Have you heard of the Famous sister company of Barrio Fiesta? Of course! This is one of the famous restaurants when you to Tagaytay.
Pamana Restaurant is a Filipino cuisine based from the family’s secret recipes and passed/taught/handed down to Happy Ongpauco. (Yes, it’s Heart Evangelista’s relative)
The place looks like an old house turned restaurant that makes you feel like you’re back in time. The picture frames, the furniture, the antique look of the place gives the customers a feel when Imelda Marcos was still on her 20’s or so. Certainly my Lolo and Lola loved the place and the food too! It was our second time there and again celebrating a relative’s birthday.
A lot of unique ideas where displayed in the restaurant. The old pictures as well as the old newspaper clippings makes the place more interesting.
The Sungkaan of Condiments looks good at the center of the table.
We first had our Soup: Sinigang na Maliputo (Php 165/100grams)
My Lola said that this fish can only be caught/seen in Tagaytay so we have to order it. I don’t know how to describe the fish’ taste but I like the sour taste of the soup. They told me that it was cooked with a real sampaloc that’s why it tastes so good.
Our main dishes were: Manila’s Original Crispy Pata (Php 550)
“Daddy Rod Ongpauco’s Invention! Pork knuckles simmer until tender then friend to golden brown comes in ORIGINAL, SPICY or GARLIC flavor”.
An all time favorite! No need for explanation.
Binagoongang Bagnet (Php 365)
“Pamana’s Bagnet sauteed in Tita Monchie Biazon, wife of Senator Biazon’s special shrimp paste. Their family’s Secret Recipe taught only to Happy Ongpauco.”
I’ve always loved Vigan’s bagnet even though they tell me that it’s just like the normal lechon kawali. I don’t know, it’s meatier and yummier than the lechon kawali. The bagoong blends perfectly with the lechon and that makes it unique and really satisfies your taste buds as well as the crispylicious skin!
PAMANA’s Three Way Adobo (Php 295)
3 kinds of Adobo from Happy’s three favorite lolas: Mama Chit, Lola Laling and Lola Fely. Chicken adobong puti, adobo flakes and native adobo spareribs — an all-in-one!
The big serving of Adobo was nice to be shared for 2-3 persons. There’s nothing special with the adobo flavor but the combination of the 3 (chicken, flakes and spareribs) makes it special.
Finally for our finale, we had 2 desserts: Crispy Turon, Ube at Sorbetes (Php 170)
Her son Renzo’s favorite
We had this because they don’t have a cake. We placed a candle for the birthday celebrant for her to blow. I don’t like the taste of the banana with ube on it but others liked it that way.
Puto Bumbong (Php 100)
Love Ongpauco’s addiction. Puto Bumbong with grated cheddar cheese, quezo de bola and heated coco jam.
This was better than the turon. I like the texture of the puto bumbong, not like the ones you buy during Christmas. The coco jam and the cheese blends well together. I really liked it. However, it comes only in 3 slices. Hehe.
We did enjoy our lunch in Pamana and will definitely go back if we crave for Filipino cuisine. One of the best Filipino restaurants in the Philippines. Though it’s not that accessible to people living in Manila, I hope they can branch out in the city nearby.
You can check their menu here.
PAMANA RESTAURANT
Aguinaldo Highway
1315 Aguinaldo Highway, Silang Crossing East
Tagaytay, Cavite, Philippines
Phone Number: (63 46) 413-2461, (63 922) 859-2707
Landmark: Near Rotonda and The Boutique, it’s on the left hand side if going to Tagaytay proper and right hand side if going down to Manila.
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