(above: Filipino food lovers @mrfredbriones and @filipeanut taking pictures at Intramuros’ #FILdishcrawl!)

Last Thursday, we were blown away by the delicious Filipino Dishcrawl at Intramuros (we can’t stop thinking about the amazing food!), so we’ve named Intramuros Dishcrawl’s Restaurant of the Week!

Let us enchant your eyes with a graphic and textual recollection of our Filipino dishcrawl through Intramuros.  If you were one of the lucky 35 to attend, we commend you.

“The walls were trembling with excitement…”

The night was quiet and rainy in South San Francisco, but the heated veranda of Intramuros restaurant did not care.  The walls trembled with excitement in anticipation of Dishcrawlers to arrive.  We were to be dining upon not 1, not 2, but 8 courses of gourmet Filipino cuisine.

The special Dishcrawl menu was presented by Chef Cocoy Ventura and Barry Picazo, two amazing chefs and influencers in the Filipino food community.  Their mission and Dishcrawl’s mission is the same- driving the concept of gathering community over food.  That’s what we’re all about!  It was a match made in heaven.

As Filipino Dishcrawlers arrived, we were greeted with cheerful glass goblets of Sago Gulaman, a traditional Filipino drink that can be found in the Philippines from nice restaurants to the streets, where it is served in a plastic bag with a straw.

The Sago Gulaman was refreshing and tasted of natural sweetness.  The chewy pieces of sago and gulaman were spooned out and we went for seconds, thirds, fourths… this was addicting!  It was a perfect way to quench our thirsty souls.  We were eager to seek out Filipino comfort flavours that night.

Next, Chef Cocoy Ventura presented an authentic Tinola, a rich brothy soup made of pork, green papaya, spinach, and ginger.  It was comforting and rich from the elements being cooked together into perfection.  The reason for the soup being served (other than it being delicious)? Chef wanted us to warm our stomachs first so he could serve the next course… oysters!

Chef Cocoy was gracious enough to hand shuck the oysters for us as we watched him work his magic!  The gorgeous citrus colours and flavours on the oyster platter was a divine representation of the tropical climate of the Philippines.

The Oysters (Talaba) were dressed with a tagalog dressing made of calamansi, fish sauce, vinegar, garlic, green onions, and a slight hint of sugar.  The dressing was a mild and refreshingly tart complement to the fresh flavours of the ocean.  It only made us crave the next course more.

It was the most beautiful Paella we had ever seen.  Rich red and sunburst orange to contrast the bright green peas and brilliant white egg.  The dish was still sizzling when it landed at our communal table.  ”A Filipino style paella made with Baguio rice, green mussels, freshwater prawns, peas, chorizo, chicken, and egg.  The difference between our paella and most is this is not made with saffron.  It’s made with achiote.” said Chef Cocoy.

My first bite was dreamy.  The rice was fluffy and chewy, scented from the rich flavours of achiote, chorizo, and chicken.  The best parts were the hardened bits of rice still stuck to the hot skillet, still collecting flavour.  The mussels and prawns were fresh and plump with supple meat, and the egg and peas a calm contrast to the other fragrant parts of this dish.

Next, a definite favourite of the night.  A Black Pancit Palabok!

Pancit Palabok is a common dish in the Filipino culture, but the elegant presentation made the dish stand out.  The midnight black that painted the rice noodles came from squid ink.  I forked the noodles onto my spoon, piling a bit of fried seafood onto the bite, and a sliver of the fresh scallions.  Perfection.  The noodles were soft and buoyant, the seafood crisp and flavourful, and the scallion a burst of green in my mouth.

Chef Cocoy then called us to gather around him for the sisig cooking demo!  There were two to be served, Bangus Sisig and Tofu Sisig!  Jo had recommended the Tofu Sisig as March’s Dish of the Month, so we knew it had to be good.

The Bangus Sisig was cooked with very little oil since most of the fish was belly meat and nice and fatty already.  Topped with fresh tomatoes and scallions, the sizzling plate was presented to each table as Chef began to whip up the next dish.  Soft, succulent fish meat hot and fragrant paired with fresh tomato and scallion.

The Tofu Sisig looked amazingly flavourful!  Firm tofu cubes cooked with lemon, vinegar, tofu milk, and egg.  Wow!  Between the tofu sisig and the pancit palabok, it was hard to decide on a favourite of the night!  I poured the tofu sisig over hot and fluffy white rice, letting the juices sink into the grains before I took my first bite.  My mouth waters just thinking about the sweet, sour, savoury and hot sensations this sisig brings forth.

It was on to the sweet portions of this magnificent meal.  We grabbed a couple Banana-Qs off the common table and nibbled away.  Caramelised plantains were sticky, soft, and a ton of fun to eat!  This dish is not on the menu, but is one of Sonia Delen’s dishes!  Guess you have to dine with her to get the yummy banana-qs!

But what next?  A delicious interpretation of Halo Halo!

The coconuts were filled with ube and pineapple ice cream, two types of jelly made of coconut water and coconut milk, and mango and jackfruit pieces hidden at the bottom.  We couldn’t get enough!

Intramuros is a wonderful location to have events, parties, weddings, and more.  They have a vast array of rooms like the Music Hall, the Veranda, and the Dining Hall.  The food is impeccable, and the service stellar.

If you’re ever craving fabulous Filipino food, Intramuros is the place to be!  Chef Barry Picazo and Partner of Intramuros Sonia Delen are pictured below and welcome you into their restaurant anytime!  If you do visit, tell Sonia and Barry a hello from Dishcrawl.

Won’t you join us in March for Filipino Dishcrawl #5 at Sinugba?

Jo and I are at it again.  We’re continuing our Filipino Dishcrawls through March at Sinugba for Visayan food!  The only restaurant of its kind in the Bay Area, Chef Augusto Camacho serves up homestyle foods cooked with love and comfort.  If you like meat, here’s the place to be!  Join us March 16th!  RSVP here.  We’ll see you soon!

~ Tracy @ladyleet