Kamuning gets a taste of Sugarlandia at 8 Flavors of Bacolod
Kamuning, long known as the textile and tailoring hub of Quezon City, is now quietly staking its claim as one of the city's up-and-coming food destinations.
Strategically located next to Tomas Morato and the Scout areas—neighborhoods already packed with well-known restaurants—Kamuning naturally absorbs some of that food traffic and interest. But these days, it's beginning to stand on its own, thanks to a mix of enduring local favorites and culinary gems that reflect both tradition and innovation.
The eat is on!
One such gem is Kamuning Bakery. Established in 1939, the panaderia is one of the few remaining landmarks in the area that has truly withstood the test of time. Here, classic breads are still baked using 80-year-old recipes from the 1930s, preserved by owner and STAR columnist Wilson Lee Flores. Every now and then, he’d send baked goodies to our office for us to try. My favorite? Pan de regla (kalihim)—a Pinoy bread with a bright red pudding filling.
Not far from there is another beloved spot: Aling Norma’s. Tucked inside the old Kamuning Market, this no-frills carinderia serves what many claim is the best palabok in the metro. Topped with crunchy chicharon, slices of hard-boiled egg, and a deeply flavorful orange sauce with tinapa powder, it’s the kind of dish that doesn’t try too hard—but always hits the spot. I haven’t dined there in months, but I hope Aling Norma’s has retained its space in the newly renovated market.
Just a short walk from both the bakery and the market is another local institution with its own loyal following: Lucky 21 Food Products. Operating quietly for over 40 years on K-3rd Street, this humble shop is best known for its empanaditas—bite-sized flaky pastries filled with chicken, beef, tuna, or ham and cheese.
During the holiday season, I’d patiently line up outside the store to get a fresh batch for noche buena or last-minute potluck trays. The crust is golden and crumbly, the fillings flavorful—and the nostalgia? Absolutely baked in.
But Kamuning isn’t just about nostalgia—it’s also embracing a new generation of restaurants bringing regional fare to the neighborhood.
A taste of Bacolod
The newest kid on the block? 8 Flavors of Bacolod, a proudly Negrense eatery celebrating the bold, smoky, and soulful dishes of Western Visayas. From grilled inasal to hearty kansi, and the surprisingly comforting apan-apan (adobong kangkong), this newcomer adds a fresh flavor to Kamuning’s evolving food story.
The story behind the restaurant is just as interesting as the food they serve. The “eight” in its name represents the eight co-owners—Albert Agu, Joselito Narredo, Julie Narredo, Raymond Go, Enrique Patricio, Michael Sia, Leovino Austria and Harvey del Mundo—a group of basketball enthusiasts-turned-business partners—who bonded over their shared love for inasal, beer, and post-game food trips.
“We used to frequent a famous inasal place after our Friday games,” shares Albert Agu, an electronics engineer and seasoned project manager. “During our ‘fellowship,’ we’d talk about where to eat next over ice-cold beer.”
That ritual went on for years—until one member of the group, a Bacolod native, sparked the idea: “Why not start our own inasal resto?” And so they did.
“Our family had an inasal place in Bacolod,” shares Martina Narredo, daughter of Joselito Narredo. “So we just revived the concept. We even brought over two cooks from Bacolod—they used to work for us and also at Manokan Country, the famous chicken inasal strip in Bacolod.”
Did you know that the key to a flavorful and juicy inasal lies not just in the marinade or the grilling—but also in how the chicken is cut?
“There’s a certain way to draw out the blood and let the marinade penetrate the meat,” explains Martina Narredo, one of the owners.
Foodnotes
8 Flavors of Bacolod takes pride in its authentic chicken inasal, staying true to the techniques and flavors that made Bacolod’s version a national favorite. Here, the grilled chicken doesn’t carry the sweet notes that many city folks are used to. Instead, it’s marinated in a bold mix of sukang tuba and spices—a blend that infuses the meat with a tangy, aromatic depth even before it hits the grill.
I prefer my inasal with plain steamed white rice, dipped in spiced sukang tuba. It’s bold, comforting and filling. The best part? It’s surprisingly affordable: Paa (leg) goes for P180; pecho (breast) is P195; pakpak (wings) is the most budget-friendly at P140.
And of course, no trip to Sugarlandia is complete without a bowl of piping hot batchoy, KBL (kadyos, baboy, langka), or kansi—and 8 Flavors of Bacolod doesn’t disappoint.
But if there’s one dish that truly surprised me, it was the kansi—a Bacolod specialty that tastes like the love child of bulalo and sinigang.
Served piping hot, 8 Flavors of Bacolod’s kansi hits all the right notes: fork-tender beef shank, marrow you can scoop and slather onto rice, and a broth that’s rich, savory, and slightly sour— thanks to the use of batwan, a native Visayan fruit that gives the soup its signature tang.
With all these comforting flavors coming together in one neighborhood, it’s clear that Kamuning is no longer just a place for fabrics and tailoring. It’s slowly—but surely—stitching together a food identity of its own. Whether you’re chasing nostalgia or craving something new, Kamuning’s got a seat (and a plate) waiting for you.
8 Flavors of Bacolod is at 56 T. Gener cor. K1st Sts., Kamuning, QC. For reservations, call or SMS 0956-2730061.
