Food, tourism, Travel

Best Places to Eat in Pangasinan: Matutinas – Gerry’s Seafoods

The bangus at the facade of the restaurant represent Dagupan’s pride, the tastiest milkfish

Matutina’s is an icon in Pangasinan dining experience. As it grows, it also evolves. We were able to taste Matutina’s – Gerry’s Seafoods thru the owner Mam Meng Pasion Austria. You will love her the first time you see her. She is like your best Tita ever or the best Ninang. Kindhearted, down-to-earth, very accommodating  and a good conversationalist.

Mam Meng Pasion Austria and husband Gerry own the restaurant

She accommodated us very well. Telling stories about how they started. It was her husband who thought of deviating from the original Matutina’s brand which belongs to their mom. Then his sisters eventually continued the Matutina’s branches in Bonuan where it began.

Sampler crab-a dab-dab in buttered garlic

Gerry, Meng’s husband and the heir to the Matutina brand put up his own, Gerry’s Seafood but still attached to the original name from the mom for goodwill.

The Austria couple strengthened their brand with seafood. Filipino dishes and seafood, Pangasinan seafood.

“Actually, Pangasinan seafood is the best, we have the best-tasting bangus, oyster, crab and other sea bounties” shares Mam Meng to the Norte Bloggers. True enough, we were served one of the best tasting seafood dishes in Pangasinan.

How can you say no to this big fat crabbie crustacean?

Can you ever say no to a King Crab? He will punish you with thick, hard crabby fat but drool. This is soo good. No, good is an understatement. This is fit for a queen. And kings and little royalties. A good amount of crab once in a while is also good for your sanity. Haha.

So go and indulge. Reward your palate.

Buttered oysters

Buttered Oysters are our second favorite. There are people from Manila that come over to Pangasinan just to eat buttered oysters from Matutina’s Gerry’s Seafood- and its not even a joke. If they are willing to do that, then their oysters must be that scrumptious.

We are Pangasinan, we live in Pangasinan where oysters are abundant, but for us to like the oysters at Gerry’s Seafood, it means ‘talagang masarap sya ha‘!

Pinakbet

Pinakbet is perhaps one of the most ordered veggie dish. It combines the abundant local vegetables cooked in fish sauce or bagoong, slices of pork and chicharon.

Hipon Crispy

You can talk all day and munch on this crispy-fried shrimp. Just dip it in the vinegar-garlic and spice sauce and you’re all good.

Pork Barbecue

No doubt, we are all barbecue lovers. I try to avoid red meat but when you see this pork barbecue in front of you with a piping hot bowl of rice, say goodbye to your diet plans. Its mouth-watering, I am honestly craving for barbecue while writing this post.  🙁

Singing na malaga

If you crave for that savory fish soup, order the Sinigang na Malaga. Malaga or samaral or siganid is a freshwater fish that has white meat and commands a premium price. It is usually served on special occasions. Their sinigang na malaga emphasizes the flavor and taste of the malaga, the savory, sour soup complements it.

Inihaw na Dagupan Bangus

You can find Inihaw na Dagupan Bangus anywhere in Dagupan but their bangus is definitely from a reliable Dagupan fishpond. So you actually taste its difference. Try also their Bangus sisig as well as the Kilawing Bangus. 

I will not forget to tell you to try their desserts which have stories of their own. Order the buko pandan, fruit salad, or the creamy leche flan.

Matutina’s – Gerry’s Seafoods can be found in De Venecia Extension, Dagupan City. Call them to reserve your table at 0977.826.0228 or 0932.853.9901. Look for Ms. Cherry, the ever-friendly manager.   Check out their Facebook page, too. They also have a branch in Urdaneta City along Mc Arthur Hi-way Nancayasan, San Fernando City, Pampanga and Tarlac. 

After the pleasant food experience, its time to take a photo of busog-faces.

Norte Bloggers pose with Mam Meng after the Food Crawl

 

 

 

 

 

 

 

One Comments

  • Bablofil

    May 9, 2017

    Thanks, great article.

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