This Filipino Restaurant in Maginhawa Is Making Us All Proud To Be Filipinos
Where do you take your balikbayan relatives and foreign visitors for a taste of Filipino food?
If you're looking to feast on an archipelago of Philippine flavors, Provenciano should be on top of your list. Permeating its museum-like interiors is the smell of freshly made bibingka and puto bumbong. From there, you know you're in for a treat.
The sign that you should be looking for
Open the door to a safe haven for Pinoy food
Your favorite Christmas treat is available all year round
Provenciano’s Chef Chris de Jesus is proud to be a Filipino and wants all aspiring chefs to do the same. He emphatically says that Filipinos should love their country first. He advocates the promotion of Filipino cuisine to our countrymen and tourists. He wants the youth, especially new chefs, to know their roots and ingredients first before going into fusion, because Filipino food is already fusion. The flavors have been influenced by the Spanish, Chinese, and other cultures that have woven themselves into our nation’s history.
Provenciano’s Chef Chris de Jesus
He uses dark chocolate to give his bagoong a unique yet delectable taste?.
Chef Chris doesn’t claim that the dishes he makes are authentic. But he keeps things as close to the original recipes as possible, with a few tasteful deviations when it comes to sourcing ingredients. He describes his favorite dish as nostalgic—something that takes him back to his childhood with his grandmother who had a big hand in setting him on his culinary journey.
Their Potchero ala Provenciano should be a must in every family celebration.
Chef Chris’ menu is designed to offer diverse regional dishes from different provinces with portions ideal for sharing. There is also a sawsawan bar where you can create your very own sawsawan or dipping sauce to complement the dish that you ordered.
Their full detailed menu makes it easy for you to decide.
Provenciano checks off the requisite Filipino favorites such as meaty bulalo, hearty kare-kare, and deadly crispy pata. They also serve their homemade chicharon, sisig, and Chef Chris’ take on okoy from Laguna, where he crispifies them so thinly like potato chips without sacrificing their umami taste and crunch in every bite.
New dishes include South Cotabato-inspired hito in gata, kilawin puso ng saging, and kosido, a Bicolano take on sinigang with malunggay, talbos ng kamote, and calamansi instead of tamarind as souring agent.
Hito or catfish in gata or coconut milk
Provenciano promises an enjoyable experience from start to finish, one that balikbayans and tourists would appreciate for sure. From the kalesa that greets you as soon as you arrive, to the music being played in the restaurant, down to the batalan display, Provenciano ensures that diners get the full Pinoy cultural experience. From interiors to flavors, you get a snapshot of our country's diverse flavors at Provenciano.
This batalan should have a spot in your Instagram account
110 Maginhawa Street, Diliman, Quezon City, (02) 922-2736, Provenciano Restaurant on Facebook
Photos by Marie Francia