With 38 years of service under its belt, Enting’s in Sagay City, Negros Occidental has become a restaurant that welcomes whoever may need some serious stomach-filling.
Events such as weddings and baptismal celebrations have taken place in the spacious area as recalled by owner Mark Lobaton, and tourists have come all their way from Bacolod to try the dishes during weekends and holidays. But what has lasted them long in the industry are their regular customers. “Merong turo-turo para sa mga customers na nagmamadali ba, sa mga nag-ooffice. May mga short orders, marami nang choices sa mga customers.”
Enting’s serves Negresense classics you’d expect such as inasal and kansi, as well as kalderetang kambing and paklay. Seafood dishes and sinigang are on the menu, too. But in its inception, the restaurant began with selling a basic meal of chicken inasal, rice, and softdrinks. “Iba ‘yung flavor namin. May konting tamis tapos asim. Ang Bacolod kasi, parang sinamak lang. Mayroon kaming chicken sauce na kami lang gumawa,” Mark shared. Currently, their chicken selection has expanded to lechon manok and fried chicken as well.
Why Freshness Remains the Star of Enting’s Signature Kinilaw
If there is one dish that defines the evolution of Enting’s Special of Sagay, it’s the kinilaw. Father-and-son owners Enting and Mark Lobaton pride themselves as kinilaw artists who uplift the simple integrity of the dish. “Ang amin ay basic,” the younger Lobaton explained. “Sa amin walang gata para malalasahan mo ‘yung isda. Binabalik namin yung concept ng kinilaw kasi yung main character dapat natin dito is yung freshness ng isda and ‘yung konting sauce na vinegar. The other ingredients, simple lang din—calamansi, ginger.”
As the kinilaw is no stranger to the changing times, Enting’s children have learned to adapt the dish through innovation. Their utmost mission, then until now, is that customers can fully relish the freshness of the tangigue or the shrimp. But they are also exploring the variety of their fish options.
Before, the kinilaw was only made for pre-order, which customers must consume right away. But as the demand for the dish increased and more orders were served on customers’ tables, they had to think of a solution: the dipping style. “Yung customer, may choice na siya kung kailan niya na gusto i-mix. Then pwede niya na dun kainin. Compared kasi sa na-soak and naluto na ‘yung isda, puro suka na ‘yun,” Mark clarified.
The Early Morning Routine Behind Enting’s Special
Vicente Lobaton, Mark’s father and the restaurant’s namesake, now stepped into the sidelines as the consultant and would only help out during busy days. Now, under the helm of Enting’s children including Mark, the restaurant welcomes their customers as early as nine in the morning until they close at the same hour but in the evening. Those in the food industry are well aware, however, that service begins before the food reaches the table or the hands of their suki for their takeouts.
“As early as five, gising na kami. Yung sarado, depende din sa customer minsan. ‘Yung sa ingredients, pina-prioritize namin yung mga local farmers. May mga batuan and tanglad din kami, pero usually dahil sa volume ng orders, kailangang bumili. But ang priority namin are the farmers and backyard breeders para matulungan din sila ba,” Lobaton pointed out.
How Enting’s Special Hopes to Keep Its Family Legacy Alive
Looking into the years to come, we ask Mark if he also wants his children to take care of Enting’s Special of Sagay when it’s their generation’s time to hold the business in their hands. In all honesty, he answered hopefully, “Ito ‘yung signature ng Lolo nila. Maipasa din sana sa kanila, para at least ma-appreciate din nila kung saan kami nagsimula.”
Indeed, time can only tell how a pamana makes it through the years, decades, and even centuries. Some thrive, while others can become fond memories from the distant past. But what will certainly remain are stories of one’s heritage that can always be retold, and perhaps be powerful enough to ignite the passion of the next generation to continue the bloodline’s legacy, or make their own.
Frequently Asked Questions
Enting’s Special is a family-owned restaurant in Sagay City, Negros Occidental, known for serving classic Negrense dishes for nearly four decades.
Enting’s Special is located along Kauswagan road, Sagay City, Negros Occidental.
The restaurant is best known for its signature kinilaw, distinctive chicken inasal, kansi, seafood dishes, and other traditional Negrense favorites.
Enting’s Special has been serving customers in Sagay City for 38 years.
Its fresh ingredients, signature recipes, family hospitality, and decades-long presence have made Enting’s Special a favorite among both locals and visitors to Sagay.
