Delectable Ilonggo cuisine at Ponsyon by Breakthrough

It’s almost the same Breakthrough experience of great Ilonggo food but on a much different ambiance. While the Villa branch boasts of the beach, the sea and the view, Ponsyon makes up by having a more accessible and convenient location on top of being sophisticated and urbane. Not that ambiance is more important than the food. But if there’s a common denominator (aside from good food), it’s got to be the crowd that makes it’s way during lunch and dinner hours, that having a reservation at Ponsyon is a MUST if you’re a big group. 

If you don’t make one, you’ll surely miss their Lechon Ilonggo which was surprisingly very good. Unlike the unappetizing ones being displayed in their turo-turo in Villa Beach, the one we had at Ponsyon was visually-enticing and mouth-watering. Perfectly brown skin that packs a big crisp on your first bite (and next) plus a very savoury meat that packs in more flavour but not as salty as the I had in Cebu. I didn’t even bother to dip it in sauce to relish in all it’s lechon glory.

 And it was just appetizer as we were waiting for others to come. While at it we had Fried Calamari Rings which were fried to light brown perfection with a satisfying crunch yet almost melts in the mouth.

 Then there’s my surprising discovery – Pipino Shake. I’ve had cucumber drinks before but not as a shake so this one was more of a curiosity order but it turned out to be real satisfaction that I got two orders – one after another. It had the refreshingly cool cucumber taste made even cooler with the right sweetness and texture of the ice, making it my new favourite drink!

 A plate of Baked Oysters came next and it was another revelation – insanely delicious! Usually, it’s grilled scallops that find their way on our table but since it wasn’t available that time we opted for these baked Talaba. 

It had the creamiest topping I’ve ever had and I think there’s more than cheese in it or maybe none of it – just cream and milk. None the less, it was another discovery worth coming back to.

 Starting our main dish orders, we had the staple of order Managat fish – head made into sinigang and body/tail grilled. Now I know why gourmand, chef, artist and restaurateur Claude Tayag say’s “Breakthrough’s Grilled Managat has been our benchmark for a perfectly grilled fish” in his book, Linamnam. 

 Our grilled Managat came to our table golden brown in the outside oozing with juices inside. It had that big glop of fat conspicuously place on top. The meat was soft and seasoned perfectly – no need for dips, I just eat them straight. It’s the best grilled Managat I had from Breakthrough ever since!

 The soup with the Managat fish head came and usually, we just have them sinabawan (in a soup/broth with vegetables). But this one was sinigang which even made it more appetizing with it’s right tone of sourness and crisp vegetables. As I always say “Sabaw pa lang ulam na”!

 Finally, crispy or I would say Criiiisssspppyyy Pata! Cholesterolifically good – each bite came with a perfect crunch that echoed throughout the restaurant, if it wasn’t that crowded that time. And I can still hear the sound of it in my mind which means I’ll better check out Ponsyon again in order not to lose my mind over this scrumptious crispy pata and a whole new world of gastronomic discoveries over a luncheon reunion with high school friends a few days ago.