchanged and unpretentious.

While Trellis fans rushed in for the famed sisig, the restaurant took the sudden rush in stride. “Our sisig is made fresh daily and will be available again tomorrow,” it assured diners.

The timing is fortuitous. Filipino cuisine has been enjoying more attention globally, with dishes such as sisig making their way into global rankings. In 2021, Taste Atlas placed sisig at No. 72 in its list of the world’s best dishes, calling it a hangover cure turned beer-drinker’s favourite.

And while culinary pilgrims have long considered Pampanga’s Aling Lucing’s the gold standard, Heussaff’s shoutout and Trellis’ authenticity are helping Quezon City’s food scene claim a rightful spot on the map.

At Trellis, long-time regulars also swear by the pititchan with atchara, fried tilapia with burong hipon, and the inihaw na liempo. “We have many other dishes you might enjoy. Dacal salamat!” the restaurant said.

Related articles: 
'Made in the Philippines' reimagined: How can Filipino brands adapt to the new US tariff landscape?
Tao Heung Chung's House redefines swallowing-friendly cuisine for elderly
Jollibee Group partners with Nutricycle to convert food waste into fertiliser for farmers