“The sauce is the secret,” divulged Tony with a sparkle in his eye, followed by a hearty laugh. You could just tell right off the bat that this man loved to serve his food to people. I don’t blame him. If I made Filipino-style barbecue as good as Tony does, then I’d have my own popular joint like him.
He’s right, though. The sauce really is the hook. The all at once deep, flavorful, and sweet glaze is a major feature on most of its grilled items like pork and chicken skewers and grilled liempo (pork belly). And though pretty much every item at Tony’s West Covina restaurant is worth a try, you really must start at his grilled tuna collar.
Foodbeast Costa Spyrou describes its uniqueness with accurate eloquence, as Filipino chef Ralph Degala took him for a visit to Tony’s Barbecue and Bibingkinitan, to put him on to this delicious wonder. And while you’re watching the latest Foodbeast adventure above, take note to make room for all the other goods that Costa and Ralph ordered, trust.