King of Talk includes fave dish in menu
By Earl D.C. Bracamonte

Celebrated talk show host Boy Abunda joins the Goodah chain of dining outlets as both endorser and business partner. Although not known to be a culinary person, his recipe of Bistek Tagalog is now part of the restaurant's menu as Boy's Bistek.
“I know the food and how Goodah is such a comfort food resto. I'm investing my life and money into this deal. Goodah was part of my younger years and still is. Endorsing a brand, while largely financial in nature, is not solely a monetary transaction. You also need to answer queries like 'Will I be happy?' or 'Will I be believable?' as well as 'Will I be comfortable with the investors?'. I have dabbled in a number of smaller restaurants before the Yang brothers offered me the unique proposition to be both endorser and business partner,“ shared TV's King of Talk.
When Boy was just starting his career in the 80's, he was a regular at Goodah Greenhills, the 25-hour quick service restaurant that served rice meals and congee. Goodah was a concept ahead of its time in the local dining industry when it opened in 1982. In fact, its tagline 'Open 25 Hours' remain an assurance that people from all walks of life had a place to go no matter the time of day or night, for their fixations of comfort food and popular breakfast fare.
“We bought all the remaining VIVA company shares as well as those of Ramon Rodriguez to wholly own the label. It took us more than two years to revamp everything. We will be doing another face-lift soon. But this one's more of an evolution type; with minor changes in color, graphics and decor to update our new look.
“We will be opening two more branches for 2015. Next year, we're going for five to ten more branches. We will most probably put outlets in the NLEX and SLEX exit points. Our market has changed. Even the music in our restaurants have changed. Our '80s clients have changed as well, though they still visit us from time to time. In their stead are the millennials who may be budget-conscious but whose palate have evolved and going not only for price points but rather on value for money. We still continue importing meat because the local producers can't keep up with filling the increasing demand from the local food industry,” shared Timmy Yang, president of Soyamensa Foods Inc.
Goodah, in fact, coined the term “tapsi” to refer to an order of tapa and sinangag. The addition of fried egg to that rice meal resulted in the staple that is now known as 'tapsilog.' Through the years, its menu has expanded to include a variety of Filipino favorites that are now staples in eateries and casual dining outlets throughout the archipelago. Aside from tapsilog, the other spawned options include tocilog (tocino), longsilog (longganis), adsilog (adobo), and bangsilog (bangus).
When the Yang brothers invited Boy to become their brand ambassador as well as business partner, he did not hesitate in accepting the proposal. “I'm now one of the brand's seven business partners. We have looked at the possibilities of opening in the suburbs but encountered problems with the commissary. Perhaps that aspect has to be handled by a different supplier,” Boy continued.
Boy's favorite at Goodah has always been its Bistek Tagalog, the favorite Pinoy dish of stir-fried tender beef slices marinated in soy sauce and citrus. He knows his way around his home kitchen and has his own recipe of Bistek Tagalog, simply called Boy's Bistek, that he now shares as part of Goodah's menu.
“My favorite Pinoy dishes are adobo, bulalo and bistek tagalog. For Boy's Bistek, I combined Goodah's recipe with my own using sirloin meat. My niece, who's a chef, helped me in the perfection of the dish. Your choice of meat to use has a lot to say in the taste of your dish. I then marinate the meat overnight with soy sauce and the combined sourness of calamansi and lemon. If I want a little zing, I simply use peppers that were harvested in a specific manner. A pepper's taste is determined at the time of its harvest. Sometimes, I use the ones that are still green in color.
“We'd like to bring back the old days when the destination after your last destination is Goodah. There are six branches (Bicutan, MarketMarket, Sucat, Gate 5 Greenhills, Eastwood and Metrowalk) and I'm now part of the journey. Listen to your market. Evolve and adjust with your target audience,” enthused Boy.
Goodah is one dining destination that today's millenial market will surely embrace with its delicious value-for-money meals, just as many Pinoy food lovers have in the past. For more information, simply visit the company Web site, For delivery, simply dial 4-707070.


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