East End Taverna: ‘Maluto or Purée De Pommes De Terre, Chibog Est Très Délicieux’

East End Taverna, Magsaysay 
‘Maluto or Purée De Pommes De Terre, Chibog Est Très Délicieux’ 

My family dined for the very first time at the East End Taverna

in Magsaysay, and little did we know that we were in for a very

pleasant culinary experience. It was a modestly small restaurant,

with bare but tidy interiors and it doesn’t even have a signage yet.

 
Source: East End FB Page

We were also delightfully amused by the courteous and friendly

tattooed guy in board shorts  (whom I believe, was the owner),

who spoke in pure colloquial Bicol, who calls their food offerings

‘chibog’ and calls rice in a naturally beautiful untainted ‘maluto’.

If only our president (Duterte) could talk and behave the way this guy does,

‘astig’ in his usual, yet polished street- slang language, without being foul-

mouthed, he could be admirable and could unite our deeply divided nation.

 

I asked him what the restaurant concept was, he answered in

an impeccable Bicol “European- Mediterranean pig timpla mi

po sa pangmanit kan Pinoy”. This guy is cool. Je me regale.
Pardon my sudden outbursts in French as the 'chibog' here
was so 'est  très bon' and deserves nothing but praises 
spoken in a language from the culinary capital of the world.

We started our ‘chibog’ with Prawn Salsa Rosa,

a delicious appetizer. ‘La présentation est magnifique’

The prawns were bathed in a tasty pinkish sauce,

lying in a bed of vegetables, decorated with cherry

tomatoes and served in a dainty wineglass- like dish.

 

We enjoyed the our next ‘chibog’, the Mediterranean Salad.

Les légumes sont bien croquants, l’assaisonnement est parfait

and had the right sweetish- tangy that Filipinos would appreciate.

 

The Weekday Porchetta is the right ‘chibog’ for lechon

loving Pinoys. La viande est très bien cuite, et tendre in the

inside and yet the skin was crunchy like a native ‘chicharon’.

Same thing is true with the Australian Sirloin Steak.

It was a perfectly cooked, succulent medium rare steak,

J’en ai l’eau à la bouche by just looking all the tasty

juices oozing out of the beautifully done, beef steak.

The Double Cut Pork Chop was also perfectly cooked

just like the other meat dishes. C’est fameux, using pinoy

taste- friendly spices that a true blue Bicolano would blurt

out with “ abang siram ” expression. But this dish tastes so

c’est vraiment très bon, a perfect fusion of Western/European

and Filipino cuisine, that it deserves a more classy- Miam!.

C’est délicieux is the only way to describe the Chicken Parmesan,

as ‘masiramon’ would be an understatement. This fusion dish of

European/ Mediterranean origin may be foreign to the Bicolano palate

but is something that we could adapt easily as it is tasty yet healthy.

We were tempted to order Fussili with Market Vegetables  ,

as it smelled so good and comme la présentation est belle,

when we saw the dish being served on the table next to us.

We were right, It tasted just as good as it looked and smelled.

 

We concluded our hearty ‘chibog’ with some of the most delicious

desserts available in the city. The heavenly Dulce de Leche Pancake,

a fusion of French Crepe where they used two hot pancakes, bathed

with creamy caramel sauce and topped with vanilla ice cream.

Another divine dessert was the très fin Crème Brulee.

It was a soft custard, topped with flaked caramel. It tasted

like our native ‘Leche Flan’ but creamier and less sweeter.

 

East End Taverna, Magsaysay dished out some of the 
most delicious European cuisine on our own Pinoy table with
bangko seats, without the  tedious fine dining formality.

 

Diners may decide between our very own humble ‘Maluto’  or a
 more sophisticated ‘Purée De Pommes De Terre’, but whichever 
you choose, ‘Chibog Est Très Délicieux’ in East End Taverna