A SPREAD OF FLAVORS: (CLOCKWISE FROM TOP LEFT) Fely J’s Lola Ising’s Adobo, Elias’ Binagoongan ni Pia, Abe’s Binukadkad na Pla-Pla, and Elias Bonifacio Global City.
Sour Factor Filipinos love vinegar. Different provinces in the Philippines have their on take on this sour condiment. It figures in the ingredients of most Filipino dishes, such as paksiw (fish simmered in vinegar), adobo (meat stewed in soy sauce and vinegar), and kinilaw (ceviche). It’s also used to prepare dipping sauces for tapa, longganisa (native sausage), grilled pork belly, and crispy pata (deep-fried pork leg).
FELY J’S Bringing warmth and love in the restaurant industry is a rare commodity, but the owners of Fely J’s have established the art of making guests feel at home and served with genuine passion and care. Crowd favorites like Lola Ising’s Adobo (pork belly that has been boiled, deep fried, and simmered in flavored sauce) has a crispy exterior but melts in the mouth, juicy interior, while Dilis-cious Rice (fried rice mixed with black beans and topped with crispy fish) is a must-try and well loved by locals and foreigners alike. Spacious, cozy, and reasonably priced, Fely J’s is a gourmet extravaganza, awaiting to give the ultimate dining experience. www.ljcrestaurants.com.ph/fely-j KANIN CLUB The food is marvelous, with best sellers Crispy Dinuguan, pork heavenly deep fried to a crisp then set in a semi-dry stew of pork blood, and Sinangag na Sinigang, a sinigang-inspired fried rice complete with pork liempo and vegetable tempura drawing a jampack crowd making reservations a must. It has the three most important qualities you seek when dining: excellent cuisine, relaxing ambiance, and fast service. Guests are treated with great care and attention, allowing customers to feel at ease and simply enjoy the moment. n
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