WANDERLUST| Filipino faves with a twist

TWEAKING Filipino food is tricky. Either it will work, or it will come out as a pretentious soul-less dish. Bagoong Club,located along University Avenue in Juna Subdivision, Matina, Davao City, certainly belongs to the former.

Some of the fares might have been deconstructed or given brand new remix, so to speak, Bagoong Club still managed to have the genuine flavors of each dish intact. Last week, we had the pleasure of dining with Bagoong Club EVP Rhiz de Leon where we were able to sample their bestsellers.


MULA sa Puso, a unique sisig made from puso ng saging with pig brain dip

Bagoong Club is known for its flavorful take on Pinoy fares, such as their Crispy Pata, Binagoongang Baboy Mismo, Ginataang Hubad na Kuhol, Balut Adobo, Pakbet at Liempo, Adobong Baby Pusit, among others.

According to de Leon, the restaurant aims to take the national condiment to greater heights by using bagoong to reinvent some of the dishes that they serve. The Davao outlet is their first branch outside of Metro Manila.


UKOY reinvented as an appetizer

So far, our opinions were unanimous. We all enjoyed their Bulalo sa Monggo (two of my faves in one dish!), Mula sa Puso (crispy puso ng saging with pig brains and mayo dip – yep, heart must always go with brains), Ukoy (reinvented as a heap of deep fried shrimps, carrot and kamote sticks), Dinuguan (because I’m a sucker for this bloody dish) and Pancit Inasal (practically a meal in itself – carbo from pancit and protein from generous slices of grilled meat).  Plus, every meal comes with an appetizer: Singkamas with a sweet and a spicy bagoong dips.

You can find other Bagoong Club branches in Quezon City, Tagaytay and Antipolo, all in home-like setting to recreate the feeling of enjoying comfort food right in one’s own dining area.

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