If it's your first time to go to Aysee, you'd probably think it's just a little cheap eatery struggling to earn and get their business up and moving. I, myself, didn't think it has been there since I was little. Who would've thought it's been about 30 years? It pretty much amazes me how it had stood long enough and still not change a bit. Not that I've been there years ago, just that based on that story, I would expect Aysee to renovate a bit and get a little more pricey.
But then again, once in a while, it's lovely to take a seat in a non-aircon area with old tables around, un-tiled floors, unpainted walls...and still have a wonderful time. The food itself is the secret. And you need not pay much for it!
During the first time I visited, I was able to take a dip in their popular specialty -- Sizzling Sisig. Later, I got to experience more of Aysee, and not a single dish I've had here broke my heart. ♥
Two of their specialties are:
Sizzling Sisig - I don't like my Sisig with egg, as I feel that the egg usually sacrifices its taste. Aysee's Sisig without egg changed my impression of it when I first tasted it with egg. Sometimes, you just have to deviate from the norms and decide that "special" for them, isn't for you. The second time I ate Aysee's Sisig was so good --- it deserved a third, fourth, and many orders to come.
This crunchy combination of pork, a little chicharon, onions, is honestly good in itself. But it is even better with soy sauce, calamansi, and hot sauce --- mix it all up to meet your preference. This whole plate is only a little over P100! 
 
 Papaitan - Every person who loves Papaitan should be prepared with a toothbrush. All because when the Papaitan gets a little cooler than it should be, it gets too greasy.
Good thing, the Papaitan in Aysee is placed over a little stove (whatever it's called). And although we usually come to Aysee in two (and we finish everything on the table), this bowlful of delight is actually good for four persons!
The clean-looking and clean-tasting ox tripes and innards are big factors of getting me head over heels with it. It also complements very much with the mouth-watering soup that doesn't need any calamansi anymore (it's already sour and yummy enough). This has gotten me so addicted that it is all I think about during dinner. And how much is it? It is only around a hundred bucks or so. I just died!
Other specialties include Tokwa't Baboy (very crispy Tokwa) and Fried Pla-Pla. There are also nights when they do barbecue at the sidewalk, and it's so good being immersed somewhere that's so naturally Manila.
This hole-in-the-wall paradise is located across ULTRA, and is also in Mandaluyong and Tiendesitas.



I used to come here with my friends in the late 1990’s to early 2000’s quite frequently. 20years after, Aysee’s sisig is still the same solid sisig! Best to add a little bit of soysauce and hot sauce.

Aysee does have other dishes to offer but I would only always order sisig and sizzling mushroom. Sarap!