The fire
Liza Santos
Quezon City, then a long stretch of London kitchens that would not let her cook this way. She runs the catalog and the pit.
Since 2022
The unit still smells of oil when it rains.
The unit still smells faintly of oil when it rains. Liza kept the pit. Tom kept the roller door. Ulíng opened in 2022 with twelve seats and a menu on a sheet.
We cook the way a Manila afternoon grill does: fire first, rice always, vinegar on the table. Inihaw when the meat is right. Pickles when the jar is ready. One or two sweets if there is time.
The catalog is a live sheet, shown through a menu widget. When a dish is gone, Liza marks it unavailable. You see what is actually on. That is the whole menu. There is not a second one.
The room
Tom Reeve
This unit used to sell parts. He still has the keys. Now he books tables, keeps the vinegar barrels, and knows who takes the last sisig.
Deptford
Creekside, not a destination temple.
Come for the menu and a table, or take bags home. We are a neighbourhood fire.
