Bob’s Restaurant has become an institution in Bacolod City’s food industry. Its unwavering success over time is a testament of its quality food and service. Admittedly, Bob’s Restaurant is a relatively plush and upscale restaurant in Bacolod City. But despite their not so pocket-friendly prices, Bob’s is a popular, well-loved Bacolod restaurant.

Filipinos’ love for American food is undeniable—something Bob’s Restaurant has capitalized on.  Bob’s offers a wide selection of steaks, burgers, hotdogs, barbecue—all-time American favorites. So if you’re drooling over dishes featured in Masterchef, Iron Chef, Hell’s Kitchen or any other American cooking reality show, hit Bob’s, the perfect Bacolod restaurant for all your American food cravings.

Aside from their specialty American dishes, Bob’s Restaurant has expanded their menu to include “hits from home”. Yes, Filipino food we’re all familiar with. Not only that, if you truly scrutinize their menu you’ll see that it has become eclectic. It has handpicked foreign dishes and brought them together in one place. They also have Chinese, Italian, Japanese, Spanish and many more.

Inside Bob’s Restaurant is a bakeshop that offers breads, cakes and pastries Bacolodnon’s have come to love. They also have a huge selection of Gelato—a big hit among kids and kids at heart.

Bacolod Restaurant: Bob’s Restaurant

ADDRESS: BS Aquino Drive, Bacolod City (Fronting Riverside Medical Center)

East wing, Ground Floor, Robinson’s Place Mandalagan, Bacolod City

Ground Floor, South Bldg., SM City, Bacolod City

RECOMMENDED DISHES: Sate Babe with Java Rice, Chicken Sate, Burgers, Fruit Punch, Back Ribs, Family Wagon

MENU and PRICE RANGE:

Starters: P85-145

Dinner Specials: P100-300

Barbecues: P28-299 (most are within P100-160)

Steaks: P300-400

Chicken and Pork: P139-198

Filipino Favorites: P65-275

Rice Meals: P127-215

Salads: P89-182

Pastas: P80-225 (most are within P140-180)

Side dishes: P55-130

Sandwiches: P69-299 (most are within P100-P160)

Burgers: P82-195

Paninis: P120-155

Pizza:

S: P94-122

M: P131-168

L: P195-237

Short orders (Siopao, Pancit, Arroz Caldo, etc): P38-99

Breakfast: P112-215

Deli Sausages: P175-215

Desserts: P50-125

Drinks: P39-89

It’s soft, but at the same time, it’s crispy. It’s rich but, it’s also light. It’s refreshingly sweet but it’s well-balanced all the same.  What is it? It’s Bacolod’s Napoleones.

Napoleones is a custard-filled layered pastry topped with a generous sugar glaze. The pastry, consisting of light and airy layers, is crispy and pleasantly soft and chewy. The custard cream filling is smooth and rich but not overly sweet. The white sugar glaze gives it an extra crunch and saccharine goodness that will make your mouth water.

Napoleones is Bacolod’s version of the French pastry known as Mille-feuille (/mil-fow/) which literally translates to “thousand leaves.” Although Napoleones is not totally Filipino, Bacolod has adapted this French pastry and turned it into a favorite treat not only of Bacolodnons but of Filipinos from different parts of the country.

Celebrations often mean good food and good company. For us, Filipinos, inviting friends and family over to enjoy a festive lunche or dinner is not uncommon. But what if you’re pressed for time and preparing your home is too much pf a hassle, what will you do? Will you just let the special moment pass unnoticed?

Pendy’s is a restaurant in Bacolod city that has perfectly married excellent food with a homey atmosphere. Despite its reputation as a fine dining restaurant, Pendy’s has a welcoming vibe, brought by its eclectic furnishings and amber lights, that puts their customers at ease. It’s a perfect choice for simple yet special celebrations.

Pendy’s is well-loved for their Asian dishes and steaks.

Aside from Filipino favorites, Pendy’s serve a medley of Thai, Chinese, Japanese, Korean and Vietnamese dishes that will pick on your curiosity and take you to different level of gastronomic experience. If ever you’re perplexed of the choices you see on the menu, don’t hesitate to ask your food server. If there’s one other thing Pendy’s should be proud of, it’s their warm, affable and gracious food servers. They’ll patiently and politely give you insights on how the dish of your choice is prepared.

For Pendy’s meat offerings, they have Rib-eye, Angus beef, kebabs, spareribs, and considerable selection of steaks to choose from.

Pendy’s is also popular for their pastries and delicacies. In fact, shelves of delicacies and a counter full of pastries are two of the first things that greet you when you step into the restaurant.

So if ever you’re in need of a hassle-free place for celebrations or you’re just in the mood for fine dining, take a trip to Pendy’s where you’re money is worth every penny.

BACOLOD RESTAURANT: Pendy’s

ADDRESS: 25^th Lacson Street, Bacolod City

MENU and PRICE RANGE:

Soup: P125-370

Salad: P195-285

Asian Food: P170-450 (Most are in the P250-350 range)

Meats and Steaks: P265-535

Fowl: P235-260

Fish: P250-485

Fresh Pasta Dishes: P240-270

Filipino Breakfast: P265-350

Classic Breakfast: P100- 290

Omelets: P170-205

Sidings: P25-50

Coffee: P35-80

Beverage: P25-150

Fresh Fruit Slush: P55-70

Ice Cream: P90-125

Cakes: P360-850 (whole cakes)

Other pastries: P15-90

Ingredients:

½ K lechon

8 cloves garlic, crushed

1 medium onion, chopped

3 bay leaves

2 Tbsp soy sauce

½ C brown sugar, lightly packed

½ tsp pepper

1 tsp salt

1 C water

½ C + 2 Tbsp vinegar

1 C leftover lechon sauce or Mang Tomas

1 pack Kusina Tsina (dried banana heart)

Procedure:

Place lechon, garlic, onion, bay leaves, soy sauce, brown sugar, water, salt and pepper in a sauce pan. Mix together.

Cover and place the sauce pan on the stove. Crank the heat up to MED and let it boil.

Once the meat softens to the point that it can be easily pulled apart along it’s grain, pour in the vinegar and add the Kusina China. Mix well.

Cover the pot again and wait until the vinegar’s acid is cooked off.

Pour in the lechon sauce or Mang Tomas. Mix well.

Simmer uncovered and let the sauce thicken. Stir occasionally to prevent the sauce from burning and sticking to the pan.

Once the sauce has reached the desired consistency, turn the heat off and serve.

Ingredients:

700g pork, cut into serving pieces

Procedure:

1. In a sauce pan, heat the oil and sauté the garlic until it browns.
2. Add the onions and bay leaf and continue sautéing until the onion becomes transparent.
3. Add the pork pieces. Move them around the pan until the pork is no longer pink and the edges turn slightly brown.
4. Once the pork is browned, add the sweet potatoes, water, tomato sauce, half amount of salt (1 Tbsp), and pepper. Stir thoroughly.
5. Cover the pan and turn the heat up to HIGH. Let the mixture boil until the pork is tender (you can drive a spoon through the meat).
6. Once the pork is tender, reduce the heat to the lowest possible setting.
7. Fish out the sweet potato chunks and place them in bowl. By this time, they will all be soft and cooked. Mash them with a fork.
8. Return the mashed sweet potato into the pot and mix them with the broth.
9. Add the pork cube, sugar and the remaining salt.
10. Turn the heat up to MED. Add in the bananas. Cook for 2-3 minutes.
11. Add in the potatoes and carrots. Cook for another 2mins.
12. Stir in the Baguio beans.
13. Once the beans are cooked add in the cabbage. Let it simmer for another minute or until the cabbage is cooked.
14. Serve hot.

*Cooking with vegetables is quite tricky since they all have different cooking times. Use your eye and probably “gut feeling” to know what and when to add. You can also cook the vegetables separately and combine them prior to serving. Although this takes more effort, you can be sure that your vegetables will all be cooked properly instead of overdone.