After the some delay in Tarlac due to a direction-challenged colleague, passed by miles and miles of roads dotted with bangus (milkfish) fisheries and where “Guilon Guilon” or harvesting of the world famous Bonuan bangus can be witnessed, Tutubi finally reached his destination for the day in Dagupan City, and checked it at Star Plaza Hotel strategically located on the banks of the river. (This could have been a good nightscape picture but it was raining for two nights)

Twin sharing room at Star Plaza Hotel

As expected when in this city famous for the tastiest variety of bangus (milkfish), the Philippines' national fish, breakfast served offered choices of longganisa (Filipino sausages), tocino (sweet marinated pork) and boneless bangus (in ordinary and spicy). Being not like the usual Filipino averse to hot and spicy food, Tutubi opted for the spicy one that isn't really spicy at all. The bangus is just basted with a mild chili sauce similar to tabasco and preferred to be de-boned due to its being bony.

Bangsilog, a typical Filipino portmanteau breakfast consisting of boneless bangus, sinangag (garlic fried rice) and pritong itlog (fried egg) with tomatoes on the side.

In the evening, the group had dinner at Matutina Restaurant in Bonuan, Dagupan where they feasted on various seafoods e.g. nilasing na hipon ("drunken" shrimp) and calamares (fried squid with batter), in a nice ambiance though quite expensive.



The following was the seminar where Tutubi was the last speaker (a slot he inherited due to resignation of one of his colleagues) and where his colleagues aver there were so many pretty Dagupeñas in attendance. In between breaks and meals, he washed down his thirst with soda, something he normally doesn't do these days.

Hurrying out of the hotel right after the seminar, made a quick pilgrimage to Our Lady of Manaoag in Manaog town before heading to another feast in another famous restaurant in Calasiao town: Dagupeña Restaurant in San Miguel, Calasiao. The restaurant, which was quaint and homey with capiz windows and kawai chairs, started out as an eatery in 1928 owned by Ignacia Bernal.

Interiors of Dagupeña Restaurant(below). Was only able to take pictures of this and not the food, again, due to fear of not being able to eat what's served. Highly recommend this restaurant for a sampling of Pangasinan cuisine aside from not being too pricey.



The menu served for the night included: honey mustard bangus belly (recommended. wish to have their recipe for this one), tarragon honeyed crabs, fried hito (catfish) with buro (fermented fish paste), sinigang sa miso na hipon (prawns in Filipino style broth with miso), rellenong alimasag (stuffed crabs),and the house specialty binagoongang pata (pork knuckles with shrimp paste). Don't also forget to buy and sample Calasiao's famous puto (rice cakes).

With tummies full, the group called it a night to rest while eagerly awaiting the following day's island-hopping adventure in Alaminos.

Continued on Hundred Islands island-hopping post.

Notes:

Star Plaza Hotel A.B. Fernandez Avenue (+63-75-5234888)
Official website here.

Other "where to eat" places: Silverio's, Matutina, Dawel, Alimango

Pasalubong Bonuan Boneless Bangus can be bought at cheaper prices at CBN Bonuan Boneless Bangus km 381 beside Petron gas station along the highway.

Note also one of the best boneless bangus available near Manila is at LZM Restaurant in Silang, Cavite on the old highway near Riviera Golf and Country Club.

How to get to Dagupan, Pangasinan

Commuting to Dagupan is easy. Several buses have terminals of Dagupan Bus, Victory Liner and Five Star. In Dagupan, you can take jeepneys and tricycles around the city.

Other information on Dagupan travel and tourist spots will be appreciated. Tutubi's planning an official return trip there soon.

Labels: Dagupan, Food Trip, Pangasinan Ilocos Region