For the “NTH” time, I’ll be blogging about Lapaz batchoy but this one comes with a twist. An article I’m currently working on brought me inside the kitchen of what probably the biggest and the most “high end” batchoyan in town – Ted’s Oldtimer’s branch along Diversion road. With a seating capacity over a hundred plus a cozy and high-ceilinged interior – I doubt if others can or would claim those “titles” as of now. Anyway, my timing was good for it wasn’t quite a busy afternoon. I sort of “disrupted” the operation in the kitchen for a simple photoshoot of everything batchoy. From the step by step process of preparation and to the ingredients used plus the kinds of noodles used and the “sides” that goes well with it. All in the line of a Batchoy 101 I am envisioning … Behind the “Employees Only” door, a well staffed and arranged kitchen greeted me. A large counter was right at the center - where everything’s being done and anything’s just steps away. It’s a shared kitchen with Dulgies (...