It has an interior that is similar to a heritage Filipino home.  It was so comfortable that we didn't notice the time flew by as we sat down and dined.

Food

As expected from any LJC group restaurant, classic dishes like this Caesar salad is executed perfectly.  

These days, I've been eating rice-free meals.  But, I guess I'm to weak against the fragrant and flavorful Paella Valenciana.  A taste of this was not enough, I had to succumb and devour even to the crispy brownish layer.  

Look at the precise grill marks on the Inihaw na Sugpo.  You could tell by the looks that each bite into its soft and tender meat delivered a delicious juice that fills your mouth with a wonderful sensation.

I'm happy to be acquainted with the lavishing Costillas de Ternero Guisada.  The tender beef had a sauce that an exquisite red wine essence that lingers on your taste buds.

I don't think there's any dish that could dazzle the entire crowd like the Spanish Garlic Chicken.  Who would have thoughts that chicken with a bountiful amounts of garlic cloves would be an irresistible culinary masterpiece?  It reminds me of the words of wisdom my mentor Ed shared to us "Your can compare cooking to life.  Life is simple,  You only need to have the essential ingredients to make you happy."

The Black Pata is actually one of my favorite Chinese dishes.  Unfortunately, we don't cook this at home because it's too tedious to prepare so I am so happy when I get a chance to have this.  Our former cook used to cook this dish excellently.  Because of him, I had high standards.  This version passed my standards in terms of meat texture.  It's just too rich and sweet for me.

While the Adobong Puso ng Saging at Gambas does not appear to be as grand as the other dishes, it served an essential part of our meal.  It had a refreshing tangy flavor brought by the harmonious mix of vinegar and soy that reset our palates after having the more savory dishes.

Noodles, Pasta, and Rice

The Pancit Sotanghon sa Baby Pusit  with a hint of kamias and squid ink on the bouncy crystal clear noodles brought a tasty massage in every mouthful.  This reminded me of the Pancit Puti which I tried at Mangan.  Both were pancit sotanghon dishes with kamias.  But, the Pancit Puti had chicken essence while this one had squid ink essence.

Desserts

Because I'm a huge fan of pistachio nuts, I fully appreciate the Baklava.  The Baklava I have encountered in the past is a light, slightly greasy and flaky square type.  This is different and has a defining characteristic.  It has a crisp coating and crunchy filling.  It is not greasy at all.  I liked it very much!

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