Lumpiga Bar & Resto

Lumpiga Bar and Restaurant is part of my "often seen and read about" gastronomy list. But I dont make an effort to go there mainly Im not really a "bar" person and dont have the luxury of staying late at night.But it was a really lucky that LEE decided to include Lumpiga in his food pilgrimage so officially it's off my previous list and now included in my "most recommended and not to be missed" list.

Lumpiga is a local term meaning to sit comfortably on the floor. And sit on the floor you will when you're here ... since there are really no chairs but big pillows instead that will allow you to sit comfortably, any position you want around low lying tables.Eclectically designed all throughout, we were lucky enough to be there when natural light was still available and were able to have a much closer look.

Rastaman:

A feast for the eyes then after you've finished it your eyes feasts on something else.

Crispy Baby Squid:

Our best for the night, baby squids fried until very crispy. So good we had two orders.

Sisig ala Lumpiga:

Their take on the popular appetizer. Its the usual pork sisig mixed with mayonnnaise, cheese and egg. Just add some tomato sauce and place on crust, voila! Instant sisig pizza!

Crispy Sisig:

If these wont get you on fire, I dont know what else will.

It was a letdown that my mobilephone battery got discharged before I got photos of their chicharong bulaklak (which was really good)and sizzling blue marlin.

MORE FEATURES on LUMPIGA RESTOBAR:

Escape to Lumpiga * ExploreIloilo, Explore Lumpiga

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

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Easy Century Tuna Recipes

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Takway

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An Ilonggo favorite - Suman Latik

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FLAVOURS OF ILOILO

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