Chicken House
One of the restos we tried in Bacolod is called Chicken House, they say it is one of the most popular inasal houses in town so I entered the place with high expectations…
It was kinda late for dinner at that time and we were famished… As a result, we ordered almost every item on their menu… masiba talaga…
The verdict? I was really surprised because their inasal chicken did not taste special… It’s just like a normal chicken with salt, some soy sauce, and pepper… Don’t get me wrong here, I’m not saying it’s not delicious because it is, but nothing extraordinary, like some people claim. On the other hand, their liempo was excellent! The barbecue and the other “normal” chicken order was also good.
The price of their food is very very cheap… While most chicken inasal costs around 90 to 100 per part, theirs costs 60+.
The resto is worth trying, after all, this is one of the restos Bacolod is proud of. More Bacolod photos here.
Smoke Restaurant in Tagaytay
After 27 years of existence, at last, nakarating din sa Bora!!! Thanks to Nes and Ian for inviting us to their wedding kasi kung hindi pa dun, di pa din siguro kame pupunta ng Bora =) During our first day there, hubby and I had our 3pm lunch at Smoke Resto (with Inggo’s recommendation), and no regrets for that 
The chicken curry rice topping that husband ordered was superb! I mean, the chicken no longer tasted like chicken (you know how boiled chicken tastes right, that’s what I mean), but tasted totally in sync with the curry. The sauce was perfectly creamy, the chicken, potatoes, and carrots tender and cooked just right.
On the other hand, the sizzling bicol express was behind in quality… too bad. The pork was not tender enough, the dish lacked coconut sauce and it was kind of dry.
Since I really loved their chicken curry, we went back during our last day with friends and ordered Bulalo soup, lechon kawali, spicy kangkong, chicken curry, and buttered shrimp. Here’s what we thought:
- Bulalo soup – others found this great tasting but for me, it was just okay… there were lots of meat though, so I guess it’s worth the price
- Lechon kawali – yummers!
- Spicy kangkong – tasted sweet instead of spicy due to lack of chili, we forgive Smoke because they warned us beforehand
- Chicken curry – as expected, everyone loved it
- Buttered shrimp – all of us found it ironic that Bora restos failed to serve quality seafood dishes but thank God because we found one resto who did serve fresh shrimps hooraaay!
On another note, don’t expect lavish interiors because Smoke Resto is bordering turo turo slash carinderia kind of resto. But hey, who cares? I don’t, as long as they serve yummy curry, I’ll keep coming back.
As for price range, the rate of their dishes range from Php 80 to Php 200. I think the curry rice topping is approx 120 while the bulalo that fed all 5 of us was around 180 pesos. Totally not bad right?!
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Smoke Resto caters and delivers too. You may contact them at (036) 2886014 and (036) 2884565.
Revisiting Antonio’s Tagaytay
Went back to Antonio’s for the second time and the place looked more beautiful in broad daylight. The food was better than I remembered and the service was above average.
My order: Seafood Sampler @ PHP 1,600
From left to right:
Prawn Thermidor – I think this dish was the best among the three because it gave me the right amount of flavour without becoming too salty, and creaminess without overpowering the natural flavor of the prawn. This dish actually made me regret that I ordered the Seafood Sampler instead of the Mixed Seafood Thermidor
Crispy Cod Fish Glazed with Kombu Sauce on Peppered Egg Noodles – The glazed fish came off a bit too sweet for me and it kinda reminded me of turon (banna fritters). On the other hand, I loved the noodles so much, I think it tasted better than chinese misua being served in popular chinese restaurants.
Pan Seared Scallops on Celleriac Mashed, Truffle Cream Sauce – This tasted delicious but it didn’t offer something new and unique the way the thermidor has; it tasted like a normal scallop ;p
Herb Roasted Rack of Lamb with Cardamon Beurre Blac @ PHP 1,650
Schwein Haxen (Roast Pork Knuckle), Sauerkraut, Chateau Potato, Cabbage @ PHP 1,000
(not sure with this one yet, I’ll have to check)
Organic Free-Range Roast Chicken Leg with Bourbon Tomato and Boiled Potato @ PHP 1,200
My friends were raving for this… its aroma reminded me of my all-time favorite Fazolis’ chicken.
Mixed Seafood Thermidor (scallops, prawn, mussles, and cod fish) @1,450
*drools* I wish I ordered this instead =(
My order: Sorbet (guava, green mango, lamolime, green apple, watermelon, calamansi) - This tasted like an ice shaved off from an ice candy. After tasting this one, I immediately swapped with Nats because I couldn’t bear eating one more spoon of it.
I swapped Sorbet with Profiteroles with Vanilla Ice Cream, Chocolate Sauce or Caramel Sauce
This one tasted a liitle better because of the bread and ice cream but I did not like the very generic taste of its chocolate. This is so far the best among the dessert offerings of Antonio’s.
Overall, Antonio’s is so worth another visit. Their main course dishes are awesome but don’t expect much on their dessert because you’ll be dissapointed.
*Antonio’s main course meals come with salad, soup, dessert, and coffee for free
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Antonio’s Restaurant
Bgy. Neogan, Tagaytay City, Cavite
+63918 8992866
Pakistani Chicken
According to wiki,
Foods such as curries and barbecues are some of the most enjoyable cuisines that have made Pakistani food popular in the twenty-first century.
Because I cannot seem to think of a name for this dish and because of the quoted statement above, I decided to call this another experiment, the Pakistani Chicken =D 
Ingredients are as follows:
- 1/4 Kg chicken breast
- 6 to 8 pcs of calamansi
- Around 1/2 cup barbecue sauce
- 1/2 teaspoon of curry powder
- Garlic powder
- Pepper
- Optional: for extra spicy flavor, add green thai chili
1. Prepare the marinade and marinate the chicken to calamansi, barbecue sauce, curry powder, pepper, and garlic flavor for 10 mins.
2. Heat a pan and add the marinade with the chicken.
3. Add your green chili and simmer for 15 minutes. Tip: Slice your green chili for the extra spicy taste. 