ENTING’S SPECIAL OF SAGAY Celebrates 16 Years

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Enting’s Special of Sagay

celebrates 16 Years of
native Ilonggo dishes with an
eat all you can buffet.

Enting's Special of Sagay Bacolod restaurant
Enting’s Special of Sagay anniversary buffet boasts of more than 20 dishes plus lechon baboy and lechon baka.

Many Bacolod restaurants keep on sprouting in different areas of the city. The market is growing and so are the number of joints that offer good food. But aside from the yummiest dishes that Bacolod has to offer, it is sometimes the staying power that sets a restaurant apart. And one such place is Enting’s Special of Sagay.

For more than 10 years, Enting’s has occupied that big lot at 16th-Lacson Street, Bacolod City, where they have a main dining area and little huts scattered around a lush garden. A couple of years ago they gave the place up and moved to the thriving commercial district near the NGC called the Marketplace. Despite the giant move, their supporters still followed them, because many people have been used to their way of cooking.

Enting's Special of Sagay Bacolod restaurant
A diner gets some lechon during the anniversary buffet while the staff look on.

Enting’s is known for their fresh seafood and native Ilonggo dishes. And during their 16th anniversary, they had lunch and dinner buffet offering for their avid clients. At only P350 per head that includes drinks and three kinds of desserts, diners can pick from more than 20 mouth-watering selections that mostly feature seafood dishes like crabs, scallops, shrimps, squid, cuttlefish, clams, and deep sea shells. They have goat as well as lechon baboy (roasted whole pig) and lechon baka (roasted cow).

Enting's Special of Sagay Bacolod restaurant
A whole cow being roasted outside the restaurant.

What I love about the buffet is that you can distinctly savor the different flavors of the seafood dishes. They do not taste the same at all. In some seafood restaurants, the flavorings are the same. Like if you order crab, shrimp, scallops, squids, the seasonings are the same. At Enting’s, everything is distinct so you can enjoy each dish better. And also, I love the fact that all the 20+ dishes are “major” entrees and not just “fillers” to bulk up the buffet station. The crabs are “tambok” or fatty, the shrimps, scallops, and squid are big. Certainly, they did not scrimp on the ingredients so you get real value for your money.

Enting's Special of Sagay Bacolod restaurant
Clam soup prepared the native way.
Enting's Special of Sagay Bacolod restaurant
Fish kinilaw–one of the specialties of Enting’s
Enting's Special of Sagay Bacolod restaurant
Mildly spicy mixed seafood.
Enting's Special of Sagay Bacolod restaurant
Grilled scallops
Enting's Special of Sagay Bacolod restaurant
Sauteed deep sea shells
Enting's Special of Sagay Bacolod restaurant
Linusgusan nga pasayan — stir-fried shrimps.
Enting's Special of Sagay Bacolod restaurant
I don’t what this is called but it’s a squid dish.

Sadly, dear readers, Enting’s only offers this buffet special once a year during their anniversary, which happens during May. My recommendation is that they do this at least once a week, like during Sundays because for sure, they have a market for this. Or maybe if weekly is too much, they can also hold this when there is a special occasion like graduation, Valentine’s, Mother’s Day, Father’s Day, Grandparents Day, etc. haha

Congratulations Enting’s! More power and many more years of serving good food!

Enting’s Special of Sagay
Located at The Marketplace
Circumferential Road, Bacolod City
Beside the NGC
Lunch 11:00am to 2:00pm
Dinner 5:00pm to 10:00 pm
Tuesdays to Sundays

 

Enting's Special of Sagay Bacolod restaurant
Kalderetang kambing — oh soo good and tender!
Enting's Special of Sagay Bacolod restaurant
Pinapaitan — a dish made out of goat innards. This is sooo good and since I don’t usually find this, I ate a lot.
Enting's Special of Sagay Bacolod restaurant
Seaweed salad
Enting's Special of Sagay Bacolod restaurant
Lechon manok
Enting's Special of Sagay Bacolod restaurant
The staff–before the crowd of customers came in.

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