Dining at another restaurant downtown for dinner. More relaxed ambiance compared to the energy of the diners at Ocho.

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I like the Kinilaw – raw fish meat (tangingue?) cooked in vinegar and spices.

The Laing was also good, similar taste/texture with the laing in Manila. The porbida last night at Ocho was different and had more of a creamy saltiness to it. I prefer the kangkong leaves of the porbida over gabi leaves of laing leaves.

For the Inihaw na Pusit, the squid was not rubbery, though not really tender. There are lots of chopped ginger in the stuffing so if you are avoiding ginger, you’ll have a pretty hard time segregating it out of the squid. I just ate it all with the squid. It provides a different kind of spice and gets any trace of ‘lansa’ out of the dish.

We also had the Pork Humba and a Chicken Hinatukan with Sayote. Actually, everything was good.

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Though the cucumber juice had the fibers all stuck at the top of the pitcher. The first ones who poured juice into their glasses got a majority of foam and froth and less juice. Suggestion to strain the juice a little 🙂

For a nightcap, we had coffee and hot chocolate at Ironwood Hotel Cafe.

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