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Friday, May 17, 2013

Good Ilocano food at Victorino's in Quezon City


On Sunday night, in Manila living a Travelife, my cousin invited me to dinner.

So I met her at her home in Makati and rode with her and her sons across town to Quezon City to try a new restaurant called Victorino's that served delicious Ilocano food.

The minute we rolled up the driveway, my nephews exclaimed: "It looks like a house."


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AN OLD-FASHIONED LIFE

It certainly did.

In fact, it had an uncanny resemblance to the beautiful houses in Pasay that I'd written about in this blog a few weeks ago.

This house had nice antiques, an old-fashioned atmosphere and colorful floor tiles -- just like those Pasay houses.



NEW THAT LOOKS LIKE OLD

Interestingly, the tiles of Victorino's are actually new.

They were made for this house, but they certainly looked old and worn-out -- which is exactly how you want them to look in a house like this.



I'd left the choice of restaurant to her and in the afternoon, she'd texted that she'd booked this Ilocano restaurant.

I immediately said okay. Everything I've had from Ilocos, so far, has been delicious and absolutely fattening.


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The menu is quite eclectic, actually, as it also contained sandwiches and pastas.

But we stuck to the Ilocano menu as the owners are true blue Ilocanos who know their food.

AN ILOCANO DELI



In fact, there's even an Ilocano deli by the cashier, where you can pick up all kinds of delicious Ilocos goodies like vegetable fritters, chorizo and bagnet in vaccum-sealed bags, and Ilocos vinegar.



CAKES FROM HENY SISON

In addition, Heny Sison has made all the cakes and sweet things.



On display, they had an old-fashioned chocolate cake, a red velvet cake, a mango cheesecake, and super sweet and terribly sinful caramelized yemas.



We had those yemas for part 1 of dessert, by the way, and they were so good. However, I think I got a sugar shock from it.



REAL COMFORT FOOD

For the meal itself, we ordered the seaweed salad, kare-kare (my request), crispy catfishpako salad, and crispy tadyang.



To start, we also had a chorizo platter which had chorizo from Batac, Vigan and Cagayan.

Everything was good, but I especially liked the chorizo from Batac and the seaweed salad.



The crispy tadyang was also a revelation because it looked so dry and overcooked when it was served to us, that I initially refused to taste it.



My cousin said: "You just need some vinegar to soften it up."

True enough, I doused it with vinegar and it became soft and wonderful.



It was a delicious revelation in an enjoyable evening in my never-ending, and never-endingly eventful Travelife.



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2 comments:

  1. hi pls give me contact number for Victorinos restautant asap!thanks

    ReplyDelete
  2. Please send me function room packages for Victorino's Restaurant for 50pax - :P

    ReplyDelete