LZM Restaurant @ Nuvali

LZM Restaurant @ Nuvali

Sunday, January 22, 2012

LZM Chicharon Bulaklak 2
Who would think, judging by the simple name, signage and look of it, that this restaurant houses a few of the best Filipino food in the region?

LZM signage
I've never heard of LZM Restaurant before, but my dad was raving about it lately. Having eaten here just the week before without me, they finally took pity and decided to haul my ass up with them so I could feast on LZM's fare en route to Tagaytay.

It was just a little more than a hole in the wall, albeit the place was clean. There were about 6 dining sets, but even before noon, the restaurant was almost packed. I could see gigantic platters and bowls coming out of the kitchen, all served to different diners. My dad started dictating our orders to the waiter, and I was surprised that he stopped at three dishes. "That will be enough for now." he said. How the heck would that suffice? I thought.

LZM Chicharon Bulaklak
In comes the Chicharon Bulaklak (P270) which had the perfect echoing crunch accompanied by a dribble of sebaceous oil released with the crush of a bite. Each "flower" was big and freshly made, hence the crispness of its undulated circumference and the plump tenderness of the innards. It was a far cry from the commercialized ones sold reheated and bordered on being stale and tough.

LZM Boneless Bangus
As soon as the platter of Boneless Bangus (P330-P380) was laid down upon our table, I understood why my dad stopped at three. The fish was humongous! The succulent milkfish was coated in flour and fried until golden brown. The crispy crust contrasted with the tender meat that was seasoned well and tinctured with acidity, perhaps from calamansi? It was certainly one of the tastiest bangus I've ever eaten -- not overly salty and definitely not bland either.

LZM Pinakbet
Their Pinakbet (P270) is also one of the best I've tasted; a hodgepodge of ampalaya, okra, eggplant, squash, string beans and some big chunks of meat immersed in a sauce filled with shrimp paste made from krill or minute shrimps, more commonly known as bagoong alamang. It's really interesting to note their knack for achieving the right balance of flavors. The sauce wasn't briny nor was it watery as some that you might encounter elsewhere.

Needless to say, we were more than satiated after that very satisfying meal. It's really true what they say, sometimes you find gold in the unlikeliest of places. Kudos to LZM for dancing gracefully on the fine line between extreme flavors. By the way, I heard their Bulalo is also to die for. Until next time then.

LZM Restaurant
Spot: Bldg. C Solenad 2 Nuvali, Sta. Rosa, Laguna
Facebook: facebook.com/pages/LZM-Restaurant


[pinkc00kies] said...

Sarap! :)

J said...

Katakam-takam ang chicharong bulaklak! Will definitely visit that place pag napunta ako sa Laguna!

Gita Asuncion said...

medyo pricey no? but looks really good! we saw this when we drove up to Tagaytay kahapon for a quick breakfast hideaway!

Guia Obsum said...

@Gita: Yes, it's a bit pricey, but really worth it. :)

peachkins said...

wow! beautiful hot of the chicharong bulaklak!

Guia Obsum said...

Thanks Peach! :)

Aileen said...

Will take note of this the next time we go to Tagaytay :)

blankPixels of Certified Foodies said...

ARGH. As soon as I saw the chicharong bulaklak, I swear, naglaway ako!! Filipino dishes make me salivate more than other cuisines when I see photos of them anywhere 'cause the flavors are more familiar, thus my imagination really runs wild. Sarap! *sigh* LOL

Jonah said...

i miss their chicharon bulaklak!! and the giant bangus!! the original branch is along aguinaldo highway in Silang Cavite. i miss going there! :)

Sassy said...

They also have a branch in Tagaytay, in front of Starbucks and Hen Lin... Sarap ng bangus. Nice to know it is already open in Nuvali, so we would probably dine there tomorrow =)

Mimo said...

Yes, I love their chicharong bulaklak.

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