What used to be a sleepy town is now a busy little metropolis with malls, its share of tiangge-type complexes, and tricycles and jeeps plying the main road. One restaurant which has weathered the “onslaught,” however, is Pawid, which for more than 40 years has served provincial Filipino dishes. But don’t look for ambiance or any sophistication. It has remained how it was, if needing some refurbishing.

Dining area—The main dining room, with some old local décor, is rather unpretentious and could put off diners with so-called discriminating taste. Not us, however, who had enjoyed meals there a few years back. There was no need for a menu card; we knew what to order.

Service—Fast, because we called in what we wanted to eat prior to arriving there.

Staff—A team led by a lady called Baby, a granddaughter of the original owner, consists of women in T-shirts and trousers.

Suggested orders—The house specialties are fresh seafood, including fish that are difficult to find these days; the reason why diners from afar make the special trip to Pawid. The “must order” is the Sinigang na Kanduli sa Miso, newly caught, silver-skinned catfish cooked in miso with tamarind as souring agent. This is served with fish bagoong. The broth is very flavorful.

Then get the Crispy Fried Dalag, something this diner never gave much attention to before because of memories of a tasteless fish. But here in Pawid, the butterflied mudfish took on a new taste. It must have been the seasoning. With it comes a dip of vinegar, thin slices of tomatoes and onion, mixed with a little sugar. For those who are carnivorous, an order of tender Inihaw na Baboy will be perfect.

That meal made our long trip through heavy traffic rather delightful.

Service charge and government taxes are included in the bill. Senior cards are honored.

Rating – 2 Spoons

Pawid Restaurant, Taytay, Rizal. Mobile numbers 0905-51449673 and 0921-273320.