Dong Juan: Introducing the Tablea Collection

With over 14 branches nationwide, Dong Juan continuously offers value-for-money quality food. Now with its new Tablea Collection, who wouldn't want to dine in a restaurant which entices your palate and leaves you craving for more. For a first time diner, Dong Juan maybe a Filipino-sounding-resto which serves Filipino or native food. However, Dong Juan's specialty is on pizza, burger and pasta and now with its Tablea Collection. 

Tablea is Filipino term for thick chocolate specially made from cacao balls. The usual chocolate served as desserts has taken into a new level and Dong Juan successfully fused it with pasta and its sauce. 

Spanish Chorizo Pasta with Cacao De Bola - Pasta topped with olives and mixed with authentic Spanish chorizo, and deliberately strewed with cacao de bola is a sumptuous meal. It has the right blend of spiciness and sweetness. Further, the cacao de bola is grated on the pasta right in front of you. 
Linguine Meatballs with Tablea Marinara Sauce is a daring food experience. Who would have thought that this Italian (alla) Marinara sauce made of tomatoes, onions, garlic and other spices could perfectly blend well with chocolates. The sailor style sauce (known mostly used for seafood pasta) could go along well with tablea. The meatballs also comes in huge serving though a little sour and salty; the cuisine is still playful in the palate and overall, delectable!
Carbonara with Cacao De Bola - Admittedly, it could be your favorite. Its creamy white sauce sprinkled with cacao de bola and garnished with shiitake mushroom and meat bits. It practically so pleasing in the tastebuds.
In addition, all the pasta served are consistently al dente!

Of course, the classic menu makes Dong Juan a stand out.

Starting with their appetizer, the Mozarella Stick Fritters is served with marinara sauce dip. The sticks are so creamy and delicious.
The Buffalo Wings stack together is a cool sight. Seasoned with sesame seeds with thick spicy sauce is a gustatory delight. Surely Dong Juan makes its Buffalo Wings with a twist!
Served in the main course...

Dong Juan's Fried Rice is a viand, itself. It is fried using olive oil, garnished with scrambled eggs, and some seasonings and spices. Neither too oily and nor too dry; its neither too salty and bland. It is just right for a Filipino palate. It's in a platter good for 4-5 people.
The Seafood Soup is kinda different from other restaurants. It has laver (seaweed), cabbage and seafood ingredient - shrimp and squid. It doesn't exhibit strong flavor. It is more into having a bland taste. A good match for the already seasoned fried rice.
For meat lovers, the Babyback Ribs in Barbecue Sauce is a tempting gastronomic display. The coleslaw salad serves as its siding is a right fix. The barbecue sauce cuts through the meat making it succulent and flavorful.
The Pochero we all grew up with is the broiled pork meat in a clear liquid sauce filled with vegetables. But lo! Dong Juan's Pochero is differently cooked. Its All Meat Pochero is sizzling hot with gravy sauce topped with potato chips. It is a palatial heaven. 
An all time favorite is the Gambas Pasta. Shrimps in an al-dente spaghetti noodle in olive oil topped with thin bread is both a fusion of something Oriental and Western. A must-try!
Kalamansi Blush is a quencher. An East meets West original, the infused extracts of calamondin (Chinese orange) with real fresh Strawberries is a total blush for your thirst. Dong Juan's very own concoction of Lemon Iced Tea is of course another thirst-quencher. It is also famous for its unique container.
Wrapping up your dining experience in Dong Juan is the array of desserts you can choose from. These desserts aren't typically in a goblet or in a dessert saucer but they are in a mug. And they are served hot and cold! Dong Juan's Mug Cakes come in different flavors - Dark Fudge, Red Velvet, Salted Caramel, Cruncky Cookie Butter and S'mores. All topped with ice cream.
Surely, Dong Juan lives up with its vision: "To be the best Cebuano Restaurant with a strong national presence." They are marking every diner, Cebuano or not, with memorable dining experience.
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About Marie Angelique Villamor

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