Eat's hometown food favorites at Marquee Mall

In our country’s not-so-distant past, the town plaza was the main place where members of a community gathered to socialize, celebrate, or simply shoot the breeze.

Things have changed since then. Although the town plaza still remains an important gathering place for the community during certain parts of the year, people head for the malls the rest of the time. And why not? With so much to do and see in the modern, well-planned, and climate-controlled spaces, today’s malls have become convenient places for entertainment, shopping, dining, and even culture.

For those who want to sample Pampanga’s famous cuisine, there is Marquee Mall just off the Northern Luzon Expressway. As the new home to several of the area’s most popular homegrown dining outlets, Marquee Mall in Angeles City showcases some of the province’s enduring and edible treats.

Pasalubong treats from Susie’s Cuisine made more accessible

“Marquee’s location makes it easy for travelers to make a quick stop for pasalubong shopping,” says food entrepreneur Glenn Yabut of Susie’s Cuisine. ”In the past, they would sometimes be discouraged by the idea that they would have to travel too far from the main highway.”

Susie’s Cuisine, is named after Susie, Yabut’s wife. It best known for home-style native kakanin made the old- fashioned way. The venture, started by Yabut’s mother-in-law Anicia Ayson in 1972, is a place where delicious native kakanin are carefully made the old-fashioned way.

“We have stayed true to tradition and continue to make our kakanin without shortcuts,” says Yabut. He relates that since he and his wife took over the management of Susie’s Cuisine in 2000, the food has grown to 11 branches from the original store in Nepo- Mart. That first store’s specialty of tibok-tibok (P450 per bilao), or rice pudding made with carabao’s milk and topped with latik remains immensely popular to this day. For the EAT Dining Festival with The Philippine STAR, Ayala Malls and BPI that runs until Sept. 30, this has been designated the Star Dish and is renamed Umaatikabong Tibok Tibok.

Other favorites from Susie’s Cuisine are the mochi, or finger- shaped glutinous rice cakes with a sweet mung bean paste filling, sapin sapin or a colorful layered rice cake, and leche flan (egg custard.) Their palabok sprinkled with crunchy bits of chicharon is likewise a favorite.

Halo halo is the Star attraction at Kabigting’s

“When I was young, the original Kabigting’s was in a rented house in Arayat town close to where we lived,” relates Benjie Miranda. He adds, “I was a great fan of their halo halo. In fact, whenever friends or relatives visited, I always urged them, ‘Let’s eat at Kabigting’s Halo-Halo.’ I never got tired of it.”

Benjie Miranda is now married to Irynne Kabigting, eldest daughter of the couple who formulated the original Kabigting’s halo halo. “My parents- in-law encouraged me to go on with the business,” he says. Currently, they have seven stores and look forward to building more. “We work many hours but the effort is worth it because this venture has improved our lives. We are happy that people continue to enjoy our food. That is our greatest fulfillment.” 

“Other fast-selling items in our outlets are the pancit luglug and arroz caldo,” continues Benjie. He looks forward to expanding the menu in the future, but is definite that Kabigting’s halo-halo with carabao’s milk and pastillas will always remain a personal favorite.

Since the Kabigting halo halo’s popularity was first fueled by a feature written by lifestyle columnist and Pampanga native Claude Tayag in The Philippine STAR, the halo halo has been renamed Kabigting’s Halo Halo Scoop in for the newspaper’s 25th anniversary.

The Old Spaghetti House: Following Pampanga’s culture of excellent cooks & foodies

Putting up a restaurant in a province that is famous for a surfeit of excellent cooks could be likened to selling ice to the Eskimos. But when the restaurant owners are unfazed, and their store is subsequently embraced by a food- loving community, it is entitled to well-deserved respect.

The Old Spaghetti House (TOSH) has branches in Market!Market! in Taguig City and at the Marquee Mall in Pampanga. It is a popular dining destination for families, groups of friends, and couples on dates. With the EAT Dining Festival, diners can also be lucky winners of Samsung products if they choose TOSH’s designated Star Dishes of Star Marinara or Philly-Pine Star Cheese Steak pizza.

“ But what values of your restaurant are reflective of the Kapampangan food culture?” we asked JB Bolanos, TOSH group marketing manager. “This is a culture of excellent cooks and foodies who consider the subject of food as serious business; in fact (some take it to extremes so that) food is an extended member of the family,” he points out. “But in essence, food culture is all about celebrating the value of family through shared enjoyment of good food passed down from generation to generation.”

And just as the talented Pampanga cooks tutor the younger generation in the culinary arts, the TOSH chain of restaurants ensures that the quality of food in their newest outlets are just as good as the rest in the group.

Nathaniel’s is a family effort

With sister Faye Nerissa, Francis Nathaniel Co worked at his family’s business since childhood. “I started to help out at Nathaniel’s when I was 10 years old,” he says.

But while the 25-year-old BS Manufacturing Engineering and Management graduate of De La Salle University admits that the food ventures entail long hours of work, he also recognizes its rewards. “It is always a pleasure to see a lot of customers in our store,” he shares. “I am flattered when I meet new people from far-flung areas who know of us and our products.”

Nathaniel’s began 1994 in the Co family’s old house in San Fernando, Pampanga. “My mom, Nelly, was a simple housewife who knew how to cook. She wanted a small business and started making siopao which was our first product,” relates Francis. “With my dad Fernando, she went around the market to find dealers of our siopao. From 10 buns a day, production grew to 30, then to 100 pieces. By then, my mom was thinking of other products that they could sell so she formulated our pork siomai.” After some missteps, the business grew through word of mouth. Currently, there are three branches of Nathaniel’s, including the store at Marquee Mall.

Apart from the original siopao and siomai, popular food items at Nathaniel’s include macapuno tarts, puto pao (puto with siopao filling), and mochi. Of course, there is the star of Nathaniel’s menu — their version of buko pandan salad appropriately renamed Ang Ma-Star-ap na Buko Pandan Salad for the duration of the EAT Dining Festival. Exactly how good is it? “I can consume half a gallon in one sitting,” says Francis Co. Go figure.