SALU. When I first heard about it, I thought it was derived from the word "salo-salo" or another word from another dialect of equivalent meaning. FYI, SALU stands for Sinag, Alab, Lahi, Ugnayan- very Filipino and "makabayan", right? The idea of this certified Filipino restaurant is definitely overwhelming. I have been to a lot of restaurants but this is one-of-a-kind because it brings you to all over the Philippines without any plane ride! You will be transported in this gastronomic experience. You'll surely be curious. I was. Now, I'm in awe!
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| Restaurant owners Romnick Sarmienta and Harlene Bautista. |
The delicately designed establishments is divided into three parts based on the 3 main islands of the Philippines- Luzon, Visayas, and Mindanao.
It's like home away from home. Truly, it will not only get your attention but also your heart.
Even the walls showcase Filipino heritage recognizing our hardworking farmers, poultry providers, fishermen, and local craftsmen as heroes.
It's like a reminder that they are the source of the delicious feast on the table. In fact, SALU supports advocacy programs for our kababayans in this industry with the help of some partners.
Even the kiddie corner gives you the traditional Pinoy kid experience. I love that it promotes the good-old-day's culture and customs when way of life was way simpler. You can find sari-sari store where kids and kids-at-heart can enjoy Stick-O, Mik-Mik, and other snacks.
The resto also offers street foods such as fishballs, squidballs, and kikiam. Tusok-tusok is the way! And fruits like mango, singkamas and santol.
SALU is a Filipino Culinary Authority. We try to explore, experiment and make sure to serve plates that can't be labeled anything other than tunay na Pinoy. We honor originality and give tribute to the story of each dish because that's what makes it unique, that's what makes it real Filipino", said Chef Janjie Ocoma, also known as Lakwatserong Kusinero, the executive chef of the restaurant.
We want the whole restaurant to feel casual and homey. When you enter a Filipino home there's always a feeling of warmth and happiness, that's our basic model for SALU. -said Mr. Allan Cordova, Managing Partner of SALU.
True to its promise, SALU amazed me! Every dish has a unique and surprising twist. The famous regional cuisines include Insarabasab and Hardinera ni Quezon for Luzon, Balbacua and KBL which stands for Kadios, Baboy, Langka are classic favorites in Visayas and Mindanao boasts of its Tiyual Itum, a signature black soup and Beef Kulma, the island's version of curry. You can explore the menu for more trivia about the dishes.
Filipinos are naturally artistic and creative, even with food inventions. Their "Likhang Salu" will make you wonder how the fusion of different tatak-Pinoy gastronomies can be so palatable. Must try!
Binagoongang Lechon Kare Kare
Adobong Laing
Balbacua
Bulalo Pares
Insarabasab
Tiyula Itum
Brazo de Kalabasa
Durian Cheesecake are perfect panghimagas!
A must try dessert that recently launched is the Molten lava cake, Mayon. It has a really good salty surprise inside which gives a twist to that rich dark chocolate cake and filling. It's not part of the regular menu, so make sure to ask your waiter for it on your visit.
My personal favorite is the Salu Salad, it's such a tasty garden. I never thought flowers can be edible and appetizing!
Fall in love with the food and culture all over again by visiting SALU at #26B Sct. Fernandez Cor. Sct. Torillo, Bgy. Sacred Heart Quezon City. For reservations and inquiries, call at 921-2448 or send a personal message on their Facebook fanpage https://www.facebook.com/Saluresto/
11:00 AM-11:00 PM daily
Lunch and Dinner Buffet every Sunday only
Lunch and Dinner Buffet every Sunday only
