1st Colonial Grill, Centro: Showcase of Indigenous Bicolano Dishes

1st Colonial Grill Centro 

Showcase of Indigenous Bicolano Dishes

This is the second time we dined in Colonial Grill,

the first time- in their SM City Naga Branch,

which I already reviewed in my blog in the past.

This time, we dined at their second branch in Centro and we

had the chance to enjoy this wonderful restaurant once more.

The restaurant was full packed and we were able to get

a vacant table on the second floor after few minutes,

…the staff was helpful, the service was

good and got our orders fast and easy.

They we again suggesting to try their Tinapa Rice,

as it was apparently their specialty but I found it too

salty then, so there is no way I would order one again.

I also did not like their sinigang in SM City branch as

I found it too sour, but still ordered one. I wanted to give

 it a try in this branch as it may taste mildly  here.

We tried the Sinigang na Bangus this time. It was

a disappointment- it was just as unpalatably sour.

No one touched it and our soup bowls were left unused.

But everything turned for the better, or I may say,

the best when  they started serving their main dishes.

We again ordered what could be the most delicious

Bulanglang in the Philippines. I already raved about

this dish when we dined in their SM City Naga Branch

and the Colonial Grill Centro version was no different.

It was just as delicious. The fresh veggies were crunchy

and not over- cooked. I do not understand why they still

topped it with bagoong when it already tasted very good.

It would make the Bulanglang very salty (and of course

nauseatingly smelly), and I would recommend to scoop out

the disgusting bagoong to enjoy this very delicious dish.

The Tilapia Steak  was a revelation. It was made of perfectly fried breaded 
tilapia fillet, bathed  with a sweetish steak sauce and was very delicious.

Their Crispy Spring Rolls was also very delicious.

The rice wafer wrapper was crispy and wasn’t greasy,

while the ground meat and veggie filling was very tasty.

We all loved the yummy Classic Liempo.

The pork was tender and the marinade  was

sweetish and  had a right hint of sourness

It was the Kandingga that blew me away. This dish is made

of stir fried pig’s lungs, and most of the regular CamSur’s

versions are the saucy type. The Colonial Grill’s version is

the dry, chewy type with a hint of onion and vinegar. I grew

up in Albay and that is how we do it there, and since this resto

originated from my home province, they exactly do it the same

way and made better by serving it super hot in a sizzling plate.

We concluded  our dinner with some of

their popular desserts like Leche Flan,

…Banana Split.

…and of course, a scoop Sili Ice Cream for me, as dining in 
Colonial Grill is never complete with this popularly unique dessert.

The Colonial Grill, I observed may have an uncompromising

true blue Bicolano chef that and does not resort to fusion cuisine

just to make it  suitable and agreeable to the non- Bicolano palate.

It is therefore a wonderful restaurant that showcases

authentic Bicol dishes, prepared the traditional way,

using indigenous ingredients, then faithfully cooked

on distinct, time-honored methods with no short cuts. 


Click the link below to read for related posts 

 1st Colonial Grill SM City Naga: Authentic Bicolano Cuisine