Composer, actor, painter, dreamer, visionary, and innovator, nothing can adequately describe Rod Ongpauco's multi-faceted and dynamic personality. Widely known as the inventor of the iconic Crispy Pata of Barrio Fiesta at the young age of 15 back in the sixties, Rod Ongpauco continues his passion for culinary innovation with his newest Isdaan Floating Restaurant in Talavera...
The third and newest location of Isdaan Floating Restaurant in Talavera is Rod Ongpauco's grandest vision of a foodie theme park, offering a wide range of sumptuous local dishes and warm service layered with distinct elements of design and entertainment for a unique dining experience. Read on and take a peek inside Rod Ongpauco's latest project, Isdaan Floating Restaurant in Talavera, Nueva Ecija...
"My idea of building a restaurant is to always come up with something first and different. Never copy, always innovate..." explained Rod Ongpauco as he showed us around the newest Isdaan Floating Restaurant in Talavera, Nueva Ecija. The expansive property is a visual feast, impressive in every detail. The park features unique attractions, including a submerged bridge where you walk among thousands of fish at Isdaan Floating Restaurant. Soak in the soothing waters and feed the fish to work up an appetite for Isdaan Floating Restaurant's equally impressive array of local dishes...
Throughout the property, elements of Asian design blend with the natural surroundings of Isdaan Floating Restaurant. It's a destination in itself, and it all comes from the visionary mind of Rod Ongpauco, the second generation of a noted culinary family behind such iconic names as Barrio Fiesta and Bakahan at Manukan. 
At the property's countless view decks, one can appreciate the immense scale of Isdaan Floating Restaurant, with numerous thatched roof huts dotting the park. Built on massive ponds, Isdaan Floating Restaurant integrates an experiential element to dining, a signature of Rod Ongpauco's chain of restaurants. 
And bring the kids. Simply pick a spot and feed the fish. It takes vision, and a certain "can-do" attitude to realize all this, and Rod Ongpauco simply fits the bill to a tee. "Ideas don't come by just thinking and sitting down it comes as a blessing, a gift from God. And when given that gift, don't sleep anymore, do it right away." That, in a nutshell, pretty much sums up Rod Ongpauco, seizing each idea and taking it all the way.
Then, there's always the famous Tacsiyapo Wall, another trademark of Isdaan Floating Restaurant. What better way to release some steam than smashing a few plates on a wall? It's attractions like these that make Isdaan Floating restaurant different. And special...
By late afternoon, grey skies loomed overhead followed by rains but it didn't dampen our appetite for a sumptuous dinner with Isdaan Floating Restaurant's signature dishes. In fact, the rains seemed to have made it even more special...
Rod Ongpauco and his lovely wife Boots (L) welcomed the group to one of many dining halls at Isdaan Floating Restaurant, as the staff prepared the evening's special dinner. And when you're with the man who invented crispy pata way back in the sixties at the age of 15 for Barrio Fiesta, you just know dinner is going to be awesome...
In true Rod Ongpauco style, we were entertained by a live musical performance from Isdaan Floating Restaurant's talented cooks and waiters. And just like his other popular dining concept, The Singing Cooks and Waiters, Atbp., it's just good vibes all around at Isdaan Floating Restaurant when Mrs. O. joins in the fun.
Our feast at Isdaan Floating Restaurant began with some light starters, like the Chicharon Bulaklak to get you in the proper groove. Rod Ongpauco personally selected the menu featuring some of their bestsellers, but Isdaan Floating Restaurant also offers set menus, including a Boodle Fight Menu ideal for large groups (for more on Isdaan Floating Island's Boodle Fight Set Menus, see my previous post, Food Trips: A Boodle Fight at Isdaan Floating Restaurant in Gerona).
First up, Isdaan's all-time favorite, the Boat Specials, with the Bangkang Sisig (P 735), grilled right by your tableside. The sizzling sound and the aroma whets your appetite, and it's time to feast...
The tender chunks of pork mask deliver a savory richness kicked up by the egg and tempered by the fresh chili for balanced notes. The side of grilled vegetables complete the dish. Isdaan's other Boat Specials include a Teppanyaki Boat (P 631), Seafood Teppanyaki Boat (P 844), Bangkang Lechon Kawali (P 589), Bangkang Kalderetang Baka (P 592), Bangkang Bakalitti (P 592), Bangkang Bicol Express (P 533), Bangkang Liempong Tinupig (P 533), and Bangkang Calamares (P 557), each served on a long boat-sized metal plate. If you want to super-size your Boat Special, opt for the Titanic Boat.
The Bangkang Calamares (P 557) with battered deep-fried squid is another tasty option at Isdaan. The calamares are grilled on the hot plate, while a special sauce is poured for that sizzling finish. Each of the Boat Specials are prepared by the staff beside your table before serving, adding to that theatrical vibe that Rod Ongpauco has mastered in all his dining concepts.
The Mama Chit Special (P 898), named after the family matriarch and founder of Barrio Fiesta, includes all the fried specialties of Barrio Fiesta in one platter. Perfect for sharing, with all the dips and condiments for a family style feast at Isdaan.
Isdaan's Pinukpok na Hipon (P 539) is another must-try dish, with plump shrimps cooked in a bamboo container and delicately simmered in coconut milk, pumpkin, and vegetables. The fresh briny sweetness of the shrimps come through, followed by the creamy notes of the coconut and fragrant bamboo.
Craving for tempura? Isdaan's got that covered too with their Tempurang Bukid (P 491), succulent prawns coated in a light and crisp batter and deep-fried to golden brown perfection.
But it's the Tinupig that caught my attention. Isdaan's Lechon Tinupig Manok is one absolute must-try dish, with whole roasted chicken marinated and simmered in creamy coconut milk for hours, then delicately wrapped in banana leaves before grilling. The chicken is perfectly moist and juicy, imparting rich savory notes with every bite. The subtle sweet hint of the coconut milk and fragrant aroma of the banana leaf complete the dish. Isdaan is the first and only dining establishment serving this dish for another creative culinary innovation from master restaurateur Rod Ongpauco.
Rod Ongpauco never rested on his laurels after creating the iconic Crispy Pata of Barrio Fiesta, and his pioneering spirit continues with another winning concept, the Patang Tinupig (P 690). Rod revisits the iconic crispy pata but instead of deep-frying it, simmers it in creamy coconut milk for hours until soft and tender, and wrapping it in banana leaves before grilling. The result? Fall-off-the-bone goodness with that melt-in-your-mouth texture taking pork love to a whole new level. The Lechon Tinupig Manok and Patang Tinupig are clearly worth the drive to Isdaan.
But there's more. From their Bakahan at Manukan chain of restaurants is the classic Sinabawang Bulalo sa Sariwang Kamatis with tender beef and bone marrow in a rich tomato broth. Cap your feast with some ice cream, and go for a second round of fish feeding...
At night, Isdaan Floating Restaurant takes on an ethereal glow, with the sights, sounds, and aroma of good food and good vibes permeating throughout the property. For Rod Ongpauco, this is just the latest in a series of creative culinary innovations, with many more yet to come. And that's why dining at Isdaan Floating Restaurant is always fun and exciting, you can always expect good food. And good vibes...
Isdaan Floating Restaurant is located at Santo Domingo, Talavera, Nueva Ecija.
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