More Top Picks at Puerto Princesa City's Ka Lui Restaurant

Today we continue with the second part of exceptional dishes from Ka Lui's of Puerto Princesa City. You can read the first post here. Pardon the quality of my pics--I've been off the past weeks. Just the same, I still feel the excitement when my gang and I entered Ka Lui, and the wonderful realization that the food tasted as well as they looked.

This cream-based fish dish came as part of the day's special. It's actually fillet folded unto itself. I tried in vain looking over the internet to know what it is. Next time, I'll take down notes. ;-)

Garlic butter prawns. I'm partial to shrimp, specially the rich fat hidden in the head. The accompanying tomato sauce was just lovely.

Eggplant tempura, with the same tomato sauce paired with the prawns.

Tubbataha salad--raw tuna, mangoes, seagrapes, some chilis, and a dash of calamansi--yum!

For more of the dining experience, go here.

Do a good deed. Share this post.

Top Picks at Puerto Princesa City's Ka Lui Restaurant Part 1

It has been almost two years since my last visit (you can read my post here) to Puerto Princesa City. Back then I was already planning to go to Ka Lui's, but a packed schedule did not permit. This time our schedule was more flexible, and after a call made during the day (better reserve at least a day ahead), we booked ourselves to dinner at 6:15 p.m. We were advised to show up on the dot, with a 15-minute grace period, otherwise our slot would be given to other guests.

Let me tell you that picking the best from dinner is difficult, since what we ordered were all good. So good that we ignored mud crabs done two way-steamed and with butter and garlic. But choose I must, and this, the same way with all entries in this blog, is purely subjective: all I want is that you go out and try these for yourselves.

Crispy tuna fish tail. This is hands-down the group's favorite--it tasted like lechon kawali (deep fried pork). I was skeptical at first, because I thought it was fried mudfish (I don't eat mudfish because I had them as pets :P). We ordered more after the first plate was wiped out. Forgive the quality of the pictures--I was so distracted since the place was just a big photo op waiting to happen.

Sizzling Seafood Sisig. By now you might know that I'm partial to pork, and when I tried this it tasted like pork. This is one good alternative to pair with ice-cold cerveza.

More picks next post. Click here.

Do a good deed. Share this post.

Puerto Princesa's Tamilok, Buwaya and Ranga Ranga

Between eating crocodiles (top photo) or shipworms (middle photo), I rather go for crocs. I had my first taste of the two at Kinabutch's. The crocodile Bicol Express can be mistaken for springy pork, minced and all, but although the tamilok, driftwood worms that abound in mangroves, taste like oysters, they look quite challenging served fresh. Shipworms are actually saltwater clams with soft, long, naked bodies.

Earlier, at Balinsasayaw, I tried a dish made of ranga ranga (bottom photo), a shellfish found in Palawan. It was love at first bite - delicate in texture and taste, like tender squid.

Do a good deed. Share this post.