Summary
Highlights
The food tour begins with a visit to the legendary Pansit Masang in San Pedro, established in the 1950s. While they offer various dishes, their Pansit Masang Special with proven (chicken proven) and a deep-fried egg is the must-try. The noodles are flavorful, complemented by crunchy vegetables, and the unique addition of ketchup and a creamy egg yolk creates a distinctive and unforgettable taste. This dish is considered a basic merienda for San Pedro locals.
Before heading to Calauan Laguna, the group makes a quick stop at Sito Balao in Alaminos, a popular spot among riders with a great view. They enjoy a Spanish latte with a mini cookie, noting the balanced sweetness from condensed milk and the strong coffee flavor.
Next up is Pabing's Goto Bulalo in Calauan, highly praised by locals for its unique use of carabao (water buffalo) meat. This establishment has been serving its specialty since 2005. The goto features tender carabao meat, various internal organs, and a rich, flavorful broth, all topped with carabao brain. The carabao meat is surprisingly tender and indistinguishable from beef for many, offering a healthier alternative. It's recommended with a calamansi, chili, and patis (fish sauce) dipping sauce.
The tour continues to Los Baños for 'The Original Buko Pie,' a legendary establishment since 1965. Despite the long queues, customers are assured of freshly baked pies. The pie features a flaky crust and a creamy, not-too-sweet filling with generous chunks of young coconut. It's considered the national pasalubong (souvenir) of Laguna residents.
In Kalamba, the group visits Ton-Ton Sisig, a famous spot recommended by local YouTuber Kuya Rich TV. Known for its affordability and quality, Ton-Ton Sisig offers pork sisig (single for 95 pesos, double for 150 pesos) and even beef sisig. The pork sisig is flavorful, with a good balance of meaty and crispy textures. The beef sisig is described as having a unique, almost beef mechado-like flavor. Both are served sizzling hot, making for a satisfying meal, especially with the addition of chili oil and calamansi.
Still in Kalamba, the food adventure continues at Brad Pares Mommy Overload, a spacious and clean paresan (pares eatery) with several branches. They are known for their 'Pares Overload,' an extravagant dish that includes beef pares, bagnet (crispy pork belly), chicharon bulaklak (fried pork mesentery), tuwalya ng baka (beef tripe), and a T-bone steak. The beef is incredibly tender, and the broth is rich, savory, and slightly creamy, akin to a gravy. Customers can customize their pares with chili oil, fried garlic, and green onions.
The final stop is Super B's, a local legend for pork silog, particularly their liempo silog. Accompanied by mukbanger Jepoy Waso, who highly recommends the place, the liempo serving is generous, juicy, and flavorful, with a crispy skin. It comes with a substantial portion of garlic rice and an egg. A special dipping sauce, a mix of chili garlic, toyomansi (soy sauce with calamansi), and vinegar, is suggested. They also offer a delicious tapa silog, but their liempo is clearly a standout. Super B's is popular among revelers after a night out, with some branches open until late hours.