I Eat Du­maguete

Part 2

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“Du­maguete cui­sine is more Filipino-Span­ish fu­sion,” said Malca, a lo­cal and a good friend. She then pointed us, Boo­boo, Alex and I, to a few more restau­rants she marked as her fa­vorites.

What we liked about the City of Gen­tle Peo­ple is how ev­ery­thing is eas­ily ac­ces­si­ble by foot or a short tri­cy­cle ride that costs P8 per head.

Food in this city is very af­ford­able. A meal, gen­er­ous serv­ing size, fan­cily plated, and served in an up­scale restau­rant, will cost around Php250 on av­er­age. It's equiv­a­lent in the big­ger cities would be dou­ble, if not triple the price. Yes, can eas­ily get spoiled here.

Let’s start with the most af­ford­able place to feast. Sil­i­man Uni­ver­sity

Cafe­te­ria Per­haps Du­maguete City’s top at­trac­tion is Sil­i­man Uni­ver­sity. Do stop by the cafe­te­ria for re­fresh­ments or a meal af­ter a tour of the cam­pus.

The cafe­te­ria is quite pop­u­lar with its cheese bread, a glazed hot­dog bun-shaped bread with cheese fill­ing. It’s like a cross be­tween Span­ish bread and cheese bread. Like any other bread, it’s best en­joyed hot from the oven.

Do try the baked siopao, too. It’s a break from the reg­u­lar steamed va­ri­ety and more fill­ing.

For a bit of nostal­gia and rem­i­nisc­ing on the col­lege days, take a tray, queue at the food counter, point at the items you fancy, take your spot in the stu­dent-filled din­ing hall and en­joy your meal.

On the ta­ble for two peo­ple were humba (a house spe­cialty), pork chop, din­uguan, am­palaya salad, a slice of em­bu­tido (not rec­om­mend­ing this), two cups of rice, av­o­cado salad for dessert and two bot­tles of wa­ter. All for (kach­ing!) Php230 only.

Serve your­self with free

hot soup. It’s be­side the wa­ter sta­tion.

Tinto, E.J. Blanco Drive, Pi­api

The lo­ca­tion of Tinto is on the ground floor of the newly opened Ho­tel La Ca­sona along a res­i­den­tial strip. It’s a Span­ish resto we were told and on board the tri­cy­cle we didn’t spot the sig­nage but the arched de­tail of the ex­te­rior and oak bar­rel ta­bles were given away that we were at the right place.

The look is car­ried into the in­te­ri­ors with the tiled floor­ing, painted plates as wall and heavy use of wood.

On the menu are Span­ish sta­ples of ta­pas and steaks and a few Amer­i­can, Ital­ian and Filipino se­lec­tions like the beef burger, pasta, and chorizo burger.

We wanted to go all Span­ish and or­dered Cro­que­tas de Bechamel (Php140), Cal­los (Php210), Beef Salpi­cao (Php190).

The cro­que­tas were very tasty, the béchamel made it so. I liked it.

The cal­los was cooked right ac­cord­ing to my foodie friend. It had the smoky fla­vor and per­fect con­sis­tency. I passed on the dish be­cause the fat will surely cause my nape to ache (you know what that means).

I en­joyed the salpi­cao though. Tinto’s spin was the used but­ter with the olive oil, which might raise the Es­pañols’ eye­brows. The crispy sliv­ers of gar­lic was a heav­enly con­trast (for me).

Tres Bistro, Tu­bod, Hib­bard Av­enue

A lo­cal pointed us to this place. It’s another fu­sion restau­rant and the in­te­ri­ors agree. Don't get me wrong. It’s a nice cozy restau­rant with a hodge­podge of in­te­rior styles.

True enough the menu is ex­ten­sive of­fer­ing a mix of cuisines from Span­ish to Amer­i­can, Pi­noy to Cre­ole.

We were still full from the lunch but we had to try a cou­ple of dishes at least.

I or­dered a spe­cialty, Pasta Di­ablo, spicy an­gel hair pasta with shrimps (Php 165), and for Boo­boo, Span­ish Chorizo Rice (Php110).

As the name sug­gested, the pasta was one hell of a spicy dish. The tomato sauce was rich and pur­posely sweet­ened to lessen the blow of the hot spicy fla­vor. Maybe I was not too hun­gry or maybe I found it too sweet for my taste, I wasn’t able to fin­ish the dish.

Gabby’s, Paseo Perdices, Rizal Boule­vard

This bistro was rec­om­mended by the younger set. Gabby’s in the Paseo Perdices along the boule­vard is one of the branches of the restau­rant in the city.

It’s a bar­be­cue, pasta and pizza kind of place. It's burst­ing with colors like we were din­ing out­doors some­where in Mex­ico, and we were two Gen Xers in a room­ful of mil­len­ni­als.

Food choices were leap­ing out of the pages of the menu, but af­ter “care­ful de­lib­er­a­tion”, we opted for one of the house spe­cial­ties, the Ribs Bar­bie Q- grilled hick­ory smoked spare ribs (Php245); Gar­licky Shrimp Pizza (Php315); for dessert, another house spe­cialty, the Mango Crepe (Php110); and a cou­ple of fresh fruit smooth­ies (Php75 each).

The spare ribs were tasty, sweet and ten­der; the pizza was okay but the thick crust was too much like fo­cac­cia, which was a bit off for us; and the dessert was heaven. They didn't scrimp on the size and in­gre­di­ent serv­ing like there was one whole mango in the blan­ket of crepe.

Com­pared to other restos, Gabby’s pric­ing is on the higher side. But the dessert though made ev­ery­thing for­giv­able.

I can con­fi­dently say ev­ery­one vis­it­ing Du­maguete won’t only bring home fond mem­o­ries or a few boxes of sil­vanas, but the ex­tra weight around the belly as well.

Next is­sue: Du­maguete’s sweet­est things.

For more pho­tos of this fea­ture, visit www.jeep­neyjing­goy.com.

For life­style sto­ries, visit www.ofap­ple­san­dle­mons.com

Email me at jing­goysal­vador@ya­hoo.com

“I can con­fi­dently say ev­ery­one vis­it­ing Du­maguete won’t only bring home fond mem­o­ries or a few boxes of sil­vanas, but the ex­tra weight around the belly as well.

Gabby's Bistro's Mango Crepe

Tres Bistro's Span­ish Chorizo Rice

Tinto's Span­ish touches in its ex­te­rior

En­trance of Gabby's Bistro at Paseo Perdices

Sil­im­ian cafe­te­ria must-try- cheese­bread and baked siopao

Tinto's Cro­que­tas de Bechemel & Cal­los

Sil­i­man Uni­ver­sity cafe­tria

Tinto's Beef Salpi­cao spiked with but­ter

Tres Bistro's Pasta Di­ablo

Gabby's Bistro's RIbs Bar­bie Q

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