Before Filipino food was popularized in the United States, Sunda was holding its own in the River North neighborhood of Chicago. Since 2009, Billy Dec has made Sunda a vehicle for Filipino flavors and dishes. His top recommendations? Adobo, pancit canton, and for the adventurous, sisig (pig’s head and liver with chili peppers). This Asian-fusion restaurant also highlights tastes from Japan, Indonesia, Thailand, and China, so there’s much to try.There’s often something tasty floating around as a secret menu item, so be sure to ask your server.