Exploring the neighborhood

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Saturday, January 25, 2014

FIVE months since we have moved downtown, I still haven’t fully explored this students’ haven of a place where small food places abound, but I do keep my eyes out for something interesting.

Like this one, which I saw while on my way back to the office from Lanang last Friday afternoon. The sight was heaven-sent later that night when I realized I haven’t tried any new place yet for the week.

My freshman college friend to the rescue, Martin and his wheels.


All I remembered was the taxi turned to Ponce Street from Quezon Boulevard and then zipped on to Jacinto. That should be easy. Except on Friday night, I can’t remember which part of Ponce the new place was.

We finally found it, it’s very near Quezon Boulevard, just a few meters from the Central Convenience Store.

The name is Smoked Sisig Factory and the security guard outside said it just opened last month.

In the non-aircon area was a big group of students. Inside were two young pairs and a father and young son, who appear to be the owners.

You order at the counter, and yes, play as you order… as the man in white toque told us and another pair when we headed back to our table.

Since Martin said he already ate, I had to try to eat more than my normal tummy could take. Since the restaurant name says Sisig, then I ordered the two sisigs in the menu – the spicy sisig and the sisig dinakdakan. Both are served on sizzling plates and come with a free glass of ice tea per order. That meant I had two glasses of ice tea. Martin just got a bottle of beer.

The spicy sisig came with eight siling labuyo on top, and yes, the raw egg.

Ths sisig dinakdakan had a criss-cross of mayonnaise.

One thing I can assure you, their sisig is made of mascara ng baboy, just as sisig should be. I wouldn’t mind a tinge of liver, however, just for that extra zing. Their sisig dinakdakan is just sisig on a hot plate with mayonnaise. It would have had a bit more zing had there been a sprinkling of fresh white onions, and yes, the extra liver.

Still, for a quick fix, the place is okay. Especially if you’re in the neighborhood. Aside from the two kids of sisig, they have the staples of meat lovers – meatballs, beef bulgogi, chorizo, corned beef, tender beef gyudon, honey garlic pork belly, and many more.

Had I a companion who hadn’t had dinner, I would’ve wanted to try the chorizo, just to check out if theirs is worth another visit.

The interior is neat, the furnishings simple. Except for that dummy made to look as if it’s checking one some electrical circuits on the counter.

I just don’t get it…

Published in the Sun.Star Davao newspaper on January 26, 2014.


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