Crab relleno and more at Aboy's in Bacolod Ci

To continue Lamon-Lagaw groups eatscapade, we found ourselves into out first out of town eatinerary to end the month of November as we crossed the sea to Bacolod City. We had lunch at Aboy's Restaurant located far from the city center and it was these "bulging" crab rellenos that got my attention. To those who are not into the "tinkering" of crabs, these are just pure enjoy as as we (I'm one of those-lol) just dig our forks into each crab and enjoy.

There was indeed a lot of crabmeat garnished with mixed vegetables reminiscent of sizzling crabmeat we almost always order at Breakthrough here in Iloilo City. It was as if the whole plate of crabmeat was stuffed into one crab shell! Though we were almost full that time we did enjoy forking down these crabmeat right from the shell. But it was a (shocking) surprise to know that each crab relleno costs around Php160 each.

To suppress the shock, how about some adobong taba ng pusit which I blogged separately because it's one of the highlight of the visit to Aboy's.

Their adobado nga pagi (stingray cooked adobo style with gata) was also good. Sauce pa lang ulam na.

They also had chicken and pork adobo swimming in oil. Though we didn't get one, the aroma of the adobo was so rich that I can conclude the sauce/oil was indeed so indulgent.

We had their Bicol Express but it wasn't that spicy even with all the display of chili peppers.

The caldereta also had a rich sauce but it tasted just ordinary, yet still delicious.

i was excited about the dinugu-an, as it was black and smelled sour. But when teh taste test came, it was hints of sweetenss just like Breakthrough's and Tatoy's here. So it wasn't really my type.

They had a display of fresh and processed seafood which the customers can choose from and how it will be cooked.

We played safe so just had the usual - managat fish. The top half was grilled while the bottom half was cooked simply sinabawan.

We also had an order of kinilaw nga isda, which was not really in my range of taste for kinilaw.

There was also some delectable laing, rich and creamy, just downright good.

And some lechon paksiw - I just adore roasted pig skin jutting out in some saucy or soupy dishes.

And how about some healthilicious pinakbet - its healthy, just count how many vegetables you'll get at the same time delicious.

Nestor "Aboy" Evaristo started this restaurant back in 1992 in a small shack serving the basic turo-turo fares. Now, the restaurant can seat almost 500 pax with aircondidtioned and al fresco ambiance in an almost garden like setting.

Aboy's Restaurant

Goldenfield Commercial Complex, Liroville Subd.

Bacolod City, Negros Occidental

(034) 435-0760

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Takway

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