10 must-eats for Balikbayans in Makati

According to the head chef of Fely J’s Greenbelt 4 branch, almost every table orders a serving of this beef mechado. The slow-cooked beef easily comes away, even with just a spoon, and the rich tomato sauce is cooked twice to bring out its full flavor. It looks fancier than the mechado of our childhood days, but it’s just as heartwarming and memorable.

For Via Mare’s patrons, the warm, decadent bibingka serves up memories of cold Christmas nights, usually after attending Simbang Gabi (midnight mass). Filipino restaurants abroad have their own versions of this treat, but Via Mare’s purportedly remains unmatched, with its fragrant aroma and generous fillings of Laguna cheese and queso de bola (or salted duck egg), with a generous helping of dessicated coconut on the side.

Many balikbayans would remember Milky Way as a popular fast-food joint during the 1970’s. Today, Milky Way in Arnaiz Street serves a mix of previous Milky Way hits, as well as dishes that its owners grew up enjoying at home. Chef J. Gamboa says that their crispy hito recipe is the same as the one his mother always served at home; today, it’s one of the café’s most popular dishes among customers of all ages.

Milky Way’s Halo-Halo has been on countless “best of” lists, and for good reason: its composition remains unchanged since 1962, with no less than 20 ingredients topped with homemade ube ice cream and ice made and shaved right at the café. For most balikbayans, the Philippines’ hot summer afternoons become more tolerable, if only because they have an excuse to enjoy this cool, classic merienda.

Sarsa’s sisig is unique because it’s made with Bacolod’s famous chicken inasal. According to Chef JP Anglo, this spicy dish is popular among the office crowd and small families who frequent his Rada street branch. While it’s famously paired with beer, Sarsa’s inasal sisig is also perfect for lunch and is a somewhat healthier-yet-just-as-yummy alternative to the traditional pulutan.

There are few places inside a mall where you can enjoy fresh, quality seafood, and Via Mare’s is one such rarity. Their huge plate of oysters is a steal at less than 500 bucks, but its flavor and freshness are uncompromised. This is best enjoyed as an appetizer, but if you want to order a plate of rice to go with it (as some customers do) no one is stopping you.

Aside from Laguna specialties, Rural Kitchen’s Chef Justin also serves original recipes that he learned from his culinary training in New York. While this pork bun is strictly not a Filipino staple, it reminds many customers of their favorite siopao and their travels all at once.

This sizzling bulalo comes with Sarsa’s unique Batwan gravy – it’s almost sour, which perfectly offsets the richness of this Filipino favorite. We love mixing in the excess gravy with our rice and eating the whole lot with a tall glass of cool, calamansi juice.

Rural Kitchen has very specific instructions on how to eat their suman with tsokolate: First, you cut up the suman with your spoon, then you pour the hot chocolate over it, and finally, you drizzle the whole lot with freshly-roasted pinipig. Growing up, this was how Rural Kitchen’s chef, Justin Sarabia, enjoyed this breakfast staple. Just like other bestsellers on this menu, Rural Kitchen’s delectable suman is made from his grandmother’s recipe, and all ingredients are sourced fresh every week from their hometown in Liliw, Laguna.

Fely J’s Temple crabs are made from Chef Larry J. Cruz’s original recipe, which he inherited from his mom. These crabs are a crowd-pleaser – just look at that pile begging for a photo op. It looks as good as it tastes: at Fely J’s, crabs are always served huge and pre-cracked, so you don’t have to worry about begging for more or making a mess.