The Original Is Still The Best

On our way to Pampanga for the 18th Hot Air Balloon Fiesta a couple of weeks ago, the hubby thought that our girls ought to try the original sisig recipe concocted by Aling Lucing. He decided against take-out as he thought that the girls must try the dining experience as well.

Fine dining, it was most definitely not. This was not for the faint of heart. Smoke wafted in the dining area but the patrons of Aling Lucing's Sisig did not seem to mind at all as this added to the authenticity of the ambiance.

Photos of diners, including celebrities and famous personalities were hung on the wall. I recognized Filipino celebrity talk show host, Boy Abunda, among the sea of faces. But what caught my attention was the framed pictures of a smiling Anthony Bourdain. No doubt, he too was enamored with the taste of the original sisig.

We arrived at 11:30 am and thought we got in ahead of the lunch crowd, but boy, were we wrong! Already, the place was packed and we immediately grabbed the first of only two vacant tables. We were told that the sisig ran out and the staff was still preparing the next batch. We prepped ourselves for a long wait. Nonetheless, this gave me the opportunity to see the tedious process in the preparation of this dish.

These are the pig cheeks which are the main ingredient of sisig. The pork slabs were grilled right out on the street. Note that these have been previously boiled and seasoned until tender.

 Then came the task of chopping.

One knife wasn't enough.

Finely chopped onions were mixed with the pork. Finally, the sisig was served on a hot plate.

I must say that this was worth the wait! It still is the best tasting sisig, passionately prepared by the trained staff of the late Aling Lucing. Her legacy continues and the horde of people who flock in to partake of the dish she originated should be the best testament of all.

Jumbo Tacos

Located along the National Road in Barrio Barretto in Olongapo, The Coffee Shop Restaurant is quite known as the home of Jumbo Tacos. Locals and foreign visitors alike flock to this place for a fill of this Mexican dish which was given a different twist to satisfy those with huge appetites.

Northbound, this is the sign to look out for so as not to miss the restaurant.

Inside, expect a no-frills set up of standard tables and monoblock chairs.

But the tacos, which is its prime attraction, did not disappoint.

 The huge taco salad topped with sour cream (hot sauce added). 

The famous Jumbo Taco.

Best of all, the prices were very reasonable.

In case you'd like to know, I was unable to finish my jumbo taco :)

(Not So) Fancy Crepes

Last Friday night, we took out our girls after dinner for some dessert at Fancy Crepes along Matalino Street in Quezon City.

Our order came after a few minutes of waiting. The crepes were topped with whipped cream and chocolate syrup. The fancy plating and scribbling of our girls' names using chocolate syrup brought a smile to our faces.

Nuts Over Nutella Crepe

Mango Madness

All five of us shared the two crepes. Naturally, the crepes were demolished in a little more than 60 seconds. I asked the girls if they wanted more but Daughter #1 had already formulated her own review. The crepes were not too fancy for her taste at all. She opined that she had better-tasting crepes at much more affordable prices. Daughters #2 and #3 readily agreed. (Such discerning palates at such young ages! Tsk. Tsk.) 

That didn't stop us from having a good time though. In between spoonfuls, we exchanged silly jokes and stories. It was a perfect start to the weekend. We ought to make this Friday nightcap a ritual from now on.

Family Dining: Gumbo Restaurant

Our Visit: July 3, 2011

Prior to the second leg of the Azkals vs. Sri Lanka World Cup Pre-Qualifying Game last Sunday, our brood trooped to Robinson's Place Ermita. We had lunch at Gumbo and we chose it primarily because the restaurant's theme is quite similar to our family's favorite, Burgoo Restaurant. (I have feeling that both restaurants are owned by the same company but I just can't confirm that yet.)

Gumbo touts itself to espouse the New Orleans theme, relaxed and laid back. The interiors are in keeping with the colors of the Mardi Gras, a world renowned street parade and party in New Orlean's French Quarter. Green, yellow and purple are the predominant colors of the interior. And in keeping with the New Orleans theme, Cajun and Creole cuisine prevail. 

Our girls were kept busy with crayons and coloring mats
while we waited for our food.

HB ordered a set meal fit for our brood. Valued at PhP 799, the set consisted of appetizers, a choice of a Cajun or Creole dish and a main entree. In deference to our kids' taste buds, he requested to lessen the hot spice in the dishes.

Buffalo Chicken Wings,
served with celery and carrot sticks and Blue Cheese Dip

Seafood Jambalaya.
Topped with clams, mussels, squid, shrimps, and sausage,
it is a one-pot rice meal in itself.

Grilled Pork Chops
with Cajun spiced long grain rice and corn kernels. 

We also had Baked Artichoke Formaggio, an appetizer of baked garlic bread chips with artichoke dip. I'm now kicking myself as I failed to take a picture as we loved the bread chips and the dip so much. 

The service was good and fast. The staff were well trained, had pleasant demeanor and eager to please the patrons. They made sure that we were glad with our order and I especially liked that the waitress assigned to us offered to take our picture.

Our happy brood.

As evidenced by our smiles,  it was a pleasant meal experience for us. We're sure that we will be back to try their other dishes to further broaden the taste palate of our girls. 

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Gumbo Restaurant Branches:

Robinson's Place Manila

3/L Midtown Wing

Robinson's Place Ermita, Manila

(02) 567.1820, (02) 567.1925

The Block

2/L The Block Building

SM North Edsa, Quezon City

(02) 442.0106 , (02) 442.0158

Mega Atrium

2/L Mega Atrium Building

SM Mega Mall, Mandaluyong City

(02) 635.3015, (02) 635.9571

Gateway Mall

2/L Gateway Mall

Araneta Center, Cubao, Quezon City

(02) 440.4632

Mall of Asia

2/L Entertainment Mall

SM Mall of Asia, Pasay City

(02) 556.0238, (02) 556.0239

Website:

www.gumbo.com.ph

Amber's Pancit Malabon

I have known Amber since about five years ago. Our office is about 15 minutes away from their original branch in Makati City. Birthday blow outs of office colleagues and myself won't be complete without a call for delivery of their best selling Pancit Malabon. Their other best sellers are their pork barbecue and pichi-pichi.

Last night, to celebrate our yaya's birthday and to show our appreciation for her, we ordered take-out food from Amber's branch in Tomas Morato in Quezon City.

Order sizes of the Pancit Malabon vary depending on the number of servings per person. The smallest bilao is recommended to feed about 5 people while the largest bilao is good for 25 people. But I must say that their portions are on the generous side. Price range is reasonable and affordable, starting at PhP 300 to PhP 800.

Pancit Malabon good for 5, Php 300

The Pancit Malabon is actually rice noodles with shrimp sauce which is orange in color. It is quite similar to another noodle dish, the pancit palabok. What distinguishes the pancit malabon from the pancit palabok is that the noodles of the latter are thicker in diameter. Both dishes are usually topped with slices of shrimp, boiled egg and chinese cabbage. (reference: http://panlasangpinoy.com)

Amber's Pancit Malabon is generously topped with shrimp and egg slices.

We also got lumpiang shanghai (spring roll usually filled with ground pork), which, incidentally, is my favorite party food.

Lumpiang Shanghai, PhP 8 per piece

And for dessert, we got pichi pichi, a sticky and gelatinous dessert made of cassava and sugar. While others prefer the cheese toppings on the pichi pichi, I personally favor the good old niyog (grated coconut).

Pichi pichi with fresh coconut, PhP 4 per piece

Celebrations need not be costly, thanks to the considerably affordable prices, generous portions and relatively good quality of Amber's offerings. To view Amber's menu and list of branches, click here.

Dang Dee Value Meal

Yesterday's cheap but filling lunch was delivered from Dang Dee, a Taiwanese-themed fast food in Legaspi Village in Makati City. Referred by a friend who works in that area, she sent us a copy of the restaurant's menu:

For a minimum of two orders, Dang Dee delivers within the vicinity. However, it took much convincing for the staff to deliver to our office in Pacific Star Building which was actually quite a distance from their branch. We waited about 45 minutes for our order.

Since it was our first time to try, we chose the Classic Bento which was composed of a good serving of rice topped with pork roast (very much like the Chinese asado style) and a couple of deep fried pork slices. There was also a generous serving of vegetables, a half slice of an egg and what looked like garlic bits (which I was told, were spicy). For a mere Php 78, it also came with a Zesto juice. 

the Dang Dee Classic Bento, Php 78

What I most liked about it was the packaging. The food was presented in a box with a material similar to that of the Chinese take out boxes. The material was effective in keeping the food warm.

Grumbling tummies will surely be warmed and satisfied with meals from Dang Dee. It's quite a good alternative from the popular fast food chains with prices that definitely won't put a dent on an office worker's budget.

On "The Best and Tastiest"

In last Sunday's issue of the Inquirer Magazine, I read Margaux Salcedo's article called "The Best and Tastiest" which listed our very own Filipino dishes and restaurants found throughout our archipelago.

Cebu's famed lechon (roasted pig) was the first to be mentioned. The last time we were in Cebu, HB and I stumbled upon the Zubuchon stall inside the Banilad Town Center, which is one of only two outlets in Cebu City, with the other stall inside the Mactan International Airport.  

This was the lechon which floored Anthony Bourdain, an American  food and travel author and tv personality. Sinfully delightful, the skin is crunchy and punctured so that it actually resembles that of lechon kawali (deep fried pork belly) while the meat is flavorful and absolutely tender. Another plus point is that this particular lechon is MSG-free.

Next up was Ilocos' empanada (meat turnover pie). While I have yet to taste the empanada from Batac, I am already enamored with the taste of Vigan's empanada. With its deep-fried crisp yellow-orange wrap, this dish is best enjoyed with the famed sukang Iloco (Ilocos Vinegar) which goes well with the flavors of Vigan longganisa (sausage), egg and monggo (mung bean) sprouts.

Vigan empanada and okoy

The famed kakanin (sweet delicacies from rice, root crops and/or fruits) of Bulacan and Pampanga was mentioned next and I must say that I am a true fan of these sweet delicacies from these provinces in Central Luzon. My favorites are those from Nathaniel's and Dolor's.

Ka Laui's Restaurant and the Badjao Seafront Restaurant in Puerto Princesa were cited next. I'm glad to  have dined in both restaurants the 2 times I've been to this renowned cleanest and greenest city in our country. Both restaurants offer fresh seafood fare and unique dining experiences. In Ka Lui's, guests are asked to leave their shoes/slippers upon entering the dining area. Yes, diners eat barefoot in Ka Lui's. On the other hand, Badjao Seafront is in the midst of a lush mangrove and is actually built on stilts atop the water. This restaurant accords guests a fantastic view of the sea and the fresh breeze blowing in truly whets one's appetite. To read my previous blog posts, click here for Ka Lui Restaurant and here for Badjao Seafront Restaurant.

The diwal (angel wing) shellfish from Roxas City was also in the roster. Ahhh, so here is one delicacy that I have yet to taste. If the oysters and the crabs from this city (the oysters, I never fail to have whenever I am in the neighboring province of Iloilo) are any indication of the sweet taste of their sea catch, then that should be a good enough motivation to schedule a trip soon to this famed seafood capital.

Abuhan's Pochero in the "queen city of the south" was next on the list. HB and I had a taste of Cebu's version of bulalo during our trip. I previously blogged about my review of this popular dish and gave good raves.

Ted's Batchoy in Iloilo was the next favored dish. Before setting foot in Iloilo, I always ordered batchoy (noodle soup garnished with pork organs, pork cracklings, vegetables and egg) from Ilonggo Grill, a food stall found in several food court malls all over the metropolis. Upon tasting Ted's Batchoy, I instantly tasted the difference in the broth. Suffice it to say that I now know the authentic Ilonggo taste. And I'm happy to learn that Ted's Batchoy now has a branch in Ali Mall in Cubao so I can easily get another bowl of batchoy when I crave for it. 

Davao's Ah Fat Seafood Restaurant is one that I have yet to try. In the 3 occasions that I've been to Davao, I favored the city's chicken barbecue and tried both Banok's and Penong's. 

Finally, the article rounded up with a mention of the curacha from Lab-as Restaurant in Dumaguete. The curacha is a "sea cockroach" but is actually a cross between a crab and a lobster. During our trip to Dumaguete last year, I knew I had to try it when I saw it listed on the menu and I was not disappointed. 

Lab-as Restaurant offers other fresh seafood dishes as well and is a must-go-to restaurant. Click here to read my previous post about our dining experience.

Hmm, that's a score of 8 out of 10 for me! With my skinny frame, it would be quite a stretch to say that I am a foodie fan. But I love Filipino dishes tremendously, so I urge you now to go out and explore our islands and have a taste of what is called uniquely Filipino.

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For an online version of Margaux Salcedo's article, please click here.

Seafood Galore

With the success of the original Dampa in Paranaque, various Dampa "outlets" have sprung up all over the Metro. This concept of buying fresh seafood from the market and having them cooked in one of the palutuan restaurants has been a hit with groups of families and friends and has led to more Dampa branches. Currently, I know of  Dampa in Libis, Farmers in Cubao, Metrowalk in Ortigas and Macapagal in Pasay.

A couple of weeks ago, I had the chance to try out the Dampa experience in Macapagal Avenue with my co-workers. 

I was mostly impressed with the cleanliness of the market 

aisle of the seafood section

and the array of fresh seafood:

fish

shells

oysters

mussels

shrimps

lobsters

I think the prices were regulated as they were more or less the same for all the stalls. We bought 5 kilos of shrimps, 2 kilos of mussels, 2 kilos of kohol, a kilo of bamboo shells, 2 kilos of ulo ng maya-maya, and 3 kilos of liempo (pork belly) which we hoped would be good enough for the 25 of us :)

We opted to have our food cooked at 

G Squared Palutuan sign

Cooking charges were reasonable and there was a 10% service charge on top of our bill. The waiters were very attentive and anticipated all our needs, from the toothpicks for the kohol to the condiments for the sawsawan for the other dishes. 

We had the shrimps cooked in chili and garlic sauce, the mussels baked with garlic and topped with cheese, the kohol cooked in coconut milk (gata), the bamboo shells in chili garlic sauce, the maya-maya in sour broth (sinigang), and the pork belly grilled. We had a feast and we all pigged out on the fresh seafood fare.

bamboo shells and shrimp

baked tahong (mussels) and ginataang kohol

All that good food, coupled with good company (uhm, pun intended?) hopefully make for a good start for this year. May all that fresh seafood usher in abundance for all of us!

Photo credits: the last 4 pictures are courtesy of Ms. Majah Flores, downloaded from her FB album.