MANILA – Celebrate Independence Day this June 12 by having a gastronomic feast at any of these proudly Filipino restaurants.
Filipino dishes are served buffet-style at a renovated 1920s house-turned-restaurant in San Juan called Guevarra’s, a venture of chef couple Rolando and Jackie Laudico.
The 200-seater restaurant offers a variety of Filipino fare such as mini lumpia cones, Dinamita (a deep-fried spring roll filled with Bicol Express), Angus Beef Kare-Kare, Pakbet Bagnet, Tuyo Rice and Chicken Pastel.
Read our feature on Guevarra’s here.
Malagos Cheese Platter at Kabila. Photo courtesy of Kabila
Named after the Tagalog word for “other side,” Kabila in Makati City is a Filipino bistro that features “fresh and simple flavors.”
Some of the dishes here include the Malagos Cheese Platter (toasted kesong puti with butter and sugar, La Maria “Camembert” Queso Rustico, sugared pili nuts, dried mangoes and calamansi Palawan honey), M Panada (empanadas stuffed with Vigan longganisa, papaya, salted egg, vinegar and rock salt), Chicken Bagnet and Leche Flan Turon (spring rolls filled with native custard and served with Chocnut sauce).
Read our feature on Kabila here.
Sarsa’s Chicken Inasal. Photo by Vladimir Bunoan, ABS-CBNnews.com
Sarsa is the first restaurant of Bacolod-born chef JP Anglo in Metro Manila. Anglo, known to many as Chef Jayps from his stint as a judge on the reality show “MasterChef: Pinoy Edition,” hopes to upgrade the humble batchoy in his restaurant at Bonifacio Global City.
Aside from batchoy, Sarsa also offers other Filipino specialties such as chicken inasal, lechon kawali and tortang talong, among others.
Read our feature on Sarsa here.
Native Organic Chicken Tinola at Sentro 1771. Photo from the restaurant’s Facebook page
Sentro 1771, which has branches at Greenbelt 3 in Makati and at Serendra in Taguig, has been a consistent favorite for its creative take on popular Filipino fare.
Some of its newer items on the menu include six kinds of adobo (chicken, pork, white, with coconut milk, and fish), Native Organic Chicken Tinola, Sugar-free Humba, B2B sticks (grilled organic chicken gizzards cooked adobo-style), Tilapia Fillets in Coconut Milk and Two-egg Ampalaya Crepe (bitter melon placed in an egg crepe and topped with salted duck egg).
Read our feature on Sentro 1771 here.
Kuhol sa Gata at Siklab. Photo by Karen Flores, ABS-CBNnews.com
The Bistro Group’s Siklab used to be known to diners as Smokin’ Hot BBQ, with the restaurant specializing in pork and chicken barbecue.
Siklab still has the same menu, with dishes such as Crispy Bacon Belly (bacon-cut belly that is fried to a crisp), Kuhol sa Gata (snails simmered in coconut milk) and Turon 2.0 (caramelized cones filled with banana compote, langka and macapuno and topped with banana and ube ice cream).
Read our feature on Siklab here.
Dinakdakan at Wooden Spoon. Photo by JC Inocian for Food Magazine
Wooden Spoon is the newest venture of celebrity chef Sandy Daza, who hopes to share his recipes to the general public.
Some of the dishes served here include Crab Pancit, Shrimp Pampango (crispy shrimps with taba ng talangka sauce) and Dinakdakan, or Ilocano sisig.
Read our feature on Wooden Spoon here.