Siklab is a fast rising restaurant that will truly pique your interest as every branch of this in metro is always fully packed no matter what time of the day it is.

We recently had a chance (and somehow avoided the long line) to visit one of the branches of Siklab and tried some of their dishes. We finally had that chance and will now know what’s the fuss is all about in this restaurant.

We will feature them in this food review.

Lumpiang Ubod ng Lutong

We really liked the play on the name of this dish as much as we liked the twist on the dish itself. “Ubod” is a local term for a young banana core, and it’s usually sliced into thin strips to be used on several Filipino appetizers.

This time Siklab made their own version with a twist. Instead of the usual soft rice wrapper that are served as it is, it’s now being deep fried which made it more like a Lumpiang Shanghai. The end of it makes an interesting fusion appetizer that truly satisfied your curiosity.

Rating

Bulalo Ala Eh

Another word play on the dish name, Siklab never failed to amaze us with their dish names and it’s being backed-up by its taste.

Ala Eh is a slang originated mainly in the Batangas Province located in the South of Luzon archipelago where the Bulalo dish is said to have mainly originated.

Siklab‘s version is very near to what we are used to – tasty soup that will keep you warm, and a beef meat that is obviously slow cooked to perfect tenderness. Well approved by children as well as the adults!

Rating

Boy Binagoongan

Saving the best for last in this food review, this Bingaoongan version of Siklab is arguably one of the best that we ever had tasted so far on the numerous restaurants that we went to.

First off, the use of the pork cuts are meaty enough to be filling, but still has small linings of fat that you somehow like to have in this kind of dish.

Lastly the kind of bagoong (fish paste) that they used is on middle side of every taste of bagoong should be – not too salty and definitely not too sweet, which makes it a very enjoyable dish. The generous amount of toasted garlic bits helped very well too with the over-all taste. This dish alone made us want to go back and along with trying their other dishes on the menu.

Rating

Our hot take on this now famous restaurant – Siklab deserves their popularity and its long lines is truly remarkable and deserves them to be.