Don Armandos: Your destination resto in Pangasinan
It’s
all about food from Pinoy realms–the spaces where succulent flavors and spices
meet.
There’s
so much rejoicing in chowland, and it takes place in one of the most
exceptional diners in Calasiao, where crushed seasonings, and food gen and
passion, seem to appear from all directions.
Don
Armados is an “ihaw-ihaw” restaurant, located in San Miguel, Calasiao that
feels like an old-school sanctuary for people who want to just relax and enjoy
the pleasure of company and eating good food.
The
brick wall design brings in a calm sense of Mesoamerican sophistication, and
yet customers partly realize that authentic Filipino cuisines are served in
this place.
Fact
is, I chose to focus on eating—and meandering through the aroma of dishes
because I was fortunate enough to go there with a uniquely qualified guide. Actually,
it’s one of the things that hooked me earliest and most irrevocably about Don
Armados: the spices, the strong flavors, the mouth searing sauces and dips, and
the delicate interplay between sweet and sour. Everything, yum!
When
the owners brought a wealth of Pinoy kick to the aristocracy of their dishes, a
new food exploration took hold. Worth their weight in gold, Don Armandos sparked
good reviews, and changed the way Calasiao residents eat. They hoped to cross
culinary boundaries of their own with the flavors they put on their dishes. And
they strive to provide that responsibly.
Husband
and wife, Teng and Architect John Paulo Bauzon are as different as night and
day. She’s the feisty personality; he’s the gentle giant. Her food interests unquestionably come in a slice
of pizza, and he’s are predominantly Pinoy, fashioned by the cooking of his
supportive parents who started out an eatery in Dagupan, and whose brother’s
exposure to the world of food is communicable.
“We want people to walk away feeling good about what they’ve eaten...physically and mentally”, said JP Bauzon.
Bauzon
understands that people want a plethora of choices. He has seen the evolution
of Calasiao from a primarily commercial district to the next rising industrial
gem of Pangasinan due to the greater awareness of the public to diverse
culinary styles, which he deemed is a good thing to offer variety of food in
the restaurant.
Wanting
nothing more complicated on a hot day, Don Armandos’ feel-good food is
scrumptiously light; not overly-filling, but not skimpy either. It’s exactly
everything you would want: from bangus bathed in fresh coconut water to savory
binagoongan meat, creamy leche flan, and doughy pizza generously topped with
pepperoni.
The
desire to restore and preserve Filipino cuisine was the inspiration of the
couple-partners. They don’t copy recipes, instead, take concepts and later
indigenizes them to suit Filipino tastes. It is this diversity and history that
Don Armandos seeks to preserve by offering a menu in a manner which is authentic
as possible—living up to is namesake as an expression of greatness and
uniqueness in Pinoy flavors.
Perhaps,
the greatest example of Calasiao’s status of a growing food hub is Don Armandos
emergence. And with its successful home-cooked specialties, it is poised to take its place amongst other destinations in Pangasinan as the next great foodie paradise.
emergence. And with its successful home-cooked specialties, it is poised to take its place amongst other destinations in Pangasinan as the next great foodie paradise.
It
is truly the pinnacle of its owners’ vision of creating their creative
masterpiece in the province.
Top picks
For appetizers, one can try the Crispy Kangkong. This recipe is very much like your
typical vegetable tempura. But the quality of relish comes from the batter.
Don
Armandos seems to have perfected their concoction because unlike other similar
recipes, it does not make you want to forget about the freshness of the vegetable.
recipes, it does not make you want to forget about the freshness of the vegetable.
Among
their signature dishes are their “Nakabuyangyang na hito” (fried catfish in
butterfly style) and Sizzling Pork Binagoongan.
The
slow cooking process prepared with the freshest ingredients makes both meats
tender while giving individual dishes a very savory taste. The sauce’s creaminess
adds another
complexity.
complexity.
There’s
no denying the love affair Filipinos have with all things sinfully sugary. And
if there ever was one dish that embodies this, it would be the leche flan.
Don
Armandos’ Leche Flan is fresh and delectably tempting: from the creaminess of
the custard to the heapful of caramelized sugar. There’s definitely that
melt-in-your-mouth-goodness moment.
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