Bacolod: A Culinary Haven by Maricar Dabao: palapala

Bacolod residents love to try new restaurants where they can bring family and visiting friends. When Ading's Pala-Pala opened last December 20, 2013, most evenings had been full house for them.

The entrance during its blessing

Here are 6 reasons why Ading’s Pala Pala should be in your list of dining options in Bacolod City:

1. The concept of this restaurant is for you to choose from their fresh display of seafoods and have it cooked the way you want it. You can choose all the big prawns since you also pay for its weight.

prawns

fishes for sinigang or grilling

ideal for kinilaw

2. The tangy taste of the kinilaw leaves you wanting for more. The sourness in the sinigang is just right to the discriminating taste of the Negrense palate. I could still remember the feeling when I bit into the garlic prawns.

kinilaw na tangigue

buttered prawns

3. The long tables are just right for big groups. No hassle in moving some tables together to accommodate your whole gang. Ading’s can accommodate up to 300 guests.

the white tables reflect cleanliness

4. The high ceilings resemble space and openness. This used to be an abandoned warehouse for years that restaurateur Ricky Trinidad would pass by until one day he thought of renting the place and convert it into a dining place.

5. The service crew are very warm and they can suggest how to put variety in your menu. Despite the busy kitchen, Ricky sees to it that he meets the guests by going from one table to another making sure the guests are properly served.

6. The last reason! The prices are very reasonable. Guests always leave the restaurant not with a heavy heart but with a heavy stomach.