On the way up north, we pass by an exotic diner called Nic’s in Bulacan and Rumpa’s in Angeles City. Two stopovers, two great experiences.

Nic’s Restaurant is a big "bahay kubo" serving authentic Filipino food with big ceiling fans and native lamps hanging on the ceiling. Although the summer weather was quite warm, the breeze gives a freshness which shows that you’re not in Manila. It was lunch time and a lot of cars were parked in front, meaning the place was full.

The ordering area is airconditioned, which gives you an assurance that no flies traveled on the food. There was fresh seafood which could be cooked any way you want it. Sinigang with Fish Head, which looked very authentic, Bulalo, Adobong Snake Eel, Kinilaw na Tangigue, Sisig, Kalderetang Kambing, Ginataang Kuhol, Dinuguan, Pampango Kilayin to name a few were on the menu that day.

The special part of the restaurant highlights a "sawsawan" station where all kinds of dips and sauces were there: kalamansi, toyo, suka, patis, bagoong, buro in all forms, sili, rock salt – name it they have it! This shows Nic’s Pampango trademark. Capampangans need dips or sauces or "sawsawan" or "tiltilan" in Pampango with every meal.

Our favorite was the Kilayin or the Pampango Kilawin with pork meat, pork liver and chopped gizzard cooked with vinegar, patis and black pepper. The Adobong Snake Eel follows next. It doesn’t taste earthy! Cooked good enough tasting like chicken. The Sinigang is really good! It has miso and mustasa leaves instead of kangkong.

All the dishes are meant for sharing. They are good for two. The prices are very reasonable. If you want an aircon room, they also have it. In this part of Bulacan, the air is fresh and the people are friendly. Try Nic’s!

This is the second time we visited Rumpa’s. It was formerly the Retired Uniformed Men of the Philippines Association restaurant which has the bar ambience of typical American diners. This time it was already renovated though under new management.

Rumpa’s is like the Friday’s of Angeles. Huge servings of food keep the crowd coming back. It was jampacked on a week night.

We had Fries, Iced Tea, Spaghetti with Meatballs, Tacos, Burritos, Salisbury Steak, Mashed Potato, Tenderloin Steak to taste and feel the authenticity of an American dish. Unlike the crude presentations from before, the dishes now has the same feel of par restaurants. They were served on big plates in an organized manner.

The taste stays the same though. The Fries are large, the Tacos and Burritos big enough for two, the Steaks are tender, the Mashed Potato still authentic. What we missed was the hobnobbing of American soldiers and the no-nonsense serving of food. For the price, no need to say more. Visit Rumpa’s.

All in all it was a great weekend getaway! The trip was fun and the food was good.