Tag Archives: silay

Around Negros: A Tasty Reunion with El Ideal


The walking tour of Silay was a success and we were able to see most of the heritage structures in this veritable city. As we finished enjoying a cup of coffee in Café 1925 we decided that it was time to go to The Ruins in Talisay. Walking to the highway, Doc Chard mentioned that he was craving for Batchoy and Pancit Molo. By a stroke of luck, we were passing by El Ideal which where one can have the best pastries, batchoy and Pancit Molo in Silay City! I tugged my guest and pointed El Ideal, so we decided to come in and have our fill in Silay City’s original bakery that is in itself is already much part of the city’s history.

Prime on our list is the batchoy Doc Chard has been craving for but of course, other selections are for our consideration too like the different choices of pies like egg, buko or the famed guapple. Pancit molo was in the prime and one of my favorites too. Choosing is a challenge but since we have cleared our stomachs from that heavy lunch because of the long walk, we ordered everything we find tasty in the menu from their soup selections to all kinds of pies. You can never blame two hungry guys if they order a lot for calming the fiery stomach dragons. After all, we were there to experience Silay and food is the best way for.

Unfortunately, the unsliced guapple pie on the counter was bought by a tourist who I bet on her way to Bacólod-Silay International Airport. It seems like we missed another chance to savor the legendary flavor of this pie that is fast becoming famous. Guapple pies being sold out was unimaginable until it was featured in Jessica Soho’s show a few years ago. We contented ourselves to some egg and buko pies. My guest decided to try out the buko pie which he found really heavenly since it is full of coconut meat with a cream consistency. The egg pie was excellent, soft for the slice but with a crunchy crust which is perfect.

The taste of their pancit molo was just so wonderful with a right balance of garlic and what I taste a bit as shrimps but which I am not sure. Some of the pancit molo recipes have crushed shrimp skin as an ingredient in pancit molo that gives it a flavorful taste in the soup stock. Their batchoy is heavenly with a right mix of flavors and texture in the ingredients. The chicharon was still crunch and liver was chewy with the soup having the balance of taste, surely a wonderful reunion with the really tasty side of Silay since I last visited it in November 2011. For a tasty food trip or simple merienda drop by El Ideal soonest.


Around Negros: Seafood Fix at Brgy. Balaring


If you have been following my previous posts, you might have already figured out that Doc Chard loves good food and as promised, I took him around more for a unique culinary tour. Leaving the hustle and bustle of Lacson Street, I took him north of Bacólod City, still within Metropolitan Bacólod, to the heritage Silay City. Last November, I was able to go on a tour with fellow bloggers around the city and was fascinated by the unique wonders the city offers.

It was my time now to share what I learned from Silay to my very noteworthy guest. Since we were up for lunch, I decided to take Doc Chard to Brgy. Balaring which is famous for it’s wide mangrove forest and the seafood restaurants that line the muddy shore. Knowing this would be one full meal, we were up for the challenge. There are a lot of seaside restaurants in Balaring to choose from. We decided to go for Mel-Ken’s Seafood House for the meal.

We were not wrong in choosing Mel-Ken’s Seafood House since the place commanded a great view of the sea’s wide expanse with the tidal marsh littered with fish pens and talaba poles where talaba and oysters grow. Even the restaurant was on top of water and soon enough, the rose to reveal fishes swimming on the waters under the restaurant. The fresh sea breeze was so soothing which makes going here worth even with distance from the poblacion.

As much as we want to appreciate the view, we came here really hungry so we asked for the menu. I love seafood and so does Doc Chard too which became a problem for us since we wanted to savor everything on the menu yet we have our limited spaces in our stomachs. We decided that I order the must tries and Doc Chard orders the rest on what he finds good. I ordered a hearty bowl of soup, appetizers, grilled seafood and of course, oysters or talaba.

The stomachs started to annoyingly churn in my stomach as we waited for our food. Food here is cooked fresh and we waited for a time to get our first batch of orders. First to arrive was ebi fry tempura or simply battered shrimps arrived first for our appetizers. At home, shrimps are a no-no since Dad and my younger brother is allergic to them but now I have my freedom. What is good is that I can really taste shrimp since the batter was just enough for coating.

We barely even started with the ebi fry tempura when our order of talaba or oysters arrived. Oysters got excited since I have not savored some for a very long time. My dismay though is that contents are not as big since oysters were not in season but I enjoyed some and finished everything up dipped in spiced vinegar or sinamak. One reminder though is that be ready to have fishy smells on your hand but I assure you, it’s worth the effort and the clean-up.

The tula nga tangigue or Spanish mackerel in soured soup got me excited since it’s one of my favorite seafood soup dishes and what excited me more is that this one uses batwan. The tula we usually cook in Manila is the one that uses tamarind as a souring agent but every Negrénse knows that batwan does it better. Generous servings of vegetables made the dish more delectable. Being Doctor, Doc Chard was health conscious and green veggies is a must.

Doc got his bowlful of servings to check this one out and true enough, he agreed that batwan really does the job better. He asked me where one could buy batwan and I told him from the markets but batwaan is rare to none in the markets of Metro Manila. Usually, those batwan that can be found in the grocery if chance has it on you is already puréed and bottled. As for the fish, it wasn’t too soft but chewy enough which is what tula or soured fish soup must.

The grilled squid was a pleasure too but it was not just grilled, but stuffed with diced tomatoes, onion and garlic before being grilled which added a rich flavor to what would have been a relatively bland squid. Squid is quite expensive in the markets of Metro Manila but here, it was eat all I can. Just as I thought I wouldn’t be able to finish everything, there was no scrap or morsel left. I guess this takes care of my seafood cravings and it was worth all the effort.

After resting a bit, we paid for the bill and walked around to burn some calories gained from our heart lunch. On our way, we found a proverbial “kanding nga may bangs” which got me laughing hard but have to explain to Doc what it means, with humor and all. If you’re planning to havegood lunch after you land in Bacólod-Silay International Airport located in the same city, why not drop by? Enjoy fresh air and tasty seafood lunch here at Brgy. Balaring.


The Hacienda Correspondent: Balay nga Dakû


The choice for Balay Negrénse grounds as the place for the Philippine Blog Awards Visayas participants to have lunch is a superb one. Fresh air and the refreshing view of the big house made the organic lunch eating experience a unique one. While we marvel on the view of the house outside, the interiors are worth exploring too. The house was built by Don Victor Gaston, the son of Yves Germain Gaston, a Frenchman from Normandy and the patriarch of the Gaston Family who was one of those responsible of revolutionizing the sugar industry. Now know today as the Balay Negrénse Museum, this is one of the three standing Gaston mansions in the island and the one well known.

The actual family name of Yves Germain Gaston is Germain, a result of the old French naming system similar to the Spanish one which the paternal family is mentioned first before the maternal family name. In order to prove that the family indeed is a descendant of the original French family, they brought with them their family’s heraldic arms from France. This particular piece is found in the private office once occupied by Don Victor. Preserved with the office are some important documents related to their ancestry and some books which the esteemed French-blooded haciendero treasured and cared. The house has been nicknamed as balay nga dakû or “big house” in Hiligaynon which it really is with its enormous size.

Apparently, family kinship is very much important for the Gaston Family and they keep a genealogy wheel in Balay Negrénse in order to keep their family updated in their connection. The genealogy wheel starts off with Yves Germain Gaston and branches off to three which all built their mansions, Balay Negrénse included. The present generation amounts to close to a thousand descendants which are all successful in their field with those involved in business, arts, music, politics and some even Monseigneurs in their own right. One of their family members, the late Gov. Emilio Gaston was Governor of Occidental Negros from 1934 to 1937. I wonder if the genealogy wheel is updated since this is open to public.

As with any other ancestral mansions in Silay and other parts of the Island, the centerpiece of the house is the grand piano. There are other pianos inside the mansion but it is a grand piano that determines the social standing of the family. The so-called bragging rights the grand piano gives to the mansion’s residents are much like what a Hummer or a Rolls Royce can give at present. Indeed, even at present, a grand piano is still considered a status symbol. Grand pianos not only serve as a bragging item or a determiner of social standing, it was also used to feature a family member’s musical skills either in playing the piano or singing. A number of Gastons have been sent to the conservatories of Europe to study music and some like the mezzo-soprano Conchita Gaston is known worldwide and has graced several social occasions in Silay City.

One defining feature of mansions are their grand staircases which welcomes you immediately from the big main doors of the house. Have you ever wondered why the grand staircases? As the guide told us, it is mainly for a dramatic entrance of the party celebrant especially girls on their debut. Negrénse hacienderos love to party and they make these “dramatic entrances” 0ften and grand staircases are a convenient platform too which can act as a stage. Most of the mansion’s features may have derived inspiration from palaces that some of these hacienderos visited in their regular vacation tours of Europe. As much as grand staircases are mentioned best in fairytale stories, the stories of the mansion’s occupants seem to have a fairytale twist to it too. Most of the stories are hearsay but some have a grain of truth in the matter.

The best part of this house, just like any kind of house is the kitchen. Even as the house had modernized its kitchen equipment in the middle of the 20th century, the dirty kitchen concept still persists. It is here that the hard cooking is done using native ingredients to serve tasty gourmet meals for special dinners or just simply daily food. Hundreds of unique recipes must have passed by the charcoal stoves and clay pots of these dirty kitchens. Houses in Negros always have a space set aside spaces for the foods that require a little bit of dirty, or should I say smoky work. While dirty kitchens have waned down in style on the latter part of the 20th century, it is seeing a comeback as people re-explore the native ways of cooking food. No wonder why Balay Negrénse was chosen as the venue of the Adobo Festival every Cinco de Noviembre to serve as the renaissance of good food that houses like these showcased.

The mansion’s long table is often the scene of glamor and fine dining where the best of porcelain plates and silverwares are used. Children are separated from the adults when eating as to not disturb them in their dinners with spilled glasses, broken plates and often noisy disposition. Meals are often the venue for family members to update on each other about the latest happenings or on the latest price of sugar per picul on the market. Oftentimes, every meals would not only serve the residents of the house but also their relatives. It is a norm for haciendero families go rounds in hosting their family or even other haciendero families for lunch or dinner. Many times, it would be a showdown of the best recipes between families with one trying to outdo each other with unique recipes and the most elegant of dining ware taken down from the displays for the most important guests to use.

In the afternoon, the men and women of the house would gather in the sala of the house to enjoy coffee or tea while discussing business matters. These now empty coffee tables once host a retinue of men loudly talking about the latest in trends while the women continue in doing their business. Women would often do knitting together while gossiping about the juicy incidents about some occasional scandals that trick out of some confines. Silay may have been a bustling rich pueblo but the once laidback town is small enough for the latest rumors to circulate. Issues like the discreet affairs of men or the latest adventures of some “liberal” women are the meatiest of the matter, together with some gossip about bastard children thrown into the mix. Indeed, the afternoon coffees of yesteryears are your primordial social networking of the present.

As with any other old houses, an aura of mystique is also tagged with Balay Negrénse. The hysteria of haunted houses will always be attached to these balay nga dakû. Moreoften, it is the controversies and a number of hearsays that haunt these walls with a lasting impact. One can only imagine the busy activities that once saw this house when the sugar industry was once at its peak. The walls can speak only as much as what is written on the books are the words spoken by the guides. The curious and imaginative minds sometimes cannot help but be transported back in time when parties were held after the other. Balay Negrénse and other big mansions of Silay is a testament to the good life that many of those who migrated to Negros have long sought for. For many, an inspiration but for the present generation, a heritage worth taking care for the future generations to behold and learn.

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More photos on the Balay nga Dakû in the Photo Blog.