Or should we say duck?
We all know balut. In technical terms, it’s the developing duck embryo, boiled, and eaten directly from the shell. This exotic delicacy can usually be found being sold by street vendors, but due to its novelty and uniqueness, a lot of restaurants have incorporated the controversial duck fetus into their menu. Instead of just serving it as is, they’ve gotten creative, played with ingredients, and made a few tweaks, making balut even more appealing and intriguing to the palate. Maybe it’s a trick to make more people eat the infamous delicacy?
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Balut cooked with crab fat, balut in sisig form, or deep-fried with tempura batter – this will surely be an unforgettable experience for all.
Balut Tempura – Marison’s
Marison’s is a home-grown restaurant in Antipolo that offers a modern interpretation of Filipino comfort food without any shortcuts.
Balut and Chicharon – Agimat Bar
Currently by reservation only, Agimat Foraging Bar & Kitchen offers Filipino craft cocktails and cuisine. This is their first branch in the Metro. They’ve added a layer of sophistication to Balut and Chicharon, a humble street food consider by many as ‘pantawid gutom’ – meals that workers partake to soothe hunger pangs
Balut Tempura – Empacho
Empacho is a restaurant and bar that serves modern comforting Filipino chows like lechon belly, bagnet crispy pata, and more. Their tempura-battered balut with micro arugula salad and salted egg aioli is a must-try!
Balut in Red Wine Sauce – Chef Arch’s Lime 88
Chef Arch’s Lime is a popular night spot serving ‘street food na pinasosyal’, or simply put, classy street food. The Balut in Red Wine Sauce is a must-try!
Balut Tempura – Cave
Cave is a casual bar and restaurant around Tomas Morato. With classic menu staples like pizza, pasta, steak, and spirits, they also offer dishes like alique prawns, baked oysters, and balut tempura.
Sizzling Balut – Doss Pares
Doss Pares from Buendia Food by the Court serves traditional Filipino fares such as beef pares, grilled squid, balut, and more.
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