But what I really celebrate about Tagala is their consistency. The breast that I had that afternoon was remarkably juicy on the inside and crispy on the outside, just like the many, many other thigh parts I've been ordering here. It has always been cooked in this manner ever since, maybe even way back to the time when it first opened between 1999 and 2000.
The original plan that evening was to do a quick jog right after I pick up my 3-kilo takeway at Tatang's Boneless Lechon, my favorite guilty pleasure tucked in an unassuming corner in Lahug in Cebu.
I imagine there will be hyperactive kids running around the place beautifully competing with the acoustic band and the carolers by then. But that's OK really. It's Christmas after all and that's reason enough for all the jolly, good cheer.
More importantly, everything was properly home-cooked here and my colleagues could attest to this. Yes, although we are an 'extra rice bunch,' we also have discriminating tastebuds. You'd be surprised.
We came for the sutukil - sugba (grilled), tuwa (clear broth) and kilaw (ceviche). This timeless trinity of Cebuano comfort food could represent anything that's delicious and good and right in the universe.
Providore Cebu is not just Summit Galleria Cebu's default breakfast facility. Its very own logo promises that it is more than that.
I've never been to that upscale neighborhood or NY for that matter, but I imagine that the restaurant is influenced by the NY foodscene in certain respects - a diverse menu, brick-laden walls, open kitchen and eager crews clad in hipsteresque flat caps and aprons.
'Better' in that regard is a bit of understatement. Because if you would ask me, it was one of the best I've had in a long while.
They say that good food is all about creating and invoking memories. Aside from the pochero, this is where the eatery succeeded.