Pinoy Cuisine Update

Alright Foodies, this is where you start tuning in. I haven't updated my blog with the dining experiences lately but here is some highlights. We've tried a bunch of different restaurants around town but the group consensus is that Imay's is still the best. We can all go there, order up a full table of food with at least 1 family style dish per person and still walk out for under $6 each. TingTing's is also in the running because they have live seafood wells where you can pick your own fish, lobster, or crab and tell them how to prepare it. Overall, the food here remains awesome.


The drink on the left is a fresh mango shake. The mangoes here are the small yellow ones that we call champagne mangoes in the US. They are so super sweet. The drink on the right is Sago Gulaman. It's a fruit punch like drink with tapioca pearls and cut up pieces of red jelly. It's a drink and a dessert all in one!


This is a sampler platter from TingTings. It included grilled octopus, chicken, prawns, fish, steamed crab, and fresh raw oysters. It is served on the left there with cut up salted duck eggs and fresh tomatoes as an accompaniment.

Limes and little green chiles are also a popular condiment here to go with the food whether it's seafood, pork, or chicken. The limes are tiny - about the size of a walnut - and they remind me of key limes from Florida but the favor is a little different.


This is lapu-lapu - a fish in the grouper family. In this case I picked it out of the live well at TingTings and had it prepared chinese sweet and sour style. We demolished this fish head to tail in quick order thanks to my other chinese teammate Qiong and I. Love FRESH fish.


Grilled Managat - another local fish in the snapper family. Very simple preparation - the fish is gutted, butterflied, seasoned with lots of salt and pepper and thrown on a hot charcoal grill. Lots of nice flavor although sometime it is overcooked in my opinion.

Finally a nice sizzling cast iron plate of mixed seafood - prawns, clams, baby squid, and fish in a creamy sauce. That's it for now. I'm sure there is more to come! I still have to try the lechon.