Whenever I have a vacation or roadtrip to Tagaytay, I never fail to visit Pamana Restaurant which has become an institution and landmark in that city. I really love their traditional heirloom recipes which have been handed down from previous generations (read about it here) and all put together in one restaurant by owner Happy Ongpauco-Tiu. When you have the Barrio Fiesta Group as your parents and family, you will definitely have so many good recipes and dishes to share, and that is what Happy has done with Pamana.
I was happy to find out that Pamana Restaurant now has a couple of branches in Metro Manila as well. Before we headed out for our unforgettable Isdaan Roadtrip (Read: Isdaan Floating Restaurant) last June, we gathered together for lunch at Pamana’s Quezon City branch at Mother Ignacia Avenue, just in front of the ABS-CBN studios. There are actually two restaurants here as another one of Happy’s restaurants, The Original Hawaiian BBQ, also occupies the same location.
Similar to their Tagaytay branch, Pamana Restaurant offers a timeless glance at the Ongpauco family’s rich history and tradition. Both of Happy’s parents worked in the showbiz industry, aside from operating the popular Barrio Fiesta and other notable restaurants. Heart Evangelista is Happy’s cousin, so there is no shortage of exciting stories and culinary experiences in the Ongpauco family.
We took our seats upstairs which had bigger and longer tables for family gatherings and foodie groups like us. We were going on a long road trip to Tarlac and Nueva Ecija in the afternoon so we needed all the energy we can get. Pamana Restaurant definitely answered our calls.
I was happy to see the Okoy Bites (P215) on the table because this is one appetizer I could not forget. This recipe was handed down from Tita Violy Reyes of Bahay Malabon, a close Ongpauco family friend. Okoy is a classic Filipino dish made with small shrimps mixed with flour, cornstarch and egg batter then deep fried until crispy. I have tried several versions before, but this is still the best Okoy for me. It has the perfect crispiness with a light shrimp flavor that would be great to nibble on any time of the day.
The Crispy Adobong Pusit Calamares (P305) is a new Pamana innovation. These Calamari fritters are coated in black squid ink sauce then deep fried to perfection. The calamari was crispy to the bite and the black sauce is not that overpowering.
One advantage of dining at Pamana’s Quezon City branch is that you can cross order from The Original Hawaiian BBQ without having to leave your seats. One of the bestsellers there is the Hawaiian Spam and Fries (P235) with its caramelized Spam and fries sauteed in onions and their special barbecue sauce.
Nueva Ecija is just around three hours away but it seems like we were going to be on the road for ten hours given what we were served at Pamana Restaurant. They offer Set Menus good for up to 10 persons ranging from P5,000 to P7,000 per set so we were able to try all of their specialties.
The Pancit Malabon is always a good merienda item but you can always have it for lunch as well. This pancit palabok is topped with various seafood ingredients which makes it stand out from the regular palabok.
One of my all-time favorites at Pamana Restaurant is their Chicken Binakol (P300). This is one of the classic Filipino dishes which is popular in the Visayas region. It has a delicious chicken broth using young coconut as its soup base. Think of it as a Tinola but with a sweeter coconut flavor. The chicken and vegetables were also cooked well as they absorbed most of the sweet coconut flavors. An extra pot of hot soup is also served on the side which you can use to fill up the coconut shell once the soup level runs low. I just love this dish!
Next we had the Sizzling Tadyang ng Baka with Bone Marrow Gravy (P415). The very tender beef ribs are highlighted further by the savoury gravy, all served on a sizzling stone plate.
Barrio Fiesta’s Pinakbet with Shrimp and Lechon Kawali (P295) is a Barrio Fiesta specialty served with a medley of vegetables cooked in their famous bagoong. Favorite dishes from the family’s other restaurants make their appearance at Pamana Restaurant and rightfully so.
Another classic that will always be a Filipino favorite is the Crispy Pata. Happy’s father, Rod Ongapuco, actually invented the Crispy Pata back in the 60′s at Barrio Fiesta so it’s great to have a taste of the Original Crispy Pata ni Rod (P630). Aside from the original version, you can also have it served Boneless (P650), or Maanghang at Mabawang (P645).
If you want all of the family’s specialties in one order, then ask for Mama Chit's Special (P850). Mama Chit is Happy’s grandmother and all her favorite fried dishes are presented here combined in one huge family-sized platter.
We thought we had finished everything, but we still had The Original Hawaiian Baby Back Ribs (P990) from The Original Hawaiian BBQ. These sumptuous barbecue ribs are roasted in their homemade sweet and tangy sauce then served Hawaiian style with pineapple and a choice of side dish including french fries, coleslaw, mashed potato, buttered corn and carrot.
Another monster serving is The Barbecue Platter (P940) which has a combination of meat and seafood barbecues such as shrimp, pork bbq, chicken, fish, pork belly and squid served with pineapple, mango and oranges. We were all so stuffed from all the delicious dishes presented, but we still had room for dessert.
I always order the Ginumis with Panucha Ice Cream (P130) at Pamana to finish my amazing meals. This is a shaved ice dessert similar to Halo Halo but with more emphasis on coconut milk. It is served with homemade panucha, or raw coconut sugar ice cream to complete this refreshing classic. Pamana Restaurant is always on the top of my list when I am looking for a hearty feel-good meal with friends and family. I was in Tagaytay two days after this visit and I could not resist dining at Pamana again. For me, Pamana Restaurant is not just a favorite, it’s tradition.
Pamana Restaurant
Mother Ignacia Avenue (in front of ABS-CBN), Quezon City
Pamana Offers New Exciting Filipino Heirloom Dishes
Before we headed back to Manila after our relaxing stay at The Boutique Bed and Breakfast, there was one pitstop left on our restaurant-hopping adventure in Tagaytay. It was a non-stop food fest from start to finish but we definitely saved the best for last because our next restaurant is considered one of the most well-loved tourist dining destinations in the city.
Pamana is the fine dining heirloom restaurant of the Ongpauco and Ilagan families which showcases their culinary masterpieces and recipes passed on from generation to generation. The Ongpauco clan is best known for their Barrio Fiesta Group of restaurants, and Pamana, which literally means heritage or inheritance, is restaurant owner Happy Ongpauco-Tiu’s way of sharing their timeless and traditional Filipino recipes to the rest of the world. I had one of my first Tagaytay dates here in Pamana a few years ago, so I was glad to be back to try their exciting new dishes and create my own new cherished memories.
Pamana has grown since my first visit to Tagaytay, with several other branches now open in Greenbelt, Quezon City, Boracay and Baguio. Each restaurant still retains that ancestral home ambiance with classic furnitures and big rustic mirrors giving the place its own timeless character and personality.
You will see numerous old photographs and family pictures spanning three generations of the Ongpauco family hanging by the walls. Dining at Pamana gives its guests that old nostalgic feeling, like visiting the house of your grandparents or going back to your ancestral home during Christmas. Dining with the family has always been a cherished Filipino tradition and that is the homey ambiance you will feel inside Pamana.
The main dining area is on the second floor which really looks a beautiful sala or living room. You can even dine near the fireplace which houses even more classic photographs from Barrio Fiesta and other family members.
For much bigger groups, you can dine at the al fresco area on the third floor which gives sweeping scenic views of Taal Lake and Taal Volcano.
Classic Filipino condiments are laid on on each table including the typical suka, patis and calamansi. The table settings are just so lovely and I wish my house was as gorgeously decorated as this.
Pamana has been serving its Legacy of True Filipino Cuisine for the past years but now it is adding even more heirloom recipes and exciting new dishes on its new menu. I was honored to be one of the first to try these new dishes together with my KTG blogger friends.
Vince Rodriguez (leftmost), a close family friend of the Ongpaucos, graciously hosted us during that long wonderful lunch at Pamana which stretched all the way until late afternoon. We were seated at the balcony area and enjoyed the cool Tagaytay afternoon breeze.
Pamana offers several delightful beverages like the Choco Banana Shake (P150) and the Buko Shake (P115) together with other traditional favorites like Pandan Iced Tea, Sago’t Gulaman, Hot Chocolate, Capeng Barako or Calamansi Juice.
We started with a big platter of appetizers that included cheese, breads, dilis, and other items that I forgot to identify because I was contented with just eating all of them. I especially loved the melted kesong puti on top of the sizzling pan. This was just the beginning of our journey through the Ongpauco family kitchen.
The next appetizer was definitely a show stopper. The Nilasing na Mangga (P200) is the Filipino version of fermented mangoes, submerged in beer for weeks and served with bagoong and chilies. Many Filipinos like their raw mangoes with bagoong but this takes it one step further.
Restaurant owner Happy Ongpauco-Tiu, who took care of managing the kitchen that afternoon just for us, presented this unique but truly Filipino item that everyone should be familiar with. I don’t usually eat raw mangoes, but the beer actually balances the sour flavors of the mango and I was happy to eat this creation. Add the chilies and bagoong if you want to be more adventurous.
Another surprising item was the Okoy Bites (P220), a recipe handed down from Vince’s mother, Tita Violy Reyes of Bahay Malabon. Okoy is a classic Filipino dish made with small shrimps mixed with flour, cornstarch and egg batter then deep fried until crispy. I have tried several versions before, but I have to admit that this is the best Okoy I have ever eaten! It has the perfect crispiness with a light shrimp flavor that would be great to nibble on any time of the day.
I was surprised when I saw the deep black colors of the Crispy Pusit in Squid Ink (P310) but these Calamari fritters coated in black squid ink sauce were also a delightful surprise. The calamari were crispy to the bite and the black sauce is not that overpowering. Don’t worry about the big chilies, they are not that spicy.
The Tinuktok (P320) is a new dish for me with its minced coconut meat, shrimp and spices wrapped in taro leaves and cooked in coconut milk. I have never tried this type of dish before but the flavors are truly Filipino with its seafood ingredients blending well with the gata flavors.
But our favorite appetizer was the Sizzling Litid Sisig, an monstrous invention by Happy’s very own husband, Dexter Tiu. This is litid or beef ligaments mixed in with bone marrow and served on a sizzling hot plate. This is the kind of appetizer or pulutan that Filipinos will really love with beer or with rice.
Now let’s try some of their other signature main dishes. The Bacon Liempo (P285) is not just your typical inihaw na liempo. These are thin slices of bacon-cut pork belly grilled and seasoned to perfection! These tender and flavorful sticks of liempo are great to pair with garlic rice.
Speaking of rice, Pamana also serves a couple of enticing rice dishes like the Seafood Paella ng Pamana (P420) which are full of ingredients and mixed with sinful but delicious aligue. You can also try their Adobo Rice, Spicy Tuyo Rice, Longganisa Rice or Bagoong Rice to experience that complete Filipino dining experience.
If you happen to prefer noodles then the Sizzling Pancit Ivatan (P370) should be your order. This Basco heirloom dish from their Nanay Victoria is her version of pancit canton topped with egg and dried pork adobo served with adobo sauce and tuba. It seems all members of the Ongpauco family and friends are good and creative cooks, I wonder how their kids and children can ever stop eating.
One familiar-looking dish is the Lechon Manok Tinupig sa Gata (P470) but this chicken is actually prepared differently. Tupig is a kakanin or rice delicacy made from glutinuous rice and coconut milk wrapped in banana leaves, but this time it is the lechon manok wrapped inside it. The result is a tender, juicy and more flavorful chicken with a great aroma.
My favorite dish that afternoon turned out to be the Kare-Kare Boneless Pata at Crispy Tadyang (P650). This is a combination from recipes of three generations, Mama Chit’s kare-kare from Barrio Fiesta, Dad Rod Ongpauco’s famous crispy pata and Happy’s own crispy tadyang flakes. I have never seen kare-kare quite like this with its big crispy pata on top. You don’t even need to put bagoong because the kare kare and crispy pata is already full of flavor, but feel free to do so if you prefer.
A great Filipino lunch deserves an equally wonderful dessert like the Batangas’ Pinoy Fondue (P250). It has puto, suman and kutsinta served with hot chocolate and presented in this lovely sewing machine trinket. This is apparently Happy’s cousin Heart Evangelista’s ultimate favorite dessert.
These Filipino delicacies are always a favorite in any family gathering. I had to stop myself from taking the trinket home because it was just so cute. We also tried the Ginumis with Panucha Ice Cream (P130) which is a shaved ice dessert similar to Halo Halo but with more emphasis on coconut milk. It is served with homemade panucha, or raw coconut sugar ice cream to complete this refreshing dessert.
We really enjoyed our late afternoon lunch at Pamana. I always make it a habit to visit their Tagaytay outlet whenever I am in the area, but I sometimes forget that they also have branches here in Quezon City and Makati so I don’t have to venture that far for their classic Filipino comfort food. So if you are planning to have a memorable and cherished dining experience with the family, head over to Pamana and experience their classic Filipino heirloom recipes.
PAMANA RESTAURANT
Tagaytay-Nasugbu Highway, Tagaytay City (near Rotonda, in front of Ayala Malls Serin)
