30 Jan2005

The Best Fried Boneless Bangus is at the LZM Restaurant across from the main entrance of the Riviera Golf & Country Club in Silang, Cavite. alzm Official address is at the by-pass in San Vicente, Silang, Cavite. That is the old highway up to Tagaytay (as opposed to the newer two-lane Sta. Rosa route to Tagaytay). About a 12-15 minute drive down from the Tagaytay rotunda, this restaurant is worth the detour.

This place is a hole in the wall. I wouldn’t even describe it as quaint or charming. alzm1 But ignore the synthetic tables, chairs, bowls and highly bendable metallic utensils and order several fried boneless bangus — it is simply delicious and a bargain at P190 per fish at the last visit (last week). Also ignore what must be the country’s dourest and most listless wait staff that seem oblivious to a good thing the whole place has going. Full by 11:30 am on a weekend, the place is packed with a truly diverse clientele from Range Rover ferried hoity toities to brat pack motorcycle enthusiasts on a day trip to Tagaytay. LZM has opened more and more extensions to handle the crowds, but ever since I tried this place several years ago, I still go back to the old roadside location with tacky curtains, warm aircons and a fishtank with a humongous lone occupant staring out at you while you eat lunch. The best innovation I noticed at the last visit was the solution to an aircon leak… just train the water to a crack in the window using clear strapping tape…

The place has its fans, from prominent photos of President Fidel Ramos munching there after a golf game to other celebrities et al plastered on their walls. The reason –great bangus, sinampalukang manok and other home-cooked specialties that make you want to eat more and more. alzm2 I am not sure what makes their bangus so good but they do start with brilliantly fat and succulent fish to begin with, apparently brought in from fishponds in Dagupan, Pangasinan. These are then breaded or coated in flour and plunged into pans filled with re-used lard or vegetable fat. Yum. Their sinampalukang manok is also quite good and at P160 an order that feeds 4 people it’s also a bargain. Pinakbet is P130 an order. Some of their other dishes are erratic at best and I would steer clear of their beefsteak tagalog at the moment as it was downright dissappointing the last time I ordered it. A feast (at least 8 different dishes) for a party of eight might run you P1700 with drinks.

LZM only takes cash and doesn’t add a service charge. I always tip heavily hoping they will remember me the next time I roll around and get better service but that strategy hasn’t worked at all. Nevertheless, the value for quality trade off here is very, very positive. Enjoy your bangus.



  1. BKF says:

    Their pusit is also good. If you happen to find good crabs they cook those well, too.

    Jan 31, 2005 | 10:42 pm


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  3. teddy montelibano says:

    I agree. LZM’s is one of the best. You should also try kaye arambulo’s bangus a la pobre which she serves in her
    small restaurant, PIGGYWIGGY,in Perea, corner de la Rosa, Makati. Her bangus comes from the family’s ponds in Pangasinan.

    Feb 13, 2005 | 6:07 am

  4. Butch V says:

    I’ve heard about this place across Riviera from golfers
    and non-golfers alike. This is one of the “must” stop
    places when driving this route!!!

    Jul 29, 2005 | 10:14 am

  5. tisayathome says:

    this is a take off from the Shanghai Bistro blog, “what to do when food is good but service sucks?” I am a golf widow on weekends and the only thing that perks me up when my husband is absent on a Saturday (because he is out golfing)is seeing him home carrying a sando bag containing an aluminum wrapped boneless bangus from LZM. He would narrate time and again everytime we would gobble down a full bangus from LZM, how he discovered this hole-in-a-wall through his golfer friends. This scenes happened many times in the past until he shifted golf courses and that started our craving for the best boneless bangus we ever tasted. Until recently when we took a drive to Tagaytay for a Sunday brunch, we excitedly dropped by the main restaurant in Silang to take out the famous bangus. I first looked at the menu to confirm if indeed they were still making the same kind of breaded bonelss bangus that we wanted. When I confirmed the order, we sat down, looked around and told myself that I can never get myself to eat there because the place was not clean enough. So “taking out” their food is the best. The waiter asked us to wait a while because the kitchen still has to prepare the bangus. While waiting, I pulled out a P500 bill to pay for my order. The menu said P220. When my change came and saw that I was given only P260, it was explained politely by the waiter that the price for take-out is P10 higher and that there was a price increase of P10. My husband who couldn’t let this pass told the waiter that he should have told us about this when we first placed the order or upon making the payment. Paying P20 more for something that was well worth it was not the issue. It was the way this restaurant badly communicated to their returning customers that was the problem. The waiter was very apologetic and said he was just following the order of the owner who at that time was in the kitchen. We calmly told him to please tell his boss that they should honor the prices that are stated in their menus. At the very least, tell customers at the onset of the transaction of any changes in the price. When the waiter came back with our order, we asked what the owner said and he merely apologized again. Our discussion with him went on until the owner came out and overheard what we were saying. The old hag, instead of politely explaining and apologizing, demanded for us to give back the bangus and she will return the payment!!! Can you imagine how hungry this entrepreneur is for education on customer service? And all we wanted was to give some constructive criticism so they could improve. And this was the reaction by no less than the owner. My husband threw the poor boneless bangus wrapped in aluminum on the table and we stormed out of the dingy resto in a hurry and swore that we will never ever go back. Poor us, we never got to taste the good old bangus that day. So what to do when food is good and service sucks? My hope it to go back to Tagaytay and visit their branch there hoping that the owner won’t be there to recognize us. Moral of the story is give unsolicited advice only to educated people.

    Feb 22, 2007 | 11:16 am

  6. Marketman says:

    tisayathome, I see your point entirely. It’s amazing how bad business sense and communication skills can really result in more than it has to. If I owned the restaurant, which I don’t, I would immediately return the difference and get the prices in my menus changed… Service does leaving a lot wanting, that is for sure. And charging more for take out is utterly ABSURD…

    Feb 22, 2007 | 11:49 am

  7. Michael Reganit says:

    yes!!!its true the Boneless bangas one of the best seller…The Bulalo are also deliciuos….LZM keep up the Gud work…

    Nov 10, 2008 | 3:06 pm

  8. tipat says:

    You should try their Leche Flan, MM — it’s also good!

    Feb 24, 2009 | 11:35 am

  9. michael reganit says:

    hehehehe..ill miss my regular customer’s…specially ung malalaking magbigay ng tip…(golfers un!!)Heehehehe…

    Jul 10, 2009 | 10:38 am

  10. michael reganit says:

    minsan drop by ako sa LZM..miss ko na mga co workers ko hehehehee….

    Jul 10, 2009 | 10:39 am

  11. michael reganit says:

    pati ung bulalo miss ko na rin…di na ako nakakain ng bulalo..pero ung bangus xempre alam ko na timplahin kya nagluluto na rin ako sa haws…of course secrets pa rin ung ingredients ako lng ang nakkaalam hehehehe…clueless to us!!

    Jul 10, 2009 | 10:41 am

  12. michael reganit says:

    Jul 10, 2009 | 10:47 am

  13. michael reganit says:

    request ko sna ipost lahat ng mga celebrity at VIP na mga custmers dito sa site na to’…mga tga LZM upload nyo nmn mga regular patrons nyo..hehehehe..

    Jul 10, 2009 | 10:49 am

  14. Jaded Fork says:

    MM, I see this post is from a few years back. Is this place still good? I’m going home this year and was thinking of trying it out…

    Aug 25, 2009 | 10:17 am


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