It was really a fun filled get-together with some high school classmates as we reminisced those good ol' high school days at Red Paprika Restobar at the Riverside Boardwalk. And just like what the title says, our mini reunion lasted past one o'clock for it was so much fun - the food, the memories, the updates and of course the presence of each and everyone one.
To think we started around 6:30 in the evening and we had the whole second floor to ourselves, so it was fun, fun, fun until one. Food and drinks came in as we shared stories and exhausted our (actually their) voices in the videoke.
Red Paprika is among the pioneering restaurants in the Riverside Boardwalk Complex. Others come and go but this restobar is here to stay. They have the ambiance, the crowd and the food - well not exactly spectacular but generally good.
To think we started around 6:30 in the evening and we had the whole second floor to ourselves, so it was fun, fun, fun until one. Food and drinks came in as we shared stories and exhausted our (actually their) voices in the videoke.
Red Paprika is among the pioneering restaurants in the Riverside Boardwalk Complex. Others come and go but this restobar is here to stay. They have the ambiance, the crowd and the food - well not exactly spectacular but generally good.
On top of my list is the Ox Tongue with Mushroom in cream sauce. The few times I've been to Red Paprika, it has always been part of my order. Though I have a limited ox tongue “repertoire”, I can say this is among the best I have tasted and will always be part of my order. In fact that night, they ran out of this particular dish but good thing we had already four of them
Also, a staple order of mine is their Lechon Kawali. The first time was very good so there was always a next time – and they never have failed me. Nothing extraordinary yet it was and is very satisfying since there are restos that for even simple dishes, they tend to recreate and put a lot of garnish thus “destroying” the original taste. This is literally “simply” delicious.
Sinful and cholesterolific – that’s how everyone describes Crispy Pata, no matter where it is served. Yes, just the same adjectives I can think of with the one we had. Crisp “to the bones “and yet tender that it easily slides off, these made the crispy pata disappear as fast as any of the dish on our table.
The Pandan Chicken was among everybody’s favorite. Seasoned just right it was a surprise that the chicken meat was still tender inside those pandan leaves after it has been deep fried.
Our soup came nearly halfway through our dinner but the Sinigang na Managat was good that we didn’t mind. It had just the right sourness that complemented fish (head) and vegetables. It would have been a good dinner starter if we just ordered it beforehand.
The tail and body part of the managat were grilled but I didn’t find it that appetizing though others say it was juicy despite cooked over the grills.
We had two types of fried rice to go with our meat and veggies, the usual Yang Chow fried rice – that Chinese specialty with seafood, meat & egg; and the Thai fried rice – with asado? bits and egg. 
Drinks came in varied form the usual iced teas and fruits shakes to beers and cocktails. Dessert was just simple, well; simply heavenly that is as we took our turns choosing which chocolate would fit our taste.
All in all it was really a fun filled night we shared that time over these delicious foods, those amusing high school memories, that entertaining videoke marathon, those walang kamatayang picture taking sessions every 15 minutes or everytime a new entree is served in my case-lol , and a whole lot more. Of course big thanks to all who attended, those who were in “spirit” during that occasion and most especially to our gracious host, Ian Jan to which this blog entry is aptly titled for. Go figure!