Chef Doy's; Naga City’s Culinary Gem

Chef Doy’s Restaurant 

Naga City’s Culinary Gem 

Chef Doy’s was fully booked on the evening we

dined so we decided to use its al fresco section.

Culinary Genius, that’s how I see Chef Doy on

how he re- invents his traditional Filipino dishes

into a more exciting and tastier new fusion recipe.

Some of the extraordinary fusion dishes that

he created that we have tried in the past are; 

Kare Kareng Lechon Kawali where he fused

two classic Pinoy favorites of KareKare but he

used a perfectly fried pork rib instead of oxtail,

…and Sinanglay na Tilapia using Malunggay 

instead of Pechay leaves that we have gotten used to.

This time it was no different- as we started our dinner

with another fusion dish which I consider a brilliant

work of a genius- Tinolang Manok at Melon.

Who would ever thought that sweet ripe cantaloupes

would blend well with the Chicken Tinola as we have

already gotten used of utilizing papaya for this dish?

The ripe melon provides a sweetish contrast

to the tangy sili leaves and it also gives the dish  

a delightfully sweet candy- like aroma.

We never fail order Batangbatang Pusit whenever

we dine in this restaurant, which is listed as an

appetizer in the menu but we always consider this

dish as a main viand as it is best eaten with rice.

It was our first time to try Crispy Tadyang 

which was also meant as an appetizer but we

decided to make it  a part of the main meal as

the perfectly fried beef ribs were very crispy on

the outside as it looked even burnt but surprisingly

very tender very moist and very tasty in the inside

and just like the pusit, it goes well with rice as well.

We also had Gising- gising that looked and

tasted like Chopsuey. I didn’t see any difference

except that (call me biased) this was done by a

pro- chef, then, it is a notch above the rest.

The Chef Doy’s Bistek Tagalog tasted very good

and was very tender as it was made of braised beef

and cooked just with the right amount of soy sauce,

and not as salty as the contemporary Pinoy bistek.

My wife who loves menudo spotted Menudo ni Doy,

their new offering in the menu so we ordered one.

Menudo is an iconic Pinoy dish and popular fiesta fare

and regular carenderia item all over the Philippines.

The Chef Doy’s version, just like it’s regular counterparts

is made of braised pork, liver, carrots, potatoes and raisins.

But the difference is in the sauce that is made of thick  tomato

sauce that is not as irritatingly sweet, as most Pinoy menudos,

as you could still savor the rich tomato taste (not the lousy

ketchup like sauce of most regular menudos) and made crunchy

and chewy  by the bits and pieces of crispy fried rice noodles.

While we were dining, we were informed by the waiter that we

could get the Menudo ni Doy for free if we use a BPI credit card.

So we used our BPI credit card to pay, but since we gobbled

up the Menudo that was served to us up to the last piece, we

had another addicting Menudo ni Doy wrapped up- for free. 

 Read Here for Related Post;

Chef Doy’s, Cereza, Naga City