Buboy, relocated into Chinatown from the Monkland Village, feels less like a restaurant and more like a family kitchen. Chef-owner Eric Lozaro Magno runs the counter eatery inspired by OG carinderias of the Philippines. It's all about comforting, slow-cooked Ilocano dishes.

Eric grounds the menu in his Pangasinan roots. You’ll see it in the brothy staples—OG bulalo simmered with bone marrow and cabbage, or miki soup scented with chicken and coconut—and in the braised dishes like bulalo pares or the loco-gang beef gravy plate. The kitchen leans into homestyle standards: laing made with taro leaves and coconut milk, pancit canton with egg noodles and vegetables, and his lechon and chicken inasal, both tied to family recipes.

Filipino diner favourites round things out, from bangus with tomatoes and onion to a full roster of silog plates—longganisa, tocino, tapa, corned beef—served with garlic rice and a fried egg. Even the sisig comes in multiple versions, from mushroom to pork to bangus, all served sizzling. It’s straightforward food, cooked with patience, and unmistakably shaped by the people behind it.