It was an impulsive decision that brought us to Balay Dako in Tagaytay, just off Silang, Cavite.
Like the tiny red flower that blooms in Malaysia, this restaurant’s name, Red Ginger, must have been inspired by that plant.
In the past few weeks, we found some new interesting restaurants. Behind the Filinvest Mall in Alabang is a strip offering dining options to nearby residents on the lookout for places to bond and eat. Then there is one in Makati with a directional name.
Recently we veered away from international/regional/fusion cuisines and went completely Filipino in our usual dining dates.
It was the talk of the town, awaited with great anticipation, much expectation, mixed feelings. And then it had its fabulous launch.
This diner was enticed to try out a restaurant which has the ambiance of a bazaar—garish, full of town fiesta decoration—recommended by foodies who previously had satisfactory meals there.
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.
This new restaurant has a very unorthodox policy that could drive away diners who are not tolerant or very hungry.
This diner often revisits restaurants, basically to check if the quality of food and service has improved or deteriorated. And, always anxious for new eating places, we are forever on the lookout for discoveries offering exciting dining experiences.
Two restaurants, visited within the last fortnight, presented traditional Filipino food. The difference is that each one had a different stroke in producing and serving traditional food: One was geared toward the more sophisticated diners in Makati; the other served comfort food using an old cooking technique.
