We started off the meal with Molo soup to be shared by all 5 of us. The soup was served with optional toasted garlic on the side. It was a great taste on a classic with its flavorful soup garnering the approval of my daughter. The molo had a nice bite to them contrasted to the very thin wrapper.
Pinakbet salad, an unique take by the restaurant, made up of different blanched vegetables with green mango and topped with their special “Pinakbet” salad dressing . This was a hit with my SIL and her friend, they finished the whole plate among themselves.
Ampalaya ni Doc ,sauteed ampalaya (bitter melon) topped with crispy catfish. I did not taste this dish since I never ever eat ampalaya. Everyone said this dish was very well done
Prawns with Cereal, pan-fried prawns with spiced cereal, a Singaporean favorite. Although the shrimps were not very big they made it up with freshness. Every bite of the shrimps has a noticeable crunch you only find in fresh shrimps. I would have liked more cereal to coat the de-shelled shrimps in though.
Special Dinuguan, pork simmered in pig blood. chili and other spices. Their version included chicharon (crispy pork rind). I do not eat this so will relay comments by my wife and SIL. They said the dish was very meaty and the chicharon added a crunch not found in other places. I guess their scarping off the sauce from the bowl says a lot about their love for this dish.
My SIL ordered a few more dishes including the Crispy Pork Binagoongnan. This dish would be good by itself but following the Bagnet relegated it to a far second. We realized the waiter was right all along and should have ordered Bagnet again instead of this.
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