Tapsi Republik

30/07/2026

Know What You Eat...

PECHO INASAL

Pecho Inasal refers to the chicken breast and wing quarter cut of Chicken Inasal, the iconic Filipino chargrilled chicken dish originating from the Western Visayas region (particularly Bacolod City and Iloilo).Unlike its counterpart Paa (the leg and thigh quarter), the Pecho cut is preferred by diners who want a meatier, leaner, and larger portion of chicken.

The Meat Cut: It comprises the chicken breast section and typically includes the wing attached. It provides a denser, higher-protein, and less fatty bite than the dark meat of the leg.

The Marinade: True to the traditional Western Visayas recipe, it is marinated in a unique mixture of calamansi, coconut vinegar, lemongrass (tanglad), garlic, and ginger. Notably, traditional recipes do not use soy sauce as a base.

The Basting Sauce: While grilling over live charcoal, it is continuously brushed with annatto (achuete) oil mixed with margarine or butter, giving the meat its signature smoky flavor and vibrant orange-red hue.

The Service: It is classically served on a banana leaf alongside white rice, calamansi, fresh chili (siling labuyo), soy sauce, and a drizzle of rich chicken oil over the rice.

𝐅𝐎𝐑 𝐆𝐑𝐀𝐁 𝐎𝐑𝐃𝐄𝐑𝐒:
https://r.grab.com/o/uABnamY3

𝐅𝐎𝐑 𝐃𝐄𝐋𝐈𝐕𝐄𝐑𝐘, 𝐂𝐀𝐋𝐋: 𝟎𝟗𝟎𝟗𝟑𝟒𝟓𝟔𝟗𝟑𝟖
𝗜𝗡𝗦𝗧𝗔𝗚𝗥𝗔𝗠: 𝐭𝐚𝐩𝐬𝐢𝐫𝐞𝐩𝐮𝐛𝐥𝐢𝐤
𝐖𝐇𝐀𝐓𝐒𝐀𝐏𝐏: +𝟔𝟑𝟗𝟎𝟗𝟑𝟒𝟓𝟔𝟗𝟑𝟖
𝐕𝐈𝐁𝐄𝐑: 𝟎𝟗𝟎𝟗𝟑𝟒𝟓𝟔𝟗𝟑𝟖

28/07/2026

Know What You Eat...

𝐒𝐈𝐙𝐙𝐋𝐈𝐍𝐆 𝐏𝐎𝐑𝐊 𝐒𝐈𝐒𝐈𝐆

Dish Components

The Meat Base: Finely chopped pork (traditionally pig's head, ears, and jowl, or modern variations using crispy pork belly) seasoned with soy sauce, citrus, and vinegar.

The Toppings: A raw or sunny-side-up egg cracked directly into the center to cook from the residual heat of the plate. It is garnished with chopped red and green chili peppers, sliced red onions, a drizzle of mayonnaise, and served with whole calamansi (Filipino lime) on the side to squeeze over the top for acidity.

The Presentation: Served on a piping-hot, heavy cast-iron sizzling platter resting on a wooden base to keep the food hot and crisp during the meal.

Mix the raw egg yolk, mayonnaise, and fresh chilies directly into the hot, chopped meat immediately upon serving. The heat of the platter will cook the egg, creating a rich, creamy sauce that binds the crispy pieces of pork together. Squeeze the calamansi over the entire plate right before eating to cut through the richness of the fat. It is traditionally enjoyed alongside steamed white rice or garlic fried rice, or served as a pulutan (finger food/appetizer) paired with cold beverages during social gatherings.

𝐅𝐎𝐑 𝐆𝐑𝐀𝐁 𝐎𝐑𝐃𝐄𝐑𝐒:
https://r.grab.com/o/uABnamY3

𝐅𝐎𝐑 𝐃𝐄𝐋𝐈𝐕𝐄𝐑𝐘, 𝐂𝐀𝐋𝐋:
𝟎𝟗𝟎𝟗𝟑𝟒𝟓𝟔𝟗𝟑𝟖

𝗜𝗡𝗦𝗧𝗔𝗚𝗥𝗔𝗠: 𝐭𝐚𝐩𝐬𝐢𝐫𝐞𝐩𝐮𝐛𝐥𝐢𝐤
𝐖𝐇𝐀𝐓𝐒𝐀𝐏𝐏: +𝟔𝟑𝟗𝟎𝟗𝟑𝟒𝟓𝟔𝟗𝟑𝟖
𝐕𝐈𝐁𝐄𝐑: 𝟎𝟗𝟎𝟗𝟑𝟒𝟓𝟔𝟗𝟑𝟖

26/07/2026

Good day mag KaTapsi! Starting tomorrow (July 27, 2026) We will only accept TAKE OUT and Grab Orders.

THANK YOU!

20/07/2026

10/07/2026

ANNOUCEMENT‼️

WE'RE BACK & WE SERVE 24/7.
MGA KA-RK‼️

19/03/2026

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06/03/2026

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