I may have only spent a little over a day in Naga last weekend but boy, did it feel longer. I think it’s because I was up at 330am on a Saturday (my flight was at 635am). I am obviously back in the city and typing this from my office cubicle and there is nowhere else I’d rather NOT be.
Two iced sugar-free lattes at Beanbag Coffee. Hardly a proper breakfast, I know. I arrived in Naga at around 8am to find the Starbucks along Magsaysay Avenue closed. It turned out to be a good thing because Beanbag Coffee was just down the road; cheaper coffee (no soy or skim milk, though) and free wifi! The grande (which is really just a tall) iced latte was only 60PHP. I also had the entire place to myself the two hours I was there.
After meeting up with my friends and dropping off our stuff at the apartment, we decided to head to CWC and have lunch at the clubhouse. I ordered the tofu steak (140PHP) and even though it looked unappetizing, it was surprisingly delicious.
Dinner was at Red Platter and we ordered a sampler called Taste of Bicol.
I learned on this trip that bicol express isn’t a specific dish but a way of cooking.
Guess who loves picking at the bones, making sure she’s gotten all the meat out? THIS GIRL.
Everything was delicious! I was famished after half a day of wakeboarding so I was extra appreciative of our meal.
For dessert, my friends ordered cakes:
I don’t think I’ve mentioned it here but I’ve been on a no processed sugar diet for the past… two weeks. I almost gave in to have some of the moringa cake but I held on… only to fail when we got back to the apartment and mixed coconut-flavored Boracay Rum with pineapple juice. Oh well.
Sunday breakfast was nothing fancy: my friends cooked hotdogs, bacon, tuna omelet, toast, and rice while I slept until 10am.
Roel brought us to Bolofer’s Espesyal, a turo-turo, to try Kinalas and Kinunot.
Kinunot is either shark or manta ray in coconut milk and vinegar. It tasted like kinilaw.
It’s log-log (is log-log a type of noodle?) with sarsa and meat from a pig’s head. I like how my friend described it to us: like molo soup with sisig. This was all right. I didn’t know you’re supposed to season it with vinegar and black pepper AND NOT PATIS.
Not pictured: the bottles of beer I drank!
Have you been to Bicol/Naga? What’s your favorite Bicolano dish?