Crispy miki up close and personal

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All the food I haven’t had in a year are real, waiting to be devoured. I had Rara’s longaniza on my first night, pinakbet with chicharon on my second night, omg, Dawang’s crispy dinardaraan one morning, and empanada in my own home (my talented cook has already perfected that orange thing, and I already know how to make it. Hahah, hello, skill!). I also had miki, but in a newer form.

Crispy miki was the star of a conversation among locals and visitors at an event I attended in Laoag. The blogger in me went to find “sea shells” amid rains and floods. Found it on day two of the hunt.

Okay, it is Seachelles. They were right — take Mormons road to the east until Barangay 28. They didn’t tell me I should tilt my head a little and focus on the left side.

The tiny place was spilling to the porch of the other house, the crowd a fascinating mix of office workers, uniformed sales associates and casually dressed teens. Also noticed one patron going in while clasping his own takeout bowl.  You order and pay at the counter, or was it just a division between the main area and the kitchen? But anyway, give your order to one of the hairnetted staff and it gets on a waitlist. I wanted to order two variants — the crispy miki and the de luxe with chicken lollipop. Only crispy miki was available. I think I waited 30 minutes.

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A beautiful bowl arrives. So camera-ready that I regret not taking my humongous D90, yes, it is still alive!

The verdict: the new treatment gets a perfect score in my book. It looks good, crispy and not mushy nor limp til the last bite, the soup has that ramen broth-like quality, and yet still tastes like traditional miki. I love the overall presentation, really something new in Ilocos worth trying!

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