OUR DAILY SPECIALS
Try our Fresh and well-cooked daily specials for today!!!
SPECIAL LIEMPO
Stacked with Herbs and Spices, this local and home favorite is tastier and flavorful than Cebu’s Lechon.
(500 grams)
HAMONADA NI MAMA
Slow cooked fall-off-the-bone tender Hamonada ni Mama is a family heirloom perfected over decades of cooking experience.
(10-12 pax) – (500 grams)
INASAL NA MANOK BISAYA
Another home favorite, this is uniquely Visayan dish made various cuts of local chicken (Manok Bisaya) variety marinated in a family kept secret herbs and spices
(500 – 600 grams)
HUMBA LATA
Twice cooked adobo ni Nang Linda may be from the same flavorings mixture, but its closely guarded preparation secret makes it a delicious mainstay
(500 grams)
SPECIAL LIEMPO
Stacked with Herbs and Spices, this local and home favorite is tastier and flavorful than Cebu’s Lechon.
(500 grams)
HAMONADA NI MAMA
Slow cooked fall-off-the-bone tender Hamonada ni Mama is a family heirloom perfected over decades of cooking experience.
(10-12 pax) – ₱700.00
(500 grams)
INASAL NA MANOK BISAYA
Another home favorite, this is uniquely Visayan dish made various cuts of local chicken (Manok Bisaya) variety marinated in a family kept secret herbs and spices.
₱400.00
(500 – 600 grams)
Humba Lata
Twice cooked adobo ni Nang Linda may be from the same flavorings mixture, but its closely guarded preparation secret makes it a delicious mainstay
(500 grams)
The food that will make your taste buds come for more!!!
Best Seller !!!
Ginabut
Light battered internal organs of pork intestine, liver, and pork heart and served with Native Sauce.
Adobo Kinupsan
Seasoned and fried to crisp prime pork belly cuts served with concoction of native sauce.
Pork Chop
Bistek Bisaya
Local beef tenderloin sauteed with onions, soy sauce and citrus juice
Pork belly
Best Seller !!!
Pork Sisig
Chopped pig face with snout and ears with chicken liver and onion with calamansi. Best served sizzling hot.
Humba Lata (Platter)
Twice cooked adobo ni Nang Linda may be from the same flavorings mixture, but its closely guarded preparation secret makes it a delicious mainstay
Manok Halang-halang
Chicken Backbone BBQ
paklay
Assortment of pork kidney, heart, liver, and liempo sauteed with garlic, onion, red and green bell peppers, carrots, and turnips.
Best Seller !!!
Chopseuy
Sauteed mixed vegetables with shrimp, pork and squid
bam-i
A staple local favorite, a mixture of egg, glass and rice vermicelli noodles stir fried with shrimp, pork squid and vegetables with oyster sauce
sizzling gambas
Of Spanish influence, sizzling gambas is shrimps in tomatoes, garlic and spices served best as appetizer or viand for full meal.
calamares
A staple local favorite, a mixture of egg, glass and rice vermicelli noodles stir fried with shrimp, pork squid and vegetables with oyster sauce
Best Seller !!!
Balbacua
Beef skin and ox-tail braised with peanut sauce and pork and beans
Tinolang manok
A light and refreshing clean broth studded by chicken with green papaya and sprinkle of malunngay.
Biko with Bukhayo
Sweet rice cake cooked with coconut milk, brown sugar and glutinous rice topped with sweetened coconut strips.
Best Seller !!!
BINIGNIT ESPESYAL
A popular visayan dessert soup made of glutinous rice, coconut milk, and cuts of locally-produced camote, banana and other fruits.
Camote Surprise
SCHEDULE
Every Day
11:00 AM – 2:00 PM
4:00 PM – 8:00 PM
Serving Balamban, Cebu’s Best since 1988.
Hello, I'm Nang Linda
To locals and natives of Balamban, there are 4 things that connects them to their roots: Tsuneishi Shipbuilding Industry, Transcentral Highway, Cambuhawe Spring and its delicious local favorites.
This is where NANG LINDA’S is synonymous with good comfort food for the locals.
Initially known as “Chikaan sa Balamban ” in 1988, the carenderia has evolved to focus on the unique tastes and flavors the local learned to love from the kitchen of of its well-loved founder Erlinda “NANG LINDA” Villanueva Sangre.
NANG LINDA’S, in its evolution, aims to preserve these family heirloom of flavors and tastes that is close to the family and further share to the public the stories that makes NANG LINDA’S close to the hearts of the Balambanons.
