Around Negros: A Tasty Reunion with El Ideal

The walking tour of Silay was a success and we were able to see most of the heritage structures in this veritable city. As we finished enjoying a cup of coffee in Café 1925 we decided that it was time to go to The Ruins in Talisay. Walking to the highway, Doc Chard mentioned that he was craving for Batchoy and Pancit Molo. By a stroke of luck, we were passing by El Ideal which where one can have the best pastries, batchoy and Pancit Molo in Silay City! I tugged my guest and pointed El Ideal, so we decided to come in and have our fill in Silay City’s original bakery that is in itself is already much part of the city’s history.

Prime on our list is the batchoy Doc Chard has been craving for but of course, other selections are for our consideration too like the different choices of pies like egg, buko or the famed guapple. Pancit molo was in the prime and one of my favorites too. Choosing is a challenge but since we have cleared our stomachs from that heavy lunch because of the long walk, we ordered everything we find tasty in the menu from their soup selections to all kinds of pies. You can never blame two hungry guys if they order a lot for calming the fiery stomach dragons. After all, we were there to experience Silay and food is the best way for.

Unfortunately, the unsliced guapple pie on the counter was bought by a tourist who I bet on her way to Bacólod-Silay International Airport. It seems like we missed another chance to savor the legendary flavor of this pie that is fast becoming famous. Guapple pies being sold out was unimaginable until it was featured in Jessica Soho’s show a few years ago. We contented ourselves to some egg and buko pies. My guest decided to try out the buko pie which he found really heavenly since it is full of coconut meat with a cream consistency. The egg pie was excellent, soft for the slice but with a crunchy crust which is perfect.

The taste of their pancit molo was just so wonderful with a right balance of garlic and what I taste a bit as shrimps but which I am not sure. Some of the pancit molo recipes have crushed shrimp skin as an ingredient in pancit molo that gives it a flavorful taste in the soup stock. Their batchoy is heavenly with a right mix of flavors and texture in the ingredients. The chicharon was still crunch and liver was chewy with the soup having the balance of taste, surely a wonderful reunion with the really tasty side of Silay since I last visited it in November 2011. For a tasty food trip or simple merienda drop by El Ideal soonest.


About Mark Mayo - Magallanes

MARK MAYO - MAGALLANES – blogger by passion, cook by hobby, student by life, theater actor by fate, writer by work, and Christian by grace. Part Filipino, Chinese and Spanish by blood, he is proudly 100% Negrénse. His love for his home Island of Negros, heritage and lifestyle has led him to write much about it and full-time, all-time. View all posts by Mark Mayo - Magallanes

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