Great Dishes at Arki’s Grill

Arki’s Grill specializes in different dishes, some of them are locally sourced from the market and what is in season.
pechay-wrap
pechay wrap with tinapa and ginataan
The leaves pechay is used in a different way, it is use for wrapping flaked tinapa fish topped with finely chopped carrots with gata. The coconut milk is thick and the pechay leaves is still crunchy.
dinuguan
dinuguan
Arki’s version of pork dinuguan is different, it is thick with crispy pork liempo and banana chilies added as topping.
sinampalukang-manok
sinampalukang manok
Sinampalukang manok or tamarind chicken soup use tamarind leaves, chicken meat.  There are plenty of tamarind leaves used in this soup. ( hindi tinipid sa rekado).
This goes well with white rice. The soup is not that sour, the banana chilies add some right kick to this soup.
It is also surprising that this soup would only cost Php 160 per order ( for sharing between 3 to 4 people).
shrimp
sauteed garlic with shrimps
This is another perfect dish with generous amount of garlic topped the sauteed shrimps.
balalo-soup
bulalo soup
Bulalo soup is big with fresh young corn, vegetables at Php 295 per order ( for sharing between 2 to 4 people). This goes well in cool weather and rainy days with white rice.
arkisgrill
Arki’s Grill
Arki’s Grill accepts reservations for events, parties, debuts, wedding and offers catering services.
The restaurant had a sitting capacity of between 90 to 100 people at any given time.
arkis-grill
Arki’s Grill signage
Note: Menus prices posted are subject to change without prior notice, Please visit their FB page for latest updates and promos.
Address: Arki’s Grill- Salangan Highway , San Miguel, Bulacan ( (Fronting ICBT, besides Olive Lechon Manok)
Contact Persons: Architect Ervin and Mrs. Kat Garcia
Contact : 0935- 889- 1003
Operations: Mondays-Sundays
Operational Hours: 11:00 am to 11:00 pm

Inspirational Tales from Tita Olivie’s Bilao and Lechong Manok

Tita Olivia Roura- Buencamino is the person behind the famous Olivie’s Bilao, Binalot Foods and Lechong Manok. Whenever you are in San Miguel, Bulacan – try to visit her restaurant and try their specialties.

tita-olive-1

boodle meal

Our group was able to see some of her well-known dishes at the 1st Pista ng San Miguel de Mayumo within the Saint Michael of Archangel compound.

tita-olives-menu-board

menu board

She is a nurse by profession while her husband is a physician. Our group were able to visit her in restaurant that has the ambiance of rustic nipa hut ( bahay kubo ) theme.  The sitting capacity is between 70 to 85 people at any given time.

tita-olive-interior

interior

We were later joined by a friend Joseph Cruz from the plant society. Some people would think that Tita Olive is an old woman in her 60’s, which sometimes would left her at awe.

tita-olive-decor

beautiful wall decor

tita-olive-binalot-boodle-meal

special boodle fight

The group were served several of her well-loved dishes boodle style. There were three additional adobong isaw ( chicken intestine), balun-balunan ( chicken gizzard) and adobong puwet ng manok  (chicken ass).

tita-olive-adobong-isaw

left to right and top to bottom : adobong leeg ng manok, adobong balun-balunan, adobong isaw ng manok and adobong puwet ng manok

We also tried their boodle fight sa bilao eal which consisted of pork and chicken barbecue, itlog na maalat ( salted duck egg) chopped tomatoes, sisig, pork liempo and large portion of rice. There are also condiments like soy sauce, bird’s eye chilies, calamansi and vinegar to  match one’s taste preference.

Customers are encourage to use bare hands in eating at the restaurant.

lemonade

lemonade

We also tried their own lemonade and puno’s ice cream from nearby Nueva Ecija province.

Inspirational Story

Tita Olive is one of the few individual that treats her lechong manok business more of ” laro-laro” (a mere play, where she finds joy and happiness rather than being pressured to make a profit).

She used to be a very shy person before becoming a medical sales representative.   where the art of marketing skills and talking to ordinary people were acquired.

lechong-manok

lechong manok

She started her business way back in 2006, with an initial capitalization of just Php 20,000. She bought a lechon manok stall within the town which had closed down. Without much knowledge, she tried her luck asking friends and relatives who knew the recipe of making roasted chicken.

lechong-manok-with-special-sauce

lechong manok with special sauce

They would give her the ingredients but the measuring system would rely on  personal estimate (tantiya) rather than exact measurement. She also attended some short courses. She has all those measuring spoons and cups in the house so that when the volume of the restaurant’s particular dish is increased depending on the order, she can maintain the expected quality and not lose the so-called magic of the taste.

One key element that amazes the group was that she keeps a low-profit margin, relying on sales volume to keep the business running. Sir Lebon Ong said that her style is like the Chinese.

tita-olive-10

Tita Olive, showed us her own style of marination and the way she prepares her own roasted chicken (lechon manok). She would order them every other day in chicken farm and she made it sure that all the chicken are freshly killed. This is also to assure quality and freshness that makes her customers coming back. She also have her on style of special chicken sauce.

Her roasted chicken is similar to a popular roasted chicken in the country.

tita-olive-group-photo

Tita Olivia Roura- Buencamino together with media, bloggers and industry practitioners- photo courtesy of Mr. Rodel Carating 

The restaurant and roasted chicken earnings from peak seasons would just go to year-end bonuses of staff (for December). While payment of business permits and taxes (for January). What is worth emulating is her attitude towards her employees,  dynamism, positivity and creativity. She would also accepts new ideas, suggestions and feedback from her customers.

Tita Olive’s roasted chicken is sold in 21 branches throughout San Miguel and other parts of Bulacan and Nueva Ecija provinces.

olivias-bilao-and-binalot

Tita Olivia’s Bilao and Binalot Foods ” Kamayan sa Bahay Kubo”

Address: San Jose, San Miguel, Bulacan, San Miguel, Bulacan 3011

Contact : 0917-576-2828 / 0922-878-2405

Arki’s Grill Unlimited Samgyeopsal and other meals

Arki’s Grill highlighted the real epitome of Visit San Miguel, Good Place, Good People and Good Food.

dsc_0273

interior

The interior is a combination of modern, minimalist and industrial vibe. The tables and chairs are simple. The restaurant is well-lighted, clean and can accommodate between 90 to 100 customers at any given time.

dsc_0278

Mr. Dalmer Manuzon sang local favorites

Mr. Dalmer Manuzon is from Bagong Silang, San Miguel, Bulacan . He is a freelance singer. The restaurant have a small stage area, where local artist within the town performs during weekend.

shabushabu2

We saw the growth of the business from leap and bounds. Our group became  “suki” regular customers whenever we visit the town.

arkis-meal

Arki’s Grill seafood and grilled liempo sa bilao meal ( photo courtesy of Arki’s Grill)

arkis-meal-2

Arki’s Grill crispy pata sa bilao meal ( photo courtesy of Arki’s Grill)

The place specializes on Filipino bilao meals, grill foods, boodle fight, Korean, Thai and also have catering services.

dsc_0280

tofu sisig

The tofu sisig is a healthy version of the much dreaded sisig which is from pork. The sisig is mildly seasoned with bird’s eye chilies and finger / banana chilies. But can request for more chilies depending on one’s preference.

dsc_0274

vemicelli noodles, carrots, mushroom, baguio pechay, water spinach (kangkong) crabs sticks, prawns, pieces of pork belly, meat, tofu and fish balls.

dsc_0276

thinly sliced pork meat, onion rings, cucumber , carrots plus spices

Thai Mookata and Samgyeopsal meals.That  Mookata was rather new to a lot of us since it is like a combination of barbecue, noodles and hotpot with spices.

dsc_0275

lettuce leaves, mung-bean, boiled egg, shredded carrots,  slice cucumber and spices.

arkis-grill-menu-3

Arki’s Grill menu board

arkis-grill-menu-4

Arki’s Grill menu board

arkis-grill-menu1

Directly translated from Korean, samgyeop-sal  which  means “three layer flesh,” referring to striations of lean meat and fat in the pork belly that appear as three layers when cut.

dsc_0282

The lightness of the soup was made more flavorful by the juices of the meat running down this unique dome-shaped skillet. The playful mood made us cooked some of the dishes.

mookata

Every Saturday they also have Unli-Buffet with Samgyeopsal

dsc_0287

unlimited buffet meal

Note: Menus prices posted are subject to change without prior notice, Please try to visit the FB page for latest updates and promos.

 

Facebook Page: https://www.facebook.com/arkisgrill.salangan/

Address: Arki’s Grill- Salangan Highway , San Miguel, Bulacan ( (Fronting ICBT, besides Olive Lechon Manok)

Contact Persons: Architect Ervin and Mrs. Kat Garcia

Contact : 0935 889 1003

Operations: Everyday

Operational Hours: 11:00 am to 11:00 pm

 

 

Boy Kanin Opens in Orani, Bataan

Boy Kanin opens their first full service restaurant in the heart of Orani, Bataan last September 28, 2018.

boy-kanin-motorcade

motorcade of Boy Kanin’s mascot within the town of Orani, Bataan

The event started with a motorcade within the town of Orani, Bataan past 1:00pm, with several cars, vans and tricycles paraded the main thoroughfare and streets of the town.

boy-kanin-7

L-R priest, Mr. Ronald Allan Callao ( President of Boy Kanin),Mrs. Fe Callao ( EVP-Boy Kanin) together with Mr. Gerwin Capili, Mrs. Josephine Capili and family (Boy Kanin-Orani franchisee)

This was followed with a short blessing, ceremonial ribbon cutting, tossing of rice  and coins to the invited guests.

orani-church

Our Lady of the Most Holy Rosary

Boy Kanin restaurant is done with the help of Architect Lumor Cenon Cesar, He also added some modern twist in the interiors.

boy-kanin-6-group1

According to Mr. Ronald Allan Callo ( President of Boy Kanin) ” We are proud of how we started as small food cart concept turning into full dine in store.”

” I am a Patriot, I love my Country, Out Culture has so Much to Offer to the world” in promoting Filipino fast food.

He also envision that Boy Kanin brand will be synonymous to Real Filipino Fastfood.

boy-kanin4

They are also planning to serve several well-loved Filipino desserts and dishes like suman, crispy kare-kare among others.

boy-kanin1

service crew , franchise owner and staffs

The sitting capacity of the restaurant is between 40 to 45 people. The restaurant is near important local landmarks such as Our Lady of the Most Holy Rosary, several schools, municipal hall, gymnasium and residential areas.

orani-municipal-hall-and-gym

municipal hall and gymnasium

boy-kanin2

Boy silog value meals

These includes Tapa’reffic at Php 75.00, Tocinowsome at Php 75.00, Liempo’tastic at Php 75.00, Longganisa’rap at Php 75.00 are some of the well-loved value meals.

49ners-with-egg

49’NERS with Egg value meal

The serving for their rice is bigger compared to other SILOG places. Boy Kanin’s fried rice also uses turmeric grown by Aeta community from Rizal province. This is the corporate social responsibility in which the company is helping these indigenous people earn income from their surrounding.

boy-kanin-3

49Ner’s with egg, Boy Fiesta meal and salabat

The company is also expanding their tie-ups with other local producers of coffee, cocoa tablea, bagoong, fish, suka and other products.

pinoy-barbecue

Pinoy barbecue meal -pork and chicken

The chicken and pork barbecue is well marinated and is tender. Adding more flavor to the barbecue is the burned flavor from charcoal used.

pata-ni-boy

Pata ni Boy with special soy condiment

Pata ni Boy is a pork crispy pata/ deep fried pork knuckle is well-seasoned. This is served together with their soy base condiment with chopped onions and finger chilies.

sisisg

Sizzling sisig at Php 79.00

boy-kanin-8

long lines of crowd eager to order at the branch

boy-kanin-group-photo

bloggers

Note: Prices quoted in this blog may be subject to change without prior notification and Please visit the Website or Facebook Page of Boy Kanin for the latest update.

Website: http://www.boykanin.com/

Boy Kanin’s Orani FB Page

Address: Ground Floor, Pag-ASA Building, Bayan ng Orani, Bataan, 2112

Operational Hours: Everyday -8:00 am to 10:00 pm

 

 

 

Story Behind Duran Farm in San Ildefonso, Bulacan

Duran Farm Agribusiness and Training Center Association, Inc., The farm specializes on quality and affordable vegetable seedlings sourced from East West Seed Company. The seedlings are sold to farmers and backyard hobbyists who do not have the luxury of time growing them. This makes planting easier and the survival rate of these seedling is higher compared to manually sowing the seeds directly on ground plots.

Greenhouse 1 Duran Farm.jpg

seedling trays in various stages of growth (photo courtesy : Ms. Daryll Reese Villena) 

Inspirational Story

Mrs. Desiree ‘Daisy’ Duran started growing tomatoes at 1,000 square meter plot in the humble backyard of Daisy Duran who worked as a fish ball vendor in 2001.

She is also the coordinator of the San Ildefonso Vegetable Growers MultiPurpose Cooperative. The proprietor of this farm is a model story and their rags to riches story inspired many people to set their own farm in their community.

Ms. Daisy Duran

Mrs. Daisy Duran

17 years later, Mrs. Daisy Duran now dubbed the “Seedling Queen” has transformed the farm into “The Vegetable Paradise of Bulacan.”

She recalled the times when her family struggled to make ends meet in the slums of Payatas and how she spent 12 years selling street foods like fish ball and isaw to support her family. Duran also recalled how difficult it was in the beginning when she had to borrow money from several people to finance her capital, in order to upgrade and expand her business in the agriculture sector.

A short audio-visual presentation was shown to the group and was met by Mrs. Desiree Duran.

Duran Farm2.jpg

Training Institute and Tourism Farm

Duran Farm has carve a niche market by being a pioneer in seedling production by producing high-quality, low-cost vegetable seedlings. It also promotes sustainable agriculture through organic vegetable production,  TESDA accredited agricultural training subsidized by the government through scholarships  of rural disadvantaged youth, and farm tourism. Duran Farm also imparts knowledge to communities in the form of workshops on urban gardens, backyard vegetable gardens set-up, organic poultry and vermicomposting.

Different kinds of flowering and ornamental plants are also planted within the area. These provide year round flowers and adds colors to the farm.

As of June 2018, over 18,000 individuals were educated on the benefits of sustainable agriculture through the agri-trainings Duran Farm provides, 350 events were conducted that imparted knowledge on agriculture through agriculture tours and workshops, and 25 recovering drug-users were provided with agriculture training as part of Duran Farm’s partnership with the national drug rehabilitation program.

sinampalukang manok1.jpg

sinampalukang manok ( chicken tamarind soup) 

Aside from being a farm training site, They also serve good regional dishes like sinampalukang manok, steamed corn, fried liempo, crispy mushroom sisig.

Duran Farm group photo.jpg

bloggers, vloggers and media group  (photo courtesy : Ms. Daryll Reese Villena) 

There is also a mini fish pond , where tilapia fishes are grown.

Website: http://www.duranfarm.com/

Facebook Page: https://www.facebook.com/iloveduranfarm/

Address: 124 Luciano St. Basuit, San Ildefonso, Bulacan

Contact number: 09178909406