Tasting Soogba’s Authentic Bacolod Chicken Inasal and More

Spending 6 years of my childhood in Butuan City (Mindanao), has let me experience a lot of things, otherwise not typically familiar to a growing kid in more urbanized cities or the country’s capital regions.

I go to the beach every Sunday just because, and we know almost everyone, everywhere (since the town is pretty small).

One of my favourite ways of cooking is called “Sugba”, or most commonly known as “Ihaw” in Tagalog.

Sugba means “broil” or “grill”, and it could also be “a restaurant where food is cooked in a grill, hence I think where this new food junction I recently tried got its inspiration.

Soogba is a restaurant that offers the most authentic Bacolod Chicken Inasal in the metro. Along with this, they also offer other grilled dishes such as chicken barbecue, spicy chicken neck, gizzard, atay (liver), and isol (chicken ass).

Carlo Tanalgo, Soogba’s Chef wanted to let Metro Manila taste the real Bacolod Chicken Inasal,

“Inasal” is a modified Filipino lechon Manok, and “asal” means in a stick. It is seasoned generously with calamansi (a Filipino resonant of lemon), coconut vinegar, pepper, orange, lime and annatto. The chicken meat is subjected to immense heat over hot coals while being clobbered by the prepared marinade.

A common dish in the Visayas region, and the famous go-to food of travellers and even locals of Bacolod, is finally here in Quezon City, and only costs for as low as 150php!

I was able to try Inasal, Isol, and their best-seller and own recipe of Original Spare Ribs and I felt engulfed with the mixture of delectable flavours! They even make their own sauces and chicken oil.