WriteBrain

Food obsessions change over generations, traditions are lost and are quickly replaced with new ones. This day and age of processed food  has created a lot of nostalgia for the neglected traditions of meal preparation. A case in point is the growing popularity of the Slow Food movement worldwide.

Those pining away for the lost era of long and leisurely lunches of lola’s secret recipes will truly appreciate what Pamana has to offer. Pamana, as its name implies, is a treasure trove of Filipino family recipes lovingly passed on from generations.

Tucked away in cozy Tagaytay, Pamana was borne out of the combined genius of restaurateur Happy Ongpauco and businessman Dexter Tiu. The three-storey structure is homage to each of their families’ the rich culinary legacy and history. The interior is a repository of aged family photographs and memorabilia. The rest of the fixtures remain true to the theme, evoking that collective Filipino memory of long-ago visits to the grandparents’ home for festive family gatherings. As an added treat, patrons get to enjoy an unobstructed view of the Taal Lake.

The menu is an anthology of century-old heirloom recipes not only from their own families, but that of their close friends. It lists familiar favourites with unique add-ons. As starters they have the likes of Pampanga’s Sizzling Sisig at Aligue, Sisig topped with Tortadong Aligue or crab fat, and the Bicol Express served with the famous Baliwag Chicharon on top. They offer a wide array of traditional soup dishes like the Nilagang Bulalo, and Chicken Binacol or chicken cooked in coconut juice and ingeniously served in a coconut shell. They also have native salads and tried and tested fares like Manila’s Original Crispy Pata which was first made famous in the Barrio Fiesta restaurants, and the Original Bulalo Steak, a Bakahan at Manukan Restaurant specialty. An order is usually good for sharing for 2-3 people.

Guest can also pre-order to recreate the splendid Ylagan family Noche Buena of lechon de leche prepared in different ways. There’s the traditionally chopped lechon to start with; sopa de ajo lechon or ribs cooked in garlic broth; char-grilled lechon ribs in olive oil; and paella lechon, the Yligan way.

Pamana also serve comfort food-type dishes for brunch, merienda and desserts, like their homemade pandesal and dirty ice cream.

They say that our fondest recollections are formed in the dining table. Friends and families bond during mealtimes and the food they partake of, quite precisely, takes center stage. Pamana is an open invitation to families to include sumptuous Filipino cuisine as they make their own memories. While not everyone has time nor talent to whip up such feasts, it only takes a couple of hours’ drive from the city center to Pamana where a priceless culinary inheritance is yours for the taking.

Pamana Restaurant is located in Aguinaldo Highway, Tagaytay City. For Reservations, contact 0920-856 1970.