There’s no denying my favorite restaurant is Lachi’s Sans Rival. Bar none. When people would ask me what cuisine or food they serve, I used to struggle for the best word to describe their food because their food is not really Filipino but most of the dishes are dishes that most Filipinos are familiar with. Hence, the words “home-cooked meals.” It’s a mish mash of Filipino, Spanish, Chinese, and some other dishes that you are likely to be served in a Filipino household.
One of the dishes that they are known for is their Laing. I have always been a fan of laing but I realized that not everybody prepares and serves it with as much care and attention as my aunt does. Laing is a classic Filipino dish originating from the Bicol Region. It is composed of ground meat with chili, spices, and shrimp paste (bagoong) wrapped in dried taro (gabi) leaves. These are slow cooked in coconut milk until the milk is reduced into oil and all the coconut and spice flavors are absorbed by the meat and the leaves.
You can choose to have your laing be extra spicy or mildly spicy. I often choose mildly spicy because I’m not really a fan of spicy food. The great thing about this laing is that the spice is just another layer of flavor. It’s not just all spicy. With every bite you can savor some saltiness, some earthiness, and a whole lot of spice.
It goes really well with most, if not all, the meat dishes of Lachi’s. Order a serving to share with your companions. Or finish off the entire dish all by yourself. And if you want more, you can take home some frozen laing to be reheated in the microwave oven.
LACHIâ€™S SANS RIVAL ATBP
Address: VAL Building, Ruby Street, Marfori Heights, Davao City
Contact Numbers: +6382-2245552 and +63916-9841183