Editors Note: We'd like to thank Ria Quintos-Ortega for reviewing Chic-Boy for Good Living BF.
SAVED BY THE FOOD
By Ria Quintos-Ortgega
I have heard many good things about Chic-boy from my friends and my party-legal children. I have been told me about their delicious Chicken Inasal and garlic rice with chicken oil poured over it with extra toasted garlic sprinkled on top. Doesn’t that just make your mouth water?!?! So I decided to bring my brood to the Chic-boy branch along President’s Avenue, BF Paranaque for dinner so I could see for myself what the fuss was about.
Let’s talk about what’s good about Chic-boy. First, parking was not a problem, considering it was a Sunday night, and the place was packed. There was more parking on the left side of the building too.
Second, the food was fantastic! Chic-boy is a play on the words Chicken and Baboy. We felt like the “boy” part of Chic-boy so we ordered the following items: My husband had the salmon sinigang, a double order of garlic rice, a double order of ginisang kangkong to share, and the Whole Cebu Lechon Liempo. My daughter ordered the SS-1 (Sizzling Special Meal Lechon Sisig served with rice and soup). My son and I both ordered a CB-6 (Chibog Busog Meal Cebu Lechon Liempo served with rice and soup).
The salmon sinigang was what I would like this dish to be. No scrimping on the salmon belly and soup sour enough to make your cheeks pucker. The garlic for the rice was toasted to perfection. The kangkong was very flavorful, well-seasoned and had the right crunch and color to it. The liempo is to die for with its delicious, well-marinated, juicy, succulent meat and crispy skin. It was lovely. The sisig was perfect - comparable to those served near the “riles” in Pampanga. There all sorts of textures at play with the softness and stickiness of the fat and crunch of the skin and the tenderness of whatever lean meat there is. Not to mention the added kick of the spicy sili! It was a rock concert in my mouth.
Third, Chic-boy is rice-all-you-can country! Yes, you read it right. This place serves unlimited rice. For those of you who are big fans of the stuff, the waiters go around carrying rice buckets, ready to plop a hot steaming heap of unadulterated carbohydrates onto your plate.
Lastly, you get great value for your money here. A very filling CB-6 meal costs P99. If you add a bottomless iced tea, it will come to about P124. Not bad at all!
Unfortunately, I do have some issues with Chic-boy, starting with the poor ventilation. The minute we walked through the door, the air was thick with the scent of barbecue smoke. It clung to my hair and my clothing. You must not shower before going here. Wait until after you get home or you’ll have to take another one if you do.
When we entered Chic-boy, we waited to be seated. The waiter approached us after a few seconds to tell us that we needed to place our order first, but we had to wait for a free table. He quickly added that there were people who were almost done anyway, so it shouldn’t be a problem.
Well, it was. After we had our orders efficiently taken by the person at the counter and was handed our order number, we had to look for a table. I approached one of the waiters and asked if there was a queue for seating. The reply was, “Wala po. First come, first serve.” I replied with, “That’s not a good idea.” People were circling the area for tables like vultures prowling for a meal. Some who came in after us got a table sooner just because they happened to stand next to some diners who finished earlier than expected. Not exactly first come, first served, is it? To be fair to the service staff, they rustled up a table once I grimaced at their response.
Once we were seated, we were served in trickles. The first to arrive were the drinks, the salmon sinigang, my husband’s double orders of rice and ginisang kangkong, and my daughter’s SS-1. My son had to follow up the rest of our orders 7 minutes into the meal. By the time the Whole Cebu Lechon Liempo and one of the CB-6 orders got to us, my husband was halfway through. They seemed to have forgotten my order, so I had to follow up on it. My CB-6 didn’t arrive until everyone was almost done. I was, then, pressured to wolf the delicious food down. I was so rushed that I wasn’t able to ask for the soup which is supposed to be available upon request.
The restroom? It was nicely appointed, but by the time I got to it, the liquid hand soap was so diluted, it may as well have been water. There were no paper towels to dry your hands with, and worse, there was no toilet paper. The toilet and urinal were not as clean as I would like them.
My verdict is this: If you’re in the mood for a no-frills, insanely affordable pig-out meal, with extra helpings of rice and well-prepared meat, Chic-boy is the place for you. I’d definitely go back to eat there again! Come on, guys! I’m rooting for you!
A house built on soup. That, in a nutshell, is Pat Pat's Kansi, a growing chain of Ilonggo restaurants whose core offering is a hearty beef soup called Kansi. Cat and I got to visit the BF Homes branch and met owner Enri Rodriguez, who told us Pat Pat's story.
Kansi - Laman
Pat Pat, it turns out, is an Iloilo lass who as a child kept asking for a particular beef soup from Bacolod. It got to the point that her
mom, rather than taking the ferry to Bacolod just to buy the stuff, reverse-engineered the recipe and added her own touches to make the Kansi that would later take Makati by storm. What's Kansi? It's the Ilonggo version of Bulalo, beef marrow soup, but cooked with a sour fruit called batuan plus the secret herbs and spices added by Pat Pat's mom. It's so flavorful, says Enri, that there's no need to add soy sauce or patis to the soup as most Tagalog diners usually do with their bulalo. Years later, the family put up a small restaurant along Kamagong in Makati. It's now devilishly difficult to find parking along Kamagong at lunchtime, with so many of Makati's office workers heading for Pat Pat's Kansi.
Inasal - Pecho
Cat and I sampled the signature Kansi, the indispensable Iloilo/Bacolod favorite Chicken Inasal, Pork Barbecue and the Sizzling
Sisig. First stop, the Kansi: we opted for the Kansi Laman (meat), an all-meat version, rather than the Bulalo (bone marrow) - I've been taking in too much cholesterol lately! On my first spoonful of soup I could already tell this beef had been lovingly boiled into submission over a slow fire, the flavor was so rich. Because we'd been shooting the other dishes the soup had gone cold, but Enri gave us fresh broth to bring our bowl of kansi back to steaming the way it should be enjoyed. The beef was very tender, and Cat, who usually takes her boiled beef with some kind of sauce, found she needed to add nothing at all as Enri smilingly advertised. Me, I'm the guy who always likes fire on the palate so I used the provided calamansi, fresh chilies and soy sauce to make a hot dip. Either way it went down great (had to try Cat's version too!).
The Inasal tasted just like those we had in Bacolod, smoky and tangy, while the Pork Barbecue was garlicky-sweet like the barbecue I grew up with. Both went down very well, though I found a bit more gristle than I liked on one stick of the barbecue. The Sizzling Sisig was a wow - really spicy the way I liked it, spiked with chopped chilies and fried to a crisp on a hotplate.
You'd expect a place that serves sisig like this to be a beer drinker's haven as well, but here we found another unique aspect of Pat Pat's Kansi: in line with its original concept as a down-home, family-friendly place, alcohol simply isn't on the menu. And because the owners want to keep the focus squarely on their strongest suits, the menu is restricted to only ten dishes, which if the four items we sampled are any indication they do really well indeed.
Speaking of menus, the place has been discovered by a new market--our Korean visitors. A Korean traveler stopped by last year and found the food to be very much in line with the Korean taste. So determined and enthusiastic was he to recommend Pat Pat's Kansi to his compatriots that he insisted to draw up a testimonial right there and then, which the Rodriguezes printed on a banner, and they now also have a menu with entries in Korean script.
Pat Pat's Kansi BF Homes branch is located at the lower level of Greenworld Plaza along President's Avenue. The place has ample parking, a requirement which Enri says the franchisors wisely made a prime requirement. The restaurant is Enri's first venture into the food business, and it's one he made based on his good relationships with the franchisors and his belief in the product. As he narrates, he took his wife Lea to sample the Kansi, and she was sold on the idea immediately. I have to say, after the first try we're sold on Pat Pat's Kansi too.
Boss Chief Inasal is a newly opened inasal, or barbecue, house along El Grande that can boast the true Bacolod taste. This cozy little nook, sitting no more than a dozen or so, is clean, cozy, conducive to hang around in -- and serves some mean inasal and La Paz batchoy.
Chicken Inasal is a deceptively simple dish, being just chicken marinated in a pickle of vinegar, soy sauce, garlic, ginger, pepper and turmeric, but there are just some cooks who do it so right you'll remember them and come back for more. Boss Chief has one of those cooks. We both got a leg quarter each, and they were done just right, cooked through but still thoroughly juicy and flavorful inside and out. They also added an innovation to the presentation of their inasal by serving it with a dip of bagoong (which they make themselves), calamansi, and chili in addition to the usual garlic-and-chili vinegar dip. As I'm allergic to bagoong, it was Cat who tried her inasal this way and she finds it much to her liking. "It's surprisingly well-suited for the dish, and I'm wondering if there is anyone else who's serving it this way," Cat says. At just 90 bucks for a combo meal of a leg quarter or breast with garlic-topped rice and a soft drink, Boss Chief's price compares very well with other inasal houses.
La Paz Batchoy
On top of our barbecue, Cat and I also shared a bowl of La Paz Batchoy, another of my favorites from the Visayas. Boss Chief's batchoy comes in a surprisingly hefty bowl, easily enough to constitute a hearty eater's lunch all by itself. The savory broth is apparently made using pork cheeks, the same flavorful cut used for making sisig, thus its rich flavor. In the broth were generous portions of fresh noodles, meat, slices of liver, and a sinfully delicious topping of chicharon, green onion and fried garlic bits. Now this is soup! Mrs. Melissa "Ging" Matubis, Boss Chief's Inasal's chief, is also testing the market by offering Manapla puto as an add-on for the batchoy, and she let us sample some. Very hearty! Being an Ilongga herself, Cat says this is still her favorite kind of puto. I liked it that the noodles were cooked just right, and tasted fresh; the last time I had a craving for batchoy and bought from another store the noodles were horribly soggy and had a bit of a funny taste already. Boss Chief Inasal is walking distance from my place, so I think you know where I'm getting my next bowl of batchoy.
As I like telling Cat, I know only four words of Ilonggo: Inasal, Batchoy, and Namit gid (delicious!). At Boss Chief, that vocabulary is all I need.