Tucked in a side of Balay de Blas is Saramsam where you can have Ilokano classic dishes such as pinakbet, higado, or lauya. Their bagnet is crisp is served with tomatoes.
The dinardaraan, the Ilokano version of dinuguan, is unfortunately dry.
The poque poque is really good. Even my friend who makes a mean version of this dish agrees. It has the right amount of moisture from the tomatoes and the eggs.
What Saramsam is famous for, however, is their pizza versions of these dishes. We only got to try the Pinakbet Pizza which was generously topped with slices of eggplant, okra, tomatoes, sitaw, and mozzarella cheese.
It is served with diluted bagoong, a condiment not associated with pizza but trust me, it’s really good.
Saramsam’s innovations doesn’t end with pizza. There’s Katil which they bill as Ilokano fondue. Fried bananas and kamote are served with hot molasses.