Entoy's Bakasihan

The moment you step into Entoy’s Bakasihan, the salty breeze from the sea greets you like an old friend. The family‑run restaurant is tucked on Cordova Island, its modest wooden façade framed by waves and the distant calls of local fishermen. As Mark Wiens explores the space, he watches raw eels being hauled in right off the pier—an intimate glimpse into a tradition that blends community effort with culinary artistry.

What truly sets this spot apart is its signature eel soup, or “nilarang,” simmered to perfection in a small kitchen where every ingredient feels freshly caught. The dish boasts a silky broth infused with subtle seaweed and a hint of citrus, while the fried eels deliver a crunchy exterior that melts into tender flesh. Served directly from the ocean to the table, each bite carries the unmistakable flavor of the Philippine waters—truly a must‑try for any adventurous palate.