F. Baylosis: House Of The Best Crispy Pata And Bulalo In Batangas City

As former student who spent his five college years in Batangas, my husband suggested the city’s restaurant famous for its Bulalo and Crispy Pata. Holding the tagline “House of the Best Crispy Pata and Bulalo”, F. Baylosis has proven its expertise to Filipino food for years now. 

The restaurant gives its guests an ultimate experience because apart from the usual air-conditioned dining and al fresco dining, the place also have a kubo area with white sand surface. Live acoustic bands and KTV rooms are also provided.

Crispy Pata

Girl, did they just cut the pork kunckles with a popsicle stick? That’s how you attest a meat’s tenderness and flex your specialty! I could hear the crunch while cutting, too. Apart from the crispiness and tenderness, it was even more amazing because there were minimal fats and the skin was so thin that it fell out from the meat on its own. But the most important part is the richness in pork flavors that exceeded our expectations. I could easily tell why F. Baylosis is considered to have the best Crispy Pata in Batangas.

Chicharon Bulaklak

While the Crispy Pata successfully reduced its fats, the Chicharon Bulaklak was overloaded with it. I couldn’t choose a decent piece because there weren’t much petals in it. I accidentally swallowed a fatty part and it was disgusting! Therefore, we left the restaurant with an almost untouched Chicharon Bulaklak still on the table. We should have ordered a different appetizer because this will be better as a bar chow. After all, there are more options in their menu’s appetizer section such as buffalo wings, quesadillas, fries and nachos.

Cheesy Baked Tahong

There are two types of people who’ll eat this – the people who’ll hate this because they’re not fans of cheese and the people who’ll like this because they love cheese. Fortunately, I belong to the latter. Hence, my palate loved it! But what I’m trying to say is that the dish’s verdict depends on the preference of the customer. It’s luscious. However, I think it’ll be better if there was a nice balance between cheese, butter, garlic and the seafood because their mixture for the toppings covers the essence of the mussels.

Sinigang na Hipon

As I said, we frequently encounter unavailable dishes in F. Baylosis including Sinigang na Bangus Belly, which we replaced to Sinigang na Hipon. It’s a good thing that shrimp is better seafood for this soup. The Sinigang has the right tanginess. However, the tanginess doesn’t feel natural. That’s not a big issue though. It’s evident that the shrimps were fresh due to their tender meat, briny flavor and easy-peel shell. The creamy flavor of the shrimp meat complemented the tanginess of the soup so it was okay in general.

Pansit Bihon

It was Sunday afternoon and every dish I requested before pansit was unavailable from solo meals to Ensalada to Kilawin Tanigue. Why? Why would there be no stock on a family day?Anyway, we ended up having Pansit Bihon and the serving was already big for a solo order. However, the taste was kinda bland for my palate. The sauce was also watery so that’s probably one of the reason why it lacked flavors. Hence, pairing to their Crispy Pata was a good idea even though the dish has meat and chicharon already.

Kilawin Tanigue

There’s a reason why I’m acidic and my addiction to sour dishes like Kilawin is one of them. F. Baylosis’ Kilawin Tinague is raw, fresh and tender like how it should be. The dish looked a lot visually but in actuality, there were just a few amount of fish cubes in here. Without looking at the serving size, I still found this appetizing. After all, the cucumber slices were crunchy and great. Diminish the ginger touch and this Kilawin Tanigue perfectly satisfies my palate. It was good as a bar chow but I also enjoyed it eating with rice. 

Halo-Halo Grande

We were so curious about this dessert they call Sikreto ni Milani so we were torn between Sikreto ni Milani and Halo-Halo Grande. But we still ended up having the familiar one. For the Halo-Halo, the size wasn’t actually for sharing. It just looked large because of Coconut shell that served as the bowl. But it has generous amount of milk and sugar syrup. It was toothsome. Every ingredient has a role in the overall flavor of the Halo-Halo. My favorite part was the macapuno. Yep! It isn’t for sharing because I won’t allow others to share.

Pinakbet

On our latest visit, we found their newly built branch in Balagtas when we were about to go to their main branch. I’m glad that they now have a place nearer to Batangas Port. Here, we had Pinakbet, which is too flavorful. I think they put too much shrimp paste to their Pinakbet, making it overseasoned. The cabbage and the rest of the vegetables were sliced into large chunks, causing the serving to look big. Just like the Pansit Bihon, it is great when eaten with their Crispy Pata as it added texture.

And since we had a chance to visit their new branch, I think, I have to give another review for their Crispy Pata because it was different from the Crispy Pata in their Pallocan branch. It seemed like they stocked up and freeze ready-to-cook pork knuckles here because we were served with deep-fried pork knuckles that was still frozen inside. The outside was already toasted while the inside was undercooked. I hope they could come up with a solution for this.