Traditional Filipino feast at Nanay Bebeng

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Thursday, May 29, 2014


WHAT started as a small catering business has grown to one of the most well-loved restaurants in Davao City.

Over the years, its traditional Filipino specialty dishes earned Nanay Bebeng Restaurant a big name in food business. Its home-style cooking is said to be its biggest draw that continuously attracts not a few pilgrims from all over the Philippines who hanker for its all-time favorite Filipino cuisine.

Ted Garcia, restaurant manager, said what they want diners to experience is the casual and easy-going feel while feasting on the sumptuous buffet.
"Our philosophy is when you eat at Nanay Bebeng, it's like eating at your grandparent's house every Sunday. That's what we want, to preserve Filipino cuisine," he said.

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He shared it was his lola, Isabel Yuvienco Garcia, who started the food business, first being the bakery named "Gingerbread" that opened in 1972 and a catering service.

Fast-forward to 1997, the small catering service paved the way for the opening of Nanay Bebeng, most of its recipes today came from Ted's lola.

Also, Ted boasts of their menu, which is a combination of Southern Tagalog and Ilonggo cuisines, each has its own distinctive taste, each has its own way of tickling one's palate.

"Ang kare-kare, number 1 dish dito. It's only here where you can prepare it yourself," he said.

The Nanay Bebeng branch at the Shrine Hills offers a Weekend Sinugba Buffet, which comes with a plethora of seafood and other meat dishes that can be enjoyed straight from the grill. While dining there, expect a scenic view of the downtown Davao, making it no less than a perfect place for dinner with friends or families.

"Ang Shrine Hills, new branch pero ala carte pa. Every Saturday and Sunday, we have a weekend Sinugba buffet, which is a different concept from the main branch," he said.

There, Ted said it's more like dampa where diners choose their pick of fresh seafood and meat to be barbecued.

Published in the Sun.Star Davao newspaper on May 30, 2014.

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