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.

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.

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.

Good Eats in Cebu - Part 2 - Abuhan Restaurant

For lunch on our second day, we went to Abuhan Dos Restaurant which is touted to serve the best pochero in Cebu.

Abuhan Dos Restaurant on F. Ramos Street in Cebu City

The following photos are shots of Abuhan Dos' menu to give you an idea of the restaurant's various offerings:

We did not think twice and ordered the dish which made this restaurant famous.

Beef Pochero, Medium Php 304

This was just the medium size order and HB and I had much difficulty finishing it. To say that it was sinfully delightful is an understatement. HB and I exercised self control in eating the bone marrow and each of us just took small portions. (pa-healthy kuno ;) ) The broth was very tasteful and it instantly warmed our tummies. In addition, the meat was very tender and easy to take off from the bone. 

And while Cebu's pochero is actually what Manilenos and Batanguenos call bulalo, we had no regrets in taking time to sample the Cebuano version of this classic Filipino comfort food.

Good Eats in Cebu - Part 1 - Hukad sa Golden Cowrie Restaurant

On our first night in Cebu, HB and I dined in one of Cebu's finest homegrown restaurant - Hukad sa Golden Cowrie which was located at the Terraces of the Ayala Center Cebu.

Menu board in front of the restaurant

interior dining area

exterior dining area

We chose to sit outside because we wanted to enjoy the view of the Ayala Center gardens.

overlooking the gardens of Ayala Center Cebu

For starters, we ordered the baked scallops

Baked Scallops, Php 123

and it was absolutely divine. As I popped the first scallop meat in my mouth, I felt my eyes open wide as I tasted the lemon butter and garlic and I felt the cheese melt. It was really delicious and baked to perfection. I easily understood why this dish is one of the restaurant's best seller.

Our next dish was a boo-boo of sorts. We ordered atchara (pickled unripe papaya) as a side dish and were surprised to be given this huge serving:

Atchara, Php 29

We couldn't help but laugh at ourselves and exclaimed that for less than 30 bucks, we did not order the  content of a whole bottle.

Our main course was the grilled baby back ribs.

Grilled Back Ribs Regular, Php 209

The meat was tender and succulent and it easily came off the bones. This was just the regular sized back ribs and it proved enough for a couple of not-so-heavy eaters.

We were curious when we saw that they served "blue crab" which was known locally in Cebu as lambay. For 110 bucks, we figured it was worth a try. We chose to have the crab grilled (the other option was steamed) and it was served with lemon butter sauce. 

Blue Crab (Lambay), Php 110

Though the crab was small in size, it was meaty and had plenty of the orange-colored deposits (which we Filipinos call taba or fat) beneath its shell.

Rice was served by a roving waitress who scooped it with a ladle from a wooden bucket to our plates. The restaurant's name, Hukad, was actually derived from this gesture. In addition, diners could ask repeatedly for more and eat all the rice they wanted. 

The service was good and efficient and we barely had trouble communicating with the purely Cebuano staff. Even when all our orders were served on our table, our waiter came up to us several times and asked us if there was anything else we wanted or needed.

It is no wonder then that the local Cebuanos take pride in recommending Hukad sa Golden Cowrie Restaurant. The affordable prices and quality of food make the dining experience memorable and worth coming back to.



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Hukad sa Golden Cowrie Restaurant
The Terraces, Ayala Center Cebu
Cebu Business Park, Cebu City
Telephone Number:  417.1301




Golden Cowrie Native Restaurant
Salinas Drive, Lahug
Cebu City
Telephone Numbers: 233.4670 ; 233.4243


Lower Ground Level, SM City Cebu
Telephone Number: 231.8530


Level 1, Robinson's Cybergate
Fuente, Cebu City
Telephone Number: 236.5740


Mactan Marina Mall
Lapu-lapu City, Cebu
Telephone Number: 238.1206


Rosario Strip, Limketkai Center
Cagayan de Oro City

Remembering Bacolod's Fine Scallops

In my previous trips to Bacolod, I fell in love with the scallops which we devoured upon the recommendation of my 'in-laws'. Since then, I constantly craved for it and would search for that particular kind in the markets back here in Manila.

Last Saturday, I chanced upon those same scallops sold in Farmer's Market and they were at PhP 350 a kilo! But my mouth already watered from the memory of its taste and I asked HB if he could duplicate the way it was cooked in Pala-pala in Bacolod.

Scallops in Buttered Lemon Sauce from Hyksos Tulahan in Bacolod 

Here is HB's version:

HB's version of the Buttered Lemon Scallops

Hmmmm ... not quite the exact way it was cooked but nonetheless I savored every morsel. HB needs one more batch to get it right ... or perhaps, it's time to go back to Bacolod?

Good Old Classics from Savory

About two weeks ago, HB and I had lunch at Savory Restaurant inside Robinson's Place Manila. It was another opportunity for a lunch date for us.

Immediately, the collection of pictures of Old Manila on the wall caught my eye and I couldn't help but zoom my camera on it:

For less than 300 bucks, we ordered the "Combo A Budget Meal" which was a set meal that is good enough for 2 persons.

The set meal included a half of a chicken, pancit (noodles), lumpiang shanghai (pork-filled rolls) and two cups of rice. It was of good value and quite filling. The chicken was deep fried to a golden brown and yet the meat was tender inside. And while the pancit was an extra carbohydrate-load, I appreciated the vegetable mixed with it. And as lumpiang shanghai is my favorite finger-food, I found it a treat for it to be included in the set meal. The wrapper was fried to crispy perfection and was served hot.

Since we were ahead of the lunch crowd (which usually comes at 12 noon onwards), the service was fast, efficient, and the waiters were attentive.  

Now I must say that this is one Filipino restaurant which has continued its tradition of serving quality affordable meals.

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The Classic Savory Restaurant

Level 1, Robinsons Place Manila

Pedro Gil corner Adriatico Streets

Ermita, Manila

Telephone Number: 567.1944