Panganan Para Sa Kabsat

Kabsat in La Union is known for its scenic seaside views and laid-back ambiance, making it a popular spot for beachgoers and food lovers alike. I recently dined there to try out their offerings, and while the food had its high points, the overall experience left me with mixed feelings.

During our first visit in May 2022, we waited for an hour and thirty minutes before we got our order. We appreciated that the waiter advised us about the possible waiting time. The ambiance was also relaxing, so we almost didn’t mind. We were patient at first, but after 45 minutes of waiting, we were informed that our order, Dinakdakan, was no longer available. That was alright. We changed our appetizer to Kinilaw na Tanigue. We switched to Kinilaw na Tanigue, only to find out much later, after finishing our other dishes, that it wasn’t available either.

We were enraged by this experience. I remember discouraging friends who were going to La Union from visiting this restaurant for three years. But during our recent in San Juan, we, again, chose to dine in at Kabsat since it is the only beachfront restaurant I could think of that has a parking space. Thankfully, Kabsat improved its service. We ordered eleven dishes for our group and they were all served within a span of thirty minutes. We also talked about this with one of their waiters and he told us that many things changed. They hired more attentive staff and upgraded kitchen operations to handle high-volume orders more efficiently.

Here’s an in-depth review of each dish we tried in Kabsat.

Lengua

The Lengua was one of the highlights in terms of flavor. The thinly sliced ox tongue was incredibly tender, practically melting in the mouth. Its beefy richness was unmistakable and perfectly balanced by the creamy sauce, which had a distinct milky flavor without being too heavy. However, it was disappointing that the dish was served lukewarm, hinting that it may have been sitting out for a while before reaching our table. This could have been avoided with more attentive service. Despite this, the flavor and texture were spot-on, making it a dish I would consider ordering again if served properly hot.

Sugpo sa Bawang at Aligue

At first glance, the Sugpo sa Bawang at Aligue was impressive due to the sheer size of the prawns. Unfortunately, the experience didn’t fully match its visual appeal. The prawns were noticeably tough, which took away from the enjoyment. The aligue sauce was overpowered by what seemed like mayonnaise or cheese, creating a salty and creamy profile that masked the natural richness of the aligue. The garlic was barely noticeable when it should have been more prominent. The overall result tasted more like baked prawns due to the added creamy ingredient.

Crispy Pata

Kabsat’s Crispy Pata truly delivered. The outer skin was perfectly crisp, crackling with every bite, similar to well-made chicharon. Beneath the crunchy exterior, the meat was tender and juicy. The marinade used soaked deep into the meat, giving it a savory, well-seasoned taste without being overly salty. The contrast between the crispy skin and succulent meat created a satisfying balance of textures. Paired with a dipping sauce, this dish was an absolute winner. 

Beef Kare-Kare

The Beef Kare-Kare had so much potential but left me wanting more literally. The portion size was quite small, and the beef chunks were large, which made it feel like there was less to share. On the bright side, the sauce was outstanding. It was thick, creamy, and bursting with authentic peanut flavor. It had a deep nuttiness that was comforting and rich. I appreciated that it was all meat without fillers like beef fats, but the serving size, which already includes the vegetables, was too modest for a dish that’s meant to be for family.

Tuna Panga

The Tuna Panga was served smaller than I expected, but it was packed with the flesh inside and outside. The top layer had a buttery flavor that added richness to the fish. The tuna is supposed to be salty because of the flavor of the sea but I appreciate them deminishing the saltiness to cater diners looking for something less salty. I love tuna’s natural flavors but I personally didn’t mind the milder taste. 

Pancit Canton

The Pancit Canton was interesting because it sparked different opinions at our table. My companions thought it leaned towards being sweet, but I distinctly tasted a smoky flavor, reminiscent of the kind of Pancit Canton you’d find at festive gatherings. The noodles were cooked well, and the slight charred taste gave it depth. It wasn’t overly saucy, and the vegetables maintained a nice crunch.

Pinakbet with Liempo

To my surprise, the vegetables in the Pinakbet were gone before the liempo, which is rare to happen. The dish was flavorful, with a sauce that had a balanced, mildly salty taste from the alamang without overpowering the fresh flavors of the vegetables. The liempo was savory and had a toasted edge, adding a slightly smoky, crispy bite to the dish. It was heartwarming to see the vegetables shine as the star here, which speaks to how well they were cooked.

Pork Sisig

Kabsat’s Pork Sisig was good, but it didn’t quite hit the traditional mark. It had a crispy texture, which I appreciated, but the seasoning leaned towards being sweet, which is unusual for a dish that’s typically more savory and tangy. The mayonnaise was creamy and flavorful. I liked that it was saucy but not soggy, achieving a good balance of flavors and textures. However, the sweetness in the seasoning might not appeal to everyone. 

Pork BBQ

The Pork BBQ was a solid choice. The skewers were generously filled with pure meat. No fats! No tendons! Just tender, juicy pork! The marinade was deliciously sweet and savory, with a flavor that penetrated the meat rather than just coating the surface. The size of each skewer made it feel like you were getting your money’s worth. This dish was straightforward but executed well, making it a safe and satisfying pick.

Iced Tea (Peach & Honey Calamansi)

Their house-made iced teas had mixed results. The Honey Calamansi was refreshing, and you could tell it was made with real calamansi because of its subtle bitterness. However, it had an odd aftertaste, almost as if it was slightly off. On the other hand, the Peach Iced Tea was much better, sweet, and fruity, offering a refreshing break from the savory dishes.