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Title: World Street Food Congress: 15-Hour Food Frenzy Safari (Part 2) Date of publication: Friday, 4 March 2016.

Author: Jill Bantang Name of publication: http://www.thefoodscout.net/

http://www.thefoodscout.net/2016/03/world-street-food-congress-15-hr-food.html

Done with our first Pampanga restaurant, at Everybody's Cafe. It's only 12 in the afternoon, right on

time for lunch and we still have a long list of activities to be checked.

Here are 2 more restaurants that added thrill to our Pampanga visit for the World Street Food

Congress tour.

Related Post: World Street Food Congress: 15-hr Food Frenzy Safari (Part 1)

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3rd Stop: Aling Lucing's Sisig

Glaciano Valdez St. Angeles City, Pampanga

We had to introduce the well-known "Sisig" to our foreign friends. A dish born in Pampanga, invented

by Lucia Cunanan or Aling Lucing, we all love this dish for its fatty and sizzling pork bits served on a

hot plate. Compared to commercialized sisig we now find around the Philippines, Kapampangan sisig

is slightly sour. It is said that 'sisig' is a Kapampangan way of cooking meat with a slightly sour

seasoning.

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Sizzling Sisig

Aling Lucing's Sisig could be eaten with or without rice. For some, sisig is best partnered with

alcoholic beverages.

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With Singaporean personality, Rosalyn Lee

4th Stop: Cafe Fleur

463B Miranda St. Angeles City, Pampanga

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Look at that! What a warm welcome from Cafe Fleur! One of the staff handed ice cold towels to

refresh us from the afternoon heat.

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Chef Sau Del Rosario

Cafe Fleur is owned by Kapampangan Chef Sau Del Rosario. Going back to his roots, the celebrity

chef serves modern Kapampangan dishes with a French flair. As one of the most respectable chefs in

the country, honed his craft at the Culinary Institute of America, Chef Sau impressed us with his

creations from start to finish.

Before entering the dining area, Chef Sau prepared a feast outside the restaurant, a buffet style of his

special Kapampangan appetizers.

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Tamales Pampangueña

The inventive Chef Sau glamourized Tamales Pampangueña by adding coconut cream to quality rice

flour. This results to a cup of pudding rich with flavors. Plus, it looks so pretty!

Pako Salad

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The salad of the Kapampangans, Cafe Fleur's Pako Salad is made with local ferns, watermelon,

kesong puti and salted egg.

Burong Hito

Using mustasa leaves, crispy catfish, buro or fermented rice, tomatoes and salted egg were all

wrapped together and ready for a mouthful bite.

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At Cafe Fleur, I was able to taste the best Kare-Kare in the Philippines! Yes, not "one of the", it's so

far the best renditions I've ever tried! A deconstructed style of serving kare-kare, it is composed of rich

peanut sauce, juicy yet crispy pork belly, baguio beans, eggplant, and the appetizing bagoong (shrimp

paste).

However, Chef Sau's Pork Belly Kare-Kare is not part of the regular menu. To order, you have to

request ahead of time.

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Rellenong Bangus

Next to Kare-Kare, this Rellenong Bangus mesmerized my tastebuds. A secret heritage recipe of

Chef Sau, he made the stuffed milkfish more appealing by its creamy texture.

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Roast Lamb Shank Caldereta

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Halo-Halo

We'll be always proud of our Filipino Halo-Halo. Other countries may have their own versions, like

ice kacang for Singapore and bingsu for Koreans, you can't beat the refreshing glass with ice,

carabao's milk, leche flan, purple yam, sweetened banana, and nata de coco.

Pandan Sansrival

Also, before I forget, I'm going back for this chewy Pandan Sansrival!

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Tsokolate Batirol

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What a splendid Pampanga tour for the World Street Food Congress!

Time check, it's only around 1 in the afternoon. Our 15-hour food frenzy safari isn't over yet.

Check out the Part 3 of this gastronomic adventure!

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Pray, Eat and Love.

Cheers,

The Food Scout

Edited as of 31 March 2016

Website: http://wsfcongress.com/

WSFC Tickets: http://wsfcongress.com/ticket-pricing-registration/