Inanang Restaurant: Giving lola’s recipes a modern spin

By Abel Riototar

A new dining joint in the south comes as a delightful answer for those who constantly yearn authentic Filipino home-cooked meals but lack the appropriate skill set or simply have no time to cook.

Inanang, how one of the owners lovingly call her lola in Quezon, opened its doors at 218 Aguirre Avenue in BF Homes, Paranaque over a month ago, and has been enjoying a steady stream of patrons since. While quaint and minimalist in appeal, the establishment boasts a vibrant food offering that’s huge in flavor but easy on the pocket.

With up-and-coming chef Raymar Reyes finally venturing into his own restaurant in partnership with his wife, Inanang was put up out of his desire to serve the community with classic Pinoy home-cooked meals — the kind people look forward coming home to or what they usually treat themselves with to uplift their mood. By putting a twist on old favorites, Inanang’s also aims to satisfy people’s constant desire for something different.

“The menu is a lot of classic Filipino dishes that are passed from generation to generation. The food will let you remember the flavors your lolas used to cook for you on those Sunday lunches, but with something new to them,” Chef Raymar said.

The Open Face Lumpia (P195) — one of their best-sellers.

Belly Roll Sinigang (P295). Belly Roll + Tamarind Sauce + Ube. Soup can be served separately.

Kaldereta Gratin (P295). Braised Beef + Tomatoes + Liver + Cheese Combination

Inanang’s Kalderata Gratin (P295), for instance, contains a bit of milk in its sauce and is topped with grated melted cheese. For its version of Binakol (P265), a native dish from Aklan, Inanang grills the chicken and vegetables first to infuse a burnt and roasted flavor with the mild sweetness of the coconut water. And of course, not to be left out, one of Inanang’s best sellers, the Open Face Lumpia (P195), a mish-mash of sautéed vegetables with minced pork covered with Inanang’s special mayo, bonito flakes, and nori seaweeds.

Chef Raymar Reyes.

Having an extensive culinary experience, Chef Raymar is no neophyte when it comes to being innovative in the kitchen. His impressive resume includes working as executive chef of Filipino restaurant Sangkap, executive chef of Sasa Asian Cuisine, consultant of Hogshead Gastropub, and culinary program director of Universal College Culinary Arts. The skills and knowledge chef Raymar has gained through the years reflect in the dishes they serve at Inanang.

Lechon Rice (P235). Belly Roll + Liver Sauce + Mixed Vegetables. A meal on its own.

Tuna Mayonesa (P365). Inanang Special Mayo + Aligue + Roast Vegetables

A casual-family style restaurant serving great authentic Pinoy food with a modern spin, Inanang is indeed a place where people can relive memories through lola’s recipes, and make new ones with family and friends alike.

For reservations or group bookings, you may call them at 09218909458.

They are open Mondays to Sundays from 11am to 11pm.

Follow them as well on Facebook and Instagram for their new offerings.