Sunday, October 23, 2016

The Panay Kain Tulog ATBP Complex Food Crawl: Local Flavors at Komedor Filipino Restaurant

Crispy Bacon Bagnet. Oyster Sisig. Pakbet with Chicharong Bulaklak. Tortang Talaba at Talong. And Sizzling Bulalo. After some rustic and homestyle Chinese dishes and coffee paired paired with comfort food in an epic food crawl, it's time for some classic local flavors at the Panay Kain Tulog ATBP Complex... 

Komedor Filipino Restaurant spins its own creative take on local favorites, using the freshest ingredients for rich and bold flavors, just one of the unique dining options at the new Panay Kain Tulog ATBP Complex.

Located inside the new Panay Kain Tulog ATBP Complex in Quezon City, Komedor Filipino Restaurant is one of three restaurants in the property, with more planned in the pipeline. The integrated complex also includes a full-service hostel. Inside Komedor Filipino Restaurant, the rustic interiors exude a welcoming warmth...

The new Panay Kain Tulog ATBP Complex offers local diners a variety of tasty choices, all in one location (for more on the flavorful dining options at the new Panay Kain Tulog ATBP Complex in Quezon City, see my previous posts on Mandarin Sky Wok  and Artsy Cafe), with a convenient hostel and adequate parking within the expansive property. And if it's comforting local flavors you're craving for, Komedor Filipino Restaurant makes for an ideal first stop. Start with the Crispy Bacon Bagnet (P 180), Komedor Filipino Restaurant's very own pork belly bagnet thinly sliced and deep-fried to a perfect crispness topped with rich bagoong aioli and served with house-infused vinegar. Perfectly crisp with just the right level of salty notes tempered by the creamy garlic aioli, it's a great starter before the savory mains at Komedor Filipino Restaurant.

Add some fresh greens to your feast at Komedor Filipino Restaurant with the Ensaladang Paco (P 125), a medley of fresh young ferns tossed with cherry tomatoes, red onions, crispy anchovies and salted egg in a tart vinaigrette. The fresh and clean notes of the ferns are kicked up a notch by the vibrant flavors of the cherry tomatoes and the salted egg, with the bold hints of red onions and crunchy dilis adding both flavor and texture to the dish, rounded out by the tart vinaigrette.

Sourcing its milkfish direct from Bonuan, Komedor Filipino Restaurant's extensive menu includes local dishes with the popular bangus, including the Crispy Daing na Bangus (P 275), fried boneless milkfish with a side of fresh ensaladang gulay and balayan bagoong. Unlike the usual commercial variety of milkfish with its strong muddy notes, the flavors of Komedor Filipino Restaurant's milkfish are clean and fresh with a subtle sweetness. Deep-fried to a crisp perfection, the natural flavors come out, pairing well with the balayan bagoong.

Komedor Filipino Restaurant adds a flavorful spin to the classic pinakbet, another must-try dish. The Pakbet with Chicharong Bulaklak (P 180), the traditional local dish with fresh vegetables cooked in shrimp paste, gets a flavorful boost topped with crunchy chicharong bulaklak. It's all about texture and flavor, and this dish has it all.

Things start getting even more interesting with the next pair of dishes. The Tortang Talaba At Talong (P 280) is another refreshing spin on the classic tortang talong omelette generously stuffed with fresh oysters served with a side of sweet banana ketchup. The briny sweetness of the fresh oysters are layered with the creamy notes of the eggplant, another personal favorite.

If you just can't get enough of oysters, go for the Oyster Sisig (P 290), with plump baby oysters sauteed with garlic, onions, and chili topped with crispy dulong and bagoong aioli. It's sisig with a totally new and refreshing twist, with the crisp texture and sharp notes of the dulong adding contrast to the richness of the oysters. Add this to your must-try list at Komedor Filipino Restaurant. Seriously.

Drunken shrimps with gin? Absolutely. Komedor Filipino Restaurant's Nilasing na Hipon with Aligue (P 310), with fresh shrimps sauteed in gin and calamansi and finished with rich crab fat, delivers a medley of flavors. The subtle sweetness of the fresh shrimps, layered with the deep notes of the gin and sharpness of the calamansi combine in a seamless blend, rounded out by the richness of the crab fat.

You'll probably want some extra rice. Complete your feast with Komedor Filipino estaurant's Tinapa Rice, fluffy fried rice topped with crispy fried dulong, salted egg and tomatoes.

And here's the beef. The Sizzling Bulalo (P 300), braised marinated beef shank drizzled with mushroom gravy and served on a sizzling hot cast-iron skillet with a side of green beans and mushrooms. As the gravy is poured, the plate sizzles releasing steam and a fragrant aroma. 

The tender and juicy beef just falls off the bone, releasing rich and beefy flavors followed by the savory notes of the thick gravy. Dab some bone marrow to complete the flavors. And if you're really hungry, you can upsize your Sizzling Bulalo, simply ask the server.

Komedor Filipino Restaurant has so much more to offer, including succulent crabs. The signature Alimango (seasonal prices), fried mud crabs draped in chili garlic sauce, adds a celebratory vibe to your feast. But save room for dessert...

End your feast on a high sugary note with the indulgent Pistachio and Cashew Sans Rival (P 160), the classic layered meringue dessert with butter cream and topped with crunchy pistachios and cashew nuts, laid on a wooden board smeared with butter. A cool touch, and this one tastes as good as it looks. From starters to mains and desserts, Komedor Filipino Restaurant has it all. And if you're craving for local and comforting flavors while at the Panay Kain Tulog ATBP Complex, simply step inside Komedor Filipino Restaurant...

Komedor Filipino Restaurant is located at the Panay Kain Tulog ATBP Complex, 23 Panay Avenue, Paligsahan, Quezon City or call (02) 246-9069 extension 603 for inquiries and more information.

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