Top 10 Boracay Restaurants We Tried 2023 (PART 2) • Filipino w/ ENG Sub
00:48.8
Kung meron kayong mga favorites na wala dito sa list, it doesn't necessarily mean na ayaw namin sa mga yun.
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Pwedeng hindi pa namin sila na-try, o pwedeng na-try na nga namin sila, pero matagal-tagal na rin since.
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And also, alam nyo naman, taste is subjective,
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and pwedeng magkakaiba rin yung circumstances nung visit natin.
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So okay lang kung hindi tayo pareho ng opinion.
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Follow our recommendations at your own risk, and huwag tayo mag-away-away sa comment section ah!
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O sya Vins, i-reveal muna yung top 5!
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At number 5 ay isa pang well-known gastropub, ang Lost India's Bravo sa Station 1.
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At first glance, it looks more like an inuman paste than kainan.
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Lalo na when I spotted their beer top wall flooding out craft beer.
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But they also whipped out noteworthy grubs.
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But we chose to start with something Pinoy, Kilawin.
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Its version uses snapper or mahimay in vinegar, coconut cream, Spanish onions, and chili pepper.
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I like kinilaw in general.
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And this one is remarkably tasty and perfectly seasoned, with just the right tang.
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To sample most of the appetizers, we decided to order its Indio Splatter,
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which puts together some of its best-selling fried fare including croquettes,
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bitterballen, chicken guzhong, chicken wings, and nachos.
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May baked oysters din pala.
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With the exception of the bitterballen, which was a bit dry, everything was cooked to perfection.
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They have the crunch outside while remaining soft inside.
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And we ordered fish and chips too.
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The snapper was coated in light and airy batter, but still incredibly crispy.
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Served on top of rice and with malt vinegar and tartar sauce.
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Someone in the group also ordered risotto, but I didn't get to try it.
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Actually, since I enjoyed drinking more,
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what we ate here was just very typical pulutan.
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And hopefully, I'll be able to come back soon to try more of what they have to offer.
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The catch is that it's a bit pricey.
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This is one of the priciest restos on this list.
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Are you looking for a meserap Mediterranean meal?
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Try this place in Meserap at Turen Station.
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It's hard to miss because it's a three-story building painted all over in bright sunshiny yellow
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with a spiral staircase and buganvilla on the facade.
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It's very inviting.
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If I didn't know about it before coming here,
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I would be enticed to enter still.
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And enter, you must!
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We visited as part of a group and none of their dishes disappointed.
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Its menu is dominated by its selection of meze trays or plates of kebab.
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You can order two to four skewers.
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It can be beef, squid, chicken, pork, tofu, wings, veggie, and kofta,
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which is a combo of ground beef and pork.
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We ordered differently for my teammate Asta for this friend,
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but every single steak was perfectly grilled, seasoned, and packed with flavor,
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made even more vibrant by the esme salsa, Mediterranean slaw, and pickled cucumber,
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onions, and chilies.
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You can choose what carbs you want.
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Buttered rice or flatbread.
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Another something we could write home about was this sinful grilled pork belly,
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which is so soft and tender,
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it easily breaks down without much effort.
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It's served with turmeric rice, grilled veggies, and amba barbecue sauce.
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It's a very generous dish both in quantity and flavor.
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Pati yung kanilang eggplant hummus and calamar,
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meze wrap naman talaga.
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In our previous video where we tackled pocket-friendly food spots,
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we mentioned Bon Bon.
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Dahil sister restaurant sya ng meze wrap and magkatabi lang sila,
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you can actually order Bon Bon dishes from here.
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So if you suddenly have East Asian cravings in the middle of a kebab fest,
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you can just go for it tapos sila na yung bahalang magdala
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nung inorder nyo sa Bon Bon dito sa meze wrap.
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The meze wrap prices na pinakita namin sa screen ay as of October last year pa,
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but it seems like nagtaas na sila.
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Ito na yung mga presyo ng mga na-feature naming dishes as of April 2023.
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It's kind of expected na magtaas given that the cost of ingredients
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probably increased too because of inflation.
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We could definitely exclaim it's worth it at the price point
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nung natry namin ito last year,
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but I'm not sure ngayon if I could still recommend it sa current na presyo nila.
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I guess kailangan lang naming bumalik,
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and decide for ourselves kung worth it pa rin para sa amin.
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Sitting pretty at number 3 is Noni's.
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This is another restaurant by Patrick and Shria Florencio,
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the same minds behind Little Taj.
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And super excited naman akong itry ito kasi si Yosh sings high praises about this place.
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Located ito sa Station X,
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a dining complex malapit sa edge ng Station 2 and Station 3.
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Noni's tagline and promise is eat good, feel good.
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So they make their own bread, marinade, and sauces from scratch.
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And they have a lot of tempting items sa menu.
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For appetizers, we had the sticky pork ribs na marinated in pineapple juice
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and spices and then slow-cooked,
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topped with spring onions and sesame seeds,
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and served with mango salad on the side.
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The first thing we noticed was the size of it.
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We were told na it was good for two,
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so we were surprised na ang laki nya,
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na syempre ikinatuwa namin.
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But it could really pass as a main dish instead na appetizer.
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It was tender but not fall-off-the-bone tender.
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It was so tasty, but the alat was not too overpowering.
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The mango tomato salsa adds tang and brightness to the dish.
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The second appetizer we ordered was the empanada,
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filled with shiitake mushrooms and buffalo cheese.
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This was the only dish that disappointed sa meal namin, to be honest.
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None of the ingredients left a mark.
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Yung spicy yogurt dip yung nagdala.
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Four pieces to, pero hindi namin naubos.
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For the main course, I had beef and kimchi.
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Perfect combination to ng fermented na taste ng homemade kimchi nila
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and ng umami ng braised beef brisket.
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And the sorghum grains allowed them to shine,
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which I don't think would happen if rice or potato yung carbs nakasama.
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It adds texture too.
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Yes, and hindi sya dry combination,
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thanks to the perfect soft-boiled egg that also pulled everything together into a solid dish.
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Kapag pinagsama-sama mo lahat ng components in one spoonful,
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this is a very, very balanced dish.
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Ako naman, I ordered bistek Tagalog.
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Yes, bistek yan, hindi burger steak.
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And although hindi halata sa videos,
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it's a massive piece of meat.
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Yun naman ang gusto ko rin dito sa Noni's.
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Oo, above average ang presyo,
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pero talaga namang malaki ang serving.
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It sat on top of kamote mash,
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and the beef was incredibly tender.
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Slow-cooked for 36 hours ba naman.
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But the crispy onion rings added some texture.
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Because the bistek sauce was not shy sa alat,
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sa first bite ko, I was looking for some acidity.
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But the zesty salad on the side promptly provides naman.
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It's also sprinkled with kasong puti,
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adding just a bit of creaminess to the sauce.
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On a previous trip, umorder din ako ng chicken and pork adobo.
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Like yung bistek, modern and deconstructive din ang take nila dito
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kasi each component was individually prepared.
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The chicken was grilled,
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the 72-hour pork belly naman was fried,
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and with a soft-boiled egg din.
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The protein sat on top of organic black rice,
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partially dipped sa Cavite-style adobo sauce.
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It's a medley of Pinoy flavors.
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the smokiness of the grilled chicken,
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and the garlicky punch all work together.
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May up to 15% discount din available dito sa Noni's
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kung mag-avail ka ng voucher nila sa Klook.
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Check na lang ulit sa description ng video na to.
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Ang ating first runner-up ay ang Dos Mestizos!
09:02.2
Institusyo na ito sa isla.
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But I have to warn you ngayon pa lang na this isn't very budget-friendly.
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But it is, in my opinion, worth it.
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This isn't my first time here and konsistent naman ang dining experience ko.
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It serves some of the best Filipino-Spanish dishes
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I've tried not just in Boracay, but in the country.
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They're best known sa kanilang paeya,
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pero hindi naman namin kayang ubusin yun ng kaming dalawa lang.
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We kick off the meal with tapas starting with pate de pollo,
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which is duck fat-sealed with chicken liver pate.
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I'm not a big fan of chicken liver,
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but to my surprise, I didn't mind this at all.
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I actually quite enjoyed it.
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But Yosh, bilang sakor for Atay, was having a field day.
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Siyempre naman, it was creamy and somewhat earthy,
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and not irony at all.
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Halos mabusog na ako sa tinapay dito pa lang.
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Sabi ko sa inyo, mahilig talaga ako sa Atay.
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Very creamy rin ang kanilang croquetas de jamon,
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which is a plate of three bechamel croquettes
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na may bits of jamon serrano inside.
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Last appetizer naman namin ang kanilang homemade chorizo,
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na sinadya sa amin ni ate server.
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Ang di ko lang masyadong bet
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is may mga parts yung sausage
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that felt a bit gritty or grainy,
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and it could use a bit more fat.
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So best to eat it with diced potatoes
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and yung cloves of garlic nakasama to temper it.
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For the main course, we had roasted half chicken
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served with potato medallions
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and a whole bulb of garlic.
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This is what chicken is supposed to taste like.
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It's super moist inside,
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and the marinade seeped through,
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It's super moist inside,
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and the marinade seeped through,
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made even tastier by the spice rub sa skin.
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The best chicken that I had sa trip na to.
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Hindi na naman papatalo ang kanilang herb-crusted porkchop
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served with vegetables and potato puree.
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It was so juicy and flavorful.
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Hindi na namin kinilangan yung dip.
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Our only comment lang is that
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most of the items we ordered were very oily,
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which is something na lagi naman naming napapansin
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sa most Spanish restaurants,
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kahit na nun nasa Spain kami.
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So you might crave something else after
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to cleanse your palate and wash it all down.
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But we really did have a fab time dito sa Dos Mestizos,
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and we'd return kapag mas may budget na ulit.
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So that's Dos Mestizos sa second place,
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and at number one, ang napili namin ay ang...
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I must admit, kahit kami ay surprise na ito ang number one sa amin.
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It's not usually included sa list of top restaurants in the island,
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and hindi rin kami unanimous dito.
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Hindi kami palaging pareho ng tastes and preferences,
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pero when we rank our faves individually,
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it turned out na parehong nasa top two namin to.
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And when combined, siya yung lumabas na number one.
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Pig Out Bistro is the best.
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Pig Out Bistro is Pinoy-owned and located along the main road,
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Maliit lang ang lugar, parang hole-in-the-wall type lang.
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Most rave reviews mentioned its seafood offerings,
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lano na yung crab burger.
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But as always, we asked for recommendations from the staff
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who pointed at the other burgers,
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so we ended up with the mushroom and bacon burger.
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Hindi halata sa video, pero sobrang laking ng burger na ito.
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Hindi kayang kagatin kahit gaano pakalaki ang bibig mo,
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lalo na yung U.S. chuck patty nito.
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And dahil share kami ni Yosh, we cut it in half
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and nag-ooze yung juice ng karne.
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It's complemented by black garlic and truffle compound butter
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and homemade bacon, which added smokiness, pero konti lang.
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It also has horseradish mayo and pickles that added a little kick.
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May fries din sa side.
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Another staff recommendation was the smoked 40-hour sous-vide lechon belly.
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Hindi siya lechon na-roasted ha.
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Think of it as parang lechon kawali, pero sous-vide.
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Di hira lang ako makatry ng anything sous-vide
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and ibang level talaga ang lambot.
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Nasa sour side ang marinade nito, which I like.
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Visually, the scallion puree and grilled leeks added a splash of green,
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while the sukang pinakurat put a yellow-orange accent.
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Speaking of, the puree didn't really do anything to the dish other than color,
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but the vinegar elevated it.
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Pumingi pa nga ako ng additional vinegar, e.
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It's crowned with a medium piece of crispy pork skin.
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Dahil seafood nga yung crowd favorite dito,
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we also tried its gnocchi with smoked salmon.
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Hindi ako mahilig sa gnocchi,
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but Pig Out's version didn't really feel too heavy
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with the right fluff and chewiness.
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Each piece had ricotta and was topped with a thick slice of salmon
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na smoked using santol wood and drizzled with balsamic sauce.
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Overall, every single dish we ordered was immaculate.
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But what set it apart from many other restos dito sa list was the service.
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Our server Cha was very attentive and friendly,
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and she promptly informed us agad that for most dishes,
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it would take around 30 minutes to prepare.
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So we knew early on that we had to wait quite a bit.
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And Yosh, sa buong stay natin sa Boracay nitong huling trip natin,
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Cha was the only one who explained each and every dish to us
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after placing it on the table.
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Na-na-appreciate talaga natin.
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It's little thoughtful things like this that makes us want to return.
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And return we shall!
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Sa next Boracay trip, irangkulit natin yung mga naging favorites natin.
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In the meantime, kung hindi ka pa nakasubscribe dito,
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That's all for now.
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Remember, plan smart, travel safe, and make every trip...
