I only managed to try a few stalls at WFSC but this is my favourite so far: Bale Dutung's Pampango-style sisig in wonton cups. Pork cheek, jowl and ears (mmm cartilage!) are boiled till tender and then grilled. After chopping the charcoal-grilled goodness, it is mixed with chicken liver, onions and chillies, and then scooped onto fried wonton wrappers. Before you pop these moreish babies into your mouth, be sure to squeeze the calamansi for that contrasting citrusy punch. Also, this is best paired with an ice cold beer.