bulalo – The Jellybeans Edit

Did you know that the well-loved Filipino restaurant chain Gerry’s Grill was founded in 1997 by Gerry Apolinario? The first branch was located in Tomas Morato, Quezon City, Philippines, and quickly gained popularity among locals and tourists alike. Its menu features a wide range of Filipino dishes, including grilled items, seafood, and traditional dishes such as adobo and sinigang. Over the years, Gerry’s Grill has expanded to numerous locations throughout the Philippines and has even opened branches in other countries, including the United States, Singapore, and Qatar. The restaurant chain is known for its casual and laid-back atmosphere, as well as its affordable prices and generous portions.

Its OG branch in Tomas Morato, in particular, provided the perfect spot for lunch for my officemates and myself who were looking for a satisfying and delicious meal in a cozy and welcoming atmosphere. Located within a stone’s thrown from our workplace, Gerry’s Grill has been our go-to spot for casual lunches or after-office drinks.

Thanks to some recent renovations, the restaurant’s interiors are now more tastefully designed, featuring comfortable seating, warm lighting, and vibrant decor that exudes a distinctly Filipino yet modern vibe. The attentive and friendly staff also adds to the welcoming ambiance, making us feel at home as soon as we stepped inside.

There’s little wonder then, that during one of our #ReturnToOffice days, our boss treated us at Gerry’s Grill for her belated birthday celebration. There, we feasted on tasty Pinoy dishes such as:

Sugba Kilaw (Php485). This is one of Gerry’s Grill’s signature dishes that features grilled liempo and fresh tuna cubes marinated in vinegar and spices, topped with sliced onions, ginger, and chilies. The dish has a refreshing tangy flavor that goes perfectly as an appetizer leading up to the other dishes.

Pinakbet (Php285). A classic Filipino vegetable dish that features mixed vegetables sautéed in shrimp paste, garlic, and onions. Gerry’s Grill’s version includes eggplant, squash, string beans, and bitter gourd, creating a flavorful and healthy side dish that pairs well with grilled meat.

Inihaw na Pusit (Php545). Grilled squid marinated in a mixture of soy sauce, vinegar, garlic, and calamansi juice, giving it a smoky and savory flavor. It is then filled with chopped tomatoes and other aromatics, then perfectly grilled, resulting in a tender and juicy texture and an explosion of flavors that is sure to satisfy any seafood lover’s cravings.

Nilagang Bulalo (Php515). A hearty beef soup made of tender beef shanks and bone marrow cooked with vegetables such as corn, cabbage, and potatoes, resulting in a savory and flavorful broth that warms the soul. (Yes, the bone marrow that we fish out from the bone is the piece de resistance!)

Crispy Pata (Php715 regular | Php895 family). A classic Filipino dish that features deep-fried pork leg with crispy skin and tender meat. Gerry’s Grill’s version is marinated in spices and served with a vinegar dipping sauce, making it the perfect indulgence for those who love meaty and crispy dishes.

Gerry’s Grill is a restaurant that embodies the Filipino spirit of hospitality, warmth, and generosity. It’s a place where families and friends can come together to enjoy a meal, create memories, and celebrate life’s little moments.

So, the next time you’re looking for a great meal in a welcoming atmosphere, head to Gerry’s Grill and experience the best of Filipino cuisine.

This Gerry’s Grill branch is located at Tomas Morato corner Eugenio Lopez Avenue, Barangay South Triangle, Quezon City, open Sundays to Thursdays from 10am to 12mn and Fridays to Saturdays from 10am to 2am. For inquiries and reservations, call +63 2 83326353, +63 2 83732529 or +63 998 8467472.

Stay updated on Gerry’s Grill menu and offers by visiting its website or following it on Facebook and Instagram.

Check out my previous posts on Gerry’s Grill:

Fun Barkada Lunch at Gerry’s Grill, Tomas Morato

The last and final stop of our Zomato Tagaytay Food Crawl was held at Siglo Modern Filipino. Located along the Tagaytay – Calamba Road beside the Development Academy of the Philippines (DAP) and right across Picnic Grove, Siglo is the restaurant attached to the View Park Hotel Tagaytay.

Siglo (which translates to “century”) is so-named in honor of 100 years of evolution of Philippine food, from the Spanish and Latin influences brought by the colonizers, as well as flavors from China, America and Southeast Asia which found their way here via trade.

Siglo synthesizes a century’s worth of Filipino culture and cuisine from all over the country, and supports the local economy by using ingredients sourced from local farmers.

It also seeks to preserve heirloom recipes – dishes that your great-grandmother might have cooked and using ingredients like adlai and siling labuyo that she might have used – while still innovating on the classic Filipino dishes through modern techniques and added creativity.

The restaurant is quite small (can seat at most 50 diners) but it has a lot of charm. Ethnic-inspired furniture and decor abound, and its advocacy for the appreciation of Filipino cuisine is apparent in the use of traditional materials and design. When you sit down and wait for your order, you can amuse yourself in puzzles and trivia that feature Filipino food courtesy of the placemats used.

My fellow foodies and I were served the Blockbuster Bilaos, hefty servings of themed Pinoy delicacies with dishes representing different locales in the country. These are best shared among a group of 4 to 6 people. Bilaos are flat and round-shaped implement used in separating rice grains from other particles like chaff, dirt and small pebbles. When I was young, the rice that was delivered to us had a lot of impurities so my yaya and I oftentimes had to pick the impurities from the rice (hence the term “nagpipili ng bigas“) that was laid in a bilao.

Siglo Bilao (Php1,800)

This bilao features native Tinola, classic Kare-Kare, Crispy Tawilis, Pancit Pusit and Siglo Salad. These are all heirloom recipes of Filipino dishes collated by Siglo’s team during their travels. For me, the standout among these dishes is the Pancit Pusit; it had the distinctive salty-sour garlicky taste of Adobong Pusit which I absolutely love. I would have eaten more of this were I not afraid of going home with black teeth (it would have been worth it, though!)

https://flic.kr/p/N8f5wW

Barkada Bilao (Php2,200)

This bilao boasts of timeless classics that barkadas (groups of friends) crave for when they’re hanging out such as Regular Bulalo (a staple in Tagaytay), Crispy Sisig, Calamares Frito, Himagsikan Wings (Siglo’s version of spicy buffalo wings in which the chicken pieces are glazed in shrimp paste and honey sriracha sauce) and gising-gising.

Luzviminda Bilao (Php2,400)

Named after the portmanteu of the Philippines’ three major island groups – Luzon, Visayas and Mindanao – this bilao features dishes representing bestsellers from north to south, serving as a quick culinary tour of the country. It includes Bagnet Ilocos, Chicken Binakol, Seafood Kare-Kare, Lumpiang Shanghai and Ubod Salad. The standout in this bilao is the bagnet with its savory tender meat and crispy crackling skin.

All the bilaos come with steamed rice and fresh fruits.

We washed down our food with a refreshing Pomelo Amaranth Juice which is not part of Siglo’s menu but is actually the welcome drink of View Park Hotel.

Siglo Modern Filipino is located at the Ground Floor of View Park Hotel, 3500 Tagaytay-Calamba Road, Sungay East, Tagaytay City. It is open Sundays to Fridays at 7am to 10pm and Saturdays from 7am to 12mn.

Disclosure: Together with other Zomato foodies, I was invited to attend a foodie meet-up held in this restaurant. All the food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.

Tag: bulalo

Workday lunch spot: Gerry’s Grill, Tomas Morato

Zomato Tagaytay Food Crawl Third Stop: Siglo Modern Filipino