Chef Doy's: Fusion, Flares& Twists of Filipino Cuisine

Daryl is off to HK and China for the week and I reckon you'd only be hearing from me blabbering about my foodie discoveries and restaurant reviews! Anyway, let's get this show on the road! Starting with this place I dined at when I was in Naga. 

After a day of wicked island hopping, we were all worn out. But we still made an effort (somehow) to head to the city and find some satisfying grub. And that's when we stumbled upon Chef Doy's.

Baby Squid in Oil and Spices.
I seriously haven't had anything this good in the longest time.

In my opinion, it was a rather cozy place to eat, it was very homy and the staff were accommodating. For starters, we had Batang Batang Pusit, which turned out to be such a dream. I'm usually not so much a big fan of oily food, but this dish was too good to pass up, that's why I just kept eating more and more. The small morsels of squid were cooked to perfection, succulent and tender. That aside, it was garlicky as well. Seafood and garlic are best friends, there's hardly any way they would go wrong!

CWC Clubhouse, Camarines Sur, Philippines

That was when we went island hopping.
It was before we got swallowed in a storm.

I had a smashing holiday. I've had enough misadventures to last me for the rest of the year, or maybe enough for now.

So before a tiring day of wakeboarding and other fun things, we had breakfast at the CWC Clubhouse. I liked the fact that non-breakfast items were available even during breakfast! This calls for a feast!

My mum's Filipino brekkie

The Filipino breakfast had "bangus daing" (fish) that was evenly brown all throughout, it was well seasoned too. There wasn't a whole lot to say about this dish because it was rather self-explanatory. There isn't a whole lot that could go wrong, is there?