Sizzlers, Ranked by How Hungry You Are

Sizzlers, Ranked by How Hungry You Are

Sizzlers are the most ordered thing on the Biggs menu, and the lineup is long enough that first-timers freeze at the counter. The easiest way through it is not by flavour. It is by how hungry you actually are.

One thing applies across the board. Every sizzler comes with rice, so you are not ordering sides to make a meal out of it.

Hungry, but not dramatic about it

Beef Salpicao is the entry point. Garlic, beef, no complications, nothing on the plate that needs explaining. If someone in your group cannot decide, order this for them and they will not complain.

Tenderloin Tips sits in the same lane. Smaller cuts, more sauce, easier to finish.

Properly hungry

This is where the chicken sizzlers earn their place, and there are three worth knowing apart.

• Creamy Chicken Ala King is the richest of them, and the one that coats the rice best
• Garlicky Mushroom Chicken is the middle ground, savoury without being heavy
• Cheesy Cajun Chicken is the spicy one, and it is genuinely spicy, not spicy as a figure of speech
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Pork Cordon Bleu belongs here too. It is the cheese-pull order, the one people film before they eat.

Very hungry, and you want it to feel like an event

Korean Spare Ribs and Pork Barbecue are the loud ones. They arrive still sizzling, they smell like the whole store, and they are hard to eat quietly.

Salisbury Steak is the comfort pick in this tier. Gravy, patty, rice, done. It has been on menus for decades because it works.

Bicol Special is the one to order if you are from here and want to prove a point, or if you are not from here and want to understand the region in one plate.

If you would rather have fish

Tanguigue Steak and Tuna Salpicao are both served with rice, same as the rest. Tanguigue is the cleaner, firmer option. Tuna Salpicao takes the garlic treatment and gives you the same flavour profile as the beef version with a lighter finish.

Tanguigue Steak and Tuna Salpicao are both served with rice, same as the rest. Tanguigue is the cleaner, firmer option.

If you are ordering for a table and you want zero risk, get one Beef Salpicao, one Cheesy Cajun Chicken, and one Pork Cordon Bleu. Garlic, heat, and cheese. Everyone finds something.

One last thing

Sizzlers are the order most people repeat, which is exactly why the Good Times Card makes sense for anyone who eats here regularly. Ten percent off food purchases, dine-in or take-out, at P399 until November 8. If your receipt hits P1,499, which a table of three sizzlers gets close to, the card is free.