What do Cebu and Bacolod have in common? They’re top food trip destinations, they host two of the most colourful annual festivals, and now — they’re both home to the amazing gastronomic sensation, Orange Karenderia or OK to its loyal patrons.
From its humble beginnings in a fairly remote location in Mandaue, Orange Karenderia has grown to be one of the most sought after dining destinations for both locals and tourists alike. Having won the hearts of foodies and quickly gaining recognition from Sun Star for its signature dishes, Orange Karenderia‘s race within the local food scene is nowhere near its end.
Betsy’s Garlic Chicken (Sun Star awardee for Best Chicken Dish in 2014)
The ingenuity of the Filipino and his love for eating initiated the birth of hole-in-the-wall eateries we commonly refer to as karenderias — with the concept of ready to eat, home-cooked meals that are friendly on the pockets. They’re dirt cheap and are generally known as food to help you get by – nothing fancy and definitely nothing close to your favorite Sunday lunch go-tos. However, that’s exactly where OK draws the line between cheap mediocrity and affordable quality.
Crispy Tuna Buntot (Sun Star awardee for Best Tuna Buntot in 2013)
Inspired by the said concept, OK offers everyday Pinoy favorites with a few signature concoctions in a fairly modest yet vibrant setup. Once you enter the doors beneath the refreshingly inviting orange sign, you’ll find that its minimalist interiors don’t shy away from the staple karenderia image. Having a general theme for all the three branches, the industrial design suggests nothing like that of a 5-star restaurant. It’s basic and unassuming, showing that they want to focus on one thing and one thing alone: The Food.
Steamed Tuna Belly in Olive Oil
Culture and identity are best showcased through food. We take pride in our selection of native dishes and I’m telling you, OK best depicts what Filipino cuisine is all about. It’s about family recipes handed down for generations, a wide variety of deep sea fishes, and staple dinner table favorites such as fried chicken and pork barbecue. Their menu is a combination of intriguing exotic options (e.g. yellow-fin tuna roe, and eel/barracuda stew) fit for the adventurous palate, yet is also incorporated with familiar signature dishes providing a diverse selection that caters to all — and quite affordable, too, if I might add.
I’m actually getting distracted from my writing just thinking about that Crispy Tuna Buntot! Which, by the way, was awarded as the best in Cebu last 2013.
Crispy Tuna Bihod
While their food is good enough reason to convince you to book a flight to Cebu or Bacolod, there’s something that will make you love Orange Karenderia more and that is its people. Owner and manager Michael Pato is often hands-on in the daily operations, warmly welcoming guests, and often making conversation over a bottle of beer.
So, whether you’re in the ‘Queen City of the South’ or spending a weekend in the ‘City of Smiles,’ don’t forget to drop by Orange Karenderia for a whole new dining experience. I can’t wait for it to finally open in Manila!
Orange Karenderia
Open Daily from 11 A.M. to 10 P.M.
22nd Lacson Street, Bacolod
M.L. Quezon Ave. Maguikay, Mandaue City
La Guardia St. Salinas Drive, Lahug, Cebu city
www.facebook.com/orangekarenderia
orangekarenderia@yahoo.com
0917-7210923
