Heading north of Silay City is Brgy. Balaring—known to tumandoks
(the locals) as the nearest go-to place when it comes to enjoying seafood dishes by the sea. One of its five floating restaurants
is Edgewater Restaurant
, the youngest among the five floating restaurants in Brgy. Balaring, is owned by Alberto Delotavo who is also a hospital aide and barangay kagawad at the same time. Large tables covered in red cloth will welcome guests upon entering. Three cottages on the left side of the restaurant are also available for those who seek a different view and a not-so-secluded space for the company.
Photo from Edgewater Restaurant
As soon as the pork chop is served, its aroma invites one to try a slice which also didn’t disappoint. It has the right amount of juiciness which hits Filipino home cooking. A piece costs Php 50 ($ 1.09). The Tangigue Sinigang, on the other hand, overwhelms one in flavor. The appetizing Sizzling Sisig (Php 150/$ 3.26), meanwhile, is best served with an ice-cold beer.
Photos from Edgewater Restaurant
The five-year-old Edgewater Restaurant serves food as early as 15 minutes upon ordering. Other than the quick service—quick, considering that the dishes are cooked according to the customer’s liking—they, too, have a friendly and responsive staff.
On the other hand, Tama Plaza
, true to a seaside restaurant, has restful interiors and exteriors and a relaxing view of the sea. In operation for more than ten years, Tama Plaza has served celebrities including Jinggoy Estrada, Kakai, Valerie Concepcion, and Sheryl Cruz, and dancers Luningning and Milagring, from the now defunct TV show Wowowee. At Php 10 ($ .22), you can get a serving of rice while at Php 50 ($ 1.09), you can get a slice of pork. If you want to try talaba
(oysters), which is mostly caught from the area, a bowl costs Php 60 ($ 1.30).
Photos from Tama Plaza Restaurant
Viands are available at Php 150 ($ 3.26) such as Sizzling Sisig (Filipino dish typically made up of pig’s head and liver, seasoned with some spices and often topped with egg) Sizzling Tanigue (Spanish Mackerel, also locally called Tanguegue/Tanguigue), a choice of Stuffed, Adobo (Filipino dish which mainly involves marinating of meat/seafood/vegetables in garlic, soy sauce, and vinegar; usually cooked until browned in oil) or Sizzling Squid, Tilapia Gata (fish cooked with coconut milk/gata), a choice of Sizzling or Grilled Boneless Bangus, Squid Ring, Kinilaw (Filipino Ceviche), and AlimusangGata.
Picking out bestsellers Sizzling Squid, Kinilaw, Sinigang, and Gambas, a shrimp in garlic dish which originated in Spain can already make a good run for your Php 1,000 ($ 22). Sinigang, on the other hand, can be a choice of Tanigue, Alimusan, or Lison.