Grilled Diwal Was the Seafood Highlight
BACOLOD - One of the most memorable dishes associated with Resto Grill sa Baybay was grilled diwal, a local shellfish also known as angel wing clam. In a 2010 Philstar food feature, Stephanie Zubiri described being introduced to diwal at the restaurant and praised the grilled preparation for its fresh, sweet flavor and subtle smoky character. The article described a seafood feast prepared at the restaurant that included a whole platter of grilled diwal, making the shellfish one of the clearest culinary highlights connected with the establishment. Resto Grill sa Baybay's location beside the water made seafood an especially fitting part of its menu, allowing diners to enjoy marine flavors while looking across the bay. For visitors researching Bacolod's older culinary destinations, the restaurant's grilled diwal is perhaps the dish that best captures its connection to the city's coastal setting.
Chicken Binakol and Native Filipino Dishes Filled the Menu
The restaurant's menu was not limited to seafood, with older food accounts documenting a selection of traditional Filipino dishes. One travel account recorded Chicken Binakol served inside a buko shell, along with kilawin tanigue, pork sisig, steamed shrimp, chili garlic shrimp, and special halo-halo. Another detailed visit mentioned Lechon Kawali, Buttered Shrimp, and Egg Salad, describing the lechon kawali as particularly crisp. These accounts show how the restaurant brought together grilled, fried, seafood, and native Filipino preparations rather than concentrating on one specialty. The variety also suited the restaurant's group-dining setup, where several dishes could be ordered for everyone to share. Among the documented menu, Chicken Binakol stands out because its presentation inside a young coconut added a distinctly Filipino touch to the dining experience.
The Waterfront Location Was Part of Its Charm
What made Resto Grill sa Baybay especially memorable was not simply what appeared on the plate but where the meal was served. The restaurant stood at BREDCO Port, along the breakwater, with travel coverage describing its open-sided dining area and views toward the water. A 2011 travel feature specifically recommended it for people who wanted to dine while enjoying the view, making the waterfront setting an important part of its identity. However, that same source later added an update stating that the restaurant had already closed, so it should not be presented as a currently operating restaurant without fresh confirmation. The restaurant nevertheless remains part of Bacolod's documented food history, particularly because its combination of native dishes, seafood, and seaside dining was unusual. For anyone researching how Bacolod's restaurant culture has changed over time, Resto Grill sa Baybay offers a fascinating glimpse into an earlier chapter of the city's culinary story.
