As a staple of Asian culture and tradition, “Inasal” means char-grilled and got its start in the city of Bacolod in the Philippines. Unlike the usual barbeque and extensive use of soy sauce, Bacolod’s Inasal combines multiple ingredients to create aromatic and unique marinades and basting sauces. All finished off and cooked on a grill to add the final layer of smokey flavour. This method quickly gave rise to multiple “Inasal” restaurants and became a popular and traditional dish in the Philippines. Bacolod Inasal allows guests to relive and reconnect with Asian culture through their unique cooking methods and flavours.
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