I-Bagnet Resto & Bar (12 Sct. Borromeo Cor. Mother Ignacia, Quezon City)

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Date visited: November 2013

What we ordered:

Open Wanton Tacos (~PhP240) and Bagnet (deep fried pork belly) Value Meal (~PhP170)

 

Taste = 4/5

–          Lyn wasn’t really hungry during this night but I was. We wanted to eat at Napa but when we got to the area, we found out that it had already closed for good. I-Bagnet was the next-door restaurant so we decided to eat there. The Bagnet value meal was composed of the bagnet, rice and fried egg. The bagnet itself was good. The skin was very crunchy and the meat had the right tenderness for a bagnet. It was a good “value meal”. The only downside was that their vinegar was not the kind of vinegar from Ilocos that we preferred (which best compliments any bagnet). The surprise of the night came from the delicious Wanton Tacos. It had tomatoes, sweet ground beef, onions and lots of grated cheese on top of a crunchy wanton taco. It was so simple yet so delicious. We’ve had tacos from other places but for some reason, theirs was just yummy and fun to eat (messy). A dash of hot sauce only made them so much better.

 

Service = 4/5

–          The servers were friendly and made eating there so much better. They provided good service and looked like they enjoyed what they were doing.

 

Ambience = 4/5

–          There was an enclosed area that was good for family or group diners and there was an open area that was more conducive for friends who want to hang out and drink while eating good food. Somehow, it was comfortable on both the indoor and open dining areas.

 

Value for money = 4/5

–          The serving sizes and quality of their dishes were good and the prices were reasonable. Their dining area was welcoming and their service was good as well. We hope they continue or even improve so they gain more regulars.

Click here for their Facebook page.

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10 thoughts on “I-Bagnet Resto & Bar (12 Sct. Borromeo Cor. Mother Ignacia, Quezon City)

    • rey & lyn says:

      Bagnet is boiled then deep-fried pork belly. And by deep-fried, it is deep-fried at least twice. The best bagnet, I heard, is deep-fried thrice! Good bagnet is quite hard to make because the meat can easily turn leathery and very dry. But if made well, then the skin will be the crunchiest you’ve ever had while the meat would still be tender. (This is not the healthiest of dishes so it should be eaten with caution hehehe)

    • rey & lyn says:

      Bagnet is boiled then deep-fried pork belly. And by deep-fried, it is deep-fried at least twice. The best bagnet, I heard, is deep-fried thrice! Good bagnet is quite hard to make because the meat can easily turn leathery and very dry. But if made well, then the skin will be the crunchiest you’ve ever had while the meat would still be tender. (This is not the healthiest of dishes so it should be eaten with caution hehehe)

  1. iskaBITCHe says:

    whenever i eat bagnet, i personally prepare the dip since i, most of the time, get disappointed with how the vinegar tastes. i prefer the dip to be a mixture of sukang iloko, toyo, a dash of brown sugar with lots of onions and siling labuyo. as in, ang sarap 😉

    • rey & lyn says:

      Ang sarap nga nun! 🙂 Agree with getting disappointed with how the restaurants’ vinegar tastes since most of them do not have our preferred sukang Iloko. Good thing we found it in Victorino’s at the Scout Rallos area. Your mixture looks like it could go well with a lot of other meats like inihaw na liempo and pork barbeque! 🙂

  2. Liz says:

    I’ve never eaten deep friend pork belly. But I love rice and fried egg. At least he waiters were friendly. I love friendly restaurants. Thanks for sharing your experience!

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