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Satti

We already know about Pampanga’s exquisite yet exotic cuisine, the Ilonggo’s love affair with seafood and broth-based food, and Bicolanos’ penchant for anything chili and coconut milk or gata. However, there is one city in the Philippines that may have been overlooked (or perhaps evaded out of “fear of Mindanao”) when it comes to culinary traditions and tours—Zamboanga City.

Well, most people tend to associate Zamboanga City with its yummy lobster or coconut crab called “curacha” (I confess, I am a fan of it!) and Salsa Alavar, a coconut-based gravy with some secret spices on it, perfect for any seafood meals such as crab, shrimp or yes—the ever present curacha. But there is more to Zamboanga City than just curacha, Alavar’s, and sweet Zambo Rolls. Given its very cosmopolitan heritage, it is indeed a melting pot of cultures. Food here is virtually influenced anywhere from Spanish, American, Chinese, Tausug, Malay and others. The food itself is the mirror of Zamboanga’s mixed concoction of peoples from different parts!

Here are some of those that I’ve tasted when I was in Asia’s Latin City last September.

Zamboanga's Satti

Satti

Satti was the first one that caught my attention. First, I thought it was satti of Indians or Zamboanga’s answer to chicken satay of the Malaysians. But it was different. It’s a meal with rice topped with spicy curry sauce and small beef or chicken barbeque on top. Get to know more of this spicy dish on my previous write-up regarding satti by just clicking here.

Good news for Zamboangueños though, I heard that Jimmy’s Satti is somewhere in Fairview in Quezon City!

Tulah Itum

Tausug's answer to Bulalo -- Tulah Itum

Looks like stagnant imburnal or oil spill in a bowl, but once tasted, it feels like steaming heavenly bliss! Tulah Itum is one Tausug viand or ulam that may rival the Tagalog’s bulalo and Ilonggo’s kansi. It’s basically beef broth soup spiced with luyang dilaw or turmeric then topped with burned/roasted and powdered coconut meat—the ingredient that makes it look black, hence itum in the name.

I got to know about this Tausug food when I was in Santa Cruz Island, as my Tausug guide referred me to eat some. I got curious since itum was there—suggesting its black beef soup or something. Curiosity has indeed rewarded me with this soup in which I can place it as one of my favourites.

And because turmeric was the one that gives spice, the soup’s spiciness doesn’t “bite,” like the ones being spiced by chili. It has this deep throat massaging feeling, instead of a burning sensation on your mouth—making it pleasant to feast on, especially on rainy days.

Unfortunately, I forgot the name of the eatery in downtown Zamboanga City, but its somewhere in Climaco Avenue where I got to taste this Tausug food.

Pastil

Nope, not chicken pastel that looks creamy. Nope, not that chicken pastil that we know in Cotabato and Marawi that is wrapped rice topped with chicken on it. This is Zamboangueños answer to empanada!

Yummy merienda treat - Pastil

In an eatery beside West Mindanao State University, we ate pastil. At first bite, I was underwhelmed—yes its empanada but why pancit bihon filled it? Then my friend gave me this red vinaigrette soup-sauce that should be poured in to the bowl along with those empanadas. Then voila, the food became alive! The sauce is not fully vinegar but it gives this spicy sweet and meaty taste to the pastil.

According to some locals, pastil is a popular dish of the Moros in this side of Mindanao. Originally, it is filled with togue or mung bean sprouts, given with that sweet-spicy vinaigrette soup-sauce.

That rainy dusk, it filled up our tummy.

Knickerbocker

Sounds foreign isn’t it, but the first time I tasted it was here in Zamboanga. I have no knowledge whether it exists anywhere in Mindanao or in the Philippines, but I have only seen and tasted this wonderful desert that seems so simple yet the mix was just right and soothing.

Kinckerbocker

Knickerbocker is a desert filled made with fruits, jelly, shaved ice cream and strawberry ice cream!

Now you’re telling me, it’s pinasosyal na halo-halo? I guess not. It is different from the conventional halo-halo that we are used to here in Luzon and the Visayas.

The fruits:  watermelon, mango, pineapple, melon, apple—all fresh mixed with sweet milk and cream, then shaved ice and then shaved ice cream. Instead of carbo-loading, you have something healthy at the same time.

I had my knickerbocker at Paseo del Mar for more or less PhP50 only, but I was craving for more!

These were my first time tastes of Zamboanga’s food for the masses. They may seem so common in Zamboanga, but it is not heard of or popular outside. Even culinary tours were seemingly focused on curacha, zamborolls and Alavars. Let’s look beyond it and have a taste of Zamboanga culinaria—beyond the crab and the desert.

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Spicy Satti for breakfast

For me, travelling to different places meant having a bite of the local culinaria. Zamboanga City is already known for its curacha or coconut crab as some other people say, and Alavar sauce. However, there are lesser known dishes here that make Zamboanga worthy to be included in the Philippine culinaria tour. One of those local delicacies would be satti.

Spicy Satti with Beef Barbeque sticks. You can also avail chicken inasal as a viand. Take note that pork is not allowed here./

I was curious when I arrived in Zamboanga when I saw signs of satti everywhere. For a moment, I thought it was an Indian dish being served here in this side of the country. However, my classmate and friend of mine Abbey recommended me to eat at Jimmy’s Satti at Pilar Street in downtown Zamboanga City or Pueblo as the locals call it.

I woke up early one morning and head to Pilar Street in search of Jimmy’s Satti. At 6:30AM, the streets were still desolate but the front entrance of the restaurant was already bustling. The locals come here to have a greet of spiciness on that cool, rainy morning. For one, I was confused on how to buy one. No idea how it even looks like. I was assuming it was a Zamboangueño version of Malaysia’s satay, but I was wrong.

Satti is made of rice from pusô (Cebu's hanging rice) plus spicy curry sauce and viand on top of it.

I ordered two satti…never realizing that one satti is already enough for two people!

Satti is a dish with rice cooked using pusô or the famed Cebuano wrapped rice, covered in spicy curry and chili sauce then topped with grilled beef or chicken. Pork is not served here since the owner is a Muslim (pork is forbidden in Islamic tradition) It is reddish in colour and has a strong spicy taste and smell. Talk about carbo loading that morning, no wonder why locals advised me that it should be eaten during breakfast! Satti was spicy, I was sweating and my nose started to water. It was spicy yet it was savory—I couldn’t stop and ordered more beef barbeque for my satti! The looks were not that appealing for first timers but hey, I don’t care! The food tasted so good that I went on for my second bowl!

Preparing to serve satti

One satti costs around P20 with three small beef barbeque on top of it which costs P5 per stick.

Satti has satisfied my local craving. I am not done yet!

Jimmy’s Satti Place is located at Downtown Zamboanga City, at Pilar Street.

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Oh Lomi! With thick noodle soup, egg on it, chicharon and some friend pork belly and innards...sinful but delicious!

It was morning, and I just came from Laiya Beach. Dang! I had a hangover that morning…must have been that brandy I took when we were having a party with my officemates last night. Bad shot, stomach’s sour, head was heavy and the gravity on earth seemingly increased to 2Gs!I was hungry and I was really craving for that hot thick and rich bowl of noodle soup called Lomi, Batangas‘ answer to savory hot noodles like the mami and the batchoy (and of course, ang walang kamatayang instant noodles!). I was looking for one at San Juan town proper but the food shops are not yet open. So I went all the way to Lipa City, an hour away from San Juan, just to have that heavy soup!

Lomi is a hot, thick, noodle soup which is usually composed of thick noodles, very thick soup that is mixed with egg, some pork meat and innards, some have squid or fish ball or chicharon on top of it, and voila–belly buster, “calometric” fuel that would surely charge you with some energy (and raised blood pressure).  This soup is known to be a belly buster in Philippine cuisine. Despite serving it in a regular sized bowl, the thickness of lomi will really make you full for more than six hours I guess.

Lomi with onion, calamansi, (chili and soy sauce hidden) as condiments

In Batangas, if they serve it more than PhP50 (US$1.25),  that’s already enough for two people to consume! Sulit! Not only its heavy, its also affordable too!

Upon arriving Lipa City, the jeepney stopped near Lipa Cathedral or the Catedral Metropolitana de San Sebastian de Lipa. She’s an icon for this city, and her cupola or dome dominates the city skyline.

San Sebastian Metropolitan Cathedral in Lipa City

I was avoiding the temptation of expensive fastfood lurking at downtown’s streets. I went here for lomi, not for burger! After passing by the church, I immediately ask local tricycle drivers where can I get the nearest lomihan or carenderia/canteen that serves lomi. They all pointed to Kalaw Street where there is a carenderia in which most tricycle drivers have their sumptouous meal of lomi. Di naman ako maarte, so I went on street food 101–dyan lang sa karendieria nila ate!

Ate was able to give me lomi for only P35! With calamansi, sili and toyo as condiments, I had a happy breakfast. Chicharon cracking in my mouth, savory pork and that warm and thick bowl of noodle soup just pacified my tummy! I was satisfied and I feel lighter (from the hangover)! Lomi’s the best tummy filler whenever you’re in a hurry in Batangas! Buurp!!!

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Tantanmen Noodle Soup

Spending  Valentines Day with your love ones yet your payday is still tomorrow? Don’t you worry, Rai Rai Ken offers 50 percent off on all of its ramen dishes in select branches nationwide!

Gyoza

Enjoy this heart-warming Japanese noodle in half the price! That means, you can get two bowls on the same price of one sumptuous big noodle bowl for just a price of one ordinary bowl on ordinary days! Di ka na mapapahiya nyan sa date mo with Rai-Rai Ken giving an authentic Japanese taste on all of its bowl.

Go now to your nearest Rai Rai Ken at the following areas:

• Finlandia Makati (back of Buendia near SM Hypermarket)
• Ali Mall, Cubao, Quezon City
• Gaisano Tabunok, Talisay City, Cebu
• KCC Mall of Gensan, General Santos City
• Robinson’s Place Cebu, Cebu City
• Robinson’s Place Dumaguete, Dumaguete City
• Robinson’s Place Gensan, General Santos City
• Robinson’s Place Iloilo, Iloilo City
• CB Mall, Urdaneta City, Pangasinan
• SM City Pampanga, San Fernando City, Pampanga
• SM City Clark, Mabalacat, Pampanga
• SM City Rosales, Carmen, Pangasinan

Promo ends at February 28, 2011!

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Iloilo Nanak Darbar Sikh Temple

For so long, I have been looking for an authentic Indian food in Metro Manila. Authentic yet affordable. However, it seems that international cooking here in the nation’s capital is equivalent to dollar rates! I have to prepare at least P300 to P400 just to satisfy my craving for international food–and one of them is from the Indian sub-continent.

Good thing though, my dad brought masala chai from India. However, my craving didn’t diminished. One night in Iloilo (on a short weekend vacation) my friend Tara and the rest of her barkada invited me for a short “cultural immersion” in Mandurriao District. Curious, when she said that we’re going to Nanak Darbar Temple–the Indian Sikh temple in Ciudad Iloilo!

“Whoa! Serious? Are you sure?” At first, I casted doubts and was a bit anxious. I am very particular about respecting different cultures. Aren’t we gate-crashing or something? Everything’s assured though, since one of her friends were followers of an Indian belief. So, we went off.

I’ve been passing this place for years, however, I haven’t been inside. It was my first time. My first impression, its a simple house with a lot of Indians–speaking Hiligaynon and probably Punjabi or Hindi. Wow! India is now just a few rides away from home! We were greeted with curiosity by the Indians, at the same time, warmly welcomed us. We sat outside their main worship area as the guru preaches. I didn’t understand anything but love the atmosphere as if I was somewhere in India.

Then the music started–as if its like our psalms. I have been a avid fan of world music eversince–please refer me to NatGeo and Putomaya please! As authentic as it is, I followed whatever the worshipers do. This kind of immersion differs me from being a tourist! Be with the locals and respect their culture! Impressed, as if I’m back with my “cultureal self”–something that I’ve been trying to bury beneath the shades of corporate slavery.

Authentic Indian dinner at the Sikh Temple

Now, for the moment. Their babajie or their preacher came out. Wearing white robes with a black turban and waist belt, with a small dagger on it. He greeted us with a warm smile. Indeed, we are welcome, even as strangers. Then, the dinner was served.

Sitting on the floor, our metal plates were served with chapatti–Indian tortillas made from whole wheat, curry with peas and potatoes, munggo, an Indian chili salsa-like condiment, sweet oatmeal and that very sour yoghurt. We ate…and whoa, the spices are so natural! This is what I call authentic Indian food! Cooked and served by Indians themselves! My personal favourite was the curry vegies and sweet oatmeal with chapatti.

That chappati is one heavy meal. I would like to have more of it, yet I am shy to ask for one. However, I was very satisfied with the dinner. Full indeed with the spice lingering in my body. I felt somehow that I have eaten something that is organic and natural–out from those artificial thingies that we have in our modern Western life.

Me and the company

As we finished, we bade farewell to the people inside the temple. It was one surprising and unexpected trip to India–in one night! Too bad, I was to shy to at least interview their preacher and ask him about their culture and their experiences…una señal del destino, that I’ll be coming back soon here. That warm night was indeed an experience!

Spice–something that the Europeans were dying to have during the Middle Ages and The Rennaisance. Something that we Pinoys sometimes take for granted. In life, spice is something that we look for and seek for. Indeed, it is rewarding! I still affirm that the best trips are unplanned trips! With respect with our Indian brethren, I guess I would like to know more about the world. As what NatGeo says, “Live Curious.”

View Iloilo Nanak Darbar Temple in a larger map

For our Indian brethren, Tuhaadee kirpaa hai! Thank you!

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Pancit Habhab at Lucban...Served Hot with a smile!

Well, what do you know. I came up here for two things: The fiesta and the food. In every fiesta in this country, food is always associated–and it means a whole lot of it. When I was at Lucban, although I wasn’t able to go house-hopping for food, the streets of this quaint Quezon town is a feast of gastronomic proportions. Yup, its beyond your usual delicious chorizo, if you know what I mean. There were three things that made my tummy satisfied all throughout the day in Lucban during the Pahiyas.

Oh! Those juicy, plump, Lucban Longanisas...they're uhmm, delish!

Lucban Longaniza

O ayan, pinakasikat na marahil sa lahat ng pagkain ng Lucban. Perhaps the most popular pasalubong and product is the variety of longaniza (sausage) in Lucban. The longaniza is made of pork spiced with garlic and other “secret spices” (I know, trade secret for some) and then stuffed in thin pork intestine. Fry it and dip it in spicy vinegar (that coconut vinegar for that authentic taste). Voila! A sweet yet spicy (with a strong garlic taste) delight to brighten up your day!

They're making longanisa o!

The longaniza is sold in two sizes. One small, one big. The smaller one costs around P50-P60 per dozen (they don’t sell per kilo here), and the bigger one for half a price more per dozen. Either way, it’s still great with sinangag (fried rice) and egg for breakfast!

I love it when its crispy fried! Yummy!!!

Those dangling longanisas...yum!!

By the way, I brought home some 1 and a half dozen of small longanisa at home. My bag was reeking with the scent of longanisa. Kulang na lang, kainin na ang bag ko!

Panseeet! Habhab!

Pansit habhab is another specialty that Lucban offers. Its basically pansit (parang pansit kanton) with a few ingredients such as sayote, onions and fried pork. The tindera would give you the pancit either on banana leaf or plastic.Put some spicy vinegar (yup, not your usual ol’calamansi) on it and eat it…STOP! Eat it from your hands! No forks, no chopstiks…straight to your mouth from your hands. That is why its “habhab” because you are going to eat it without any utensils nor use your hands to grab the pancit and put it in your mouth. Baka pagtawanan ka ng iba kung gagamit ka ng kubyertos! Take a look at the picture below and see how you eat pancit habhab.

Yes folks, that's how you eat your longanisa. Now, huwag mag-inarte!

We were lucky to meet and encounter Aling Lita on the streets of the town with her famed cry, “panseeeeeeet!” According to the locals, she has been selling habhab for years now. If I’m not mistaken, she was also at Discovery Channel one time…and yes, I think she was also in Tado and Erning’s Strange Brew show.

Panseeeet! Here comes Aling Lita!

Aling Lita with my kabarkadas Arjay and Biboy (Photo courtesy of Arjay Goldara)

Serving your pancit habhab

By the way, pansit habhab became my “pantawid gutom” for the rest of the day. It’s so cheap yet it one order fills me up. Price range: P5.00 to P10.00. Wala na akong nakitang sumobra sa presyong yan nung Pahiyas, kaya wag mangambang magutom sa piyesta!

Salud!

We had a very tiring day going around the town to see the decorated homes and witnessed the parade. My friend Biboy (which his family hails from Lucban) took us for some refreshing snack. For a dose of halo-halo!

Ooh! Refreshing Halo-Halo at Salud's!

We went to Salud Refreshment, just a few meters away behind Lucban Church. For locals, it is where you go for a refreshing mais-con-yelo or halo-halo, served the Lucban provincia way. For a serving of halo-halo, I think it was P35 per glass.

Some of halo-halo's basic ingredients

You know that this place is an institution already...Classic chalkboard!

It’s really fiesta time when we went to Lucban for the Pahiyas. Thank goodness, the locals really know how to satisfy your appetite during the feasts, and I bet I haven’t seen the rest of Lucban’s gastronomic jewels!

Full to the brim Salud's

P.S. In case you might wonder, those colourful leaf-like decors that hangs at homes in Lucban during Pahiyas–they’re edible! Yup, its just a product of rice with a bit of food colouring. Kids like it when its roasted.

Pahiyas kiping--they're edible.

Oops, control your appetite!

More photos of Lucban Pahiyas Festival here:

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In the late afternoons at the sprawling UP Diliman campus in Quezon City, the iskos and iskas ng bayan gather at a vacant lot in front of Kalayaan freshie hall and beside UP Post office. A simple barbeque stand under a few scantly trees is where the people assemble in line, ordering that one delectable street food that is one of my favourites—isaw. The place where I’m referring at—Mang Larry’s Isawan! And I say, parang box office hit ang pila dahil patok na patok sa mga estudyate ang isaw ni Mang Larry!

Lining up at Mang Larry's isawan

This barbeque stand has been known for ages by the students of the University of the Philippines. Every late afternoon to evening, Mang Larry and his crew sets up a stand for his barbeque. Students from the nearby dormitories (Kalayaan, Molave, Yakal, Sanggumay, Ipil) and the nearby staff housing take a hike and go satisfy their cravings for chicken or pork innards skewered and barbequed till golden brown. Isaw refers to either pork or chicken intestine that has been roasted over charcoal—inihaw na bituka ng baboy o manok! On the other hand, the barbeque stand also offers goto (pork large intestine), betamax (pork blood cubes), walkman (pig ears), chicken isaw (chicken intestines), pork barbeque and more. You dip the isaw at either sweetened vinegar or spicy vinegar…nomnom!

Isaw!

Enjoy isaw for only PhP6.00 per stick. The usual price for food in the BBQ stand ranges from PhP4.00 to PhP10.00. Ang drinks lang naman ang mahal—PhP10.00 hanggang kinse ata.

More skewered barbeque, betamax, baticulon, etc.

The simple barbeque stand is so popular, that even students from nearby Ateneo, Miriam and other schools come to UP. Cars line up the vacant lot at Mang Larry’s—at palaging buong barkada ang kasama. Rich and poor alike, they come here just to satisfy and enjoy their craving for Filipino street food. Life’s simplest pleasures.

Sawsaw isaw

Indeed, this institution of Buhay Peyups culture is said to be a success story. Mang Larry was able to send his kids to school, all because of what he earns from his popular barbeque stand. I was caught with surprise that the Mang Larry’s barbeque stand near Kalayaan Hall is already Cart Number 11! Kumikitang kabuhayan! Mang Larry must’ve a fleet of barbeque stands nearby.

Whew! Init!

Basta isawan tayo mamaya mga repapips!

How to get there? Simple.

Note:

Mang Larry’s Isawan has transferred near the International Dorm near the Church.

Here’s the location map courtesy of Google
View Mang Larry’s Isawan in a larger map

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Steamed Talaba (Oysters) for only P30 per order

Oysters have been one of my favourite foods since college. Growing up deprived with eating talaba, I started eating it when I relocated in Iloilo not so long ago. I fell in love with it. Later on, I’ve got obsessed with it. I always go out with my family, classmates or barkada during free time or dinner time for one small batya of talaba for only PhP25! That’s incredibly cheap! Oysters are very cheap in the Visayas, particularly in Panay, since it is one of Panayanon’s staple seafood. When I moved back to Manila, oysters seemed to be more of a luxury rather than a staple. Known to have aphrodisiac properties, steamed oysters are offered in every town in Panay. They say, it’s a nice food to eat before “making love.”

It seems like a ritual pilgrimage for me to eat oysters, every time I go home to Iloilo. However, I was deprived of this last Dinagyang. It’s a good thing I went home last weekend. Tsansa ko na to! I have to eat talaba! I have too! I’m craving for it!!!

There are so many talabahans around Iloilo City and Province. Notable talabahans such as Allan’s in Oton and Nato and Helen in Bolilao or even the posh seaside restaurant Breakthrough or Freska. However, together with Marc of Explore Iloilo and Eric of Byahilo.com, we set our lunch at Stanley’s in Villa Beach in Iloilo City. The small payag-payag restaurant besides the sea offers a glimpse of Panay Gulf and neighboring Guimaras. Villa Beach is known to be a family hang-out place every Sundays and holidays. Who wouldn’t? Eating fresh seafood besides the sea with the gentle breeze touching your cheeks on a slow weekend would be relaxing, doesn’t it?

So, I went on. I indulged myself with one batya of steamed oysters. Fresh from Roxas City, Capiz Province. It was only P30 per batya! Cheap than those fancy baked oysters somewhere which costs P200+ for a measly 10 pieces of oysters! Now, that’s what I called sulit!

“High school pa ini ne,” Eric said. The first batch was a bit small, but we continued to eat more. Rice wasn’t enough. We ordered more! We later realised that the first oyster batch wasn’t enough. “Miga, tatlo pa ka order sang talaba palihog!” Whoa! We have our second batch! This time, these are “college-sized” steamed oysters! Yummy! Try dipping the oyster in soy sauce mixed with sinamak (spiced vinegar) and calamansi. Oooh! Yummy! There goes my craving!

Stanley's Talabahan at Villa Arevalo District in Iloilo City

Anyway, after we’ve finished our lunch, our bill amounted only to P300+! That’s already for three people for 2 batyas of oysters each, plus additional rice and drinks! Not only it is a food aficionado’s paradise, it’s also a Valhalla of wallets!

Oh well, looks like I’ll be enjoying talaba more next time. Life’s simple indulgences matter to me most.

P.S. For those who have hypertension, please eat moderately. Huwag kayong matulad sana sa akin.

More photos of the sojourn in Iloilo City: From Villa to Fort San Pedro here:

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Slow-cooked corned beef of Le Bistro Vert

The stress of fast-paced city life has left us something to crave beyond the usual stuff that we see, feel or eat. We look at the countryside and imagine the fresh foods that the people consume there. How we wish we could have those in the metropolis, however, we are imprisoned with a whole lot of love from MSG and other stuff. The good thing though, fresh farm produce cooked to perfection and served by one of the country’s best chefs, is just located right at the heart of Philippines’ financial capital—right at the heart of Makati City!

Le Bistro Vert (“The Green Bistro” in English) promotes sustainable food by sourcing out its food ingredients locally, from small farmers, organic farms or community groups. In turn, these fresh produce–void of those fertilisers and other harmful ingredients—are cooked to perfection by Chef Sau Del Rosario, one of the finest chefs in the country.

Bento Meal by Le Bistro Vert

The restaurant got its inspiration from Chit Juan, Jeanie Javelosa and Reena Francisco after conceiving the popular green store ECHOstore Body Basics (which offers products that promote sustainability in our local economy, some of their products such as the peppermint hand sanitizer spray and rosemary mint soap—all came from local organic farms). They realised that the small time farmers have a lot to offer with their produce. The idea of “directly from farm to the plate” was conceived. Together with the coffee shop entrepreneur Lot Tan, they gave birth to Le Bistro Vert.

ECHOStore Body Basics Peppermint Hand Sanitizer Spray

If there could be anything that is remarkable, it’s the food. I am one of those who look into the provinces and bring fresh farm produce back in Manila. The food at Le Bistro Vert was simply sumptuous and delectable—thanks to the fresh ingredients from the small farmers. I am also touched by the way that they promote our very own goods, like what the owners did to their successful ECHOstore. It’s an aid for our farmers in the countryside who live in meagre income, and at the same time, a support to our local economy. I could really say that, even if the restaurant is French-inspired, our fellow Filipinos get the most out of its benefits.

My order: Slow-cooked corned beef and organic rice! Yummy!

Tamarind Tea of Le Bistro Vert

I tried their slow-cooked corned beef and all that I can say is…finally a break from carne norte! It was delish! Beef was cooked slowly until it is very tender. Beef extract coming from the meat gave the dish its delectable flavour.

Menu of the day at Le Bistro Vert

Part of promoting our very own, Le Bistro Vert offers Kape Isla Philippine coffee. Have a free cup of Kape Isla sustainable coffee at Le Bistro Vert. To avail, just say the code “KapeIsla164” upon ordering your food at the restaurant. This is only available at Le Bistro Vert in Fraser Place, Valero Street, Makati City (just near Citibank and Pacific Star Buildings).

Living towards sustainability of our environment and local economy is something that we Filipinos should cherish about—Le Bistro Vert captured all of these aspects and also my palate. After all, it’s not just an ordinary restaurant, but a restaurant with a dream for a better and healthier Philippines.

Buen comer!

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Deco's La Paz Bathoy

I haven’t eaten La Paz Batchoy since…I don’t remember. Heck, I haven’t eaten Batchoy when I went home in Iloilo just a couple of weeks ago! Although there are batchoyans here in Metro Manila, but I wanted to taste something different from the usual batchoy (yes, Lucky Me! therapy! Haha!)

I just found out that Deco’s La Paz Batchoy has opened up its first branch here in Manila…even though if the outlet has been open since last year pa! It’s located in the newly-opened Southgate Mall near Magallanes Interchange in  Makati (for commuters, its the big blue building with a television on top…and its on “EDSA-Mantrade”…sabihin nyo lang sa konduktor na “Mantrade”).

Oops, Halfway Done!

Had my “Super Bowl” for about P70+. (The La Paz Batchoy comes in three sizes, I got the medium-sized “super” bowl). Quite expensive as compared to its counterparts in Iloilo (oh yeah, reality check, I’m in Manila pala!) but it still retains that authentic La Paz Batchoy back home. The usual meke noodles (You can choose your type of noodles: the original meke, bihon or sotanghon) with pork innards, chicharon and that caldo that I’ve been “slurping” eversince! Put some pepper on it and voila! I miss that pre-war pan de sal that they sell which is often partnered with the soup…or you can go puto Manapla instead (pasaylo sa mga kasimanwa nga ari diri sa Manila, wala pandesal ni Pa-a diri).

It was my dinner, and I’m satisfied already. Finally, more choices for the big Ilonggo population in Metro Manila. We got Teds La Paz Batchoy already in several key locations in the Metro, and Deco’s is out here to compete–the authentic La Paz Batchoy wars have finally reached Manila! At least, I got a taste of home, away from home.

Deco’s is open from 10AM to 8:30PM and it’s just beside Mang Inasal.
Location map courtesy of Google Maps:


View Deco’s La Paz Batchoy in Manila in a larger map