Skip to main content

Eats All at SM Southpoint : Ramboy's

Ramboys. Liempo. That's probably it. Ofcourse, you'll have to have some extra rice to go with that deliciously crispy liempo that would surely make you rave and crave for more.


You'd never look at any other liempo when you tried Ramboy's version. In fact, that would become your standard for a great-tasting liempo.
SM City Iloilo invited members of the Iloilo Bloggers for a gastronomic adventure showcasing SM Southpoint. 
The newest hang-out of the Ilonggos is an al fresco wing of the biggest mall in the region consisting of local and home grown restaurants and cafes as well new local and "imported" players in the food service industry. It's time to discover what SM Southpoint has to offer ...


And I am not yet finished with my Ramboy's liempo addiction. First, its the cripy-licious skin that would make you salivate. The slow charcoal roasting of the liempo makes the skin chicharon like especially if it's hot of the grill.

So you'd be better be there early when the lunch or dinner crowd thickens as you'd probably wait long for an order or worse - it will be out of stock.
The meat is well flavored that I usually don't use any sawsawan it comes with. It has the citrussy flavor from the calamansi in the marinade plus other spices and seasoning that you can also smell when served. 
But there's more to liempo at Ramboy's as they complement their popular meat roast with Filipino favorites that would make a complete and delicious meal for the family.
Overshadowed by the liempo, their chicken had to play a far  second but on it's own a delicious treat compared to other roasted chickens.



And it comes with a one of a kind and appetizing gravy/sauce that is again more on the citrussy side. It's a mix of mild citrus and savory flavors that has the Ramboy's signature.   
They also have seafood on the menu for the non-red meat eaters. We had Halabos na Hipon and Fish Sinigang which balanced our diets that evening.



Shrimp lovers cannot simply overlook the halabos though as simple as it may look, it gives a gastronomic satisfaction. 
With just the right sourness and lots of veggies - eggplant, radish, string beans, etc., the sinigang was also good.

It gave our tastebuds a different flavour from the meaty-goodness we just had and making it ready for some more dishes and second servings.
Pancit is another specialty of Ramboy's - be it bihon, canton, guisado and others. And when asked what is best pancit, they served us Sotanghon. It was another good offering and most of all "Instagrammable" delicious as it not only satisfies the tummy but also a visual treat.
We dropped by the "charcoal pit" located in a corner of the resto to see how our well-loved liempo was made.

I would say even with just the simple marinade its the tried and tested (tasted) cooking technique that makes Ramboy's Liempo stand out among the other liempos.
I will end this SM Southpoint series with my Top 3 picks based on my personal taste. This is just limited on the food served to us during the food tasting and is not representative of the whole menu.

My Ramboy's Top 3 Picks
  • Liempo
  • Liempo
  • Liempo




Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...