It has always been a refreshing experience to eat and dine at a farm. The breeze of fresh air, the cooling waters of a pond and the relaxing atmosphere bring back childhood memories of playing wistfully under the sun and in the dirt—without a care in the world. So, when Apag Marangle, an authentic Capampangan restaurant came to town, the mood is calming and, yet, in a sense, jovial.
Located on the ground floor of the new Park Square in Makati City, Apag Marangle, which, in the vernacular language, means kain sa bukid (eating on the farm), is not your typical restaurant because aside from its delectable Capampangan dishes, the place takes you away from the city and brings you to a rural scene. With bamboo chairs and tables, native flooring, wooden furniture and indoor plants, Apag Marangle’s look is a replica of their first food outlet in Bacolor, Pampanga. In fact, the restaurant has a mini fish pond filled with catfish (hito), where diners can choose one to be cooked and served in a matter of minutes. “Derived from its name, this is how we wanted the ambiance to be,” co-owner Cherry Tan says. “Although we have humble beginnings in Pampanga, we thought of expanding the business in Makati City. So, when this slot was first offered to us, we took it right away because not everyone is given this good of an opportunity. This was the answer to our prayers, along with the people who wanted to invest in our restaurant.”
The dining experience
Apag Marangle has the rustic charms of the countryside. To heighten the rural experience, several banga (earthen jars) filled with water have been placed in the wash areas; quite an interesting take on the olden times. “Aside from the ambiance, we are also promoting Capampangan culture through the practice of our dialect,” co-owner Mark Navarro points out. “Our menu is written in Capampangan and we are proud of it.”
Unlike restaurants that offer fusion dishes, Apag Marangle serves authentic Capampangan cuisine by staying true to its original recipes. All ingredients come from the produce harvested daily from Pampanga, making sure that the taste remains consistent with every dish. “Plus, we strictly follow the traditional way of cooking and that starts from the preparation, the choice of ingredients, slow cooking, to the particular way we serve the dishes,” Tan says. “It’s simple, but it’s the traditional way of cooking. There is no twist, or fusion. We are one of the few restaurants that chose to be authentic. When we cook sinigang, for instance, we don’t use instant or flavored powder. We use fresh tamarind, bayabas, kamias, or sampaloc for that sour taste.”
To start your Capampangan culinary journey, try the Ensaladang Pakô, a fiddle head fern salad with salted eggs, as your appetizer. For those who want to have something warm, order the Suam Mais, corn soup served in a clay pot that is tasty, frothy and full of corn kernels when you take a mouthful.
The best sellers and the exotics
No doubt Apag Marangle offers a lot of best sellers. The Nasing Marangle is a meal in itself with rice topped with pinakbet and lechon kawali in large servings that is sure to satisfy a foursome. Vegetable lovers ought to have a taste of the Papasingong Gule Ampong Taguilo, steamed vegetables with fermented shrimp and rice dip.
Tidtad is their version of dinuguan, but, instead of blood, it has a white sauce. Also a much sought-after dish is the fried hito. The Kalderetang Bibe, spicy duck stew, and the Humba, pork braised in yellow bean paste, are some of the menu items that are succulent and juicy, as well. If you love exotic dishes, Apag Marangle offers the Betute, or deep-fried frogs stuffed with savory ground pork, and the Camaru, or mole crickets that are fried or sautéed. For desserts, order the Ebun Malat, the restaurant’s famous salted egg ice cream.
Apag Marangle is also popular for their boodle-fight style of dining with four delectable eats of your choice that could satisfy a group of six. The package costs from P1,100 to P1,700.
So, if you’re looking for authentic Capampangan dishes, you need not travel to the province anymore. Just stop by Apag Marangle and they will gladly bring Pampanga to you via your taste buds.
Image credits: Martin San Diego
1 comment
It always turned for police people to dine in that kind of cafeteria, my sense regarding issues of crab mentality is that of an inhuman to much of a threat.