My closest friends can attest that I have a high tolerance for alcohol. I believe they would even prefer a stronger adjective. Alcoholic perhaps. But gone are the days of 8 hours sleep, afternoon naps, three meals a day and in between snacks. My resilience towards alcohol has pretty much plummeted these past months. Which is probably why I dozed off after drinking this tall glass of beauty.
Meet the Rasta Paling. It is a mix of four spirits - vodka, tequila, lambanog and rum. Pour in some orange juice and you have this beautiful cocktail of vivid colors. I almost did not want to consume it because it was sooo pretty.
The Rasta Paling is Bob Marlin's specialty of the house. Bob Marlin Restaurant and Grill opened last August 27 at the Parkmall. Its their second branch after Naga City, Camarines Sur. They serve pica picas of fries, cheese rolls, calamaries to hot bowls of sigangs, tinola, corn and mushroom soups. They also have their best sellers to boast of - kare kare, bulalo steak, crispy pata and many more. But if you want to try a new experience, order their dinuguang baka. Not much difference really but equally tasty as the usual dinuguan. They serve that in chicken too.
This is another dish of theirs that made me gasp and wow. Behold the Bilao. Yes folks. Sadly, this is my first time to set eyes on a dish of bilao. So pardon the amazement hehe! Bilao is nigo in Bisaya. Imagine the size of a regular nigo with all these sumptuous food on top. The phrase "generous serving" IS an understatement! Bob Marlin serves this in three varieties - Beach Bilao, Bob Marlin Platter and Mtb Combo. If you are dining with at least two persons, this is the dish to go.
So if you're looking for a new Saturday night hang out, visit Bob Marlin at the Parkmall for some good food, cold drinks, and rasta/chavacano vibes.
They are open Mondays to Saturdays 10:30 am-12:00 am and on Sundays 10:30 am to 9:00 pm.
For inquiries and reservations, you may contact them at 09164330146 or 09335641925.
Photo credits: Christian Daño
Food and drinks credits: Jeff Mendoza
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