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Philippine waters are home to thousands of species of fish; but of all these, no other fish has captured the attention of Filipinos quite like the bangus. There’s even a whole festival dedicated to it!
Fun Fact: The Bangus Festival is an annual celebration in Dagupan City in Pangasinan
Bangus, or milkfish, is abundant in many provinces making it a quintessential player in regional cuisines. Regarded as the country’s national fish, this widely-available source of protein and Omega-3 is prized for it’s firm, milky-white flesh and can be cooked in a number of ways.
One restaurant in Greenhills has been celebrating the bangus’ versatility since 1983.
Though it started as a franchise, today, Bangus Specialty Restaurant is a family-run business, managed by three cousins and their moms.
While most Filipino restaurants today seem to be jockeying for relevance by going the fusion route, Bangus has managed to survive by emphasizing tradition, guaranteeing quality in their food and consistency in their service.
Over the years, their menu has had just a few revamps. They serve all the bangus dishes you’d expect like Inihaw na Bangus, Bangus ala Pobre, Rellenong Bangus, Daing na Bangus, Sinigang na Bangus, and Bangus Sisig.
Insider Tip: Don't miss the Adobong Bangus sa Dilaw na Luya. The dish is a family recipe; the sauce gets its striking golden color from turmeric which has many scientifically-proven health benefits.
They don’t mess with the classics but that’s not to say they aren’t innovative. Can you name any other restaurant in Metro Manila where you can enjoy Fried Bangus Belly with Sampaloc Candy Sauce and Crispy Kangkong? We sure can’t!
Proving bangus is more than “Old People food,” they’ve even reinterpreted the iconic British dish: Fish and Chips, but instead of fries, you get delicious camote chips! You can dip the golden crisps in tartar sauce but the battered fish is best enjoyed with Sukang Pinakurat.
If you’re worried about those pesky, thorn-like bones, Bangus eliminates the guesswork for you! Their bangus dishes are boneless, making use of the most prized parts— like the skin and belly, so you can truly enjoy the distinct flavor of the fish.
Insider Tip: Bangus has a second branch in Mall of Asia but only the Greenhills branch serves breakfast to cater to the working crowd and morning joggers from the nearby villages. The MoA branch is popular among balikbayans as a venue for large family reunions.
Funnily enough, in spite of their name, Bangus is most famous for their Crispy Pata. It’s a constant figure on many Top 10 Crispy Pata lists thanks to its unbelievably crunchy balat which encases a gelatinous interior of fat and succulent fall-off-the-bone tender meat.
Fans of the sticky texture of pork trotters are sure to love the Kare-Kareng Buntot. They make it the traditional way with ox tail, achiote, and absolutely no artificial flavoring. Even their bagoong is made in-house!
The Greenhills landscape may be ever-changing but it’s because of this commitment to serving authentic, high-quality, and healthy Filipino food that Bangus has stood the test of time and will probably continue to stand for years to come.
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