Oriang by Cafe de Bonifacio Revolutionizes Casual Filipino Dining
Listen to Chef John Singson Cu-Unjieng and Jael Wenceslao as they discuss how the creative twists in Oriang's menu revolutionized Filipino cuisine.
Published: May 23, 2013 3:00 PM
- All-time Filipino favorites like Sisig, Bulalo (beef shank soup), Tortang Talong (eggplant omelette with ground pork and julienned singkamas for that extra texture), Crispy Pata (deep fried pig knuckles) and Chicken Binakol (chicken stewed in coconut water) must not be missed. Diners counting their calories can instead have the lightly-coated and perfectly seasoned Crispy Hito and the Butterfly Tilapia in tamarind sauce. In lieu of the traditional achara and buro, one will find a siding of pickled shallots. Other lip-smacking tandem dishes include the sinful but scrumptious Bingaoongang Bagnet and Pinakbet with Liempo and Chicharon.
With rice being a staple in the Filipino hapag-kainan, Oriang lets you feast on Oriang Rice generously sautéed in taba ng talangka and loads of garlic served with grilled liempo and Vigan longganisa on top and Pinakbet Rice which has pinakbet veggies and topped with grilled liempo.
As the meal ends, Oriang offers its own take on popular desserts like the Pandan Panna Cota, a local twist on the famous Italian dessert; Mango Latik made with fried roti, smothered with coconut sauce and topped with mango slices; and Turon de Gregoria, a culinary ode to the heroine made with saba slices layered on top of fried wanton wrapper with a scoop of ice cream on the side.
- P200 - P499