Aida’s Chicken was one of the two, the other being Nena Beth’s, chicken inasal restaurants we were choosing from when I last visited Bacolod. This time around, it was the first stop after we checked in at the hotel. Located in Manokan Country, a row of numerous chicken inasal restaurants. Aida’s Chicken and Nena Beth’s are actually the two most common answer when you ask which restaurant has the best inasal.
Aida’ Chicken is way smaller than Nena Beths’s, maybe around half or less. The tables are more cramped together but it is better lighted. The decor, especially the Masskara Festival themed ones are nice.
We ordered 4 sticks of Pechopak (P75/each) which is the breast part of the chicken including a wing. Perfectly grilled, juicy and bursting with flavor, that’s what you expect in every inasal you order here.
We paired our chicken inasal with their house Garlic Rice (P25). Their version is so far from the usual plain rice topped with a bit of fried garlic that pass for garlic rice in many places. The rice is a nice shade of yellow, owing to the use of the chicken oil and drippings they use to cook it with. Garlic is a plenty, no scrimping here.
So dig in, enjoy your meal with your hands.
You might be surprised when you see Talaba/Oysters (P40) on the menu of the inasal restaurants. Since this was not my first time eating here, I was actually looking forward to plates of cheap oysters.
The oyster are just blanched quickly in hot water to clean it up a bit. Most of them will be partially shucked so you’ll just need to pop the shell a little to get to the meat of it.
Squeeze a little calamansi or put a bit of vinegar and the fresh oysters are perfect.
Aida’s Chicken has a lot of things going for them compared to Nena Beth’s like better decor and ambiance. The chicken inasal is a bit less sour than Nena Beth’s but their rice is way way better. Aida’s is also well prepared for tourists wanted to bring inasal back home. They can pack your order in boxes and seal them properly. The only thing missing is the availability of native chicken inasal. I guarantee you’ll be bowled over with the taste of the native ones, it’s on a different level.