This year, we celebrated Father's Day with my grandparents through dinner in a restaurant specializing in Negrense food. As some may know, I'm from Bacolod, so there's much familiarity for me when it comes to those types of dishes. But beyond the famous inasal, the food that we got a taste of was a classic twist on traditional Negrense cuisine. 

The person behind this new discovery of ours is Chef JP Anglo from Bacolod. I also found out that he was also a chef in MuShu and Mai Pao in Bacolod. The former, MuShu, is more famous as a bar in my hometown. I can even recall celebrating our batch's Senior Graduation Party at that place. The latter, Mai Pao, was also a restaurant that my family and I frequented back when I stayed home. It was more because my dad loved the food there since it was a healthy choice. If I remember correctly, my favorites were the Beef with Broccoli and Fish Fillet with Tofu. I haven't visited the place since I heard it was renovated, but now I'll make sure to ask my dad to bring me there once I fly over home.

Going back to Sarsa at BGC, my favorite dishes were the Twice-cooked Pork Belly and Sizzling Kansi. The pork belly came with a really good sauce, something similar to kare-kare, but already infused with the bagoong. On the other hand, the kansi was just enough for me to miss the unique way they cook bulalo in Bacolod. A couple of restaurants back home served sizzling kansi as well, and the one from Sarsa just felt like home. Here are some of our orders:

Other dishes we ordered were Pancit Molo, Tortang Talong with Crispy Sardines and Kesong Puti, Sizzling Kansi, Sizzling Bangus ala Pobre, and Green Mango Shake.