Yoji and the Foodies

For Catholics, the Lenten season is a time for sacrifices. To some, it’s giving up something that they perceive they can’t live without even for a short period of time. Some people I know vowed to give up “sinful” treats for 40 days. They could very well be talking about food, or just about anything that you can categorize as sinful. Catholic priests and nuns make it a point to remind parishioners to practice abstinence and fasting. This, of course, is a difficult to do (hence, the sacrifice). Fasting would be a huge sacrifice for me and I fear that I would just wither and die. So I’m taking the other route and abstain from eating pork, beef, and chicken. So that means veggies and fish until black Saturday.  Will I survive? Maybe.

Grilled Fish with Atchara

(Reyes Barbecue – SM Center Las Pinas)

Reyes Barbecue is one of those food places that you want to try out the moment they open their doors to the public. Why? Because it’s owned by a Kapampangan; and we all know that Pampanga cuisine  generally fares better than other local and provincial cuisine (arguably). Of course, the Ilonggos and ther inasal are way up the gastronomic charts, but I’ve yet to meet a Kapampangan who cannot cook well. I am half-Kapampangan so It’s safe to say that I am half-good at cooking. Half-good and half-lazy.

A week ago, My father and I went to Reyes Barbecue SM Las Pinas branch. We’ve tried the Alabang branch a few months back but we were not happy with the bangus steak. The portion was small and the taste, bland. We always give 2nd chances to countless restaurants we go to, because if there is one thing that’s constant in food business, it’s the inconsistency of the food taste across branches.

Since this is our 2nd attempt, we orderd something different. My dad, being a huge fan of burger + rice combo, ordered the Salisbury Steak. I decided to stick to the house specialty of boneless chicken barbecue with peanut sauce. Rice and burger may be a Filipino thing, but I just find it a very unusual combination. It’s probably the last dish I would order.

The service was quick but only because we’re the only customers at that time. We didn’t have high expectations because we’ve been disappointed many times in the past, but when the Salisbury Steak was served, my dad was pleased with the portion. He is into sauces and soups so this was a real treat for him because the food was swimming  in a pool of gravy. While I am not impressed with the presentation, the real test is in the taste. My dad said it was good. So I asked him if he were to compare it to the Chef d’Angelo burger steak, which one would he choose. He answered “this one” without taking his eyes off the burger patties.

Me: Really, you like this better than Chef d’Angelo’s?

Dad: yes

Me: Eh, Jollibee Burger Steak?

Dad: This one.

Me: French Baker Salisbury?

(long pause)

Dad: Same

Me: Would you come back?

Dad: Yes.

It must be really good because my dad is one hard to please foodie. I’ll take his word for it.

Salisbury Steak with gallons of gravy