Pamana is the latest Filipino restaurant in Tagaytay. It offers Filipino cuisine based on secret family recipes handed down to Happy Ongpauco, a third generation member of the Barrio Fiesta Restaurant Clan. The concept is similar to Tootsie’s but better executed. Plus, it has a great view of Taal Lake.
(Note on the photo above: This is one of those rare moments I was able to ask my sons to sit down and smile at the same time.)
Chicken Binakol (P296). Chicken cooked in young coconut juice… Happy’s Friend, Tweet Feliciano Campo’s Ultimate Recipe
If you are tired of the usual sinigang soup, this is a good alternative because it is sweeter in taste due to the coconut juice. It is served inside a coconut shell with additional soup served on the side. It would have been great if the coconut meat was softer and you can eat it together with the soup.
Tinuktok (P275). Minced coconut meat, shrimp and spices wrapped in taro leaves and cooked in coconut milk.
We love to include at least one vegetable dish when we order in a restaurant. The Bicolano in me loves anything with gata and the use of taro leaves (similar to laing) in dishes. The Tinuktok is a bit spicy because of the chili bits inside, so Aidan was not able to enjoy this.
Pamana’s Three Way Adobo (P250). 3 kinds of Adobo from Happy’s three favorite lolas: Mama Chit, Lola Laling and Lola Fely. Chicken adobong puti, adobo flakes and native adobo spareribs — an all-in-one!
Binagoongang Bagnet (P360). Tita Monchie Biazon’s (wife of Senator Biazon) lechon kawali sauteed in shrimp paste. Their family’s secret recipe taught only to Happy!
If you’re in the mood to try something new in Tagaytay, drop by Pamana and let me know what you think.