FLAVOURS OF ILOILO

I never tried Deco's Lapaz Batchoy before for I find it a bit troublesome to find my way to Tinda Lapaz when there are so many batchoyan in the mall's comfort zones. I was then greatly thankful when Deco's was franchised under the Mang Inasal group (prior it's acquisition by Jollibee) for Deco's was just within reach. So I had my first taste of Deco's and I certainly wasn't gastronomically ecstatic about it. Now fast forward a few years later and after becoming an Iloilo food blogger, eating for me now comes with an adventure as I seek places where they say good food abound. Whether its located in a posh hotel or restaurant or just a hole in the wall or even along the streets. And that's when I truly discovered that what I tasted in Deco's the convenient way wasn't the batchoy that made Deco's among the batchoy institutions in Iloilo City. Despite seeing a Deco's branch at Gaisano City mall a few days ago, I braved the heat and...

Right in the middle of Lapaz Market in Iloilo City stands among the more authentic batchoyans in town. There you'll find a busy eatery/ batchoyan that proudly announces "The Pride of Iloilo". Welcome to Netong's Original Lapaz Batchoy , where batchoy is still what it was like more than 50 years ago, thus many claim it to be one of the most authentic Lapaz Batchoy. When I dine at Netong's, I just love how their batchoy still looks original or to be "safe", the batchoy look I grew up with. The noodles form the base and the pork, liver and intestines for a heap in the middle sprinkled with chicharon , garlic and chives. Then you'll see the bone marrows floating around on the caldo .I almost always complain of the "lost art"  of batchoy preparation but good thing there's still Netong's, among others, where the art is still alive. And I never season my bowl of Netong's batchoy with soy sauce and/or pepper since I ...

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 (...