Noche Buena Feast at Bagoong Club

I think bagoong’s been a staple for every Filipino table, this condiment that’s made of cured fish  or shrimp’s a well loved ingredient for a lot of our local dishes. Recently we tried Bagoong Club, a restaurant that celebrates the goodness of bagoong with most of their dishes. We tried stuff from their Noche Buena menu, one awesome dinner.

 

Bagoong Club Menu: FRONT, BACK, Noche Buena Menu

The place had this nice and homey ambiance, that’s really inviting. Upon entering the place you’ll see a collection of their accolades and pictures of some notable personalities that dined at the place.

The dinner started with their complimentary appetizers, a platter of singkamas and two types of Bagoong;  their Bagoong Lipunan (traditional bagoong from select alamang) and Bagoong Pagibig a sweeter variant. Good stuff to titillate our taste buds revving up our appetite for the big dinner ahead.

Ukoy (P260)

Their take on this well loved local dish is really interesting; deconstructed and sprinkled with their bagoong powder. This is something that you eat with your hands, I just love the hint of crunch from the veggie bits, then there’s the shrimp pieces, then there’s the bagoong powder that helps add a more interesting flavor, and the whole thing is balanced with the hint of sour flavor from the vinegar, good stuff!

Chicharon Bulaklak (P250)

For my love of sinful/pampabata dishes, we also tried their chicharon bulaklak. That seemed to be lightly battered, and when I bite into it, it got a nice tinge of crunch and is devoid of any excess oil you usually get when munching on this stuff. I consider this a must-try!

Then we tried a bunch of stuff from their Noche Buena menu.

Puso de Coco (P190)
Puso de Coco (P190)

Pinangat na puso ng saging. Banana blossom wrapped in taro leaves, cooked in coconut milk.

This one’s simple, but really good! Banana blossom that’s wrapped in gabi (taro leaves) and cooked in coconut milk, took a bite and I love theflavor from the taro leaves and banana blossoms that’s infused with the richness of coconut milk, then you get a nice tinge of crunch from the dilis (long-jawed anchovy). This one’s a must-try!

Mula sa Puso (P180)
Mula sa Puso (P180)

Puso ng saging sisig. Banana blossom cooked crispy sisig-style with onions and chili pepper.

This is one of the most raved dish during the dinner, though a lot of dishes that have puso ng saging (banana blossoms) had a distinct sour flavor, this one’s different; a flavorful ma-umami dish that would appeal to a lot of us. I just love that nice hint of crunch I got with every bite, then there’s this faint spiciness from the chili that left us wanting for more. A healthier version of one of the well loved Filipino dish that’s traditionally made from pork.

Sisig Paella (P260)
Sisig Paella (P260)

Flavorful paella infused with delectable Pampanga pork sisig. Colorful and delightful.

A more rice, more fun kind of dish, paella style topped with pork sisig, really flavorful and it gave a nice hint of spice that’s probably from a hint of paprika. A sinfully good dish that went well with the other dishes that we got.

Tinapambutido (P220)
Tinapambutido (P220)

Crispy fried smoked fish patties, topped with laing. Masarap!

The fish patties had a nice distinct smoked flavor, then there’s the laing topping, that is taro leaves cooked with coconut milk. Rich flavors and interesting texture, with the fish patties giving a nice hint of crunch.

Krismanok (P220)
Krismanok (P220)

Grilled, glazed chicken rolled with ham and cheese, cooked in a sumptuous pineapple sauce.

This one’s like a cross of cordon bleu and Christmas ham 😀  Took a bite and I love how the chicken is a bit crunchy in the outside, then you hit the filling with the cheesy bits and the savory ham, then the glazing of their rich pineapple sauce gives this dish a very Christmas-y feel and good contrast of flavor.

Liemponillo (P290)
Liemponillo (P290)

Filipino style “cuchinillo“. Crispy pork liempo flavored with asado sauce and whole scallions.

A really sinfully good dish! Lechon kawali-like pieces with a nice sweet asado sauce, a good contrast between salty and sweet, then there’s the scallions.

LIEMPONILLO + Sisig Paella = One Killer Combination!! 😀

I just love how the pork pieces are crunchy and a bit chewy, kind of reminded me of bagnet that’s one of my favorite stuff, ever!

Balut Adobo (P180)
Balut Adobo (P180)

A trio of deep-fried balut cooked the adobo way with lots of garlic.

Another sinful dish that got raves from a lot of us, the balut bits had this nice slightly crunchy outer layer with a nice coating that exudes the adobo flavor, bite into it and you get the full and rich flavor of this well-loved street food. A sinfully good dish that you shouldn’t miss when you try their Noche Buena menu! 😀

Queso de Bola Cheesecake (P175)
Queso de Bola Cheesecake (P175)

A simple and nice ending to one lovely dinner, I got their Queso de Bola Cheesecake, it had this nice sharp flavor but the hint of tartness titillated my palate and left me wanting for more, bite after bite I just love the nice sharp cheese flavor, this type of cheesecake is a personal favorite and it was definitely a blissful experience munching on it.

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VERDICT: Good Filipino food and a homey ambiance, we had a great dining experience at Bagoong Club and we really liked the dishes from their Noche Buena Menu. The place definitely deserves a return trip and I’m really excited to go back and try lots of items from their regular menu.

VALUE FOR MONEY: Reasonably priced menu items that are good for sharing, good value for money.

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Bagoong Club, Quezon City

122 Scout Dr. Lazcano
Sacred Heart, Quezon City
(02) 929-0544
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