Barrio Fiesta's traditional Palayok Logo

The picture of classic beauty in the frame is Mama Chit, the matriarch of the  family that has created Barrio Fiesta. After 52 years since Barrio Fiesta has been officially launched in Highway 54, Caloocan City their presence has expanded to over 20 branches both locally and abroad.

GREENHILLS

In my recent visit to Barrio Fiesta Greenhills, their transformations are very much evident in the furnishings and yet they have maintained the colors of the festivities (as such, the fiesta) in the art pieces and the new menu cover. These said changes, maybe to be abreast with the modern times, has retained the traditional taste of Filipino dishes that we have been loving while growing up.

THE FOOD, OF COURSE

Being the inventor of Crispy Pata (crispy fried pork knuckles) and has popularized Kare-kare (a local variation of curry), their other dishes are as exciting too like  Kilawing Tanigue (my favorite), Sizzling Sisig, Laing, Kuhol sa Gata (aka the “escargot” hehehe).

Crispy Pata

Kilawin Tanigue

Sinalab

Vin's Chocolate Ganache Cake

Barrio Fiesta is able to imbue its patrons with pride for authentic Pinoy taste.

One of the eight children of Mama Chit who heads the Greenhills and Dela Rosa branch is Corazon Ongpauco Tamayo (left). Zee with renowned bloggers Arpee and Juned

Download menu here:  Barrio Fiesta Greenhills Menu

Barrio Fiesta Greenhills also owns and manages FiestaInternational Catering Services, a full-service catering companythat offers an array of international cuisines, elegant dining set-upsand good value for money.

Function Room of Barrio Fiesta Greenhills

Art Pieces by Ton Raymundo in Barrio Fiesta Greenhills

Contact information:

EDSA Greenhills – 7267836

Dela Rosa Carpark 2, Makati –

8920850

Good Mixes,

Valero Carpark 2, Makati –

8934206

Fiesta International Catering Services –

5141000

website: www.fiestainternationalcatering.com

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In my fave sky blue pyjamas and books all over the place during college, Tatay would arrive from the province and tell me he got those siomai that actually has shrimp in them (unlike others that just have a whiff of shrimp). I’d jump from the bed and grab my 20-pc treat. Besides, these siomai has set a benchmark for my tastebuds on how siomai should be.

I stayed with my brothers in Sampaloc, Manila near University of Santo Tomas for my college years while the rest of the family were in the province. Engineering wasn’t that easy you know so having these treats are such a big deal. Yes, I took up engineering and am still surprised I took that up when Math wasn’t my favorite of all the subjects.

So earlier today when I was in Han Pao, all those memories came flooding back. I miss Tatay. He is in the US while I’m here in RP. Maybe it was more delicious because he brought them; and it is now because of those joyful memories.

Han Pao has been in the business around 19 years I heard. The teahouse I went today with Mom is located at Liberty Center along Shaw Boulevard in Mandaluyong City. Other landmarks are Puregold, Yonex Badminton Center and Marie France. There is another branch in Banawe, Quezon City.

Can’t really pick out a favorite aside from siomai  because I just love their congee too and beef wanton noodles… Don’t forget the yang chow… And pata tim. Oh well, just about anything plus Mountain Dew or Coke

Next week my dining plans include Han Pao’s chicken feet and well again, siomai!!!

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Getting a kick of blog radar, lunch with another blogger and friend of mine, Chef Ward, within the Fort area, we were led to Xocolat. My favorite blogger, Arpee who is also a close friend, got me inspired by his Xocolat post when I read it last night.

When I frequent the shops at Serendra, I seldom take a second glance at dessert shops and anything that offers sweet things. Let’s just say, am more of a “kanin-person” (translation: kanin = rice). So my curiosity was piqued by Arpee’s post showing variations of local viands cooked with chocolate.

For today’s lunch, my choice was the Spicy Chicken served with rice and potato gratin. The description said that the chicken was seasoned with a “signature rub.”

And here comes the famous Frozen “Hot” Chocolate. Beware, I’m not sure if there is a living person who can finish all the eight balls. It was sooo rich that having one piece is enough, and having two means getting my chocolate fix for a week (oops I think that idea came from Chef Ward).

Breakfast is served between 8AM to 11 AM so am planning to try their pancakes too and of course the HOT CHOCOLATE!

Xocolat

The Ultimate Hot Chocolate

GF Serendra Shops, Bonifacio Global City

Taguig City, Philippines

http://www.xocolat.com.ph/

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LOOK AT THIS…

Do I need to explain further what a lechon kawali is?

Oh well… Simply put it is deep-fried pork belly or liempo. There are various ways of preparing this. One way is to boil the pork belly with onions, garlic and other seasoning prior to deep frying.

This one here, I used Barrio Fiesta Lechon Kawali Seasoning Mix. I just followed the instructions at the back of the packet and that’s it… If you want to try it out, you may also refer to the official website of Barrio Fiesta.

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At home it was the first thing I unpacked. According to instruction, the bag should be placed in a damp or moist area such as the sink and remove the cotton plug. Sprinkle water 3x a day… So I did. A week after, there were some small cottony patches that appeared. Two days after, those patches were already little mushroomy-looking things starting to sprout. I left the house one morning and then in the evening here is what happened:

Everyday the whole family looks forward to the changes that happen in our kitchen as the mushroom started growing. My brother even asked me why buy the bag when I can buy the fruit anytime, all I said was that it is an accomplishment to see them grow and harvest fresh ones to be added to some fish or stir fry dishes.

Here is the facebook account of Melendres Farm for more organic products: Click here

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