I have spent many lunches in Rodic’s during my university days and, for me, no tapsilog ever comes close. Despite Rodic’s being around for literally over half a century now, how they serve their no frills food has remained unchanged. They are actually a carinderia/turo-turo (diner), and serve quite a selection of viands per day. The system being you point at these open chafing dishes behind a sneeze guard to choose whatever you feel like having. But I just really come for the tapsilog.
Their signature dish is typically served on a steel oval plate. They first pile on a mound of white rice (probably at least a couple of cups worth). Then top this with their tapa and a kawali-fried egg (yolk ideally still runny). Their tapa is served in tender shreds, almost floss-like. It’s dry and isn’t covered in any sauce. Sweetly scented with anise, but in itself not sweet but savory; a good thing. Which makes rationing your meat-to-egg-to-rice per spoonful quite easier. They usually have these bottles of spicy sinamak-style vinegar as a condiment and no experience is complete without that.