Tweaking pinoy recipes

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Friday, July 15, 2011

Tucked discreetly along Orchid St., Capitol Site, is Kuya Jay, a quaint restaurant of Filipino food from recipes tweaked from father and son, Winglip Chang and Anthony Winglip Jr.’s resto chain.

The menu comes mainly from the unforgettable Seafood City, with dishes like squid with coco cream and turmeric or prawns and mixed veggies with oyster sauce. Standout creations by Winglip’s only son, Anthony Winglip Jr., are sisig rice, paborito platters (kawali, barbecue, seafood), fish ‘n shellfish, crispy catfish, tuna and bangus chili.

Chang’s dictum for Kuya Jay, as with all his restaurants, is product, service, ambiance and value for money. The place offers comforting food that brings back memories of warm days in the solace of home. Picturesque sea urchin lamps and an inverted rattan tables with fiberglass illuminate, and black and white photographs of Cebu give the resto its homey ambiance.


To sip-and-slurp-for is Winglip’s better half Pinky’s Bisayang manok tinola sa duwaw. Other flavorsome, delicious dishes are crispy tadyang, grilled panga and scallops, tuna, ginatang kangkong, which all go very well with fresh watermelon, green mango and buko juice. Coco cream, says Winglip, unclogs the arteries, aids in digestion, and is rich in antioxidants and lauric acid and is used in Kuya Jay primarily in calmari, prawns and veggies.

The dining place has a growing clientele among Cebu’s restaurant aficionados, according to the manager, who amiably welcomes you to dine and enjoy Pinoy food.

Are all restos and eateries created equal? Apparently not—when food critiques unanimously single out Kuya Jay as excellent.

Find out first hand why people can’t get enough of Pinky’s bisayang manok tinola and the linarang nga tangigui, camaron rebosado, sizzling sisig and Bicol express. Whet your appetite and enjoy proudly Filipino cuisine anytime.

Published in the Sun.Star Cebu newspaper on July 16, 2011.


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