Two Thumbs Up at Thumbs Up Restaurant

Two Thumbs Up for Thumbs Up grill and restaurant. This is our midway stopover at the San Miguel Culinary and Heritage Tour.

Thumbs Up restaurant frontage with several bonsai display

The restaurant started about 5 years ago and had since expanded to cater a bigger crowd. The place specializes on different grilled and sizzling plate dishes.

Thumbs Up

The sitting capacity of the restaurant is between 80-90 people at any given time. The restaurant had a small are where collection of bonsai, native ferns and ixora or  (santan / tangpupo/ tangpopo/ jungle flame) are neatly arranged.

Santan / Tangpupo/ Tangpopo bonsai

The place is ideal for hang-out place for friends, family and travelers. Among the specialties includes kilawin na tanigue, a type of Narrow-barred Spanish mackerel (Scomberomorus commerson).

Kilawin na Tanigue

The art of marination uses raw tanigue neatly cubed into bite sized bits. The marination which uses the a combination of vinegar, calamansi and ground pepper. Then topped with freshly sliced onions, thinly sliced ginger, green chilies, bird’s eye chilies .  The dish is not too sour and the meat is very tender. A good starter dish.

Sizzling bulalo steak

Sizzling bulalo steak (P190) is another specialty of the place. The beef meat and bone marrow is tender while it is covered up with gravy.  Added with fried garlic, It infused  more flavors to the dish. The meat was very tender and any rice would greatly compliment the gravy ! MUST TRY.

Pork sisig

Pork sisig is another in house specialty of the restaurant. They added fresh sunny side up egg on top. With lots of chopped onions, bird’s eye chilies and finger chilies. The best way to eat this is to mix it and scramble the egg together with the meat on the sizzling plate while it is still hot.

Sizzling squid on plate (P120) had a lot of chopped onions, red bell peppers and tomatoes. The sweetness of the sauce and fresh tomatoes are an added treat .

Pancit is generously topped with squid balls, liver, chicken meat, chicken innards carrots, cabbage topped with fried garlic.

Bibingkang Malagkit or Biko

 Biko is known in San Miguel as Bibingkang Malagkit. Bibingkang Malagkit is made of glutinous rice, coconut milk, brown sugar is perfectly sweet, creamy and chewy. Topped with sweetened coconut spread seasoned with Citrus aurantifolia (dayap zest)  a local species of key lime, topped with grated cheese and latik. Another popular dessert.

Atsara / Achara

This is the home-style family atchara / atsara is an heirloom family recipe that is  serve at the restaurant.  The green papaya was finely grated with lots of ingredients like carrots,bell peppers and raisins. It is not too sour and had a mild taste. The dish is normally eaten together with any grilled meat dishes and helps to clean the palate.

Kalamay sa Latik

Kalamay sa Latik is everyone’s  favorite. It is sticky glutinous rice cakes soaked in pandan-like syrup topped with latik. This is not commonly prepared in Metro Manila. One reason is that the art of making the kalamay is a tedious process.

THUMBS UP

Address: Tecson Street, Barangay Poblacion, 3011 San Miguel Bulacan

Operational Hours: 10:00 am to 10:00 pm

Phone no: 09158653540

Contact Person: Mr. Edward Payawal

Email: edwardpayawl@yahoo.com

Visit their Facebook page: https://m.facebook.com/Thumbs-Up-552550208166779/

 

 

 

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