A batchoy house

MANY dining destinations claim to be homey, yet not all of it seem to have perfected nor actually deserve the label as well as Row’s Illonga Batchoy. The fact that it’s inside the owner’s home is a plus, its assortment of home-cooked comfort food, hospitable service and pleasant interiors cap it as a house worthy of a visit.

From the outside it looks like any hole-in-the-wall establishment but stepping inside would give one quite the surprise. Unlike other dining places of a similar nature, much attention has been given to the interior’s aesthetics and presentation, which somehow also speaks a lot of the owner’s main profession in the creative industry.

Rustic furnishings are mixed and matched, and on the side are tiny potted plants and trinkets that the owner has collected from his travels. On the walls are paintings and photographs by artists such as Vito Selma and Jon Unson, which all in all, creates the complementing, comfy environment for customers to savor their hot bowl of batchoy.

“We want people to relax and feel at home when they come here,” owner Romero Vergara said. Pretenses and hang-ups, he lightheartedly added, all must be left at the door.

As the name suggests, Row’s bestseller and specialty is its batchoy, made from a family recipe passed on from generation to generation. “My mother, who’s Illonga, used to have a batchoy eatery in Lapu-Lapu City in the 1980s. She closed it when she moved to the US but now that’s she back home, my siblings and I decided to give it another try,” Romero said.

Row’s was opened in February of this year, starting with only batchoy in the menu. Over time they added fried chicken, beef steak, pancit Canton, chopsuey and most recently barbecue. Although familiar household dishes, Romero said that Row’s versions are made from “secret” family recipes, and so boasts of unique flavors.

The batchoy, of course, is savory, and its soup is served just at the right amount, enough to satiate not overwhelm. The chopsuey and pancit Canton are generously topped with fresh vegetables, and the beef steak is seasoned with a garlicky twist.

“Our family was never into managing a business. We just really love to cook,” Romero said. He also said that in Row’s, everything is freshly made every day.

The Vergara family remains hands-on in running the batchoy house: one younger sibling attends to the customers, and the other oversees the cooking. Aside from being particular of how the place looks, Romero said that they also give importance to their customer service, making sure to give each customer a welcoming experience as they enter their home and enjoy their fares.

Row’s Illonga Batchoy is open from 4 p.m. to 2 a.m. daily. It is located within the vicinity of the Ramos Market along Ramos St. Parking slots are available across the road.

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