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Lapaz Batchoy and more at Netong's

It was nice to be back in the hustle and bustle of the Lapaz Market as I found myself inside Netong's Lapaz Batchoy restaurant yesterday with some friends from DPI (Discover Panay Island) FB group. 
And I was surprised that the renovation works Patrick (owner of Netong's) mentioned a few months back would result to more than just an expansion of their space. It offered a brighter interior and with more touristy ambiance that would make eating Netong's batchoy more than just a gustatory experience. 
Also, it was my first glimpse of their signature pata that was simmering in a large pan outside that also tickled our tummies. I've been curious about this since then for this is only available during the mid afternoon like 3pm onwards. Before this time, they serve linaga from the morning until its finished by mid afternoon. 
As our bowl of Lapaz batchoy made it to the table, the familiar and delicious aroma of this Ilonggo delicacy perked us up. In no time find ourselves enjoying every sip of the caldo and spoonful of the melange of miki (egg noodles), chicharon (fried pork rinds), pork meat-liver-intestines, fried garlic and chives with puto on the side. As they say, the Ilonggo way of eating batchoy is to finish the broth first, have it refilled then chow it all down...
 But with an extra order of the pata, we decided not to fill our tummies that soon. And so we tasted the pata, "bit by bit, drip by drip" until only this bone filled with marrow was left. The thick and sour broth plus the soft jelly-like skin satisfied our tummies as well as my curiosity for this native dish.
And as we bid adieu to this delicious afternoon filled with Lapaz batchoy, puto and pata, I can only look back to the gastronomic memories made a few moments ago and promise myself to be back the soonest ...

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