Liempo and more at Ramboy's

Ramboys. Liempo!

That's probably it. Ofcourse, you'll have to have some extra rice to go with that deliciously crispy liempo that would surely make you rave and crave for more.

You'd never look at any other liempo when you tried Ramboy's version. In fact, that would become your standard for a great-tasting liempo.

And I am not yet finished with my Ramboy's liempo addiction. First, its the cripy-licious skin that would make you salivate. The slow charcoal roasting of the liempo makes the skin chicharon like especially if it's hot of the grill.

So you'd be better be there early when the lunch or dinner crowd thickens as you'd probably wait long for an order or worse - it will be out of stock.

The meat is well flavored that I usually don't use any sawsawan it comes with. It has the citrussy flavor from the calamansi in the marinade plus other spices and seasoning that you can also smell when served.

But there's more to liempo at Ramboy's as they complement their popular meat roast with Filipino favorites that would make a complete and delicious meal for the family.

Overshadowed by the liempo, their chicken had to play a far second but on it's own a delicious treat compared to other roasted chickens. And it comes with a one of a kind and appetizing gravy/sauce that is again more on the citrussy side. It's a mix of mild citrus and savory flavors that has the Ramboy's signature.

They also have seafood on the menu for the non-red meat eaters. We had Halabos na Hipon and Fish Sinigang which balanced our diets that evening. Shrimp lovers cannot simply overlook the halabos though as simple as it may look, it gives a gastronomic satisfaction.

With just the right sourness and lots of veggies - eggplant, radish, string beans, etc., the sinigang was also good. it gave our tastebuds a different flavour from the meaty-goodness we just had and making it ready for some more dishes and second servings.

Pancit is another specialty of Ramboy's - be it bihon, canton, guisado and others. And when asked what is best pancit, they served us Sotanghon. It was another good offering and most of all "Instagrammable" delicious as it not only satisfies the tummy but also a visual treat.

As we went out, we dropped by the "charcoal pit" located in a corner of the resto to see how our well-loved liempo was made. I would say even with just the simple marinade its the tried and tested (tasted) cooking technique that makes Ramboy's Liempo stand out among the other liempos.

Now, where' my liempo?

Ramboy's started out in Numancia, Aklan with three restaurant branches in Iloilo City - SM Southpoint (above), The Riverside Baordwalk and Molo Plaza. They also have various take-out stalls in some parts of the city. In Manila, they have branches in Las Piñas and in BF Homes in Parañaque.

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