Pages

Thursday, October 28, 2010

The Famous Vjandep

Vjandep, infamous for its pastel, came from Camiguin. I've read so many great reviews on the Vjandep restaurant so we decided to also try it out. Apparently, Vjandep is pronounced with a silent 'j' and it actually stands for the names of its owners (I can't recall the names, however).


Kan-anan sa parola, their sign says. Beside the restaurant stands what looks like a historic parola or lighthouse with a great view of the sea. Too bad, the steps of the parola is already rusty and broken. It would nice to see the view from the top since it was a nice clear but windy day.


What we've ordered: Pinakbet, Garlic shrimp, Liempo and Sinigang (forgot what kind of fish was in it). The verdict: the food was delicious but nothing spectacular, in a word, it was just so-so. Maybe because we have high expectations because of the great reviews it was getting or maybe their original cook was on a day-off. In fairness to the owners, the reviews we've read were from the Vjandep restaurant branch in CDO. On a brighter note, I love it that I get to have a great shot of the view on the 2nd floor of the restaurant.





I also like it that they were environment friendly and I also noticed that they hold Bible study groups since they have their lessons written on a whiteboard. It's nice to know that the word of God reaches the island of Camiguin. Praise be to God.


I captured the names after all! It says here in their reusable place mats, "Vjandep (pronounced with silent "J", stands for VIRGILIO JOSE AND ELEANOR POPERA used to be VJ's military code)". Customers can read all about the history of Vjandep and how it came about while waiting for orders. And as we were reading, this line caught our attention and we couldn't stop laughing. "Though its shelf life is short, it is microwavable naman." The taglish ruined the perfectly written history of Vjandep but it was quite a charming mistake. =D It still was a memorable meal at Vjandep restaurant naman pala. ;)


No comments:

Post a Comment