Chef Doy’s; Bicol’s Best Restaurant

Chef Doy’s

Bicol’s Best Restaurant 

Chef Doy’s restrictive parking area prevents us
from dining more frequently, in this otherwise,

what we consider our all  time favorite restaurant.

But at the onslaught of typhoon Karen, when the city

was under storm signal # 2, we knew that it was the best

time to be in Magsaysay as there would be very few people

that would come out to dine on a stormy Sunday weekend.

 

We were right. We were the only people there

and we had the restaurant all for ourselves.

 

This restaurant serves one of the best sinigang in the city,

so we ordered Baboy at Gulay sa Sampalok. It is a traditional

tamarind broth soup with tender pork belly and vegetables.

We love Chef Doy’s sinigang as it has just the right degree

of sourness that I have repeatedly described in this blog as

“not enough to wrinkle your face in acerbic revulsion”

 

The Fried Kilawing Pating is very unique, as the shark meat

marinated in vinegar spices (also known as kilawin in Filipino)

was deep fried to golden crispy perfection. A delicious culinary

fusion and a brilliant option for people who does not eat raw fish.

 

The Ginataang Sugpo, Sitaw at Kalabasa is a culinary masterpiece.

I have gotten used to the traditional ‘ginataang kalabasa’ where it is

usually lightly seasoned with shrimp paste, but this one used huge

yummy prawns and made them one of the major ingredients. Call it

flavoring to the max and it is one example that putting something in

excess works. The yard long beans or ‘sitaw’ went well with the dish.

My son loves fish so we always order Tustadong Plapla everytime

we dine here. We also love how they fried the huge tilapia perfectly

as it was well cooked and crispy on the outside yet succulent inside.

The restaurant also offers varied Pinoy desserts like Pinakro.

While the traditional version uses slightly salted banana simmered

in coconut cream, Chef Doy, Naga’s virtuoso chef brilliantly fused

it another native Filipino dessert- ripe guava. The result is a feast

for the gustatory senses. A merry mix of sweetish yet, salty delight.

The Hulog Hulog sa Salabat was perfect for the cold weather.

This ground glutinous rice poached in sweetened ginger tea.

This ‘salabat’ based dish was favorite treat at home when I was

growing up and it brought sweet memories of  my childhood

The Frozen Brazo was delicious as it refreshing and you can

actually bite the small pieces of crystallized ice that neutralizes

the sweetness of the divine dessert once it melts in your tongue.

I was also tempted to try their Sili Ice Cream,which I believe

is a misnomer. Unlike the popular Colonial Grill which make

the ‘sili’ as the main flavoring, Chef Doy’s version are regularly

flavored ice cream like Cookies and Cream or Vanilla spiced

with ‘siling labuyo’ of different degree or intensity of hotness.

We tired the Cookies and Cream Sili Ice Cream and it was good.

We have always enjoyed Chef Doy’s innovative and delicious food.

If there is one restaurant in the region that has the solitary right to claim

as the best restaurant in Bicol, I personally believe it is Chef Doy’s. 

Read the links below for related posts;  

 Chef Doy's; The Best Just Got Bigger

Chef Doy's;C Naga City’s Culinary Gem 

Chef Doy’s, Cereza, Naga City