The 4 H's of Big Ben's Kitchen in Imus

1.  History.  Just like the town of Imus, Big Ben's Kitchen has a rich history behind it.   Filipinos know the events that took place in the town of Imus during the Spanish Occupation, how the Recollect Friars fought for Imus to be independent of Kawit and how Emilio Aguinaldo won a major battle in Barangay Alapan which sealed the presidency for him, among others. Currently, Imus is known as the Flag Capital of the Philippines.         

Chef Gene Guttierez talks with pride about this quaint resto which was originally their ancestral home and it still bears traditional and classical Spanish architectural design.  Can you tell which parts have been retained and which parts have been converted into a restaurant?   The resto might be quaint but it stood witness to events that occurred decades ago.  If only the house could speak, we would know more of the history of the family and the town.  

2,  Heritage.  This ancestral home is now Big Ben's Kitchen, the home of D'Famous Imus Longganisa and other recipes which bear the family's unique cooking traditions.   The restaurant's menu is a testament to the family's home cooking style.  You'd read  recipes called Fiesta Menudo ni Vanessa and the like.     And of course,      

D'Famous Imus Longganisa, which I believe, is one of the underrated secrets of this town.   I believe this product of Big Ben's Kitchen which no doubt came from generations past, deserves more attention compared to other province's longganisa which hardly taste longganisa at all.  Some longganisas are masquerading as longganisa when in fact, they are embutidos.  Big Ben's Imus longganisa is so popular that they are in demand, you'd better grab Big Ben's Imus longganisa whenever you get the chance because they easily get disposed.  That's how in demand they are.    

3.  Healthy products and food items.  Big Ben's Kitchen try as much as possible to use organic materials and natural ingredients in their preparations.  They proudly use native chicken and other free-ranging chicken in their dishes.   They have a mushroom chicharon which could be an alternative chicharon for chicharon eaters.  Instead of the usual fried pig-rinds or fried pig-belly, chicharon lovers can eat this instead.  And it's equally delicious and healthier too.    Being close to a coastal town, Imus gets fresh supply of seafood every day and markets also get the fresh catch of the day, There is no shortage of seafood here.

4.  Heirloom-rich.  Most recipes have a history and story behind it.  This Pansit Langlang for instance, is a favorite of our National hero, Dr. Jose Rizal.  It was noted that whenever he had the craving to eat Pansit Langlang, he goes to Imus to satisfy that craving.  After partaking from the big serving that would feed about 5 people, I could relate to our national hero's experience.  The uber-tasty soup base is a product of long hours of  boiling.    For its uniqueness and richness, I recommend it especially to people who are crazy about noodle soups.  It is worth trying out and going to Imus for.   

Big Ben's sinampalukang na manok is also a must-try.  This is an all-natural dish being that instead of using the instant sinigang mix that most households use,  Big Ben's use natural tamarind extract.   The dish is made richer because of kangkong, eggplant and stingbeans.  I felt that this is what they call, 'chicken soup for the soul.'  I felt invigorated and vitamin c filling my body.   It is a very healthy recipe and the stuff that comfort foods are made of.   

This leche flan with a twist is something to rave about.  Being a leche flan lover, I could tell if one is done with proper ingredients and if one lacks something.  Leche Flan ala Gene is  just overflowing with goodness and the macapuno at the bottom, is a great addition.  Get me a cup of coffee to go with this, please.  

This is Big Ben's version of the common menudo.  So what makes this different from the usual menudo prepared in most restos?  The meat was marinated overnight that is why the meat was deeply soaked making it flavorful and tasty.  

Being that part of our cuisine is influence by Chinese, this noodle recipe shows just that.  Pansit Macau as this is called is prepared by combining the vermicelli noodles and thin wanton noodles.  It is made tasty with shrimps, onions, patola (a local veggie) and topped with fried chopped garlic and spring onions.  

They say that the proof of the pudding is in the eating, don't take my word for it; just drive to Imus or take any jeep going to General Yengco St. in Imus and try the sumptuous dishes to experience what I experienced during this tour that I participated.  Thanks to Mr. Rence Chan for the invitation.  Till next culinary tour, folks.