It was a rare time for us to have a delightfully fulfilling meal in a backdrop of glorious serenity. At Kainan sa Dalampasigan, we experienced just that and a little bit more.
Hubby Bala recommended this particular resto based on a number of good reviews in the net. Fortunately his chioce wasn’t at all put to shame. He received a unanimous thumbs-up from the family while I, for one, gave him my trademark Korean-sign which was synonymous to well done, Bala! 🙂
The place oozed with an eco-friendly vibe worthy of a well-planned wedding reception! From ceiling accents that seemed to evoke an almost mesmerizing feel…
…complete with charming interjections of wooden furniture conveying elegance and a sense of togetherness at the same time.
[Slippers, not part of the menu! 🙂 ]
Allow me to walk you through some of the dishes we tried that beautiful sunny afternoon.
Bilao sa Dalampasigan (Php 700).
A sumptuous medley of inihaw na baboy, baked tahong, garlic fried shrimps, daing na bangus with some pickled greens on the side. This was a truly yummy choice but not quite as much as we expected it to be. Yes, it was designed for sharing but only for around two persons, maybe three, tops.
Lechon Kawali (Php 270).
Crisp on the outside yet quite delicately juicy on the inside. It was mouthwateringly good and fared pretty well with the sarsa (sauce). It wouldn’t have hurt though if the resto partnered it with another dip, preferably vinegar-based for that much needed kick to the tastebuds.
Lumpiang Shanghai (Php 180).
Typical deep-fried rolls with ground meat and veggies proved to be quite delish and equally fun to eat, mainly because of the accompanying crunch in every bite. 🙂 Although I normally associate these rolls with a sweet and sour sauce, the presence of a different kind of vinegar-based dip provided another level of zing to this otherwise stereotypical Pinoy dish.
Adobong Kangkong (Php 180).
I never expected much from this dish but was put to shame when I finally took a bite. The tartness blended well with the sweet and salty nature of the dish, making the medley of kangkong stalks and leaves appear to be more elegant than usual. The addition of fried garlic bits on top as well as the sweet crunchy onions, made spice lovers like me extremely pleased and satisfied all throughout.
Pinakbet (Php 220).
When I first looked at this dish, I admit that I wasn’t that impressed. But when I tasted it, it emitted some real, deep flavors that made me dig in for a whole lot more. Although I hardly tasted any meat in this medley of squash, eggplant, bittermelon (ampalaya) slices, I can’t help but appreciate the freshness that this particular dish is known for.
Balot Sa Dahon ( Php 220)
Chicken and pork adobo with fried garlic shrimps mixed in steamed rice and then wrapped in banana leaves plus shrimp paste (bagoong) with an unmashed tomato on the side. Although quite okay, this binalot-version looked better than it actually tasted with the exception of the dip which added a much needed pizzazz to the dish.
Planning a visit? Then you might be interested to know more about their other dishes: