BANGIHAN NI KUYA: Seafood Grill Restaurant in Candelaria, Quezon Province

Bangi means “ihaw”, the first needed answer after visiting Bangihan ni Kuya in the bustling town of Candelaria in Quezon Province. Being a non-tagalog native speaker, there is a lot to truly learn on the different dialects of the Tagalog Language, and Quezon Province has versions of it. Going back to the word Bangi that means grill – one thing my mind seeks – grilled seafoods.

Their specialty is the “Boodle” choice of set menu. Filipinos love eating together and having this at the menu settles it all. The choices features set meals with viands prepared alongside steamed rice. Ordering and meal preparation made easy, thus, dining a lot more pleasurable and most importantly – memorable.

What you can read in this article about Bangihan ni Kuya:

  1. WHAT WAS SERVED
  2. TASTE REVIEW
  3. WHY THEY TASTED FRESH
  4. OTHER RESTAURANT FEATURES
  5. CONTACT DETAILS AND OPERATION HOURS

WHAT WAS SERVED

Let’s get into business and time to review these sumptuousness and awesomeness at Bangihan ni Kuya. We get to try their Boodle #3 Set Menu and Seafoods Boodle while dining at the alfresco gazebo corner. By the way, did you know that the dining property is about a hectare? This means enough green spaces to breath and play in between.

Here the first Boodle Set Menu, it comprises of Grilled Tilapia, Kare Kareng Dagat, Ampalaya Guisado, Fried Shrimps, Fried Pork Liempo and Salted Egg Ensalada dominated by the Crispy Pata.

The Seafood Boodle set features Tinolang Tahong, Inihaw na Sugbo, Crispy Crablets, Grilled Skewered Shrimps, Grilled Squid and their homemade Atsarang Kangkong which is a surprising yet lovely takeaway.

TASTE REVIEW

Sniff Sniff, upon arrival of the boodle sets, the whopping aroma snatched our attention and reticently I drooled on my seat. The smoky charring wisps of goodness already charmed our satiety centers and orangy hues of the crabs are exclaiming to devour.

Grilled Shrimp, at each bite, has the natural sweetness of the plump shrimp meat, heightened by the subtle smokiness from the grill. The slight charring on the exterior adds a delightful crunch.I think I downed about three “skewersful”.

Grilled Tilapia featured nice charring of the skin created a smoky flavor that complements to the tender white meat. No strong funky smell or aftertaste

Fried Shrimp went with the crispy exterior, yet juicy and tender interior, these fried shrimps revealed nice textures and fresh seafood flavors in every bite.

Salted Egg Ensalada is an all-time favorite. The creamy texture and umami richness of the salted egg yolk add a luxurious layer of flavors to this well-loved dish, while the tangy sweetness of the tomatoes and onions provide a refreshing contrast. This made my choice of palate cleanser in between strong savory dishes.

Ampalaya Guisado featured a balanced hint umami goodness from the beaten egg and savor-sweet flavors of the onions, resulted in a dish that featured subtle hints of the bitey slices of ampalaya. I loved this since I never detected any pork flavors, hence, truly gobbled more. To those who do not know, I grew up not eating pork.

Tinolang Tahong came in with delicate sweetness of the mussels is perfectly complemented by the savory and gingery broth that creates spoonful of comforting sips.

Steamed Large Crabs that always calls attention featured its naturally subtle layer of sweetness of the meat and certainly shined through in every biteful of it.

Pickled Kangkong, a homegrown developed dish by Bangihan ni Kuya that featured a tangy and refreshing tastes perfected for cutting through the richness of any meal that features hints of sweetness and spice that tangoed on my tongue. I wish I brought home a jar of it.

WHY THEY TASTED FRESH

Bangihan ni Kuya have already earned a reputation for serving dishes that features bold and fresh flavors, and there are several key reasons behind this culinary excellence. After much interview and observations, here are my personal takeaways on why dishes taste good in this alfresco restaurant:

One of the primary factors contributing to the freshness of seafood restaurant dishes is the emphasis on sourcing ingredients locally. By procuring seafood from nearby sources such as the neighboring Lucena City, this restaurant ensures that their offerings are as fresh as possible. Locally sourced ingredients minimizes the time between catch and plate. This not only enhances the quality and flavor of the seafood but also supports local fishermen thus further reinforcing the restaurant’s commitment to freshness. Unlike pre-prepared or frozen dishes commonly found in fast-food establishments, seafood restaurants typically cook everything to order. This means that each dish is prepared only when it is requested by the customer, ensuring maximum freshness and flavor.

Homegrown restaurants such as Bangihan ni Kuya often pride themselves on showcasing the unique flavors and ingredients native to their town or province. By incorporating locally sourced herbs, spices, and other indigenous ingredients into their dishes and condiments, these establishments celebrate the culinary traditions and cultural heritage of the Candelaria, and of CALABARZON region.

At the heart of every restaurant is a deep-seated love and passion for cooking and serving great food. This is how Bangihan ni Kuya started. The patriarch-owner’s love of cooking has catapulted its brand to a well-sought homegrown culinary experience by Candelaria locals and passing-by travelers. Now at its 11th year in operations, the dining brand is embedded its status as one of the legendary restaurants in town.

OTHER RESTAURANT FEATURES

Alfresco Dining on Gazebo or Huts allowsing immersing of diners in the serene ambiance of local architecture and vibrant greeneries. There are about 12 private native hut style dining area where guests enjoys their respective meals.

The Bangihan ni Kuya has a spacious Ground Floor Pavilion designed to accommodate about 100 guests for private events such as weddings, birthdays, and corporate gatherings while the Upper Function Floor can fit up to 80 guests. It also has a Conference Hall that can comfortably fit up to 60 guests with Basic Audio-Visual Requirements, thus combining business or corporate events with seafood dining pleasure. Family-friendly amenities such as a Children’s Playground abounds in this restaurant, making it an ideal dining destinations for guests of all ages. This is a good avenue for children of this generation to have a break on their digital dependencies and invite them to more around and practice their social skills.

Interactive Roadside Welcome Signage beckons guests and diners with the eye-catching roadside signage that you can actually climb at its balcony and have a photo with it. For those seeking a more casual dining experience, Bangihan ni Kuya separate alfresco cafes adorned with unique seating arrangements. This cafe segment exudes a laid-back charm, inviting guests to relax and unwind with coffee-based beverages after hearty meal. Also, convenience is key at any commercial establishments, which is why ample parking is a priority and available right at the roadside.

CONTACT DETAILS AND OPERATION HOURS

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