After our tour of Bontoc Museum, we all returned to our jeepney and proceeded to Tchayapan Restaurant near the municipal hall. Said to be Bontoc’s biggest and best restaurant, I ordered the restaurant’s signature best seller Tchayapan Rice, Bontoc’s version of lechon kawali. It is served with buttered fresh and crunchy vegetables on the side. Jandy, on the other hand, preferred the Tchayapan Beef Rice with the same sidings. Both cost PhP80.
|Tchayapan Inn & Restaurant|
For the same price, they also offer beef ampalaya rice, chicken rice, sweet and sour pork rice, sweet and sour pork/fish, pinapaitan, beef/pork steak, cheese burgers, pancit canton/bihon and chopsuey. Chopsuey rice costs PhP70. They also offer chicken spaghetti (PhP100), spaghetti (PhP40), sandwiches (ham and egg, ham and cheese, tuna, PhP35; cheese, egg, PhP30).
|Tchayapan Beef Rice|
On our return to Banaue, Jocie, our tour coordinator, tried out the local delicacy called pinikpikan. Here, the chicken is bloodlessly killed by slowly pummeling its body with a stick or reed so that the blood remains inside. After the feathers are singed off in an open fire, the chicken is then chopped and boiled with dried salted pork called etag and simmered with vegetables.
Tchayapan Inn & Restaurant: Bontoc, Ifugao. Mobile number: (0929) 683-9607 (Ms. Florence N. Taguiba). Restaurant open daily, 8 AM-8 PM.