Is it the bits of meat (pork, chicken,beef, seafood) that blends into a delicious concoction?
Is it the soup (and it's secret ingredients) that makes your sense of smell go beyond its usual function?
Beef batchoy
Chicken batchoy
Deco's flagship branch at La Salette building started a buzz (not only because of its automatic door) but its entry to commercial batchoy scene monopolized by decades. Their newest branch is at Smallville.
Deco's batchoy with pre-war pan de sal and pan de sal ni Pa-a
Ted's Old Timer along Iznart street is the most "touristy" among all it's branches. Nice view of the hustle and bustle of the city through its glass walls plus it has Iloilo-related decors on the walls and those quaint little wooden chairs.
Batchoy with pan de sal (Tibiao?)
Home-made batchoy
The broth conveniently made with broth cubes, onions and some guinamos, if available, seasoned with pepper. Sliced pork, liver, even ground meat or shrimps complete this soup best-served hot topped with chicharon, fried garlic and onion leaves.
A genuine Ilonggo, they say, eats batchoy by sipping the soup (caldo) first then asks for a 2nd/3rd serving of caldo then off he "devours" everything.