Alab

Mona Santiago

We were welcomed by their smiling staff and was ushered into a corner table of our choosing. We were there at off peak hours so the place was quiet and I honestly liked it, like we had the whole place to ourselves. Ordered the adobong pula and gising gising. As explained by their staff the adobong pula didn't come with soy sauce but with a special oil which I found just ok. Maybe I was just used to the home cooked adobo that my mom usually makes. The gising gising was a pleasant surprise though, the coconut sauce was yummy and the veggies werecooked to a crisp. Not too many seafood though. I counted 3 mussels and 2 shrimps and a piece of squid head. I would love to come back again, still intrigued about their other dishes.

Rep(EAT)

Haven’t been to a restaurant that I’ll rave about for days lately and am glad a friend of ours recommended us to eat here. Alab offers Filipino food done way different. It has origins from provinces. Chef Tatung is brilliant and should be given attention for this masterpiece. Since we were a group of 7, I go to sample up to so many delightful dishes. Each viand I compliment while it munches in my mouth. All dishes stand out especially Dinuguan Longanisa, Aligue Rice, Monggo sweet version and their Honey Lechon!

Jefcy Rocel Bente-dos

It was a delightful trip going to QC and having to try this place for merienda. Impressed by the interior which appeared too homy. We tried their Okoy, Pancit Canton, Sapin. Everything was divine and delicious. They offer reasonable prices too. One of the true Filipino restaurants in the city that gets everything right.