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This website defines the Filipino word lamon as “to eat with gusto - more like a swine.”  Lamon is exactly what Monk and I did at Cavite after a grueling work morning.

As usual Monk played a bad trick on me. He told me that he would pass by for me at 5:30 a.m. because of the traffic in the Southe Express Way but he arrived well past 6:00 a.m. Grrr… We concluded our business in Cavite by lunchtime, and before we headed back to Manila, we ate at LZM.

For months Star, Monk and a host of other friends have been raving about the bangus (milkfish) at LZM. Although I am not a fan of fish, I was curious to try this bangus that people were raving about.

By the time we got to LZM, Monk and I were starving and poised to pig out. I suppose sleep deprivation makes one want to pig out. We ordered the boneless bangus, Bulalo (boiled beef and marrow with vegetables), salted red eggs and a mountain of steamed rice. I wanted to order the lechon kawali (deep fried pork) as well but that was a bit too much.

While waiting for our food to arrive, Monk and I started making our own sawsawan (dip). Monk mixed calamansi, which according to this website is a “small, very round citrus fruit that’s ubiquitous in the Philippines”, soy sauce and sili (tiny hot chili peppers). I mixed patis (fish sauce), calamansi and sili.

The bulalo was fine but I think they popped in some beef bullions, which altered the taste of the broth. I prefer bulalo without the enhanced flavoring as the beef shanks, when boiled for a long time, can adequately flavor the broth.

Now the bangus did not disappointment. In fact, it was so tasty and tender that I ate half of the giant bangus served to us. I ended up eating the bangus with rice sans the sawsawan because the fish needed no extra flavor to enhance its taste. Monk and I barely spoke while we were eating the bangus like swines. This bangus is definitely something worth coming to this place for specially if your are in the mood for a lamon.