• Veronica Pulumbarit

Food Delivery Review: Sincerity Restaurant

"The gentle art of gastronomy is a friendly one. It hurdles the language barrier, makes friends among civilized people, and warms the heart." -- Samuel Chamberlain


It is difficult to imagine how Sincerity Restaurant, famous for its Oriental-style fried chicken, slipped under our radar.


Married to a guy who wouldn't mind eating chicken every day of the year, I have tried more chicken dishes than I could care to count: afritada, adobo, buffalo wing, butter chicken, cashew chicken, chicken ala king, chicken curry, chicken tikka marsala, country style chicken, crispy fried chicken, roast chicken, Hainanese chicken, to name a few.


Sometimes, I cannot even bear to look at chicken especially as I have loved seafood since childhood. I remember at age five in Australia, I asked our Mom for a "Fish and Squash" dinner every single day.

It is a surprise that I liked Sincerity Restaurant's fried chicken, which I give four out of five stars. I think I liked the chicken for two main reasons:


(1) Yesterday was only the second time that I tried Sincerity fried chicken. I first tasted it last March 14, a day before Metro Manila was put on Enhanced Community Quarantine (ECQ).

Our friend Karen sent the box of Sincerity chicken through another friend, Lisa, who happens to be our neighbor. I am deeply grateful for their kindness. The chicken warmed and filled my heart more than my tummy.


(2) Sincerity fried chicken tastes like the one that our aunt cooked whenever she visited our house. The chicken brought back happy childhood memories with the family.


In contrast, my husband who loves chicken, gives Sincerity fried chicken only three out of five stars.


I wonder if it's because he waited for almost an hour by the roadside of BGC in Taguig City, waiting for the truck that would deliver our order.

However, he's not angry or even a little displeased that he waited that long. He even sympathizes with the delivery guys who had a hard time finding the right gate to our condo.


We ordered from Sincerity Restaurant through our neighborhood food pool. About 30 of us pooled our orders online for chicken and other dishes and it is truly laudable that our orders arrived hot, complete, and almost on time. Kudos to the staff and food crew of Sincerity Restaurant for this.


My Rating

Food Quality: 4 out of 5 stars

Food Presentation: 3.5 out of 5 stars

Delivery Service: 3 out of 5 stars



Finally, a sincere note of thanks

Food ordering and delivery have been quite complicated since the ECQ was imposed last March due to the COVID-19 pandemic.


We are deeply grateful to our extraordinary friends and neighbors Agnes and Riki for organizing a neighborhood food pool on Viber.


With their help, we enjoyed a variety of foods -- from fresh fruits and vegetables from Benguet to hot and newly baked buco pie and cassava cake from Tagaytay.


Thank you also to my dear friends and UP batch mates Karen and Lisa for introducing Sincerity Restaurant to us. Thank you as well to Aimee for overseeing our Sincerity food run.


May God reward you all for your kindness. As they say, kindness is what the world truly needs in this time of pandemic when many people are hurting, afraid, confused, sick, or suffering the loss of lives or livelihood.


People need one another more than ever. Last week, a priest said in his homily during an online Mass: "When we go alone, we can go fast. But when we go with others, we can go farther." Apparently, as far as Benguet and Tagaytay...

About Sincerity Restaurant

Sincerity Restaurant, established in 1956, has five branches. The main branch is at 497 E. T. Yuchengco Street, Binondo, Manila. This restaurant is considered as one of Binondo's best.


To know more, visit Sincerity Restaurant's FB page.




About the Author

Veronica Velarde Pulumbarit has been a writer and editor for almost 30 years. She has worked for an international news agency, a newspaper, and online news sites (GMA News Online and Inquirer.net). She has also written two books and is working on her third one. She is a journalism graduate of UP Diliman but before taking up journalism, she had been studying food technology, also in UP. In 2019, she took up a culinary essentials course at Enderun.














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