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| tasty soul-filling agedashi tofu of Delica |
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| Wacky's Republic where I go gaga with the sizzling bulalo |
When it comes to sizzling bulalo, I can never get enough of
Wacky’s. When I crave for Bicol express, the best for me is from Alvi’s.
As I pine for beef stroganoff and pili basil
pasta, I run to Small Talk Café. When I yearn for a fat succulent prawn sitting
atop herb-rich pasta, nothing beats Balay Cenauna. If I hunger after futo maki,
miso soup and agedashi tofu I’d hang out at Delica in old Albay district.
One pizza I love is Fungi pizza
from Eatalia which I think they revised into Calzone. Don’t get me wrong; a
fungus that’s not going to cause itchiness in your skin or mouth is what I
mean…those white creamy mushrooms. When it rains and the temperature gets cold,
the best comfort food I desire for is arroz caldo from Pares King.
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| interior of chic Cafe Cubana |
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| La Mia Tazza coffee |
In Legazpi we don’t have a
Starbucks but for coffee concoctions La Mia Tazza and Café Cubana tops the java
houses around town. For milk teas infused with rock salt and cheese I love it
blended best from Sinceritea. Of course our province’s pride when it comes to
incomparable legendary halo halo is nothing but DJC. Stories had it that the
shaved ice they use has cornstarch in it that gives their best seller a creamy
consistency.
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| Sibid sibid resto....love that native feel! |
Looking for the best seafood
diner in this city? You’ll love the ceviches [fish kinilaw], grilled pusit and
garlic tanigue in Sibidsibid. The name of the resto itself means a small boat
used to catch the fresh bounty of the sea. The best dimsum and dumplings fried
or steamed is from Bok Lan but my favorite siopao that tastes like heaven is
from Wah Foo Chan. Still Chinese-inspired is the stir-fried noodles [canton,
gisado, miki, bihon] of LR…that’s Legazpi Restaurant for you.
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| Manhattan resort in Sto. Domingo |
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| it's in Naga! |
Let’s get out a bit further. You
want melt-in-the-mouth texture of a crispy pata coming from uber-tender roast
pork? You can only have that from the resto of a beach resort named Manhattan in
Sto. Domingo. We don’t have The Red Crab in the region but we have a Red Platter
in Naga City that sautés the most delectable chilli-garlic crabs around; you
might want to lick the sauce off the hard shells you’ve cracked.
IN ANTICIPATION…
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| hawker haven in Singapore |
There’s no ala-SR-Thai yet here.
Loving Thai food? You might want to open one. Singapore is a hub for
hawker-style food. You may think of making a haven for gourmet street foods
here. Go ahead; you’re most anticipated! Lobster house, oyster shack ala New
Orleans, Mussels and clams baked, grilled, sautéed, or fried? We gourmands
yearn for it. You might want to consider!
I’ve been to Madrid, Barcelona
and Mallorca Spain and have tasted the most authentic paella. There was a
Global Kusina resto that’s Eatalia now and they used to serve paellas. I never
got to order for when I decided to relive my Spanish sojourn, Global Kusina
closed up already. Woe me.
In the Middle East I also
subsisted in chicken or beef shawarma drenched with the most wonderful creamy
onion-garlic sauce. I remember the name as Al Baik. How I wish we’d have one
here. Oh! The closest one Legazpi has is Pakistani-owned Wania Shawarma in
Rawis. Spicy Mediterranean flavors this one diner got!
When I took my US nursing
licensure exam in Guam and Saipan, I was served the most exquisite macadamia
nut-crusted sole fillet atop herbed rice. It was extremely delicious I shouted ‘Hafa
Adai’ like a true Chamorro! As I was about to work as a registered nurse in
Austin, the capital city of Texas, USA I anticipated Tex-Mex fare like Fajitas, Chile verde con carne, tamales, chicken fried
steaks, grilled vegetables and pecan pies. I was to bring hubby
with me that very 2001 with our immigrant status but fate changed its course. We
ended up building our family in our native Albay.
As for pasta, only in Colonial Grill do I love pasta bicolana: spicy Guinobatan longganisa in olive oil and spaghettini. I’m not a fried-chicken girl but
when I want one, I only have it from Four Seasons. I also don’t have much of a
sweet tooth like I used to but when sugar rush hits me only the pastries of
Chef Connie Condeno of Apicius and Balay Cenauna can make its way to my tongue
and tummy!!! They’re created from the hands of a cake goddess so who would ever
not want one?
Looking for the best seafood
diner in this city? You’ll love the ceviches [fish kinilaw], grilled pusit and
garlic tanigue in Sibidsibid. The name of the resto itself means a small boat
used to catch the fresh bounty of the sea. The best dimsum and dumplings fried
or steamed is from Bok Lan but my favorite siopao that tastes like heaven is
from Wah Foo Chan. Still Chinese-inspired is the stir-fried noodles [canton,
gisado, miki, bihon] of LR…that’s Legazpi Restaurant for you.
Let’s get out a bit further. You
want melt-in-the-mouth texture of a crispy pata coming from uber-tender roast
pork? You can only have that from the resto of a beach resort named Manhattan in
Sto. Domingo. We don’t have The Red Crab in the region but we have a Red Platter
in Naga City that sautés the most delectable chilli-garlic crabs around; you
might want to lick the sauce off the hard shells you’ve cracked.
I’ve been to Madrid, Barcelona
and Mallorca Spain and have tasted the most authentic paella. There was a
Global Kusina resto that’s Eatalia now and they used to serve paellas. I never
got to order for when I decided to relive my Spanish sojourn, Global Kusina
closed up already. Woe me.
In the Middle East I also
subsisted in chicken or beef shawarma drenched with the most wonderful creamy
onion-garlic sauce. I remember the name as Al Baik. How I wish we’d have one
here. Oh! The closest one Legazpi has is Pakistani-owned Wania Shawarma in
Rawis. Spicy Mediterranean flavors this one diner got!
As for pasta, only in Colonial Grill do I love pasta bicolana: spicy Guinobatan longganisa in olive oil and spaghettini. I’m not a fried-chicken girl but
when I want one, I only have it from Four Seasons. I also don’t have much of a
sweet tooth like I used to but when sugar rush hits me only the pastries of
Chef Connie Condeno of Apicius and Balay Cenauna can make its way to my tongue
and tummy!!! They’re created from the hands of a cake goddess so who would ever
not want one?
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