As featured in PAMPANGA: Top 10 Most Awesome Restaurants in Pampanga! (2016) The typical Filipino nightlife culture often involves endless rounds of beer and copious amounts of deliciously fatty “Pulutan” or finger food. At Angeles City, Pampanga, establishments like B&B (Beer & Barbecue) have popped up to satisfy our appetites for BBQ, Sisig, and other Kapampangan fried favorites. B&B is so popular that at almost any given night, you are sure to hear the pop and sizzle of Sisig on the hot plate, the crackling of crispy food, clanking of beer bottles, and the roaring laughter of people simply having a great time. Here’s a glimpse of the B&B experience… B&B (BARBECUE & BEER) Richthofen St, Brgy. Malabanias, Angeles City, 2009 Pampanga Operating Hours: Mondays to Sundays–5PM to 2AM Mobile: +63917 714 9268 | +63908 886 8963 B&B is a casual and street food concept owned by Johnathan “Jinggoy” Roque. Opened November last year, he modeled the restaurant after his love of eating and drinking just “around the canto (corner)”. Jinggoy is a graduate of the Center of Culinary Arts and has garnered years of cooking experience from his family catering business, Juan Sebastien Catering Services. Open from 5PM until 2AM, B&B is home to a decent selection of affordable grilled favorites like Isaw, Tenga (pig ear), and Paldeut (Pope’s Nose). Local specialties like Sisig, Bulalo, Kare-Kare and Pititian (Homemade Chicharon) are also on the menu. What we loved about this place was the great ambiance. Bars at night are infamous for offensively loud Karaoke and rowdy crowds, but B&B allows its customers to enjoy conversation with its chill music and inviting setup. Apart from your typical San Miguel selection, B&B also serves a small selection of imported beers like Hoegaarden, Stella Artois, and local craft beers by Brew Kettle. Plans of adding Pinatubo Craft Beer are also in the works. B&B MENU: BBQ, Appetizers, Specialties, Sizzlers w/ Rice, Extra, Dessert | Beverages WHAT TO ORDER: BESTSELLER—Bangus Ala Pobre (P160). For the more health-conscious diner, the boneless Bangus Ala Pobre is a great option for a less guilt-ridden night out. Tangy, slightly sweet, and salty, this Bangus goes great with the pickled papaya and onions! The Ala Pobre Sauce, which is delivered fresh daily, is a secret recipe developed by Jinggoy’s mother—so secret that even Jinggoy doesn’t know it! Pinakbet Topped w/ Lechon Kawali (P160). The standard Pinakbet dish uses sautéed Liempo (pork belly), but B&B’s tops it off with the sinful Lechon Kawali (fried pork belly). We enjoyed the added crispy texture to an often mushy vegetable dish. Most customers order the Pinakbet with the Bangus Ala Pobre. Give it a try! Kare Kare na Bagnet (P240). The Bagnet is another fried pork belly dish that originates from the Ilocos Region. However, unlike the Lechon Kawali, the Bagnet is fried twice and much longer to obtain an even coverage of crispiness all over. Pork Sisig (P190). Sisig (meaning to snack of something sour) is a popular drinking food typically made with chopped with pork jowls, onions, pig ears, and calamansi. This iconic Kapampangan staple is often credited to Lucia “Aling Lucing” Cunanan, who made use of the discarded pig heads from the US Airforce based in Clark, Pampanga. Binagoongan Crispy Pata (P390). Binagoongan is term used for dishes made with Bagoong, or fermented shrimp paste—the saltiness of the Bagoong elevated the rich flavors of Pata’s (pig thigh) crisp skin. Salty, savory, and completely addicting! Isaw Baboy (P25 per stick). Made fresh at the grilling station, the Isaw Baboy is an acquired taste. Granted that it’s made with pig intestines, there may be a tinge of what used to be inside them. You either love or hate Isaw Baboy; there is no middle ground. Tenga (P25). Tenga, made from pig’s ear, is also another love or hate dish. Since it is extremely fatty and mushy on the outside, the cartilage from the ear provides an interesting bite when you get to it. Isaw Manok (P10 per stick). Chicken Intestines, or simply “Isaw”, are ubiquitous Filipino street food items. After cleaning and boiling, these local favorites are either grilled or fried. They go best with sukang pinakurat, a vinegar dip with onion, pepper, garlic, and chili. Garlic Longanisa (P55 for 2 sticks). The homemade Garlic Longanisa is one of our favorites for its meatiness and wholesome flavor. Unlike your regular sausage, these Longanisa are coarsely ground—seeping up the vinegar dip more effectively. Pititian (P140). Pititian is the Kapampangan equivalent of Chicharon (fried pork rinds). What sets the Pititian apart from commercial pork rinds is the bite. Instead of an airy texture, we get a wholesome mouthful of crispy skin and rendered fat. These are the perfect finger food for a night out of drinking! B&B is a nice way to experience a glimpse of the Angeleño nightlife without the noise or potential rowdiness. For the menu, our OAP favorites are the homemade Garlic Longanisa, Pititian, and Binagoogan Crispy Pata. If you’re watching your weight, opt for the Bangus Ala Pobre or their Pinakbet w/ Lechon Kawali (you can always opt not to eat the pork). B&B (BARBECUE & BEER) Richthofen St, Brgy. Malabanias, Angeles City, 2009 Pampanga Operating Hours: Mondays to Sundays–5PM to 2AM Mobile: +63917 714 9268 | +63908 886 8963 Live an Awesome Life, Sheila of Team Our Awesome Planet Disclosure: Our experience was courtesy of Angeles City Tourism and Johnathan Roque. We wrote this article with our biases, opinions, and insights. (This article is sponsored by AZURE NORTH, an amazing, tropical-inspired residential project featuring a man-made beach in the heart of San Fernando, Pampanga! Developed by Century Properties who clearly know that Pampanga, with its delightful food and hospitable people, is a place really worth living in. Check it out: www.azurenorth.com.ph) P.S. Did you know that eating greasy foods before drinking can help prevent getting tipsy too early into the night? The oil from the food helps coat the stomach and supposedly “absorbs” a bit of the alcohol.