12 Exciting Dishes at Peach Boy Restaurant, Mandaluyong

Peach Boy restaurant is located within ground floor Norkis Building, 11 Calbayog street corner Domingo M. Guevara street. The restaurant is also just few meters away from California Garden Square condominium units.


Peach Boy restaurant

The name was derived from the love of peach desserts and food by the proprietor when he stayed in the United States.


California Garden Square condominium units

Peach boy had a soft opening last July 27 and had a lot of buzz in several social media sites for their creative menus which is combination of Asian, Hawaiian, American, European and Filipino fusion dishes.


Calbayog street corner Domingo M. Guevara street

It is within 4 kilometers away from Jose Rizal University, San Juan and Mandaluyong cities.


wall mural

The shabby chic interior reflect the modern taste and spacious area. The sitting capacity is between 140 to 150 people at any given time.


second floor

A function room had a capacity of between 30 to 50 people is located at the second floor is ideal for corporate meetings, team building, family get together or intimate parties.


Platter dishes -ideal for sharing between family members and friends

12 Exciting Dishes at Peach Boy


12.) Nachos – deep fried chips with their own version of dressings, chopped onions,crab stick strips and topped with chopped spring onions. This is ideal for sharing between 2 persons.


11.) Crispy Crab with Cheese Pockets– deep fried wanton wrapper filled with crabs, cream cheese, herbs and serve with sweet and spicy chili sauce.


10.) Mint Choco Milk Shakes, Matcha Milkshakes and Choc Nutty Milk Shakes– These are some of the best selling shakes at the restaurant.


9.) Peach Salad – mixed green lettuce leaves, with slices of peach , honey, sliced cherry tomatoes, roasted cashew and vinaigrette.


8.) Adobo Fried Rice Omelette – 2 eggs omelette with chicken adobo fried rice, serve with adobo sauce and pork salsa.


7.) Choriburger– The burger used home-made Cebu chorizo and with sunny side egg and serve with adobo sauce. This comes with atsara and french fried with ketchup.


6.) Peach Pork Belly – Tender pork belly glazed with peach barbecue sauce, barbecue mayo, lettuce leaves served in Banh mi bread with french fries.


5.) Laing Pesto with Tinapa Pasta – Spaghetti noodles with coconut stewed with taro leaves pesto topped with dried tinapa flakes.


4.) Teriyaki Chicken -grilled boneless chicken with teriyaki glaze and cabbage slaw topped with chopped spring onion leaves and sesame seeds.


3.) Barbecue Platter– serve with Java rice and with Peach boy black ribs, Peach barbecue pork belly, Peach barbecue chicken leg quarter, Boneless Chicken teriyaki, sauteed vegetables and cabbage slaw. This is ideal for sharing between 3 to 5 persons.


2.) Ube Lava Pancake – ube flavored pancake drenched in special ube halaya sauce.The ube halaya sauce is not too sweet and can be shared between 2 to 4 persons with 4 layers of pancake.


Peach cobber with Vanilla ice cream

1.) Peach Cobber– The peach cobber is presented with layers of buttery streusels with peach compote and topped with Vanilla ice cream.

We cannot wait to come back together with friends and immediate family members. The restaurant is also listed under several well-known popular social media platforms and delivery sites.

OKTOBERFEST PROMO: BUY 1 BUCKET OF BEER, GET 1 FREE STARTER (Choice of Crispy Chicken Skin, Chicken Karaage, or Buffalo Chicken Wings.


Mr. Paulo Rama together with the staff of Peach Boy restaurant

Address:  Norkis Building, 11 Calbayog street corner Domingo M. Guevara street, Highway Hills, Mandaluyong City

Operational Hours: Mon to Thursday 10:00 am to 10:00 pm, Fridays and Saturdays: 10:00 am to 11:00 pm, Sundays: 7:00 am to 4:00 pm

Contact : (02) 533-6846/ 0977-031-1150

Lunch Buffet Meal at Museo ning Angeles

2nd floor Museo ning Angeles, Angeles City -Pampanga province, Philippines

Pamangan Food Festival  poster in Museo ning Angeles compound

Mangan tana ! Let us Eat ! as the Kapampangan are known all over the country and the world as the Culinary Capital of the Philippines.  After a short tour of the museum , the group was treated to a lunch buffet by the Museo ning Angeles and the Angeles City Tourism office.

photo gallery of famous Kapampangan dishes and desserts

table centerpiece with  fruits  and native desserts

Kapampangan pork tocino

Tocino is bacon in Spain but in Caribbean countries, such as Puerto Rico and Cuba, tocino is made from pork fatback (equivalent to slab bacon cut) and neither cured nor smoked, but just fried until very crunchy and added to recipes, much like lardons in French cuisine. It is widely believed the the art of making tocino came from Mexico during the Manila-Acapulco galleon trade and the other variations may have been influenced by the Carribean countries and Spain  ( due to increase trade with them during the late 19th century). Pampanga province, being an agricultural area had a large track of sugarcane plantations and poultry livestocks such as chicken, pigs , cows and carabaos  Рsugar which is a by-product of sugarcane is one of the main ingredients of  meat preservation whether pork, beef or carabao meat.

Carabao tocino

Carabao Tocino РThis is not my first time to eat a carabao tocino , I have eaten  several times in  restaurants which offer Kapampangan dishes in Metro Manila. But i must say that the way the tocino is marinated differs this dish from Manila.  you can tell that this is a carabao tocino by the color of the tocino ( darker) and a bit tougher compared to pork tocino .

However,  Kapampangan culinary experts say that during olden times, people will seldom use sugar in meat preservation unlike nowadays were people are more accustomed to the sweeter tocino which children and teenager would prefer.


¬†a yellow sticky rice dish like paella topped with boiled chicken eggs . The yellow coloring was derived from turmeric and the rice is cooked with coconut milk – proof of the India / Malay influence in Philippine culinary dish¬† prepared by Delyn’s fast food

Lechon -Kapampangan style


¬†According to our guide,¬† This is one of Senator Benigno” Ninoy” Aquino¬† father of the current president , favorite is a dish of plump mole crickets (Gryllotalpa orientalis Burmeister). These are called camaru (may be spelled as¬† ‚Äėkamaru‚Äô), which are burrowing insects found in soft ground such as rice paddies.¬† I have tasted mole cricket before both adobo style and deep fried , but i must say that this taste different .

Sisig Pisngi at Balugbug Babi

This sisig dish was prepared by Mrs. Miniang Pamintuan

chicken barbecue

I have eaten a lot of chicken barbecue from different restaurant in Metro Manila¬† from cheap eateries¬† in the University Belt area , ordinary garage- style eateries in Quezon City to¬† chicken buffet meal in five star hotels and restaurants. This chicken barbecue served to us during the festival is again in my ” WANT ” list . This¬† dish is marinated just the way i like !

Sorbet with Dayap

After the gastronomic food fest , We were again treated to an array of¬† desserts and this Kapampangan style¬† ” sorbet ” never eases to amaze me, with great mix of sweet, sour taste cleanses my palate !

participants of the food festival

A visitor of the food fest being interviewed by a reporter of ABS-CBN regional news-network

I have seen a lot of balikbayan , locals and even foreigners enjoying the sumptuous lunch buffet meal being offered by Museo ning Angeles , according to guide, people can arrange for a food buffet meal which suit their budget and package tour which includes a tour of heritage houses , churches and industry.

Address: Old Muniscipio Building , Sto. Rosario Heritage District Sto. Rosario Street , Angeles City 2009 -Philippines

Phone (+63) 45-887-47-03 Mobile : (0926) 98766-55

Museum : Opens daily  9:00 am to 5:00pm

 night visit and Sundays : by appointment

Email: angelesmuseo_kfi@yahoo.com

Facebook: http://www.facebook.com/pages/Museo-ning-Angeles/375871512490168

Museo ning Angeles: http://museoningangeles.blogspot.com/2007/10/about-us.html

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