11/9/13

Golden Cowrie: A Taste of Tradition


         There seem to be only a handful of authentic Filipino restaurants around. I guess in this case it proves the theory of "survival of the fittest"; for only the taste fittest to the Cebuano palate will live on for decades (in Cebu, of course). 

         I noticed that the secret ingredient to this longevity is a heritage of recipes passed on from generation to generation, coupled with consistency. That factor of genuineness and rich history is the charm that keeps people coming back for some nostalgia fix; or, for foreigners and tourists, a taste of Cebu's heritage. 

         Golden Cowrie has been one of the established native restaurants in town that continues to draw waves of customers every mealtime. It has become part of one's list of restaurants to bring visitors to, and a go-to place for tourists who want to taste local food in a contemporary setting. They have been steadily expanding to more branches. Celebrating 30 years of Cebuano hospitality, value and flavor, Golden Cowrie and Hukad sa Golden Cowrie now have 14 branches nationwide in Cagayan de Oro, Davao, Dumaguete, Bohol, Boracay, Ozamiz City and General Santos and opening soon in Butuan and Puerto Princesa Cities.

Golden Cowrie flagship branch at Salinas Drive, Lahug


         Along with the growth, they have added new items to their menu which I believe would easily become new favorites of diners as well.

         Let's start off with the regular items. These are the well-loved favorites regulars never miss to order when dining here.

         A good, warm bowl of soup is always a great way to start a meal. We had their Shrimp Tinola which had the right balance of sourness. When it comes to local food, I go for clear soups than creamy ones. :)


         The Baked Scallops are perpetually imprinted on the palates of Golden Cowrie regulars and is ordered without a blink.


         That night, we discovered a gem in the menu that has been around but seems to always be missed by the crowd - Taba ng Talangka. If I'm not mistaken, this is tanslated as "fat of crab". It comes in a humble bowl but thou shall not underestimate the power of this bright orange, glimmering paste. A teaspoon in the mouth will lead to endless servings on the rice. In this case, the unlimited rice sure comes in handy. 

        There is, of course, a purpose for the humble serving size. It is not to be taken lightly, or rather, in great amounts because it's packed with cholesterol. Haha. It's irresistible, I know. So, it's best to share this dish. You also have the option of adding a fresh squeeze of calamansi to the dish to break the richness. 


         Another dish that could add to the endless servings of rice on your banana leaf plate would be the Adobong Talong (stewed eggplant in a sweet and salty glaze). This is definitely among my favorites as well. It has a balance of sweetness and savoriness that enthuses your taste buds.


         And of course, the glorious Crispy Pata that always makes a grand entrance to the table with all eyes on it. This is my family's favorite here. We love how crunchy the skin is and how tender and flavorful the meat is inside. I especially love the tendons.


         Now for the fresh faces.. A parade of fried frenzy.

         I was amused when I found this dish on our table. These Golden Fried Scallops served with aioli on the side appear to be a popcorn version of their best selling appetizer. I would call them Scallop Popcorn. I find this a fun way to indulge in this all too familiar seafood. Once you pop, you can't stop. 


         I think the Baby Squid con Tinta is also a twist to calamari. Flavor, and not to mention color, is added to this dish from the squid ink cooked in the whole baby squid. 


         Another amusing dish was the Deep Fried Liempo. If one did not taste it, it would be mistaken for lechon kawali because it has a similar appearance. That was exactly what I initially pondered on - what could be the difference? Alas, at the first bite, the familiar spices of liempo enlightened me. This is definitely a more flavorful version of fried pork; one I wouldn't hesitate to have again. 


         All these dishes are currently available at the flagship branch at Salinas Drive, Lahug where you may enjoy a one-of-a-kind dining experience with the charming garden-like atmosphere in the heart of the city. 


Golden Cowrie Branches in Cebu City:

G/F Robinsons Cybergate
G/F SM City Cebu
Mactan Marina Mall
Hukad sa Golden Cowrie at 2/F The Terraces, Ayala Center Cebu
Salinas Drive, Lahug
A.S. Fortuna St.


For deliveries and reservations, contact 233-4243 and 233-4670. Credit cards also accepted for deliveries. Visit www.goldencowrienativerestaurant.com to know more about this proudly Cebuano restaurant.



 "To know Cebu, eat Cebu! :D"

oink oink,

Babe for Food
- your BFF in Cebu dining! :)

8 comments:

  1. I hate you Babe for Food for posting this at 1230PM. Lunch time. Gutom na kaayo ko! Lamia ikaon ug scallops.... :-P~~~

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    1. Hihihi! Naa btaw duol sa inyo! I mean, sa ato! ;)

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  2. You didnt post about their Crispy Kare Kare! Haha. Mas masarap pa yang Golden Cowrie sa mga Pinoy restos in Manila. :(

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    1. Haha! Sorry, I didn't get to try that yet. But I hope to on my next visit now that you mentioned it. Hehe. :)

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  3. Hmmm gilaway ko sa taba ng talangka...lami ipares sa crispy pata! huhuhuhu

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    1. Good for the heart kaayo na na combination hehehe

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  4. my goodness, i didn't know they serve the tambok sa kasag! fave fave fave!
    golden cowrie is one of the restaurants that gives reason to be proud of our own filipino cooking. albeit unhealthy. hahahaha...

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    1. Hahaha! Yup, Golden Cowrie has been around for decades but we only get to discover just recently their "secret" powerhouse dishes. I would order this whenever I go to Golden Cowrie na. :D

      Ay da, mas unhealthy ang American food kaysa pinoy food. :))

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