More than mangoes

LIFE, as dynamic as it is, often has in store so much more than meets the eye. One thing can seem to mean something when it actually can give a totally different and wonderful thing. Even then, there is always beauty in the thrill of expecting the unexpected. So it is fine when people count on finding a choice of mango confections from a restaurant called Manggahan. What is better, though, is to check out the place out and discover what is really behind its cozy façade. The place is situated on Wilson St. in Barangay Apas, Lahug. The strategic location promises convenience in more than a couple of ways, thus earning the resto bar’s popular patronage from the working class of various business process outsourcing companies seated nearby. In fact, it is open from 5 a.m. to 3 a.m. (following day) Sunday through Thursday, and 24 hours Friday to Saturday. Manggahan, named after a mango tree posing proudly at the garden area, is a restaurant that vows to offer a sumptuous dining experience. To say that it serves native cuisine may not be enough to paint a better picture as owner Jim Anthony Uy likes to stress that what they have to give are “native Bisaya” dishes. Upon stepping in, hardest to miss is the casual mood emanated by how the place is set up. Looking at the menu, a diner can’t help but notice the fancy (and some quite odd) dish titles. To mention a few, there is the “Talong ni Tatang,” “Dinuguan ni Cardo,” “Humba for Your Heart” and “Biko Bayot.” Interesting! “We wanted to have a place where we could relax, hang out, come here in shorts or dress to dine,” shared Uy. More than anything, he likes his guests to feel at home and free to enjoy the natural ambience of the place. The restaurant prides itself for its appetizer that pays tribute to the mango. A mouthwatering mix of dried and ripe pickled mangoes is called “Mangga Namu,” which may be topped either with fried dilis or bagoong. Now everyone knows that neither salt nor hipon solely own the right to complement this treat. One of the most popular picks is the crocodile sisig. Needless to guess, it is made of real crocodile meat topped with chicharon bits and served on a sizzling plate. Perhaps the exotic feel of this dish appeals much to Cebuanos. Another dish is as famous in Manggahan as it is in many other eating places. Here, they call it “Larang nga Rompe de Candado.” With a little Spanish lesson, it means that the scrumptious-looking bowl is made of a fish called barracuda. It looks as good as it tastes. Still another dish worth savoring is the deep-fried hito. It is a delish plate of fresh-water catfish garnished with slices of tomatoes. While it is delicious as it already is, it can also be done in multiple types of cooking like in a flavorsome soup. But this is only a short list of ways to explain how there is more to Manggahan than mangoes.