Lami (Delicious). Limpyo (Sanitary). Lutong Balay (Homecooked). These are the three L’s that popularized this quaint and native inspired bungalow restaurant in Northwestern Cebu – Nang Linda’s Restaurant.
Popularly visited by its avid-diners and tourist for its mouth-watering Cebuano comfort dishes. Some of there famous food are Kalderetang Kanding, Humba Espesyal, Sisig, Balamban Manok and Balamban Liempo. It is also the home of the wildly favorite Manok Bisaya Espesyal – dubbed as the Best Manok Bisaya in Cebu.
34 Years of Culinary Tradition
“Nang Linda” is Erlinda Villanueva Sangre of Balamban, Cebu, Philippines. A daughter of a local farmer, Nang Linda learned how to cook thanks to the guidance of an aunt who taught her the basics of cooking and food alchemy. Then the breadwinner with 7 children, Nang Linda opened her first informal dining space near the old Balamban town hall named “Balamban Chikaan” in 1988. The carinderias’ communal feel made it a landmark and destination for travelers and “Nang Linda” as the well-loved good food icon and champion of the locals.
Cebuano Food Favorites Over the Years
Diners would not forget Nang Linda’s half-day cooked Humba Espesyal, the soft & flavorful Hamonada, the fresh-prepared sisig, the legendary Balamban Liempo and a dozen more of Filipino-food the restaurant is known for.
“We’ve prepared all our food thinking of our diners as our family’s personal guests,” says Nang Linda. She personally taking food preparation seriously, day-in and day-out.
Reopening of Nang Linda’s Brand
It reopened last 2021 along the busy National Highway of Balamban. Nang Linda is joined by her youngest daughter Iren Sangre-Licera who is currently serving as the company’s President and Chief Executive Chef. A serial entrepreneur and a graduate of the world renowned culinary school ISCAHM (International School for Culinary Arts and Hotel Management). Chef Iren brings innovation and industry-standard upgrades to ensure the company’s sustainability in the years to come.
Nang Linda made it a point to send preserved food and products from the kitchen to her children and grandchildren, wherever they are. The tradition which has been practiced for decades is now made available to the public. With the Nang Linda’s food products whic the family started producing during the pandemic. The restaurant is now widely distributing Nang Linda’s Espesyal Suka, Espesyal Ginamos, Espesyal Uyap, Spanish Sardines and Humba sa Garapon.
“Nang Linda’s food products aim to bring comfort favorites to every Filipino family,” quips chef Iren. “
“Innovation and growth is just starting in Nang Linda’s. Our goal is to ensure that the brand continues to be able to serve Cebuanos and the Filipinos in general” says Chef Iren.