No-frills Pinoy food at Tapsi ni Vivian, Pasig

Finding ourselves yaya-less during the holiday break but with no desire to tire ourselves out cooking the family’s lunch, Hubby and I decided to take the family out to dine out instead.

We scoured our neck of the woods for a resto that will appeal to us and the kids, as well as open for business during the holiday. Fortunately, we chanced upon a branch of Tapsi ni Vivian along C. Raymundo Avenue in Pasig.

It’s one of the newly opened branches with ample parking space. We had trouble finding parking, though, due to the sizeable lunch crowd.

The resto’s dining area was pretty sizeable as well, with a play area for little ones to amuse themselves in.

Tapsi ni Vivian’s history dates back decades. Akin to the neighborhood carinderias we grew up with, it offers Filipino food with home-cooked flavors that are simple and familiar.

That particular day, the fam dined on classic Pinoy favorites.

Bulalo (Php430). Characterized by a light colored broth flavored by boiling the dish’s beef shanks and bone marrow until the meat is tender and the collagen has melted into the broth.

Chicharon (Php125). Pig intestines tenderized by boiling then deep-fried to a flavorful crisp.

Sisig with Egg (Php180). The Kapampangan delicacy made of pig cheeks, chopped onions, calamansi juice and peppers. This resto’s version has a bit more of spiciness than what I’m used to.

Laing (Php80). The Bicolano staple made of taro leaves cooked with meat and seafood in coconut milk and other aromatics.

Pinakbet (Php120). The Ilocano dish made of mixed vegetables steamed in flavorful shrimp paste.

Buco Pandan (Php60). A tasty dessert of pandan-flavored gelatin cubes, shredded coconut and nata de coco in sweetened cream. My son’s favorite!

Leche Flan (Php110). The Filipino version of creme caramel, sweet and milky custard with a layer of caramel on top.

Halo Halo (Php80). The Pinoy summer go-to dessert made of crushed ice laden with evaporated milk, sweetened beans, sweetened banana slices and langka, halayang ube and a bit of leche flan.