GenSan News Online Mag

Bariles has never been to Dolores Garden Resort before and so after bringing Davao bloggers Lyle and Brendel to hear Sunday mass at the Trappistine’s Monastery at the foot of Mt. Matutum in Barangay Landan, Polomolok,  they,  together with his small bro Orman, proceeded to the place.

Dolores Farm Resort Signage

It was not difficult to locate the resort at Barangay Pagalungan, being just a few kilometers along the highway from the Polomolok bus terminal.  Once Bariles, who was driving saw their signage, he right away turned left to a small dirt road with durian trees planted on both sides, leading to their main entrance.

Dolores Farm Resort Main Dining Gazebo

A big gazebo welcomed the group of hungry mass-goers where they were met by resort manager Bernard Lauron, who was once and still is GenSan’s best tuna sashimi slicer.

They were herded off to a long table at the main dining gazebo (serving as the lobby area) beside picnic huts overlooking the two large swimming pools, one for adults and one for kids.  These are the Kanyao Pools.  Its cool waters were so inviting that if only the group brought swimsuits with them, they would have jumped in right away.

Dolores Farm Resort’s Kanyao Pools

The resort was jampacked with weekenders from all over the province of South Cotabato and GenSan and as Bernard himself revealed, some groups were there since Friday and have booked overnight rooms, in their Hotel Karancillo.

Dolores Farm Resort’s Hotel Carancillo

At that time, too, a religious group was conducting a seminar at their Kradumthong Function Hall just beside their Main Gazebo.

Dolores Farm Resort’s Kradumthong Function Hall

Eventually, our attentive waiters began serving us our food.

Dolores Farm Resort’s Crispy Tilapia with Mayo Dip

The crispy tilapia crackled at our every bite but the meat was soft and didn’t have that fishy pond taste.  The mayo dip was a good foil, adding more flavor to the fish fingers.

Dolores Farm Resort’s Oriental Veggies

Bariles does not really dig vegetables but Dolores Farm Resort’s Oriental Veggies made him partake more than the usual because of its appetizingly tasty flavor (could be the oyster sauce).

Dolores Farm Resort’s Garlic Chicken

This one dish, Bariles particularly really  liked because it had him licking his fingers with the sweet sticky sauce from the honey-glazed chicken cut-ups.  And of course, the whole course wouldn’t be complete without the Fresh Fruit Platter and their naturally sweet fruit juices.

And hey, Dolores Farm Resort is also wifi-enabled that the satisfied group could have surfed the internet after their hearty lunch  except for the fact that PLDT/SmartBro was having problems that day.  Too bad because they would have wanted to stay longer and later, maybe catch some Pangasius FisH at their Monthong Game Fishing Park at the farther back portion of the resort.

Anyway, Bariles’ blogger-friends from Davao were ecstatic about their whole Dolores Farm Resort escapade that they also wrote about their experiences in their individual blogs below:

• GenSan Revisited:  Dolores Farm Resort
• An Unforgettable Weekend in Gen. Santos

Dolores Farm Resort is located at Pagalungan, Polomolok, South Cotabato.  For more info, please contact Manager Bernard Lauron at (083) 500-9260 or 500-9362.  Thanks to RD Hotels and Resorts’ Head, Ms. Teresa Mondido for facilitating the bloggers’ visit.

Popularity: 8% [?]

Even before the wave of new specialty-restos blossomed in General Santos City, one has already been dominating the lunch scene and is the fave of local businessmen who need to show off the Tuna Capital’s kind of cuisine to their guests and clients.

If you have not been living under a rock for the past 10 years or so, then you would know which one  – the Sunglao’s Ranchero Grill Steak and Seafood Restaurant.

Conveniently located in a veranda setting  beside their year old Paseo del Sol party venue near Mitsubishi Motors along the National Highway, this top GenSan restaurant Ranchero Grill is famed for a variety of dishes it made popular in General Santos such as babyback ribs, steamed pompano, tuna cuisine like grilled tuna jaw (panga), sizzling tuna belly, pochero, and fried quail (pugo), among others.

Ranchero Grill is also the first to offer non-traditional fruit dessert and juices such as Honey Dew Melon, Dragonfruit and Passion Fruit which the owner, Mr. Pabling Sunglao grows himself.  Combined with good service from their cowboy-outfitted staff, the establishment is up there in the list of must-visit dining places not only in General Santos but all throughout SocSarGen.

The same holds true for Davao Ranchero Grill, their branch at Tiongco Street, situated just across the Central Bank, which Bariles and his group of bloggers from GenSan, Davao and Cagayan de Oro discovered when they dropped by as part of the 2009 Davao Food Appreciation Tour.

Davao Ranchero Grill, Tiongco Street

Used to the small regular servings that other restaurants offer, the bloggers (from GenSAn, Cagayan de Oro and Davao City) couldn’t believed their eyes when served Ranchero’s blockbuster offerings – the Angus Feast and the Brahman Feast.

A waiter carried the giant wooden platter containing the Angus Feast to their table. (Photo by Arnel Lim)

The Angus Feast was a mix-match of : a heapful of white rice topped by tuna kinilaw and surrounded by servings of King Crabs, Fried Quail (pugo), pork barbecue, prawns, pinakbet and lato seaweeds.

Ranchero Grill’s Angus Feast, good for a small poblacion! – P700 to P500 per platter (Photo by Lyle Santos)

Two giant plates of the Angus Feast were served to our group of 15 people and it would have been enough but wait, there’s more:  the Seafood Platter, Babyback Ribs and Pochero!

Ranchero Grill’s famous Babyback Ribs (photo by Lyle Santos)

Ranchero Grill’s Pochero (photo by Bariles)

Ranchero Grill’s Seafood Platter (photo by Arnel Lim)

The bloggers couldn’t contain their satisfaction over the lavish feast laid out before them and after finishing everything, agreed that Ranchero Grill’s food tasted good as they looked and with the way they were pampered by the staff, had nothing but praises for being treated and fed like princes and princesses.

A few weeks after the GenSan delegation got back home, some including Bariles visited Ranchero Grill’s main branch in GenSan to again try the Brahman’s Feast (containing grilled squid, pork chops, tuna belly, chicken barbecue, grilled tahong, kinilaw).

Once more, the bloggers were treated to a culinary experience reserved for royalty.

Ranchero Grill’s Brahman’s Feast – P700 to P900 per platter (photo by Bariles)

Again, thanks to Ranchero Grill’s Marketing Manager Paolo Sunglao and Consultant Nestor for making sure all of the bloggers will have something to remember in their visit to both the GenSan and Davao branches of Ranchero Grill Steak and Seafood Restaurant.

Thanks to my blogger friends for joining the ride:  Jinky, Sheng, etc.

Ranchero Grill Steak and Seafood Restaurant is the sister establishment of Pablo’s Steaks and Crabs which has branches in GenSan and Davao cities, too.

Popularity: 72% [?]

Ever since the GenSan News Online Magazine was set up, it has featured events held at the Orange Bistro like their Bossa Nova Valentine Buffet Treat, and their Kalilangan 2008 Minutemen Concert.   It was also the venue for the Talk and Text Caravan Press Conference, the Sitti in GenSan post-concert party and the regular Breakfast Meetings of GenSan City Mayor Jun Acharon with the GenSan Chamber of Commerce and Industry.

Owned by Mr. Philip Teng and managed by daughter-in-law, the very pretty Cathy Teng, Orange Bistro has continued to be one of the choice diners of the generals along the Lagao District ever since it opened more than two years ago.  Occupying what was once an old house and renovated by Philip’s architect son Brixton, the homey feel of the place is only one of the reasons why people keep coming back.

And of course its menu which suggests Asian and Western fusion at its finest plus its function rooms and its prized party place, The Tent, makes ORANGE BISTRO  the favorite venue of the more discriminating generals.

Inside The Tent, adorned for one of its functions

The GenSan Bloggers who have been making the rounds of  the city’s diners for its Plurk Fiestas were lucky to have been allowed to use Orange Bistro in one of their eyeballs.  Here are some pictures to show for it.

Fried Dumplings at P215 only!

A platter of Nacho’s full of cheese and ground beef at P220

Spaghetti with Salami at P200 plus…

Beef with Brocolli and Mushroom

Orange Bistro’s Mini Cakes from P50 to P120

Bottomless Tropical Iced Tea at P50

GenSan Bloggers with Davao Blogger Blogie Robillo and Orange Bistro Staff

Orange Bistro is open 7 days a week from 10am to 12 midnight,  For reservations and inquiries on catering, please call 301-0992.

Other Blog Posts on Orange Bistro: (click on each one)

• Orange Bistro
• Gensan Tastebud: Orange Bistro
• My First Plurk Fiesta: Orange Bistro
• Our Soccsksargen Bloggers Community Escape (again)
• Oh Orange Bistro
• Plurk Fiestas in GenSan
• Plurk Fiesta: Orange Bistro
• A Week of Thanksgiving
• Plurk Fiesta: Orange Bistro
  

Popularity: 21% [?]

Ram’s Lechon Manok and Seafood Restaurant, located at Quimpo Avenue, Davao City has been around for sometime now but it was only during the Davao Food Appreciation Tour 2009 that the GenSan Bloggers Group found out about it when it hosted their dinner.

What made the visit there of the “generals” even more special was the discovery that it is owned by a couple, Ram and Ruby Magtoto-Royeca who both also hail from General Santos City!

The bloggers from GenSan who were joined by  Cagayan de Oro blogger Chiq Montes and Davao bloggers Brendel, Lyle and Migs were tired and spent from the day long outdoor activities when they arrived at the open-air dining establishment near the SM City Davao.

They were greeted by an array of various fish, poultry and meat ready to be cooked or grilled.

They were warmly met by the owners Ram and Ruby who instantly herded them to a reserved long table inside the spacious and fully-booked dining area just beside the rotisserie. The smell from the chicken and pork liempo being roasted was the portent of the sumptuous feast ahead.

And they were not disappointed. Consider the following photos.

Ram’s lechon manok, served hot direct from the rotisserie was one of the tastiest and juiciest chickens the GenSan & Davao bloggers ever tasted.

Ram’s sizzling squid was cooked adobo style and was so tender to the bite.

The Sinuglaw topped with a heaping of lato seaweeds was pure delight – the tuna was fresh and the cubed grilled pork was sumptuous.

Each bitesized Tangigue Fish Fillet in Sweet and Sour sauce was finger-licking great while the pancit bihon had a generous mix of veggies and meat.

Ram and Ruby made sure that the bloggers’ visit was well worth it by laying out the best of what their Ram’s Lechon Manok and Seafood Restaurant had to offer. For certain, these guys especially the generals would be bringing home a fond memory of what their fellow generals have achieved in Davao City and will be more than proud to share these with the world.

Sitting from left are Bloggers Migs, Joahanna, Romarie, Leonard, Chiq, Tammyrose, Rosilie.  Standing are Kyawster, Sheng, Ram and Ruby Magtoto, Brendel, Rain Cidy and Jinkee’s daughter.  Not in picture are Lyle and Bariles.

Popularity: 12% [?]

Plurk Fiestas conducted by Bariles‘ close-knit group of blogger friends have already become a regular staple.  These were instances for them to catch up on the latest on the blog world and also to try out the services and offerings of the establishments sponsoring their meet-ups.

Giacomino’s Pizza Restaurant at East Asia Royale Hotel Arcade

One of their recent Plurk Fiestas was held at Giacomino’s Pizza Restaurant at the East Asia Royale Hotel Arcade owned by hotelier Rombar Bartolome and his amiable wife Dr. Aimee.

Now, 10 years old in GenSan, Giacomino’s which means “little James” in Italian was actually a franchise started by an Italian named Signore Giacomino who came to the Philippines in the early 70s, the height of Martial Law.  Having decided to settle in the country after falling in love with the people and its culture, he developed his own pizza which combined Italian and Filipino ingredients.  Thus Giacomino’s Pizza was born and in later years, had franchisees all over the Philippines, including GenSan city.

Eventually, the Bartolome couple was able to acquire the whole company after buying out its original owners.  This made them decide to re-engineer their pizzas by improving the taste even more, adding more toppings, tweaking with the sauces.   They also infused new offerings in their menu since their own outlet (now the flagship branch) is almost on its 10th year already.

The walled history of Giacomino’s Pizza.

The plurkers/bloggers of GenSan (composed of Gilbert, Rain, Sheng, Kyawster, Leonard, SamaraFae, Lito, Tanchi, Rammyboi, Gheltac, Daxi Weida) had the good luck of testing these out one rainy afternoon during their eye-ball with some Davao-based plurkers/bloggers (Blogie, Chattee, Lyle, Brendel, Anyabelle & Boink).  Bariles who negotiated the event with the Bartolomes wanted them to taste the better and yummier taste of the newly-improved Giacomino’s pizzas.

(from left) Brendel, Daxiweida, Cidy, Sheng & Kyawster

Gheltac, Tanchi, Rammyboi and Sheng

Anyabelle (back to the camera), Chattee, Leonard and Lyle

The bloggers, in between their sharings on blogging and photography tips were served the new Giacomino’s Ottima Pizza, the Giacomino’s Veggie Pizza, the sinfully moist chocolate cake, among others.  Others also tried the new Giaco’s Halo-halo, a recent addition to the menue.

Giacomino’s baker preparing the Veggie Pizzas

Below is the soon-to-be famous Giacomino’s halo-halo.

The new Giacomino’s Halo-halo

Since the group was served two pizza variants, some like the Veggie for its healthy toppings of sweet corn, pepperoni, mozzarella, green bell pepper, etc while the rest opted for Ottima’s rich meat-based toppings. Their verdict?

Giaco’s improved pizza offerings indeed taste better now especially when served piping hot and are even comparable to the more expensive ones from multinational pizza chains.

And of course, what could be better paired with hot pizza than beer which is also available in Giacomino’s, something which the other pizza restos do not serve.  This is one reason why Giaco’s lords it over the other  restobars in the East Asia Royale Hotel Arcade.

Next:  Plurk Fiesta at Orange Bistro

Popularity: 13% [?]

First-time visitors to General Santos City, wanting to be treated to its famed tuna, will surely be ushered off to a restaurant called Jam’s Resto Bar, a few kilometers away from the barangay wet market area along Nunez Street in Barangay Lagao.

There, they will be served various tuna dishes they probably have not tasted before. There is the tuna kare-kare (stewed tuna with peanut sauce & veggies), the adobong bihod (tuna roe), adobong bagaybay (tuna male eggs), the uniquely spicy palikpik (fins), the crispy deep-friend tuna tail, the sizzling tuna kusog sisig (tuna tendon) or most likely, the famed inihaw na panga (grilled tuna jaw), and fresh tuna kinilaw (unmixed), among others.

Spicy Sauteed Tuna Innards

Jam’s Resto Bar is owned by Soledad “Sol” Manangquil, a tuna processor in General Santos City. “I put this up to entertain my friends and visitors,” she said.

Of course, that is quite an understatement considering that she has done more than that. Everyone in the fishing industry knows that Sol is Gensan’s “Queen of Tuna Cuisine”.

Soledad was an enterprising teenager from the fishing village of Bula in General Santos, peddling “maruya” (fried bananas coated in batter) to fishermen who land their catch early at dawn at the nearby Fishlanding area along Lion’s Beach during the early 80s.

Extroverted, sociable and with a natural talent for business, her maruya which she prepared and cooked herself was usually sold out in time for her to rush to her first subject in college. Even then, her easy-going and friendly nature earned her a lot of friends among the fisherfolks who were taken by her generosity.

“I usually give out extra pieces of maruya to my loyal clients or give discounts when the catch is not that good,” she recalls.

Fresh Tuna Kinilaw with Cucumber

It was not long after when the Congson and Damalerio families that were jointly involved in fishing ventures noticed her industriousness and took her under their wings. They assigned her to various tasks at the fishlanding whenever their vessels arrive from their expeditions. All these, she admirably handled with ease.

Her working hours eventually caught up with her studies and so she decided to drop out of college with only a year left before graduation.

Gradually, her employers started entrusting her with bigger responsibilities. Eventually, she became in-charge with their exports business, involving large tuna, to Japan and the U.S.

Tuna Bagaybay (fish roe), photo by Lyle Santos

“The Gensan airport at that time was at the old Buayan area and the solitary PAL plane then flying in and out of GenSan daily could not handle large cargoes,” Sol explains.

Because of this, she had to bring the tuna to Davao airport and have it flown from there. This became a regular and tiring chore for her.

Finally in 1987, with her employers’ blessings, she ventured in the world of business by herself and partnered with high school friends, Tito and Joel Santos. They put up SSB Traders, a small tuna-processing and exporting company.

Sol, being the more experienced and outgoing among them was in-charge of buying raw materials. Her partners handled the processing and marketing aspects of the business.

With only a limited capital, whatever profits they made were immediately plowed back into the business. Thus, Sol had to augment her earnings by doing what she did best, peddling wares and everything.

She sold everything she can: fishing accessories, designer-labeled clothings, make-up kits, perfumes, shoes and foods and many more.

Sizzling Tuna Tendons, photo  by Lyle Santos

It was during one of her selling and buying sorties that she met one of Joel Santos’ high school classmates, 1st Lieutenant Jess Manangquil. A PMA graduate who was just recently assigned at the 601st Brigade, the army lieutenant liked what he saw in the pretty businesswoman and immediately wooed her.

On May 28, 1988, the wedding bells were heard and people saw Sol and Jess before the matrimonial altar.

Tuna tendons Kilawin

In less than a year, first son John Ray was born and was followed immediately by Jefferson.

Things started changing for Soledad. Now as a junior officer’s wife, she had to learn to juggle her time between dealing with her suppliers at the fish landing and entertaining Jess’ military superiors and colleagues who are the frequent visitors in their home. Luckily, their processing plant was just within their yard and it was easy for her to whip up a tuna dish or two at short notices.

Later on, with a lot of fresh tuna within reach to work with, she also started experimenting with the tuna by utilizing it, with the usual Pinoy fare.

Crispy deep-fried Tuna Tail, photo by Lyle Santos

She says: “I substituted the usual pork and chicken with tuna in a variety of Filipino dishes. Some actually worked and some simply didn’t taste right. I also used the entrails and the innards plus some other usually “unwanted” parts. I felt that it would be a senseless to throw these parts away. Finally, I had compiled more than a couple of recipes to fill up my own menu.”

Word eventually got out that the new Mrs. Manangquil prepares exotic tuna dishes in town. Soon, lunches and dinners at their home at Rosario Subdivision were like mini-parties since friends keep dropping by to taste her inventions using different parts of the tuna.

In 1992, she decided to establish her very own Sol Fish Traders. Then, upon the coaxing of friends who were fans of her recipes, she also put up a native nook along the Lagao National Highway called Jam’s Ihaw-ihaw.

There was no looking back for the “maruya” seller from then on.

Jam’s Resto Bar at night, in a photo by Lyle Santos

Now, 17 years after that small ihaw-ihaw venture, on a daily basis, Sol still shuttles back and forth between Market 1 of the Gensan Fishport and her Jam’s Restaurant at its current location at Nunez Street, in the suburbs of Lagao.

In this fine-dining restaurant situated in a 1,000 square meter lot,  things usually perk up during the weekends when groups rent it for functions such as parties and other gatherings.

Now blessed with three kids, the youngest being Jim Claude, Sol feels she still has a lot going on for her, especially with regard to her restaurant business.

“With this new restaurant here, I am highlighting my tuna dishes at a far more pleasing ambience. I am bringing tuna cuisine to the next level.”

With her track record, there is no doubt in mind that Sol will continue to fascinate GenSan’s palate and soon of the world with her delectable and sumptuous recipes that have put the tuna in a whole new, different light.

UPDATE April 18, 2009:  Jam’s Resto Bar which opened last year now caters to families and groups who want to enjoy a relaxed and classy ambience and be served with various native, oriental and mediteranean dishes and a wide array of Soledad’s famed tuna concoctions.  It’s located at Nunez Street, Purok Malakas, Barangay San Isidro.   Watch out for its upcoming shows featuring stand-up comedians  Jam’s Restaurant has a large function room for private occasions and a videoke bar on its balcony.  (Photos by @marzz, unless otherwise stated)

Popularity: 20% [?]

Fueled by a maverick owner, a new fine-casual dining restaurant in General Santos City pulsates and invigorates the budding urban sprawl’s day and night life.  Soulful sounds, soothing lighting and   sleek leather couches spell modern glam. This is not your typical fine-casual dining restaurant -welcome to Grab A Crab. (Click on each image for a larger view please.)

Leading the dining revolution in General Santos is Michael Wee.  Grab A Crab is his first restaurant business venture and so far, business has been doing very well. Having always dreamt of opening his own restaurant where he can chill-out with friends, Wee finally decided to push through with his culinary vision.

“Grab A Crab essentially represents my passion, love for classy lifestyle,” says 41-year old Michael who also owns a construction firm. “It’s a venue where young, progressive and responsible citizens can come together and dine and hang out,” he adds.

The place is a veritable melting pot as urban professionals and coffee aficionados all meld together in pursuit of good food and great times. Opening at 11 o’clock in the morning, loyal customers come in droves to fill up the dining area just in time for lunch. Dinner time is no exception either, as Grab A Crab will be at its peak operating capacity all through the wee hours of the morning, usually closing at 2 am.

“We are jam-packed on weekends! We offer  palatable  gourmet fare, all-time Filipino favorites and noodles,” enthuses Michael Wee. The restaurant also offers vegetables and rice, its ubiquitous crab dishes, grilled specialties and Chinese cuisine. Even after a hearty dinner, Grab A Crab gives one a reason to stay until the late evening.

Nearby is Coffee Club 101, a coffee shop which serves not only aromatic coffee but it offers  two computers and a mini- library where you can do your homework after a sumptuous lunch or dinner.

Other than their own coffee concoctions, Coffee Club 101 also offer smoothies, cold blends, sandwiches and pasta delights.   For the sweet tooth, there’s their pastries and home-baked cookies and mini-cakes.

Classy interiors, superb music, excellent service and great crowd aside, Grab A Crab’s real star is its delicious food.  Their menu is well thought of, thus offering dishes that are imaginative and scintillatingly mouth-watering. The creativity in the kitchen does not end with its fantastic set fare as new standards in cosmopolitan dining are also in store for the resto’s guests.

“Basically, it means that aside from the items offered in the menu, we can prepare whatever dish you crave for, as long as we have the ingredients in our kitchen,” explains Michael.

Grab A Crab bestsellers and specialties include, for appetizers, the Sliced Marinated Beef Kimchi and the Sharksfin Supreme Soup or the Fishlip and Sea Cucumber Soup.

Being the Tuna Capital, any visitor to the city should try the Grilled Tuna marinated in Grab A Crab special sauce.

Michael also suggests the Crab by the Bucket Big ( 4 pcs of 400 grams crab served with soup of the day and plain rice  for P850) where the crab  is de-boned and covered in breading infused with different spices to enhance the flavor.

Bariles Republic’s favorite however is the Grab A Crab Rice which is a complete meal in itself.

Other menu items that come highly recommended are the ever-present San Francisco ’s Wharf  Spicy Salt and Pepper ( deep marinated in herbs and spices).

For diehard seafood lovers, the Pampano Sea Bass is highly recommended, along with the Sea Asparagus with 3 Kinds Mushroom.

Whew!  And that’s not even a fourth of their menu.  To all of that, Bariles Republic can only toast a glass of Grab A Crab’s Margarita and say, “CHEERS!”

- by guest writer, Ayo Gunting

Grab a Crab is located at Laurel East Avenue . For reservations , please call (083) 553-5430, 553-4878, 301-0555 (look for Arnie or Rick) OR email them at coffeeclub_101@yahoo.com.  Rooms are available at the 2nd floor for PRIVATE FUNCTIONS.

Grab A Crab and Coffee Club 101 are proud sponsors of the 2nd Mindanao Bloggers Summit.

Popularity: 21% [?]

Bariles loves meat sandwiches and burgers.

Whether it’s beef, pork, tuna, chicken, veggie, as long as it is a sandwich, with meat in it, he will go for it.

One of his most favorite however is the OSTRICH BURGER which is offered in GenSan only by Six Blings Restaurant, a diner owned by entrepreneur Bebot Haw and featured here sometime last year.

That is why when he found out through a funny, funny poster similar to the one below that Six Blings now offer TRIPLE DECKER OSTRICH HAM SANDWICHES, he immediately was certain that this will be another winner from Bebot.

Bariles has yet to try the new Triple Decker Ostrich Ham Sandwich and is quite excited about it considering how inviting their their slogan  is: So tastylicious it will square your appetite.

His answer to that?

He will take it!  He will have it!  He will eat it…. even though he will look like the girl in the poster!

Six Blings, watch out for Bariles and his friends real soon!

Popularity: 11% [?]

South Osmena Street, known to some as the Heart of General Santos City, has been pulsating with life for the past fifteen or so years ever since a string of restos, bars and coffee shops made it their home.  The latest, BluGre Cafe just had a star-studded opening.

Two weeks before that however, another new entrant in the food and beverage business opened its doors to the public ahead of Manny Pacquiao’s establishment.  This time, it is a restaurant simply called as Kiko’s Family Restaurant located beside the building housing the DTI office

.

Kiko’s Family Restaurant is owned, managed and operated by Gary and Cherry Ocampo, a couple who loves cooking and showing off their recipes among friends, who regularly drop by to feast on their personalized take on various native dishes. Late last year, upon the  prodding of their friends and families, they decided that the time has come to open up their very own dining establishment and let more people sample their kitchen creations.

I first visited Kiko’s in time for dinner one warm, stuffy night last week excited on what lies in store for me.  I was a bit worried however because I knew beforehand that Kiko’s was not airconditioned and at that time, I was having a slight case of asthma.  To my delight, upon entering the spacious venue, I found out that this new GenSan restaurant was properly ventilated by an open air garden on one side where an artificial drizzle cools the ground and its surroundings.

We were immediately served the Kiko’s Specialties by the Master Chef, owner Gary himself.  This was his famous-among-friends’ Greaseless Fried Chicken, which I swear is comparable in taste and softness to Chickenjoy and wife Cherry’s tender with every bite’s Beef Estofado.

Kiko’s Greaseless Fried Chicken       and Cherry’s Beef Estofado

Master Chef and owner Gary hinted that he painstakingly deep-fries his chicken drumsticks for at least 20 minutes before serving it to his customers, making sure not to overcook them.  The rest of the dishes from the menu which we had were a must for visitors to the Tuna Capital, and for those who are into healthy, seafood dishes – his crispy, crackling Fried Tuna Panga and his tender and savoury Grilled Tuna Belly, both served with side garnishes.

Kiko’s Fried Tuna Panga                                Kiko’s Grilled Tuna Belly

Then, for foodie meat lovers like me, Gary served the chicharon-like skinned Lechon Kawali, which were soooo yummy while dipped in vinegar with lots and lots of garlic was to “die” for.   Then it was Gary’s very own version of the “Leche Flan” for dessert which had just the right amount of bittersweetness to it!  Perfect!

Kiko’s Sinful Lechon Kawali                     Kiko’s Leche Flan

We couldn’t take in all that Master Chef Gary was offering, so stuffed with what was laid before us and so we promised to come back the following day, in time for lunch.

And thus, the day after we were served more of Master Chef Gary’s masterpieces:  Bulalo, Bicol’s Laing (Spicy Gabi Leaves with coco milk), Seafoods Chopsuey, Steamed Pompano and Ginataang Casile (Eel in coco milk).

Of all these, I particularly love the Laing which made me eat more rice than the usual and the Guinataang Casile which had me licking my fingers and sipping the fish bones.  As the Ilonggos say it, “Kanamit gid!”

Then of course, also highly recommended are the previous night’s Beef Estofado and  Gary’s Greaseless Fried Chicken, which I bet will be the talk of the town once word gets around.  Just give Master Chef Gary 25 minutes to prepare it perfectly for you.

Kiko’s Family Restaurant is open from 10am to 10pm.  They can be found along South Osmena Street, beside the DTI office.  For reservations and advanced orders, please call

Popularity: 13% [?]

Last week, Bariles‘ buddies at Plurk and members of the Soccsksargen Bloggers Group met at Generals Brew Cafe, a new coffee shop located right between Landbank and Kristan Bookstore along Pioneer Avenue, GenSan City.

Owned by spouses Kin and Letty Du, Generals Brew has been around for about three months now on a dry run basis and hasn’t been officially inaugurated yet.  Last Thursday though, Letty told Blogger and fellow Plurker Gilbert that they will be ready for our group and will offer free coffee and eats.  Gilbert then lost no time in privately “plurking” all his buddies to announce a Plurk Fiesta or EYEBALL at Pioneer Avenue’s newest shop of coffee blends.

By the way, Plurk which is an abbreviation of “people” and “lurk’ was established in May 2008, as a free social networking and micro-blogging service that allows users to send updates (otherwise known as plurks) through short messages or links.

These updates can be read on the plurker’s home page using a timeline listing all the updates received in chronological order, and delivered to other plurkers who have signed up to receive them (and are therefore, friends). Each plurker can respond to other plurker’s updates from their timeline through the Plurk.com website, by instant messaging, or by text messaging.

Let’s just say that “Plurk” is somewhat like YM or Chat for bloggers. 

Anyway, aside from the freebies, the group of 12 bloggers/plurkers who came were treated to an acoustic performance by a male duo.  This time too, since Generals Brew’s WIFI is up and running, those who brought their laptops and nettops were eating, exchanging stories and plurking at the same time while photographers Leonard, Manoy Hecky, Arnel, Donna Mae and Bariles, himself were taking pictures from all angles.

Also present were Jes, MSU prof Gilbert of course, Samara Fae, DOLE’s Jinky, CMO gals Milette and Myla, NDDU teacher Rammyboi and PBB soon-to-be-famous Tanchi, boutique owner Rosilie, and sweet/sexy Tammyrose.

Generals Brew, obviously named after the people of GenSan has something which the other coffee shops do not have.  They are the only ones serving Kafe Balos or Kape Alamid, the most expensive coffee in the world which come from the droppings of the Philippine civet, a mammal which can be found in the forests and coffee plantations of South Cotabato.

Aside from the usual hot and cold coffee mixes, Generals Brew also serve After Dinner Coffee, Letty’s own concoctions which contain few drops of liquour in them.  Bariles ordered Spanish Eyes with rhum and boy, was he stumped in no time at all.

Spanish Eyes Coffee with rhum

They also offer sandwiches, using rye bread making it more healthy plus rice meals and pasta, all from Letty’s cookbook. Do not forget the cheesy, long and delectable Stromboli though.  Most of the Plurkers loved it.

Cheese-filled Stromboli

Here are the other pictures taken by Bariles during that 6:00pm – 10:30pm Plurk Fiesta at Generals Brew Cafe.

With the opening of Generals Brew, and more of its kind, we can expect a revitalized Pioneer Avenue in no time at all. Thanks to the Du couple for helping make this vision a reality and for giving us, Soccsksargen Bloggers/Plurkers another venue to FIESTA!!!!.

Generals Brew is open from Monday to Sunday, from 10am to 10pm.  For inquiries, you may call them at (083) 552-6559.

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