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Best kinilaw in DGT

Discussion in 'Dining - Nightlife - Entertainment' started by sadwhitemonkey, Mar 9, 2013.

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  1. Kasuhoya

    Kasuhoya DI New Member

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    JBs eatery, aka "Mangga" is a favorite among locals.... and the kinilaw there is realy the best... for many years...
     
    Kasuhoya, Mar 11, 2013
    #11
  2. john reynolds

    john reynolds DI Forum Adept

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    Im sure there's many places there that serve good Kinilaw.I've tried it at several different places, but but believe it or not My favorite has always been at cafe Filomena { I think that's the name of it } inside Bethel Guesthouse.The reason I like there's is because it was never too Tart or sour, has a nice kick to it and they use a little bit of fresh coconut milk to balance it out. With My luck though, They could have a different person preparing it and it may never be the same.... I will have to try the other place mentioned in this post....cheers
     
    john reynolds, Mar 11, 2013
    #12
  3. Rye83

    Rye83 with pastrami Admin Secured Account Highly Rated Poster SC Connoisseur Veteran Army

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    Tried the Spicy kilawin (waitress said it was kinilaw) at Blue Rock in Olongapo, Barrio Barretto today. 375php, incredibly pricy, much like everything here now a days, but pretty dang good (i like spicy with lots of vinegar). Meal size was about double what you get in dumaguete and came with fries though. I asked for half serving but they wouldn't go for that. Just in case any of you are ever up in the area. Blue Rock is Australian owned and has always had some of the best food in the PI. While prices are high, they are still better than most substandard resort food in the area and you do get large servings. (I had a 400php breakfast - eggs, bacon and toast at Harleys Hotel just down the road the other day.)

    Btw, I am on my bi-yearly vacation to Pampanga/Zambales area. This trip is taken when I need a reminder on why I moved to Dumaguete and is also the reason for many of my negative posts concerning the Philippines. You haven't seen bullshit and the scum of the Philippines (foreigner and filipino alike) if you haven't been to Angeles and Olongapo. The prices here are absolutely ridiculous and it's just not fun to visit anymore. This vacation will likely not be taken anymore.
     
    Rye83, Mar 13, 2013
    #13
  4. darkside

    darkside DI Member

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    The key is fresh fish. I dont eat this in restaurants
     
    darkside, Mar 13, 2013
    #14
  5. baltoed

    baltoed DI Forum Adept

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    Are you guys talking fish or shrimp? Im wayyyyy behind on my shrimp intake these days..lol.. in any fashion..and crab even more so..I do miss my fav seafoods..jumbo prawn and 1 kilo or larger mudder crabs prepared Maryland style steamed over flat beer and vinegar sprikled liberally with Old Bay seafood seasoning..and rock salt...anna ton of beer to wash the hot spicy salty mass down..Oh hell yeah !
     
    baltoed, Apr 5, 2014
    #15
  6. Rye83

    Rye83 with pastrami Admin Secured Account Highly Rated Poster SC Connoisseur Veteran Army

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    Baltoed: Kinilaw (known as ceviche in the Americas) is a dish traditionally made out of raw or cooked fish, a citrus juice and has some spice element to it. It likely originated in Peru and probably was introduced here by the Spanish. It is usually garnished with lettuce and tomatoes here. Filipinos usually add onions and tomatoes but as with most dishes here, regional variations can add just about anything or substitute any of the 3 main ingredients with just about anything. I have seen shrimp, crab and even lobster variations of kinilaw, though, I can't recall any of those being in Dumaguete.

    It is a dish that you will love or hate, and you will likely only like it prepared a certain way. Finding a place that prepares it to your liking is the trick. I consider this food more to the likes of sisig, meaning a local pub grub type dish. Almost all bars serve it on their menu. Hope around the pubs and get a good buzz trying to find the right one. It will usually run you anywhere from 75-150 pesos. Resto can run you more but you will usually get a larger serving.

    Hope this helped you out with the topic.
     
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    Rye83, Apr 5, 2014
    #16
  7. baltoed

    baltoed DI Forum Adept

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    Hi.. I got it introduced to me while I lived in Hawaii in what seems a whole life time ago now.. On Oahu I lived in the mountains above Pearl Harbor and then moved down and lived in Waikiki Beach. I liked it there. The dish was called Poki in a Japanese dept store in the market section and yes many and varied but all seafood. all raw at one point and not cooked with heat ever. Im not sure but I believe the name Poki is Korean ..but the store was Japanese just the same. I read there at some point someone said mayo.. oh sweet mother of God I wouldnt give that a try. Ive had different versions in Roxas City. Manila.. Bacolod and at peoples homes and restaurants. Even had a version a bit different in a Thai restaurant chain that is in Ilo Ilo and in Cebu. Some better to my taste than others is such the case I admitedly have problems with a lot of food so it I approach a lot of food items here very suspect. Given that not much thought is given to bacteria from what I have observed way to often. Fresh is fresh..but I tend to hold off on something that was at a party yesterday and brought to me by a well meaning friend or family member. Mango salad can be hot and spicy as well. Just havent had any local stufff as yet.. cheers!

    Ed
     
    baltoed, Apr 5, 2014
    #17
  8. gie1975

    gie1975 DI New Member

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    the best kinilaw is in Cagayan de oro,we used tabon-tabon for our kinilaw or sinuglaw,since I been here no good kinilaw or sinuglaw in DGT..
     
    gie1975, Oct 12, 2014
    #18
  9. rbrown

    rbrown DI Member

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    The Kinilaw at Bermuda Beach Resort in Sipalay was fantastic.....best I have ever had. Made with Dorado fish.....
     
    rbrown, Oct 14, 2014
    #19
  10. denpet

    denpet DI Senior Member Highly Rated Poster Blood Donor Veteran Air Force

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    Best Kinilaw ever I had in Zamboanga City, Paseo del Mar, all the way out on the tip of the pier. Marinated for a minimum of 3 days in coconut vinegar. Served in a cabbage leaf. Just soo tender and juicy.
     
    denpet, Oct 15, 2014
    #20
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