Barrio Fiesta introduces new menu additions

  • Sunday, November 23, 2014
  • By Ion Gonzaga
  • 1 Comments

One of the most favorite Filipino restaurant in Dubai celebrates it's 5th anniversary. The Original Barrio Fiesta invited us to a dinner along with media and other guests.

Aside from the traditional favorites, some of the incoming new items on the menu were served and introduced to us.

The new additions boast of a taste that not only meet the Filipino tongue but the international communities preferences as well.


Pancit Ivatan is a Batanes original. The name is derived from one of the province's tribal groups, Ivatans. Batanes is an island province at the northernmost part of the Philippines.  The dish is a combination of thick and thin noodles with fried egg and crispy chicken shreds on top.  The taste of onion is obvious.  It is served sizzling.


The Baked Mussels are covered with butter and cheesy garlic flavor, topped with more fried garlic and spring onion cuts. The mussels are fresh, fluffy and tender and big enough for its size. Very appetizing.


Sinuglaw - the name was derived from 2 famous cooking methods in Visayas and Mindanao, southernmost part of the Philippines - Sugba means 'to grill,' and 'kinilaw' or 'kilawin' means to cook by soaking into vinegar. Barrio Fiesta's version is a marriage of grilled chicken (in lieu of liempo) and tuna kinilaw.  I'm not a huge fan of the latter, but surprisingly, the vinegar flavor is not so strong that it brought joy to my tummy.


Lechon Bangus, or the household favorite grilled milk fish, is lean and is seasoned very carefully. Though a bit dry, it is not burnt and not bland.


The Thai Steamed Fish in Lime and Chili tastes like steamed Lapu-lapu.  The green chili flavor sinks in but it doesn't make the whole of it spicy. It's a bit gingery. Love it!


The Singaporean Chili Crab, one of the most popular crab dish around the world, is satisfying enough. However, the crab looks more like a blue or white sea crab rather than the typical mud crab. Nevertheless, the piquant red sauce gives a good balance of sweet and spice.


The Revised Kare-Kare.  Honestly, I still haven't figured out what exactly was "revised" in the dish other than the white claypot. Kare-kare is one of Barrio Fiesta's signature dish and this revised one still meets the expectation.  The tangy Filipino curry sauce remains very flavorful of peanut oil, adding the shrimp paste in it is just mouthwatering.


Another old favorite on the table is this Sinisig na Balat ng Manok.  Anybody who dines at Barrio Fiesta would die for this scrumptious starter (or main).  It is a crispy fried chicken skin in mild soya sauce, topped with onions, green chili and mayo. Heavenly!

My wife loves the seafood treats the most, and Pancit Ivatan goes to her highly recommended list.

So next time you go to the Original Barrio Fiesta in Burjuman, try out some of these marvelous and lip smacking new dishes.

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1 comments

  1. Yum! Great post! I think I need to pay a visit to Barrio Fiesta - it's been awhile :)

    ReplyDelete