HERE’S AN EXCUSE FOR A road trip south to Balamban: a local carenderia that has created quite a stir. Nang Linda serves excellent home cooked dishes like their popular manok Bisaya, kalderetang kanding, humba espesyal, sisig, balamban manok and liempo. It has become a destination for commuters. The communal feel of their native bungalow restaurant was rated

with triple L: lami or delicious; limpio or

sanitary and lutong bahay or home cooked. Nang Linda is Erlinda Villanueva Sangre, a native of Balamban. The 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 mixing the right ingredients. As the breadwinner with 7 children, Nang Linda opened Balamban Chikaan near the old Balamban town in 1988. “We prepare food like we are serving our

close friends,” Nang Linda said.

The pandemic changed their business model as customers started asking for delivery and the kitchen soon found itself preparing packed meals. By then, Nang Linda was joined by her youngest daughter Iren Sangre-Licera who is currently serving as the company’s President and Chief Executive Chef.

A graduate of the 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.

Under Nang Linda’s guidance and Chef Iren’s business acumen, they opened a new restaurant and commissary in 2021 and expanded the product line with Nang Linda’s Espesyal Suka, Espesyal Ginamos, Espesyal Uyap, Spanish Sardines and Humba sa Garapon which can be found in major grocery stores. “Nang Linda’s food products aim to bring comfort favorites to every Filipino family,” said Chef Iren.

Nang Linda’s restaurant and its food products are available via their website at www.NangLindas.com or through their

Facebook page at NangLindas.