Book a table and get \u20b1500 off!<\/a><\/pre>\nThere’s no shortage of bulalohans<\/em>, lechonans<\/em>, or inasal<\/em> houses in the city so, if you’re a Bicolano in Metro Manila, it becomes glaringly obvious how underrepresented the cuisine of the Bicol Region is. When Marian began to miss the dishes she grew up with, she took matters into her own hands and opened Gata.<\/p>\n
Photo from Booky<\/figcaption><\/figure>\n Despite not having prior experience in the restaurant industry, Marian decided to go for it equipped with just her family’s recipes and Chef Alan Caquilala in the kitchen. They are proud of their “lutong bahay feel<\/em>” favoring authenticity and quality<\/strong> over variety of dishes.<\/p>\n
Photo from Booky<\/figcaption><\/figure>\n Fun Fact:<\/strong> The wall features a mural with the Bicolano words for \"welcome\" (dagos), \"good day\" (marahay na aldaw), and \"thank you\" (dios mabalos).<\/pre>\nFrom the food to the modern interiors, Gata is proudly Bicolano<\/strong>. The accents are made of abaca, which happens to be the #1 export of the province. Most, if not all the ingredients for their dishes are sourced from Bicol. They make it a point to support small independent suppliers.<\/strong><\/p>\n
Photo from Booky<\/figcaption><\/figure>\n Gata’s best-sellers include their adobong Bicol, kare-kareng bagnet, and okoy, which they serve with authentic sukang tuba from Bicol. It goes without saying, Gata uses fresh and real coconut milk in all their dishes<\/strong>. Don’t miss these mouthwatering must-tries:<\/p>\n
Bicol Express<\/h3>\n
The popular Bicolano dish has spawned many versions across the country but Gata claims theirs is authentic!<\/em><\/p>\n
Photo from Booky<\/figcaption><\/figure>\n Kinunot na Pagi<\/h3>\n
This traditional dish is flaked stingray and alimasag with malunggay leaves, simmered in gata. Adventurous and delicious!<\/em><\/p>\n
Photo from Booky<\/figcaption><\/figure>\n Can't handle the heat? Gata wants everyone to be able to enjoy their dishes so spice is adjustable<\/strong> upon request!<\/pre>\nChicken Binakol<\/h3>\n
This dish has a sweet, gingery broth made from young coconut meat and juice and boiled chicken.<\/em><\/p>\n
Photo from Booky<\/figcaption><\/figure>\n Fun Fact:<\/strong> All the staff in the kitchen are from Bicol!<\/pre>\nLaing<\/h3>\n
Laing is considered the Bicolano heavyweight as it’s often attempted but never perfected. Gata uses dried gabi leaves directly sourced from Bicol.<\/em><\/p>\n
Photo from Booky<\/figcaption><\/figure>\n Original Crispy Sisig<\/h3>\n
No words needed. Sisig is always a crowd pleaser!<\/em><\/p>\n
Photo from Booky<\/figcaption><\/figure>\n Make sure you download Booky<\/a><\/strong> so you can book a table and enjoy \u20b1500 off<\/a> <\/strong>your bill. Don\u2019t forget to fill up the survey at the end of your meal and show it to the staff to claim your free dessert. <\/strong>You’ll get a Bicol-style leche flan with an orange glaze\u2014 it’s made with egg whites so it’s light and not too sweet!<\/p>\n
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\nUnit 3, The Grandia Place, 143 Mother Ignacia Ave., South Triangle, Quezon City
\n(0995) 462-7251<\/a><\/span><\/p><\/blockquote>\nIf you\u2019re not already enjoying the offline convenience of Booky, you can get it for FREE on iPhone<\/a> or Android<\/a>. Discover over 900 of the top restaurants in Metro Manila and just watch as your foodiverse explodes!<\/p>\n