3-course Executive Lunch Set: with choices of appetizer or soup, main course or grilled, dessert, and drinks i.e. Tanglad iced tea, coffee or sampaloc juice. All these for Php 588
Sampaloc Salmon: Tamarind and salt cured Salmon with pipino (cucumber) tomato salad tossed in calamansi and basil dressing. Regular price is Php 328
Angus Beef Kare-Kare: It’s the longest kare-kare to make, the beef is slow roasted for 8 hours with our kare-kare sauce done the traditional way. Regular price is Php 488
Yema Balls: Bicho bicho bread balls filled with decadent egg custard served with hot chocolate fondue and ice cream. Regular price is Php 168
Of course the portions for a set meal is different from the ala carte. This visit is superb, having Pinoy food with a twist for lunch is just the right break from a hectic work the past days (and today) plus so other stressful stuff going on.
They also have 3-course light lunch sets at Php 488, 4-course dinner set for Php 788, 8-course degustation tasting menu for Php 1,488
I’m also excited to try out Chef Laudico’s Ala Carte Buffet that has a variety of choices – pica-picas, pizzas, main courses, soups, grilled meats and seafoods, silogs, pandeninis, pancit, and desserts for Php 788.
So there, I have to head back to office, suffice to say that my one-hour break was well worth it, just in time and no cause for an overbreak. Back to work cyberfriends!
Location: G/F Net Square Bldg. 3rd Ave. Cor 28th street, Fort Bonifacio Global City, Taguig
For reservations: 02-8560634 or 02-8560541
salad
kare kare
yummy yema balls
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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
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