Carinderia Crawl E30: Ihaw and isaw at Danny-Licious in Project 4

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Grilled streetfood items like isaw and chicharon are what you would eat in-between meals — something to snack on while waiting for the traffic to subside or before heading home for mama’s sinigang. But to have it as a meal unto itself, can it be done?

On this episode of Carinderia Crawl, John Ernest Jose, an architect whose projects include hospitals for the Department of Health, takes a break from the usual fried and soup dishes that dominate the Filipino dining table and digs into all kinds of ihaw at Danny-Licious.

It’s an eatery — situated in the garage area of a house in Quezon City’s Project 4, Cubao — known mainly for grilled items ranging from squid and pork belly to chicken intestines. It also serves nilaga, caldereta and menudo.
 

 

WHAT ERNEST ATE: Four sticks of pork barbecue, isaw chicken, isaw pork and chicharon bulaklak, a cup of rice and bottled water for 89 pesos.

WHAT ERNEST THINKS: His favorite was the chicharon bulaklak which was better than the restaurant’s signature pork barbeque dish. It was weird to be eating the grilled intestines (isaw) with rice, he says.

WORDS OF WISDOM: Working for the government is working for the Filipino people. It is very rewarding.

Danny-Licious, 76C Kalantiaw St, Project 4, Cubao, Quezon City, +63 2 437 3075. Daily 11am-10pm.

 

 

 

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