• Hillary Johnson
  • September 6th, 2017

ANYEONG! It’s Bato-Bato Plate Restaurant at Hotel Albergo, Lualhati Street, Baguio! The resto’s name is nothing Korean but here they serve Korean-Western tasty dishes. The K-Lite fambam arrived from some 250 meters away from the second stop and delighted themselves to the swing chairs still full but ready for the next food battle.

Bato-Bato is the Filipino term of stone. In Korea, it is actually cooking through granite stone rocks but then for convenience, it’s Korean cast iron plates and bowls that arrived when the dishes were served.

First, we begin with the array of side dishes- kimchi, chayote pickle, seasoned mung bean sprout and the stand out kimbap. We must say that the kimbap amongst all displayed to taste was spot on with its sticky thick rice rolled with sweet beef, veggies in the Kim (seaweed). This established our palate for the main dish.

kimchi, chayote pickle, seasoned mung bean sprout by Bato Bato Plate Restaurant

Kimchi, Chayote Pickle, Seasoned Mung Bean Sprout/Photo by Hijo De Foto Studios

Kimbap by Bato-Bato Plate

Kimbap/Photo by Hijo De Foto Studios

Then came the seaweed banchan topped with caviar. As for most Korean dishes, this one needed some mixing to better enjoy. It had that unique sea flavor forged with rice that go so well together. The next dish arrived and it was pesto pasta with salmon. The salmon was a bit tough and dry (sushi fan here) but the pesto pasta was just right.

Fish Egg Roe (albab) by Bato Bato Plate Restaurant

Fish Egg Roe (Albab)/Photo by Hijo De Foto Studios

Chicken Buldak by Bato Bato Plate Restaurant

Chicken Buldak/Photo by Hijo De Foto Studios

We were looking forward to having a signature dish, one to claim a personal favorite when a spaghetti/ pizza- looking/smelling- like huge Grilled Chicken (Buldak)불닭 served with extra cheese or hot & spicy chicken with noodles, cheese, egg, and vegetables. Bato plate came topped with mozzarella cheese. This! The heavy plate full of fat noodles, chicken, red sauce, mozzarella cheese and sesame leaves was all clear after an hour. Of course, we heat it up on the stove to melt the cheese and blend the flavors by mixing.

Beef Mushroom (Bersut Bulgogi) by Bato Bato Plate Restaurant

Beef Mushroom (Bersut Bulgogi)/Photo by Hijo De Foto Studios

Norwegian Pink Salmon served with Pesto Pasta and tomato-onion-mango salsa

Norwegian Pink Salmon served with Pesto Pasta and tomato-onion-mango salsa/Photo by Hijo De Foto Studios

The strawberry shaved ice was set to land on the table, we couldn’t say no. We dug in (can’t imagine life with no dessert) more than a couple of times. It was so creamy, smooth and perfect with the lush freshly sliced strawberries.

Cookies and Cream Snow Ice

Cookies and Cream Snow Ice/Photo by Hijo De Foto Studios

Strawberry Snow Ice

Strawberry Snow Ice/Photo by Hijo De Foto Studios

The Korean food experience is always something exciting, fun, flavorful, spicy, chopsticks-stunt-challenging, and a table full of plates to entertain the taste buds. Bato-Bato Plate delivered just all these.

The K-Lite Krew at Bato Bato Plate Restaurant

(L-R) David Riley, Maria Murphy of Pilipinas Popcorn, Karla O’Hara, and Parker Young/Photo by Hijo De Foto Studios


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