Hubby took pity on me and dragged me to have lunch somewhere nearby. Our choice was at Bangus restaurant at The Pergola in BF Homes. It’s so funny that both him and I have never dined there with it just a short driving distance from our place. Bagus is milkfish in English. Bangus is abundant in Philippine waters. The best ones are found in Dagupan where the bangus is sweeter and more succulent. Bangus has about a million bones in it :-) It is best to have youor fish monger debone it for you for a small charge.
First off, we tried the Boneless Bangus Tinapa Rice. The whole smoked bangus is gutted, flaked and fried to a crisp and mixed with fried rice, topped with slivered green mangoes and scrambled eggs and capped off by the crispy bangus skin. Try this next time you’re there. It’s quite nice, the bangus skin is so crispy, it’s like chicharon. Good for two to three persons per order.
The sizzling Kangkong (water Spinach) was fresh and crispy, albeit a bit too gingery for our taste. No ginger next time.
For dessert, I tried the Reyna Blanca. A coconut gelatin dish with milk and pinipig (pounded toasted rice, sort of like rice crispies but flat). The pinipig is by far the best that I’ve tasted. Crunchy, light and so heavenly.
Hubby ordered the Mochi, which is unusual to find in a Filipino restaurant. It’s basically warm “galapong” (sticky rice that has been soaked overnight and ground to make a paste or "dough"). I forgot what’s inside, banana I think, sorry, but it wasn’t very special.
There were other interesting stuff on the menu that we would like to try next time.
