|Biya and Longsilog at |
It isn't everyday I get to enjoy a Filipino breakfast out, but this visit was spurned by a need to tie up some loose ends with our upcoming publication, Sandok.
This oral history/food culture/recipe book is (as I've mentioned) written by Manila to Manitoba researchers, Kezia Malabanan and Ma. Monica De Castro. In 2011, the authors set out to interview local restauranteurs and record their narratives on regionalism, immigration, and (of course) food culture. Tita Lourdes of Pampanga Restaurant is one of the five informants featured.
Nestled away on Henry Avenue in Winnipeg's downtown, Pampanga is best known for its Filipino breakfasts. This much is evident by the number of customers seated in the restaurant (beside its large banquet hall). The aroma of dried fish (tuyo), hearty Filipino meats (longanisa, tocino and tapa), garlic fried rice, and eggs resemble the Philippines in its own morning hours. The Filipino Channel streams the news in Tagalog on its numerous TVs and the murmur of Filipino dialects are punctuated with the slight clanging of utensils. Ordering breakfast is an adventure - especially if you like deciphering word combinations. So, what is a silog anyways?