Naimas means delicious or masarap in Ilokano. This one is a Flilipino restaurant that offers Ilokano specialites like Pinatisang Baka, Crispy Tawilis, Adobong Hipon Sa Aligue. They use and outsource some organic ingredients from Northern provinces like Bulacan, Pangasinan, La Union to make sure the taste would be authentic.
Naimas is located at G/F CAP Building along V.A Rufino St. corner Amorsolo St.. As soon as you turn right from VA Rufino, look on your right and you’ll find Naimas.
Tables and chairs are made of solid acacia wood, the place itself can sit 50 people inside plus 20 for outdoor seating.
It kinda feel like I am in the province waiting for a hearty meal.
They display some of the ingredients that they use. Even offers Bagoong Isda, Tsokolate Batirol, Sukang Paombong from Bulacan, Sukang Iloko for sale.
After taking some photos and hanging around with the bloggers, food has arrived, finally.
I have a Lola who is Ilokana and one who is a Kapampangan but I have never tasted anything like what they served us here. I was actually looking forward to eat comfort food like Tapsilog, Tuyo, Vigan Longganisa (like what was in the blackboard) but they served us something different and new to my tongue.
Before we begin with the entrees, they let us eat our merienda. Pancit with Bagnet on top is naimas!
Everyone knows I’m very picky with food, most especially with vegetables, but I did not expect this. It seems very local, native. At least I got to try Adobong Baboy Ramo. It taste delicious, it’s tender, great when paired with white rice to neutralize the taste because it is very tasty. Adobong Baboy Ramo is sauteed in onion, garlic with paprica poweder and soy sauce.
Pinatisang Baka is sauteed in garlic, onion, tomato with fish sauce from Pangasinan.
Adobong Hipon Sa Aligue is shrimps sauteed in onion, garlic and butter with aligue ng talangka or crab fat. Shrimps swimming in crab fat. haha! Oh boy, I have got to ease on the fats now. I suggest the ratio should be 1 cup rice and 2 shrimps. I never told this to anyone, but aligue rice used to be my favorite. Everyday, I would fry cold rice and put probably 2 to 3 table spoon of aligue and then eat it with fried or grilled fish. I gained weight and arm fats. LOL. After working my butt off the gym, I lost pounds and I stopped eating aligue.. for good haha. Yes I love seafood.
I have tasted a Balut speciality 3 or 4 years ago in a friend’s house in Pampanga so this isn’t very strange to me. Gisang Balut is sauteed in onion, garlic with butter and paprica powder. I only ate the yellow or the yolk part.
I don’t like vegetables, but I like coconut milk (like I like Bicol Express). Gising-Gising is sigarliyas (winged beans) sauteed in coconut milk, garlic, onions, shrimp and a bit of bagoong isda and chili on top.
Sizzling Litid is sauteed in oyster sauce with garlic toppings.
Sinampalukang Kambing is sauteed in garlic, onion with ginger and tamarind.
Now for dessert.
I would recommend the Naimas specials to Balikbayans who wants to be reminded of what home in the province would taste and feel like, as well as those who would like to try out not-so-ordinary Filipino specialties. I mean come on, where can you find these specials anywhere in Manila?
As for me who got used to living in the city, I would like to try out the regular entrees like Sizzling Sisig, Crispy Tawilis and Vigan Longganisa. I’m sure this will taste just as good.
Facebook: Naimas Taste of Home
Ground Floor, CAP Building, Amorsolo Corner Rufino Street, Legaspi Village, Makati City