On the way home from Sariaya past herds of honking drivers making their way back to the city, the SIL caught sight of Lipa Grill in Antipolo del Norte, Lipa City. She previously read good reviews about this Batangas food joint, and so we hurriedly made our way inside.
|Refreshing all-natural calamansi zest bursting in a glass of calamansi shake (P40 or so)|
Made for casual dining, the ambience resembles other Pinoy canteens only that tables and chairs were made of wood, making the place look less tacky. There is a small stack of authentic Batangas pastries, delicacies and goods such as kapeng Barako, Batangas honey and broas for pasalubong near the counter.
Now on to the subject: the food.
We were quite disappointed about the overpriced menu considering how mediocre the food was (Good thing the tab wasn’t on us, hehe). Jigs and I ordered sizzling pork tenderloin tips (P275) and sizzling pork sisig (P210), which weren’t exactly sizzling when served. They were just warm. Warm, verging on near-cold and so average-tasting.
|Sizzling pork sisig. At P210, the price didn’t do this dish justice.
I reckon my husband’s cousin’s Pampanga sisig is better by light years.
Even their bulalo, a dish that Batangas is famous for – offered nothing exemplary. This doesn’t even stand a chance against Leslie’s version.
|My mom’s nilagang baka could beat this joint’s bulalo.|
|Sizzling pork tenderloin tips, a blockbuster according to the waiter.
Didn’t leave up to the promise though.
The worst was the camaron rebosado. Swathed in a pale, wrinkly, fried batter, the outer covering was cold and tough, while the inside was uncooked and squishy like old paste; the half-cooked flour lingers on the palate. Eeew. The shrimp was far from fresh. This was what I uncovered when I sliced it into half:
|See the right inner portion of the camaron? That’s not a shadow.
That’s black, raw shrimp.
|Good thing the little one only eats bananas for now.|