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One of our favourites of all time, Payag @ Tagbilaran City

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One of our all-time favourites, Payag @ Tagbilaran

One of our all-time favourites, Payag @ Tagbilaran

We have been coming here for years. Mary and I were looking back at photos from 2011 when we first visited. She used to dorm just up the road when at University. This location just off the City Square is the 1st, and best in my reckoning, Payag restaurant. Now a bit of a chain, but this is absolutely the best. We have had friends from the UK visit here with us, and too many family meals to mention. Here is One of our all-time favourites, Payag @ Tagbilaran.

One of our all-time favourites, Payag @ Tagbilaran 
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.
One of our all-time favourites, Payag @ Tagbilaran
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.
One of our all-time favourites, Payag @ Tagbilaran
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…
One of our all-time favourites, Payag @ Tagbilaran
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.
One of our all-time favourites, Payag @ Tagbilaran
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!!!

 

One of our all-time favourites, Payag @ Tagbilaran
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.
One of our all-time favourites, Payag @ Tagbilaran
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!!!
One of our all-time favourites, Payag @ Tagbilaran
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.

There it is travellers. If you happen to be in Bohol this is one of the must-eat-at restaurants. It’s almost a tradition. It’s quirky for sure with the deco, but no-frills fantastic food is why you should frequent. It is just bloody brilliant, and we keep going back again and again and again. One of our all-time favourites, Payag @ Tagbilaran is a cracker. Give it a go. I promise you will not be disappointed and you will – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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