On the road, I always make it a point to feed only on the local (or regional) cuisine. Why go to Jollibee for lunch in Cagayan de Oro when I can have Chicken Joy back home anytime I want? This sometimes miffs my traveling companions who have to endure walking with me looking for the perfect lunch at in the afternoon.
But this is usually the case for lunch and dinner. Finding a breakfast on the road is more difficult because the turo-turo and carinderias where local food is usually served opens up late in the morning (except the 24-hour bus and truck stops). And since I usually start my travel early in the morning when traffic is light and the sun more forgiving, there is no choice but fast food breakfast fare for me. But it better be Chowking or its brunch.
I don’t really like the Chowking fare because it’s too greasy for my taste. I go there for their classic beef-wanton noodles and asado siopao. I eat it Chinese style with bamboo chopsticks, slurping the soup straight from the bowl after every bite of siopao sopped in their wonderful sarsa. In the city, I go for Pan de Manila’s filling pandesal in lieu of the siopao. And sometimes, I can’t resist indulging myself with a bowl of Fiesta Halo-halo for the finale. At in the morning.
A Taste of
Wife once asked me if Thai noodles are really good. So we went hunting for a Thai restaurant and found Oody’s at the Market! Market! Mall in Taguig. We ordered Phad
“How was it?” I asked.
“Masarap”, she said while picking on her Thai noodles. “Pero mas masarap pa rin ang pansit canton ko”, she added.
PHOTOS (top to bottom): (1) My Chowking protocol of classic beef-wanton noodles, siopao and iced tea. (2) The heavenly hot pandesals of Pan de Manila. (3) Phad Thai’s main ingredient is stir-fried rice noodles garnished with tokwa, hipon, manok strips, fried scrambled eggs, and toge and flavored with patis, sampalok juice, crushed chili, ground mani, a slice of lime, and a leaf that my friend Ponga has described as “lasang putang-ina”.