Ading's Gourmet Tuyo

Chef April Lacson-Justiniani with Ading's Gourmet Tuyo

Ading’s Gourmet Tuyo – Adding Glamour to the Lowly Fish


Ading’s Gourmet Tuyo

Ading’s Gourmet Tuyo glamorized the lowly tuyo for the International Market. A unique and delicious Bacolod pasalubong item (gift from Bacolod).

Ading's Gourment Tuyo
Chef April Lacson-Justiniani with her signature product–Ading’s Gourmet Tuyo.

The Chef Behind Ading’s Gourmet Tuyo

Chef April Lacson-Justiniani underwent extensive education in the culinary arts. A graduate of Bachelor of Science in Hotel Management from the University of St. La Salle-Bacolod, she proceeded to finish culinary arts from the Institute of Culinary Arts De La Salle -Bacolod, which is under the University of St. La Salle.

She then underwent a six-month internship on molecular gastronomy in Mexico and attended various vocational courses in the United States pertaining to food. But, still the Philippines is in her heart.

After her extensive training abroad in the culinary arts, who would have thought that Chef April Lacson-Justiniani would want to go back to her hometown in Bacolod and develop an export-quality product in Ading’s Gourmet Tuyo from the lowly tuyo? A unique Bacolod pasalubong.

Ading's Gourmet Tuyo
If you are a traveler to Bacolod, try the Ading’s Gourmet Tuyo as a Bacolod pasalubong alternative.

Eventually, love beckoned. Upon the proposal of her fiance, Chef April found her way back to Bacolod and settled down. I guess we can say that her heart is now at home. While working with former ICA classmates in opening up restaurants, Chef April also started working on improving her family’s gourmet tuyo recipe for the local market and calling the new mix as her own in Ading’s Gourmet Tuyo.

Heirloom Recipe

Hailing from two of the oldest clans (Gonzaga and Lacson) of the province of Negros Occidental, April says that her gourmet tuyo has strong Spanish influence handed down in her family for generations. Her mom, who is also an avid cook, added sliced olives and capers in the recipe. They would then just make them regularly for family gatherings and picnics.

Relatives are so used to the gourmet tuyo because it was common fare for them. Eventually, April added her touch to the recipe to make it ready for the market. Through much trial and error, she discovered the technology to make the shelf life longer without preservatives. Needless to say, the business was born.

Birth of Ading’s Gourmet Tuyo

Chef April named her product Adings Gourmet Tuyo from the name of her daughter whose name is “Adi”. She just added the “ng” at the end to make it sound rather old or vintage, at least for the people of Bacolod. The kind of effect is also reflected in the packaging.

Ading's Gourmet Tuyo
Ading’s Gourmet Tuyo is great with French baguettes. Top them with cheese and it’s hard to stop eating!

What makes Ading’s Gourmet Tuyo unique is that the fish are not filleted but rather shredded so you get the fullness of the flavor in every pinch that you get straight from the bottle. The fish was cooked several times, manually shredded to remove the bones, and cooked in olive oil and special spices. It is actually a tedious process but the goodness of their product could not be achieve through short cuts.

How to Eat Ading’s Gourmet Tuyo

Ading’s Gourmet Tuyo is a flavorful sauce made of shredded herring. It can be used as a sauce for pasta, eaten with steamed rice, flavor for fried rice, sandwich spread, toppings for canapes, and many other things. In my case, I used it for my pasta. It was an easy fix for our dinner. And for all you know, it’s an ingredient in your favorite pasta in a homegrown Bacolod restaurant.

Note: If you cannot finish it in one sitting, refrigerate after opening.

Ading's Gourmet Tuyo
My pasta flavored with Ading’s Gourmet Tuyo. I just added sliced olives, red pepper, and cheese. Easy dinner!You may 

You may also bring Ading’s Gourmet Tuyo during your outings in many of our fine Bacolod resorts.

Early Successes

Ading’s Gourmet Tuyo has been around for more than two years already and her product has been well-accepted by both locals and tourists as Bacolod pasalubong. One of the highlights that Chef April received in her young venture is being offered a private labeling arrangement with a popular food distributor in Manila.

But she had to decline the offer because she wanted to be able to market her product under its own brand. Nevertheless, the offer gave her confidence that she’s got gold. At least we know that we have an alternative to the Bacolod piaya as a pasalubong.


Another feat for Ading’s Gourmet Tuyo would be winning the “Sabor Negrense Award” under the Processed Food | Bacolod Pasalubong Category during the Panaad sa Negros Festival 2015. It was a contest participated in by 13 cities and 19 municipalities of Negros Occidental, so it cemented the fact that Ading’s Gourmet Tuyo is a venture truly worth pursuing and actually a great Bacolod pasalubong item.

At present, Chef April can produce up to 100 bottles per week in her kitchen with only one helper. But she is looking at increasing her production as well as her exposure in the market in the near future. She is now working with the DOST for her expansion, in terms of technology as well as  new equipment.

Where to Buy Ading’s Gourmet Tuyo

Adings Gourmet Tuyo is available online through their Facebook page and at the Negros Showroom, at the Robinsons City Walk. It is a great Bacolod pasalubong product to bring home to family and friends.

They ship nationwide, too. Chef April may be reached in Bacolod City through Mobile No. +63 (925) 8000401.

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