Charqoal: Will you spell that again, please?!

Saw this in the restroom

If you have noted, it has been a while since we have updated our blog.  No, we did not stop our food adventure.  We've been trying out dining areas in San Pablo City but did not find any place worth blogging about.  That was until we stepped into Charqoal Bistro & Bar.

Admittedly, it was the spelling of "charqoal" that got our attention.  We see the place whenever we are north bound. Last Friday night, we wanted to try something new so we decided to go to Charqoal.  We were hesitant at first.  It's a bistro/bar and we were not dressed to dine out and we had Senyorito Lakwatsero with us so we were not sure if they would let the little tyke inside. But all doubts vanished soon as we entered the place.  

We were warmly welcomed by their wait staff and our eyes popped out when we were handed the menu.  We were like, "is this for real?"  Knowing the prices in other bistro/bars in the city, we were surprised that their prices are almost half of those being offered by the said other places.  We can best describe their menu as a cross between the offerings of the restos near the cathedral. Clue - both starts with "Si"!

Basket of Hand Cut Potatoes - Php75

First thing we ordered was the Basket of Hand Cut Potatoes.  Knowing that Senyorito Lakwatsero easily gets hungry and makes his own order follow up, we requested the wait staff to have it done in advance while we were still deciding on what else to eat.  Not sure if we were just enjoying the acoustic jam that night but the potatoes came quick! The large potato cuts ( think fries but thicker, think wedges but thinner) sprinkled with grated parmesan was served in a stainless basket.  For its price of Php75 and past experiences we've had, we really did not expect much from it. But boy, we were wrong!  It was crispy outside with a soft texture inside.  In other words, just right.  Driver even ordered an extra garlic mayo.  Uhm, how much did we like it? We ordered it for Senyorito Lakwatsero but we were the ones munching it.  Senyorito Lakwatsero had to tap our hands!

Smoked Salmon and Shrimp in Garlic Cream Sauce Pasta - Php185

                                           

For our main course, Driver and I (Mayordoma) shared the big platter of Smoked Salmon and Shrimp in Garlic Cream Sauce Pasta.  It was literally served in a large platter.  When we digged-in, the plating and the taste reminded us of a similar dish served at Chelsea Market and Cafe, Serendra.  Driver can't help but comparing it to the Seafood Pasta from another resto which costs almost twice and is just good for one person.  This pasta from Charqoal is just your toss in the ingredients type of pasta and yet it edged the competition.  Just how big is the serving?  Yaya also got her share of the pasta.

Pork Belly with Steamed Rice and Vegetables - Php120

                                          
Speaking of Yaya, because she is a "growing child", she opted for a rice meal - Pork Belly with Steamed Rice and Vegetables.  Again, we were just expecting pork chop with buttered frozen veggies but what landed on our table was a perfectly marinated and basted char-grilled pork belly served with sliced sweet corn - the real deal!

The 6-Pack - Php130

          
Our Boss, Senyorito Lakwatsero, wanted to have a burger.  So, we ordered the interestingly named dish "The 6 Pack".  Hands down to the chef, it really was just 6 small buns with char-grilled patties and cheddar sauce.  Plain as it is, but it tasted so good!  This was also the runaway winner for the best in plating.  The burgers (or sliders, as I call them) were served in skewers like kebabs.  Nice twist!

Roasted Pepper and Cream Cheese Cigars - Php85

                                   

Since Driver and I were sharing the pasta, we decided to order another dish, the Roasted Pepper and Cream Cheese Cigars.  We were really clueless on what it was.  We thought it was just peppers stuffed with cream cheese.  As it turns out, the dish was made up of two rolls of flatbread stuffed with cream cheese served with roasted pepper dip.  Why cigars?  They were rolled as thick as (or even thicker than) Cuban cigars.  Three words to describe it - love! love! love!

Chocolate Bar Nuggets with Praline Bacon - Php90

Even if we still had Red Velvet Cupcakes with Cream Cheese Frosting (made by yours truly) at home to have as our dessert, after some discussions, we proceeded to try their dessert offerings.  We first ordered their Chocolate Bar Nuggets with Praline Bacon served with a scoop of ice cream.  You guessed it right, it was the praline bacon that tickled our curiosity.  In addition, we've always wanted to try the Candied Bacon Ice Cream of Merry Moo but it was always already sold out whenever we went to the food truck. And candied bacon it was, "glazingly" sitting on top of a scoop of vanilla ice cream.  The plating was in a deconstructed style.  As we continue to look at the dessert, we stopped and asked ourselves, "where are the chocolate bar nuggets and what is that corn dog looking thingy doing on the plate?"  Then, again, to our surprise, when we cut the corn dog looking thingy, instead of a hotdog, it had the chocolate bar nuggets inside!  Think Cloud Nine Choco Bar-filled corn dog.  One word - innovative!

Salted Caramel and Brownie Milkshake - Php95

                                      

Of course, Driver loves anything with salted caramel so she did not let the night pass without ordering the Salted Caramel Brownie Milkshake.  It was not so sweet, it was just right.  I guess the downside was because we can distinctly identify whats goes into what we eat, we also tasted the straw - like it was from stock. Yes, that's how "hardcore" our taste buds are.  Try to sit near us when we're in a new resto and you will hear us dissecting the contents of our orders down to the spices used! Going back to the straw, the overall effect of the milkshake overshadowed this flaw.

While we three adults were savoring the food, the little boy was having a grand time watching the acoustic band.  And he need not be told to clap because he was clapping as if he understood what was being sung (he's only five).  Actually, he was already sleepy but he wanted to stay and wait for the next set!  We're really starting to get convinced that he is a forty-year old trapped in a five-year old's body.

All these for Php840!

      

Before our night ended, we had another eye-popping moment.  When our bill arrived, it was only Php840 to think that we were full and still had burgers left to bring home to Donya.

This is how we will describe Charqoal Bistro & Bar's menu, simple with a twist and wonderfully executed.  As we always say, ideas are good but it is the execution that matters.

With the kind of food and prices that Charqoal has, we might become regulars of the place.  There are still so many thing we would like to try - Tomato in Cream Soup with Cheddar Fingers, their flatbread pizzas, Bailey's and  Dark Rum Tiramisu, and the Butcher's Special.  Driver and Yaya have already pledged that they will each "sponsor" dinner at Charqoal in the very near future.

Yep, he had his hair cut short!

                          

Till our next adventure!  Hint on the next adventure - I, Mayordoma, am not a coffee person but it might just change!

Charqoal Bistro & Bar

14 Brgy. San Nicolas

San Pablo City

(Near Alaminos boundary)

09234446972

Mayordoma Chronicles: Ang Pandan, bow!

(Note: This is a late post.)

One Wednesday afternoon . . .

BOS:  Prepare your passport.  I have already started the booking process.  Please finalize it. We are leaving for Indonesia early Sunday morning.  And off we went.

The cheapskate in me wanted to fly via PAL since it was a few dollars cheaper.  Good thing, I came to my senses and realized that Singapore Airlines was the better choice - corporate rate and convenience-wise! Or else, I wouldn't have discovered Tai Wah Pork Noodle at Changi Terminal 2.  Well, I didn't actually discover it. One of our colleagues recommended it. 

It was interesting that I have always transited at Changi to the point that I have learned where to take a quick nap without having to go to the Transit Hotel or be in the view of the public - the movie theater at the third level - but I didn't know about this great noodle place.  Probably, it was because of my penchant for the familiar (McDo and BK!).  BOS and I shared the big bowl which was around SGD7.50. The serving was good for  2-3 people.  It may look simple but once you have tasted it, there will be an explosion of flavors in your mouth.  The soup alone was tasty.  It has the flavor of all the ingredients - minced pork, meatballs, pork liver and dried fish. Even the noodles were tasty.  Just how much did we love it?  We had the same meal when we passed through Changi on our way back to Manila!

Though we landed in Jakarta, our ultimate destination was the cool city of Bogor (think, Tagaytay).  We arrived at Jakarta around 6pm and had to travel for a little under two hours.  One of the interesting sights on the road were the food stalls selling stuff from nasi lemak to japanese cuisine.  You read it right, jap food in stalls and not restaurants and on the road side.  These offerings were announced by streamers that were covering the stalls.  Much as we wanted to stop at these stalls, we were running late.  Probably from the exhaustion of traveling the whole day (MNL-SIM-CGK), I didn't even had the energy to take photos.

The venue of the event (where we also stayed for 2 days) was in the middle of a rain forest but of course with modern and world-class facilities.  Thankfully, we arrived before the guest house's dining area closed.  After taking our bags to our respective rooms, BOS and I headed to the dining room for a late dinner.  To say that we were famished would be an understatement - last meal was 12nn at Changi and it was almost 9pm.  At the guest house, there was no menu selection.  One gets served with what is available.  That night, we had rice, ayam (fried chicken) and sambal goreng kering (crispy fried potatoes with chili). The fried chicken was the crispy type we are used to but it was quite flavorful.  Think, chicken adobo simmered in marinade then fried. I was actually hesitant to taste the potatoes.  If you've been reading this blog, you'll know that spicy food and I do not go well together.  But the dish was a surprise. It was spicy since pounded real chillies (sambal) were used but it did not burn my mouth.  The chillies just gave a kick, so to say.  I'll probably try cooking some here.

What's for breakfast, teh?!

It was nice to wake up in the middle of a rainforest. The weather was cool and the greeneries were so relaxing.  I don't usually eat breakfast, but the set up of the buffet table was so nice I was not able to resist it.  They had the usual bread, butter and jam, cereals but I opted to have nasi goreng (fried rice), fried chicken, chocolate muffins, soto ayam (chicken noodle soup), fresh fruits and coffee.  For this meal alone, I broke 3 personal practices - don't eat breakfast, don't eat papaya and don't drink coffee especially when about to go some place after.  It was an epic meal in terms of proportion. Well, actually, I only took a little bit of everything so I could try all of them.  Good thing I gave into temptation.  The soto ayam was like the chicken version of our la paz batchoy.  The papaya was very sweet and refreshing.  Their coffee was very rich.  From what I've heard, it is being served for free at their cafeteria.  Lucky people! One of our hosts even sent us some packages of freshly ground coffee when we went home.

The following morning, there were still the bread, butter, jam, cereals, fresh fruits (they also had a juicer on the table) and coffee.  In addition were the pandan flavored pound cake and egg coated potato.  This is all what I have to say, they have a way of making something simple taste so special.

Unfortunately, we had to leave very early the next day to catch our flight.  It was airport food, Starbucks.  And I was back to my old habit - light  breakfast and no coffee (yep, at Starbucks but no coffee).  Had some danish and bottled water.

What's for midday snack, teh?!

Well,  I didn't really remember much but I am quite sure they were mostly pandan-flavored.  One dish That made an impression was the dadar gulong or coconut pancakes.  They were very thin pandan-flavored pancakes with sweet grated coconut filling and rolled like our fresh lumpia.  This is how I would best describe it -  flavor the crepe batter with pandan then fill it with a crunchy version of the biak na bato filling!  Note to self:  why don't you try recreating it?

What's for lunch, teh?!

Indonesia is a predominantly Muslim country so pork was definitely out of our menu.  Lunch was the usual rice, chicken and beef curry.  There were also vegetarian dishes.  Among these was the tempeh (tofu) which came highly recommended by my friend Billy Boy who used to frequent the place.  It was the tofu version of the sambal goreng kering mentioned earlier. It was addicting but when I thought of the effect of beans to the joints, I had to stop.  Two discoveries that stood out were the asinan and the sweet basil coconut drink.  The asinan is a pickled fruit/vegetable dish.  The version that we had was composed of mango, water apple (macopa), singkamas, papaya, pineapple and raw sweet potato served in sweet, hout and sour vinegar and chili sauce, and sprinkled with roasted peanuts. Yes, it was a mouthful.  BOS, loved it!  I, on the other hand, fell in love with the coconut juice served with sweet basil seeds.  Trivia:  I don't like basil in my food but I do love them in my drinks.  Case in point, my other favorite drink locally is the lemon-basil shake!  Going back to my sweet basil seeds drink, there's a similar version available at SM but it's in water unlike the coconut juice version that I had. Ice cream was also passed around, Magnum in particular.  And I rejoiced with my discovery.  Not a new flavor but I learned that my counterparts in Indonesia share my opinion that Magnum is an overpriced, overrated ice cream! Ha! Ha!

What's for dinner, teh?!

For dinner, two of our hosts who used to work with BOS while they were still at our center took us to De'luit Restaurant.  This is the Indonesian version of our palaisdaan or barrio fiesta like restaurants.  It was an open restaurant.  One can opt to dine at the usual tables but we chose their kubo-like dining area.  Inside the kubo was a low table so we had to remove our footwear and do an an indian seat. We had a ginormous crispy fried gourami, calamares, spicy beans and of course, sate ayam or chicken barbecue.  Prior to this meal, I thought a gourami is just for display. And I also use the term interchangeably with jutanders.  Guramis = gurangis, get it?!  Even if it was just fried, it had a sweet taste.  Again, I loved the chicken barbecue.  It was basted with peanut sauce.  Aside from the interesting tables, their restrooms were also notable.  Why? Aside from the usual female and male rooms, they have a rest room specially designed for kids!

We headed to Botani Square for some "pasalubong" shopping.  We capped the night with doughnuts and coffee. Where else?  At J.Co!  Here's the thing.  I've had J.Co a few times before this trip but I have never dined in any of the branches in the Philippines since the place was always full.  And based on what I have tried, it was not worth queuing for so long.  I was like, there was probably something wrong with my taste.  Other people seemed to like it.  But there was no beeline at J.Co Botani considering that the place was in a busy mall!   J.Co originated from Indonesia. Hmmm, I came to the conclusion that it's the hype and not the taste that causes the lines here in the Philippines. Therefore, nothing's wrong with my taste.  I would rather queue for the bicho-bicho of Everlasting or the one in Nagcarlan or even just for the inasukalang donut of Maligaya Bakery.

Here's the catch, BOS and I were back at J.Co the following night.  Not because we loved the donut, but I discovered that an order of a beverage comes with a donut for free!  So I offered to buy BOS a drink for 36,000!  Truth be told, we were actually waiting for our host and J.Co was a good location to be be visible. And yeah, there was wifi!

For our last dinner we went to Yoshinoya, the Japanese restaurant.  Same as the one we have here.  I've noted that if we here at the Philippines are more inclined to American and Italian food, in Indonesia it was Japanese food. Remember the roadside stalls?

Interesting finds, a play with words

I had so much fun finding unique sounding pasalubongs.  Just check out the photos.  Words do not have meanings.  We're the ones who put meanings to them.

I've always been hesitant to try the unfamiliar but Indonesia taught me to take the risks. And as they say, only those courageous enough to take the risks are rewarded in the end.  It was indeed a reward.

Terima kasih! Maraming Salamat!  Thank you, Indonesia!

Everybody's Favorite Tita

In the Philippines, "Tita" is the equivalent of Aunt or Auntie. In a culture where calling an elder (who is not a relative) by her first name is not the norm, the term "Tita" is used as a sign of respect.  And in San Pablo City when you mention the name "Tita Melba", two things come to mind - Joel Town and Liemposilog!

Tita Melba is the owner of Joel Town D' Original Liemposilog. Saying the name of the place is quite a mouthful so we usually just refer to it as "Sa Joel Town" or simply, "Tita Melba's". This carinderia-style place is already an institution and has been there for the longest time.  This humble place has captured the hearts and appetites of people from all walks of life. So don't be surprised if you see long lines of vehicles parked along the street where the eatery is located - from tricycles to luxury cars!

As you enter the place, it is just a typical eatery where the tables and chairs do not match - some are made of wood while the others are your monoblocks or plastics, where there is a big and blaring television featuring local stations, and where there are only a few wait staff running around the place to get and deliver orders. Oh, there's no air conditioning.  So, what makes it special that makes people love it? There is only one answer, the food!

Liemposilog but you can also have it as Liemposi only

While most eateries offer SILOGS (something + SInangag and itLOG) like Tapsilog, Longsilog, Chicksilog, etc., Tita Melba's offers the LIEMPOSILOG (Php65/order) and it's not just fried liempo.  It's more similar to a lechon kawali but intsead of being cut into cubes, this version is cut thinly but still keeping the crunchiness of the pork rind and the juiciness of the meat. That description alone will make you want to try it. If you prefer a complete meal, you can order Liemposilog with Chopsuey.

Aside from Leimposilog they also offer other combinations such as Adobosilog, Beef Asado with Chopsuey and sizzling dishes like Sizzling Bulalo with Creamy Mushroom Sauce (uh-oh)! Senyora Buigotti's favorite is the Ataysilog and you can have it cooked medium rare, medium well and well-done.  Just refer to the photo above for the menu of Tita Melba's.

Crunchy Tofu Steak

Another staple order for us is the Crunchy Tofu (Php90/order). Think nuggets and replace the meat with tofu.  The breading is very crunchy and yet the tofu inside is very soft. The dish is completed by a savory and sweet sauce.  Perfect combination!

This Sisig literally sizzles

Another dish that we always try in restaurants and eateries that we visit is the Sisig (Php140/sizzling plate).  The version of Tita Melba's has a twist.  Theirs is made of crunchy liempo. And instead of serving it with siling labuyo, they use the larger ones similar to those in sinigang. There's only one way to describe this dish - Fiery! And we don't mind getting our mouth's burned because it's just soooo good!

Here's something interesting about eating at Tita Melba's. Usually, extra rice is ordered when the meal is half way through. At Tita Melba's, we order our extra rice at the start because we know we will definitely need it! As the boys say it, "ang totoong chick, nag extra rice!"

Though Tita Melba's has a standby water dispenser, the best way to wash down these dishes is with ice cold cola or soda. Unfortunately, the last time we went there, soft drinks were out of stock. What we did was buy one at a nearby sari-sari store and they did not mind us bringing in the drinks (unless they did not notice it)!

If you are not maarte and do not mind eating in a carinderia, Tita Melba's is the perfect indulgence - oh so sinfully good food, affordable price and you can laugh as hard as you can when chatting with friends!

Joel Town D' Original Liemposilog or Tita Melba's is located at Mayon St., Joel Town Subd., Brgy.  San Rafael, San Pablo City. They also deliver.  We love their lomi. Yes, served with liempo bits.

Sulyap Gallery Cafe: There's No Place Like Home

Sulyap Gallery Cafe

Sulyap Gallery Cafe is a restaurant rich in history. It was once a school, a hotel, a government office, and now, a restaurant/antique gallery. During these different occupancies, it was our playground. Mayordoma was a fixture at the hotel lobby.  Yaya roamed the corridors of the government office. Being her parents' only princess, the surrounding areas were Driver's mini-kingdom. Now, it's Senyorito Lakwatsero's turn.

You will be greeted by this sight as you enter the compound

We originally did not intend to feature Sulyap in our blog because people might think we are biased given our affiliation to the owners.  But then, we realized that we should not deny our followers the opportunity to discover the wonder that is Sulyap. So, during the month of hearts, our (Senyorito Lakwatsero, Yaya and Mayordoma) birth month and Driver's "gave birth" month, we are featuring the restaurant closest to our hearts, Sulyap.  In the spirit of fairness, we will be sharing the experiences of other customers.

Getting customers to visit a restaurant is an accomplishment but to keep them coming back is an achievement. Since it started in late 2007, Sulyap has created a steady and loyal client base.  The customers who were there from the start are still there. They can even be considered as "de facto marketing officers" of the restaurant. Sulyap became known through word of mouth. 

One of our favorite spots

What makes customers keep coming back and spreading the good news? Let's start with the location.  As you step inside the compound, you will be taken to another era, another world. During a time when everything is simple, when dining is not just for subsistence but also for enjoyment and relaxation.  The rich foliage of decades old fruit-bearing trees, bamboos, imperiales, pakpak-lawin and other plants will make one forget that the he or she is actually in the city. If you don't have your own transportation, a short jeepney or tricycle ride from the city proper will take you to the compound. It's along the road that connects San Pablo City to Calauan.

Casa Cabay during daytime

The main restaurant, Casa Cabay, is a 1907 house that was originally located in the Quezon province. When the house was about to be demolished, it was auctioned off and the owners of Sulyap won in the bidding. The house was torn down piece by piece and was transported to San Pablo City, Laguna and was rebuilt in the compound, again, piece by piece.

Inside Casa Cabay

The two-storey house turned restaurant features antique tables, chairs, decorations and other furniture. There is no air conditioning but the breeze passing through the wide open capiz and espejo windows is enough to keep you cool.  One can't help but be sentimental especially when it's drizzling.

Sulyap Function Hall

Across is a gallery housing the owners' extensive antique collection such as intricately carved cabinets or aparadors, four-poster beds, wooden basins, lamps, religious icons, among others.  The scene stealers are the two Lambretta bikes and the Volkswagen bug parked outside the gallery.  Right in the middle of the gallery is a function hall which can serve as venue for special occasions like weddings, baptisms and birthdays.  Trivia: The function hall area used to be the lobby of the hotel while the other side of the gallery was the restaurant where Yaya's  baptismal reception was held.

Casa de Obando

At the other side of the compound is a Bed & Breakfast, Casa de Obando. The two-storey house from Obando, Bulacan features two rooms with a shared receiving area on the second floor and three rooms on the first floor.  Each room is designed like turn of the century rooms but with modern amenities to ensure guests' comfort.  There's also a swimming pool in the compound's orchard.

On-going construction of Casa Alitagtag

With the growing demand, another house from Batangas province, Casa Alitagtag, is currently being built. The house which is right behind Casa Cabay will feature rooms that can cater to larger groups making it ideal for corporate events. Once finished, this will be the biggest among the three houses.  

Whew! We're not even in the food portion yet. So, shall we proceed?

Enseladang Pako

A visit to Sulyap won't be complete without having a taste of its phenomenal Enseladang Pako - fiddlehead fern with salted egg, green mangoes, onions, tomatoes and vinegar dressing.  Usually, when we first offer this to friends, we get reactions like it's nothing new, they don't like pako because it's bitter or that they don't eat vegetables at all.  However, once they have tasted Sulyap's version, they suddenly become converts! They even confess to trying to replicate the dish in their homes but did not get the same taste. There was a joke that probably aside from using other top secret ingredients, there is also a timing involved when mixing the dressing. Another joke is that when only the dressing is left of the salad, they will request for a straw and sip it! You only have to shell out Php150 to savor this dish.

Kulawong Talong

Another Sulyap dish is the Kulawo - choice of banana heart or eggplant cooked in tangy-smoked coconut milk. This one is a true labor of love.  The grated coconut meat is smoked over coconut husk coals before extracting the milk. The dish is topped with oh so tender grilled pork belly. We had friends who told us that they did not know that such a dish exists, so the Kulawo is a delicious discovery for them. For a cost of Php310, it can serve 2-3 people.  Tip: The cooks of Sulyap are mostly from Bicolandia, a region known for their coconut milk based dishes (ginataan). So, ginataan dishes at Sulyap are sure winners!

Pan-seared  Boneless Bangus Belly

The pako and the kulawo are best paired with Bangus Belly. Don't scratch your heads. No matter how simple it seems, there is something special about this pan seared boneless fish. The secret? The bangus is sourced from local suppliers that's why it's always fresh. We have a friend who no longer looks at the menu when she's at Sulyap because she has already set her heart on the bangus. The plate-sized belly costs Php340 and is served with tomato slices, leeks and toasted garlic.  Other alternatives are the Crispy Tilapia with special sauce and the pan fried Tanigue Steak.  Every once in while, we receive messages from friends who have gone back to their international bases saying that they are craving for these dishes.

Mango Ala Mode

If you want a sweet ending to your meal, Sulyap's crepes are a must try. Though not Filipino in origin, it was given a Filipino twist with the use of caramelized bananas and ripe mango as fillings.  Even if it is just part of the dessert, one customer commented that its quality is comparable to the ones being served in a cafe specializing in crepes.  Another customer swears that the thought of having a taste of Sulyap's Mango Ala Mode after work is enough to get her through a long and tiring day.  Another trivia:  the crepes of Sulyap are original recipes of Driver and Yaya.  Yes, we do cook and are good at that! We're just plain lazy that's why we always eat out! Hahaha! During special occasions, they also serve the mouth-watering Nata De Mangga.

Wash down your meal with an order of Sulyap's own blend of iced tea. This citrusy drink is made especially for Sulyap, thus the name, Sulyap Blend. But we have a friend who calls it "iced tea good for two!" What's amazing is even if she is based oceans away, she still orders her "iced tea good for two" whenever she's on vacation in the Philippines. Sulyap also offers fresh fruit shakes like mango and watermelon, coffee and Mayordoma's favorite, the Tsokolate Tablea.

Baked Pork Pastel Casserole 

Sulyap also has other remarkable slow cooked dishes like the beef sirloin in red wine sauce, bistek tagalog and BOS's favorite, the baked pork pastel casserole. BOS who is a foodie herself and has travelled the world over, says that the pork pastel is the best pastel of its kind that she has tasted.  There are also other traditional dishes like Kare-Kare, Igado, Sinigang, and Native Tinola.

We've talked about the place, the ambiance and the food. Now it's time to introduce Sulyap's other asset, its staff. You can come to Sulyap wearing your "pambahay" but you will still get the royal treatment, service deluxe. Each table is assigned a wait staff who will not only take and serve the orders, they will also be on stand by to provide the needs of clients like changing appetizers plates to main dish plates to dessert plates, and to refill the customers glasses. They are also there to give customers a tour of the gallery. 

Guests tried dancing the Tinikling during the wedding

One thing admirable about them is that they remember their clients and their likes.  They go out of their way to please their guests. Recently,a guest requested one of the senior wait staff to prepare a surprise birthday dinner for her husband. Even the decision on what they'll eat was left with the wait staff.  On his part, the wait staff prepared the cabana. He replaced the long table with a table for two and scattered flowers and candles in the area. Saying that the husband was pleased would be an understatement.  There was also a time when one of the guests requested for traditional Filipino dances during the wedding of her relative.  Some wait staff, their relatives and friends, and even the owners' daughter instantly put up a dance troupe and danced during the wedding program to the guests' delight.

But our favorite gimik will always be the one that our friend Mitch pulled off for her then boyfriend (now husband), Matt. She wanted to surprise Matt for his birthday so she enlisted our help and we in turn asked for the help of the Sulyap staff. The wait staff pretended that there was an ongoing promo.  The lucky customer will get the chance to go on a treasure hunt at the compound if he or she picks the right paper in the bowl. Of course, it was rigged! There were clues set all around the gallery. The last clue led them back to the place reserved for them. When Matt opened the door to the private room, there was a wait staff holding his candle lit birthday cake and greeting him a happy birthday!

There he goes again

We are sure that other guests have their own stories to tell.  But the best story will always be when guests see familiar food or items in the restaurant or the gallery that brings back memories of their youth, their family heritage. And that is what Sulyap is all about.  It gives you a glimpse of that forgotten past which makes you value your heritage even more because home is where the heart is.