We got there so so flipping early the kids were allowed to play with their newly purchased remote controlled cars. Yes, we took over the restaurant.

Come on you must have seen us so so many times in previous blogs sat at this very table about to munch down on their amazing food. It almost feels like we have this table auto-reserved for us as soon as we walk in.

We go with some Fried Chicken Easol. Basically, this is chicken bum or Parson’s nose. I love the Filipina word for it Easol, Very close to an English word not too dissimilar for that area…

Next up at a popular request of both Jude and Amy is Chicharon Bulaklak. Looks kind if interesting right? I wonder what it is? Almost looks like little crispy flowers. No, it surely is not that. It’s deep-fried pigs intestine folks, and my kids LOVE it.

You see what I mean. Just check out that face. Dear me. They seriously love this stuff. But Amy and he won’t eat mushrooms. Interesting!!!

I get stuck into one of the very best chicken liver dishes ever. This is bonkers good. Love this. Sticky, unctuous sauce all over it. Just knock out. AKA chicken liver BBQ on the menu. Major under-play.

Have a look at that spread. Hell yes. And this is for diddly squat money my friends, but for simple no-frills amazing grub. It is just quality abound. The foreground is my chicken Inato. Best BBQ chicken on a skewer ever and all served with ‘native sauce’ = soy, vinegar, chillis, Calamansi. Bring that bad boy on!!!

My wifey gets straight into the tuna BBQ. Have a look at that slab of super fresh tuna steak, chargrilled to perfection. She loved this, so Payag, please keep this one going guys. It came with high regards from my Mary.