Saturday, February 25, 2017

1st Colonial Grill: Classic Homegrown Cuisine

1st Colonial Grill 
Classic Homegrown Cuisine

Being an Albayano, dining at 1st Colonial Grill, a nostalgic culinary experience as I could enjoy
delicious home- grown dishes, cooked exactly the
way I remember, during my childhood in Polangui.


I never fail to order Kandingga as this is exactly how my Mother cooks it at home. 
Made from stir fried chopped pig’s lungs, flavored with garlic, onions, peppercorn 
and laced  with just the right amount of vinegar. Unlike the saucy  CamSur version 
this one was cooked ‘adobado’ style. Dry, delightfully chewy and very addicting.


Colonial Grill’s Sopas Halaan is also very tasty.
It had a generous amount of fresh halaan shells,
and the broth had a pleasant gingery aftertaste. 


Pinakbet may not be of Bicol origin but ironically, this  Bicolano restaurant
 serves the best version of this dish that I have ever tasted anywhere else. 
One would just have the scoop out the repulsive mound of bagoong on
top as it could make this otherwise delicious pinakbet salty and smelly.


The Crispy Pata was okay, the skin was crunchy,
the flesh was moist and tender. It was tasty and
there’s  not need to dip it on the soy sauce anymore.


1st Colonial Grill originated in Albay and it was a good 
thing that they opened two branches in Naga City it is easier for me to experience crave 
worthy home cooking, away from home.

Read  the links below for related posts:

Tuesday, February 21, 2017

Que Pasa and Bigg’s Barlin: Que Buscan Buenos Gemelos

Que Pasa and Bigg’s Barlin 
Que Buscan Buenos Gemelos 

It took us a while to dine once more at Que Pasa
as it had undergone renovation for several months,

…when they added Bigg’s Barlin
at the rear part of the restaurant.

Since the restaurant is located in a street corner,
Bigg's faces Barlin St., while Que Pasa is on Paz St.,

…right in front or Porta Mariae.

While most Bigg’s restaurants are 
designed like gaudy American diners,

 ...the Barlin branch has an ancient  Hispanic- colonial appearance to keep 
up with the theme of being located in Naga City’s old historical district.

There are two air- conditioned  dining areas, in the
 new Bigg’s Barlin. The first one near the entrance,

…and another one encroaching the Que Pasa
area but separated by a clear glass enclosure.

The Que Pasa is an eye-catching
Spanish themed al- fresco restaurant,

…the walls are painted by talented local artists, is very photogenic,

…that even the toilets and the
washrooms are photographable.

I personally believe that Que Pasa is probably
the most instagrammable restaurant in Bicol.

Que Pasa specializes in barbecue,
I ordered a Half Rack Ribs, served
with two side dishes of your choice

I would recommend eating the BBQ Ribs without
the barbecue sauce as the marinade already tastes
naturally delicious, devoid of any artificial flavoring.

It was served with a generous mound of Spanish Rice.


I chose the tasty Baked Mac and Cheese,
topped with a strip of bacon as a side dish,


…and Bicol Express for the second side dish.
This would however, make you order more rice
to neutralize the inertly salty dish and to dampen
the spicy sting of the fiery hot ‘siling labuyo’.


My family however chose all time Bigg’s favorites,
where my son ordered a Crispy Chicken Meal,

…my daughter had the delicious and
saucy sizzling Tenderloin Tips,

…while my wife had a hale
and  hearty Tuna Sanwhich.

The best thing that ever happened to Que Pasa 
is having   Bigg’s Diner, the biggest and an iconic
 Bicolano fast- food  chain right beside it, as it
widened the choices and the variety of the menu.

The twinning of Que Pasa and Biggs in the historic
Barlin area created a perfect and beautiful partnership,

…and they definitely look good together.
Truly, ‘Que Buscan Buenos Gemelos

Saturday, February 18, 2017

Argentina’s Bacon Norte: Saucy and Extremely Salty Bacon

Argentina’s Bacon Norte
Saucy and Extremely Salty Bacon

The very first time I saw the TV commercial
of Argentina’s  Bacon Norte, featuring the
popular TV Host and newscaster Pia Guanio,


...being a bacon lover, I have been craving to try this what seem to 
be an awesome new bacon product. Prepared  like corned beef 
(called Carne Norte in the country), hence the name Bacon Norte 
was coined, and I finally had a chance to buy one last weekend.


Just like the popular classic corned beef and regular bacon strips, 
 Bacon Norte also does not go well with rice, so making a bacon
sandwich would be the most logical thing to do to make it edible.


I initially only intended to use only whole
wheat bread and a can of corned bacon,

…but when I found out that the bacon was extremely
salty, I decided to add sunny side up egg to neutralize it.



Having a ready to eat saucy bacon in
an easy to open can was a brilliant idea-



…but the awfully briny concoction where it was bathed-
turned the bits and pieces of bacon rubbery to bite,

…and was too salty, not enough to 
be neutralized  by adding an egg.


Nothing still beats the good old crunchy bacon strips, 

....served with eggs and generous amount of 
mayo for a tasty bacon sandwich for breakfast,

Read on the link below for related post:

Breakfast, Glorious Pinoy Breakfast!

Tuesday, February 14, 2017

Gerry’s Grill: Very Pinoy, Very Delicious.

Gerry’s Grill 
Very Pinoy, Very Delicious. 

 Gerry’s Grill is one restaurant that we could return
repeatedly as it is probably one of the best restaurants
in Naga City that serves delicious Filipino cuisine.

Most of the dishes here are grilled making the
restaurant a healthier alternative in dining out. 

Calamares is our favorite appetizer in Gerry’s Grill.
The perfectly fried chewy squid was coated with peppery,
crunchy- breading. It wasn’t salty, nor it was greasy,

…just a finger- licking good meal starter
that went well with a creamy tartar sauce.

Nothing does Sinigang na Hipon better than Gerry’s Grill.
The shrimps were fresh and plump, the sinigang broth had
the perfect degree of  sourness not enough to wrinkle your
face in acerbic disgust, with generous variety of veggies.


The Laing was a revelation. Gerry's Grill is a Manila based restaurant 
and aside from having a branch here, it does not have any Bicolano 
origin. Interestingly t the way they cooked  this extremely popular and
 iconic Bicol dish would make a  true blue Bicolano drool for what appears 
to be the most delicious version of Laing that one could have in Bicol.

The Blue Marlin Steak is something that anyone dining here should not miss. 
The handsomely grilled fish had perfect grill marks, was succulent, tasted fresh and 
delicious that one would not need the soya based dip served together with the dish.


The Grilled Bangus has just as delicious. The boneless milk fish was stuffed 
with chopped tomatoes, garlic, onions and pepper then grilled to juicy perfection.

An of course, Inihaw na Plapla is something we neverfail to order here. 
The grilled tilapia was incredibly tasty and so juicy that we're addicted to it. 
It was served with grilled eggplant topped with generous tomato and onion 
salad. Just be sure to instruct them to lessen the bagoong or better else, 
have it scrapped as it could make the dish very salty and repulsively smelly.

Gerry’s Grill is one of my most featured restaurant in this blog, 
and is understandable as it is my family’s favorite restaurant 
when we wanted to feast on hearty yet healthy Pinoy dishes.