An invitation from Floyd’s Famous B-B-Q came at the right moment for it has been a long time since my last visit to this restaurant at The Atrium Mall. Together with the owner, marketing consultant and other bloggers, it was a hearty lunch consisting of the restaurant’s specialties – some, my personal favorites, while others worthwhile discoveries.
To start with, why Floyd’s? I mean none of their lineage is named Floyd or were they inspired by that sassy cook I often seen on TV making dishes and among them, barbecue. I learned it was simply just a good name and quite a catchy brand for an Ilonggo restaurant. It was later revealed, that decades ago, “Floyd” was the “it” name to call a buddy or almost anyone.
Our lunch came one by one and true enough, their best seller, specialty and the one that earned Floyd’s the line “famous barbecue”, was served first – pork barbecue. Ironically when I had first stick years ago, I didn’t quite like it. But the next visits changed my liking and eventually I wished that time these pork barbecue were mine – all mine (lol).
Our lunch came one by one and true enough, their best seller, specialty and the one that earned Floyd’s the line “famous barbecue”, was served first – pork barbecue. Ironically when I had first stick years ago, I didn’t quite like it. But the next visits changed my liking and eventually I wished that time these pork barbecue were mine – all mine (lol).
From the aroma to the taste of Floyd's Pork Barbecue, I wouldn’t wonder why this restaurant is often full to brim during the lunch and dinner hours with almost all tables having pork barbecues on them. The savoury and tangy barbecue sauce is perfect for the skewered pork with the highlight at the end – a piece of pork fat. Each bite comes with a longing for another and ends with a sigh of satisfaction. Then comes the craving and the cycle repeats itself.
Next was Floyd's Chicken Barbecue with a flavour that's a combination of the American style barbecue and the local inasal. A dry rub of a few spices creates a new dimension in taste from the usual barbecues or inasals found in most restaurants in Iloilo.
Bowls of soups (they actually come free upon request) came in and was good as usual. Compared to soups in other places, Floyd’s actually has a flavourful complimentary soup.
A new item on the menu came next and one can be quite uncertain of what meat it can be but it surely is big. Floyd’s Fried Pork Chop almost covers the whole plate with a little room to spare for the Java rice, garnish and brown sauce dip. The crisp and breaded outside conceals a soft and juicy pork chop inside – perfectly fried but flavour still remains.
Floyd's Grilled Pork Belly proved to be the surprise of the day yet I almost never tasted it. I was quite lucky to have the last two strips (still with bones) but it was the best “left over” I had. Even though it came without any dip, the grilled pork belly oozed with the taste of my favorite dip – soy sauce and calamansi. The marinade proved to have worked very well in giving the pork belly a long lasting taste on its own.
After that the centerpiece arrived – a plate of Floyd's Crispy Pata. Despite the four food items tasted, I still have room for more. But even if I was already full, I’d still make room for this one – it’s crispy pata (you know). No other words best describe it but “sarap to the bones”. And yes, only the bones remained on the plate afterwards.
There was a late comer but equally appetizing - Floyd's Sizzling Spicy Squid. Squid cutlets garnished with veggies in a spicy and savoury hot sauce. A perfect beer match we all said but it was still lunch and hours away from the happy hour (when they can serve beers). But yet we were with the top honchos .......
Anyway, I already felt full but when it was time for desserts, I did make room for them. First was Floyd's Hot Bibingka but it didn’t look anything that resembles a bibingka. In fact it looked like more of a suman dabbed with condensed milk. But it was very delicious despite the name confusion for it was soft and was served warm. And lastly Floyd's Macapuno Pandan Crema looks like a another way of presenting the popular buko pandan. A sort of pandan flavoured panna cotta with a macapuno ball on top and garnished with barquillos.
Floyd's Famous B-B-Q has indeed gone a long way - thanks to it's famous pork barbecue. Every now and then, it adds new items on the menu to suit the changing times. Floyd's has even hired a chef to supervise the kitchen and to cook more food, not only those involving grilling and frying, but items that requires a chef's expertise.
It was more than the food, it was the quality talk that made the lunch special. And the next time I or even you visit Floyd's Famous B-B-Q, at least there be less time choosing what's one the menu but more time appreciating the gastronomic delights it offers.
Next was Floyd's Chicken Barbecue with a flavour that's a combination of the American style barbecue and the local inasal. A dry rub of a few spices creates a new dimension in taste from the usual barbecues or inasals found in most restaurants in Iloilo.
Bowls of soups (they actually come free upon request) came in and was good as usual. Compared to soups in other places, Floyd’s actually has a flavourful complimentary soup.
A new item on the menu came next and one can be quite uncertain of what meat it can be but it surely is big. Floyd’s Fried Pork Chop almost covers the whole plate with a little room to spare for the Java rice, garnish and brown sauce dip. The crisp and breaded outside conceals a soft and juicy pork chop inside – perfectly fried but flavour still remains.
Floyd's Grilled Pork Belly proved to be the surprise of the day yet I almost never tasted it. I was quite lucky to have the last two strips (still with bones) but it was the best “left over” I had. Even though it came without any dip, the grilled pork belly oozed with the taste of my favorite dip – soy sauce and calamansi. The marinade proved to have worked very well in giving the pork belly a long lasting taste on its own.
After that the centerpiece arrived – a plate of Floyd's Crispy Pata. Despite the four food items tasted, I still have room for more. But even if I was already full, I’d still make room for this one – it’s crispy pata (you know). No other words best describe it but “sarap to the bones”. And yes, only the bones remained on the plate afterwards.
There was a late comer but equally appetizing - Floyd's Sizzling Spicy Squid. Squid cutlets garnished with veggies in a spicy and savoury hot sauce. A perfect beer match we all said but it was still lunch and hours away from the happy hour (when they can serve beers). But yet we were with the top honchos .......
Anyway, I already felt full but when it was time for desserts, I did make room for them. First was Floyd's Hot Bibingka but it didn’t look anything that resembles a bibingka. In fact it looked like more of a suman dabbed with condensed milk. But it was very delicious despite the name confusion for it was soft and was served warm. And lastly Floyd's Macapuno Pandan Crema looks like a another way of presenting the popular buko pandan. A sort of pandan flavoured panna cotta with a macapuno ball on top and garnished with barquillos.
Floyd's Famous B-B-Q has indeed gone a long way - thanks to it's famous pork barbecue. Every now and then, it adds new items on the menu to suit the changing times. Floyd's has even hired a chef to supervise the kitchen and to cook more food, not only those involving grilling and frying, but items that requires a chef's expertise.It was more than the food, it was the quality talk that made the lunch special. And the next time I or even you visit Floyd's Famous B-B-Q, at least there be less time choosing what's one the menu but more time appreciating the gastronomic delights it offers.