TsiBoom Native Restaurant on the other side of Parkmall was my next choice because it had a very inviting green color and the interiors were somewhat classy as well. Here’s our experience at this Filipino restaurant in Parkmall Cebu.

TsiBoom Native Restaurant’s Dinuguan was nice because it was not full of internal organs that you abhor to even smell. The dinuguan was rich and thick which definitely says something about how perfectly timed or perfect the cooking was.

It was also nice of the waiter to tell me to eat the dinuguan while it is still hot after seeing me take a lot of pictures because the dinuguan wouldn’t be as delish when it’s already cold.

I like TsiBoom’s Pancit Guisado because it is not too dry and not to saucy also. The pancit was not overcooked because it was soft enough, then kinda stiff but not stir-fried pancit kinda stiff.

The pancit guisado was perfectly flavored, not too salty, and it had all the “subak” I am looking for in a pancit.

 

TsiBoom’s Lechon Kawali was a bit of a disappointment.

If a restaurant is gonna be serving either Lechon Kawali or Crispy Pata, please please please make sure that the “panit” should be crispy and not soggy. I say this not only to TsiBoom Native Restaurant but to all Cebu restaurants out there because that is the reason why we dine out and not cook for ourselves in order to enjoy perfectly cooked food.

That was rough I know but it is just fair to say that. With this disappointing Lechon Kawali, TsiBoom’s waiter got a quick lecture from my mom on how to make the Lechon Kawali! And yes momma has mastered the art of making lechon kawali and thus the reason why I need those Fitrum or Xenical tablets fast LoL.



The Menu