After braving the traffic jams from Metro Manila to Tagaytay, the last thing the fam wants is to worry about dinner.
Not wanting to go through the hassle of deciding (and debating!) where to eat and waiting the requisite 15 to 20 minutes for the food to be served, we decided to just go to Andok’s for takeout.
Andok’s started way back in 1985 when Leonardo “Sandy” Javier, Jr. established a “litson manok” (roasted chicken) stall along West Avenue in Quezon City. Today, the Andok’s franchise has stores all over the country, some being fully-fledged dine-in restaurants with menus that include Chicken Barbecue, Barbecue Liempo (Pork Belly), Litson Kawali (Pan Fried Pork Belly), Crispy Pata (Pork Knuckles), and more.
We headed on to the nearest Andok’s stall and procured three orders of Liempo (Php179 each) and two orders of Lechon Manok (Php239 each).
The orders were wrapped and turned over to us quickly. We were supposed to also order steamed rice from this outlet but it was not readily available. (We were able to order it from another resto, though.)
Thanks to Andok’s, our dinner on the first night of our Tagaytay sojourn was quite affordable and fuss-free.
This Andok’s outlet is located at the corner of the Sta Rosa – Tagaytay Road and Calamba Road, near Museo Orlina and the Tagaytay City Market.
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