MANILA, Philippines - Ted’s Oldtimer restaurant in Iloilo City has an innovative creation of La Paz batchoy. The customary guinamos or Ilonggo bagoong was set aside, and only premium ingredients and the crunchiest of chicharon are used. And while other batchoy broth mixtures are oily, at Ted’s the kaldo soup does not leave a greasy aftertaste in the palate.
When the company decided to expand to Mindanao, they developed the beef batchoy. The beef batchoy became a hit. Along with other innovations like miswa, sotanghon and bihon batchoy, the beef variant is offered at all Ted’s Oldtimer outlets nationwide.
“We developed the 100-percent beef batchoy to cater to our Muslim brothers,” says Adelfa Lepura-Borro, the current chief and youngest daughter of the founder of Ted’s Oldtimer. “Although the basic ingredient is beef, it still embodies that distinct flavor that Ted’s Oldtimer La Paz Batchoy is famous for.”
Founder Teodorico “Ted” Lepura had been churning out batchoy since the ‘30s. The five-square meter kiosk, which was simply made of nipa and bamboo, was manned by the Lepura couple and their children.
The company’s first store is still in existence up to this day. To date, Ted’s Oldtimer now has 34 branches nationwide and still counting. For inquiries, call (033) 320-1945 or check out www.tedslapazbatchoy.com.