Published March 2026 · By Team Sinigang
The name gets a laugh before it earns respect. "Team Sinigang" — the gaming studio named after a Filipino sour broth. People hear it and they either immediately get it or they look at you like you've made a mistake.
We haven't made a mistake.
If you haven't had it: sinigang is a tamarind-soured broth, usually made with pork, beef, shrimp, or fish, loaded with vegetables — water spinach, eggplant, string beans, radish — and served over a pile of steamed rice. It's the most Filipino thing there is, in the sense that every Filipino family has their version, their preferred souring agent, their protein of choice, and the specific way their grandmother made it that no recipe can quite replicate.
The sourness is the first thing you notice. It hits you before anything else — a sharp, bright tartness that wakes up every part of your mouth. And then the warmth of the broth settles in, and the vegetables, and you find yourself going back for another spoonful before you've consciously decided to. That's sinigang. Bold first. Comforting after.
We wanted a name that couldn't belong to anyone else. There are a lot of game studios with names that could have been generated randomly — words that sound vaguely powerful or tech-adjacent, or animals, or mythology references. None of them would tell you anything about who was making the games.
"Team Sinigang" tells you immediately. We're Filipino, or Filipino at heart. We're not apologizing for that — we're leading with it. The food is the lore. The soup is the brand.
And the metaphor is genuinely apt. The best games hit you with something unexpected first — a mechanic, a moment, a visual — and then reward you for staying. They have layers. They're better than they look from the outside. They're made with care by people who have a specific vision of what they're trying to create, not just a list of genre checkboxes being ticked.
That's what we're trying to make. Games that taste like something. Games that leave an impression. Games that, once you've had them, you find yourself thinking about the next time you're hungry for something a little different.
We put actual Filipino soup recipes on the site because the food isn't a metaphor we're using and then abandoning — it's genuinely part of what this is. We cook these soups. We talk about them. The sinigang recipe on the site is the one we actually make.
If you've never made sinigang: start with the tamarind packet version. It's forgiving, it's fast, and it tastes like it took much longer than it did. Then graduate to fresh tamarind when you're ready. Then try the miso version. You'll understand everything about this studio once you've had a bowl.
— Team Sinigang