Naic Things to Do
Naic Town is known for Budget dirty white beaches and is popular for people who want to go swimming and staycations on the beaches on a budget. The town is about a 1 hour drive from Manila via the Cavitex Highway and most families on backpacking and on budget flock here as the beaches here are clean and not as congested as in nearby tanza town or Rosario Town. But don't expect boracay style sugary fine beach sands or blue green azure crystal clear waters as this is just an average beach as compared to those tourist areas.
most beach resorts here only have 50 to 80 pesos entrance fees and you can rent nipa hut style beach cottages for 500 pesos a day for groups.Related to:
- Diving and Snorkeling
- Water Sports
Find a beach
Beach resorts abound in Naic, and all over Cavite. Entrance to these places are generally cheap, ranging from PHP 50-200 per person, although the beaches are not too picturesque and can get too crowded. Since the area is a mere 1-2 hour drive from Manila, hanging around on the beaches of Cavite can be a refreshing option on lazy weekends when there's not a lot to do.Related to:
- Road Trip
- Budget Travel
0 Hotels in Naic
Countryside Steakhouse: Budget Sizzling Steakhouse
This budget steakhouse is my all time favorite for comfort food and on a visit in Naic Town in 2013, I discovered that they have a branch in the town and I just have to let my friends eat at this place so savor my favorite budget sizzling food and steak goodness.
Countryside Steakhouse started as a nondescript hole in the wall steakhouse in the City of Dasmanrinas Cavite in the 1980's and it became popular to the university and medical students of the University Town of Dasmarinas Cavite due to it's tasty and budget sizzling steaks, chicken wings and a lot more (it was my favorite as I was a medical student then in Dasmarinas Cavite)they now have 18 branches around Cavite Province and in Metro Manila, they are really getting popular!). Since this was my comfort food during my medical school days, I have to rekindle my love affair with this steakhouse! you see, while I am a steak connosiuer that tasted the very best of them like the grade 5 kobe beef, matzuzukaya beef, black angus beef, australian wagyu, chilean wagyu and more, I still have a liking to the local philippine steaks like sizzling plate and the countryside steakhouse which are comfort food for me!
according to their website:
It was in the year 1984 when Peter and Anita Clorina started their first restaurant on the corner of Ramirez St. and Don Placido Campos St. in Dasmariñas, Cavite. The first ever Countryside was just a typical “carinderia.”
It became a hit among students from nearby schools. Seeing this, the enterprising couple stopped serving beer and the simple “carinderia” was then converted into a fast food restaurant called Countryside Tapsi-Steak House. The new look came with a new menu, whose specialties were T-bone steak and “tapsilog.” The servings were moderate-sized and the prices ranged from budget to affordable. There was a constant demand to expand operations, so Peter and Anita decided to borrow a modest amount of funds from a livelihood co-operative. They then set up Malihan Branch in 1990, just a few blocks away from their maiden venture to cater to their ever increasing customers, still made up mostly of students.
The business also got a new name: Countryside Steakhouse and Restaurant. With five children to send to school, husband and wife took another five years before they could open their third branch. This one was located in front of De La Salle Medical Center. From that day on, in addition to the loyal patrons of students, office workers from several establishments in the area and many other customers from all walks of life came to dine and judge the signature taste for themselves. With a goal to invade the market outside their home, the entrepreneurs established their fourth branch in Imus, Cavite.
The rest, as they say, is history.
Armed with the faith that the once humble business will still go places, the couple formed Countryside into a corporation with Pete and Nitz Foods, Inc. as its corporate name. At present, every branch is continuously witnessing improvement, not only to make the actual dining setting a delight but to maintain the quality service and good taste that keep people coming back for more. Several additions have been made to the original menu and there are now PMC Countryside Steakhouse and Café and PMC Countryside Burger House (which is ready to serve 24 hours). For over 20 years, Countryside has managed to build a reputation of quality and consistency, and this is what has kept them strong in a highly competitive food service industry.
Opens 10:00AM - 10:00PM everyday
Favorite Dish: Their sizzling steaks are really cheap, my favorite sizzling porterhouse steak costs 240 pesos an order with sizzling gravy (laced with lard to make it yummy!) and fried rice. an order of sizzling chicken wings (again with gravy laced with lard) at 140 pesos an order with rice. they also have other hearty meals like the sisig, beef tapa, porksilog, longsilog, tuna steak, burger steak and more.Related to:
- Food and Dining
- Budget Travel
Naic Local Customs
Karakol-Dancing To Please
During the feast day of saints, it is customary for Filipino's to celebrate to honor the revered saint. In Naic, the patron is the Holy Family-Joseph,Mary and the child Jesus. The feast day is every 28th day of December. But before, it was celebrated every first Sunday of March. One way to revere the patron is to hold a procession all over the town with men and women dancing in front of the image of the patron. It is said that doing this dance-or called the Karakol-is pleasing to the patron that anything you wish to them will be granted.Related to:
Food Tip: Nilupak
There are two kinds. One is made of casava and one is made of bananas. This is one is made of bananas so its yellowish. First step:Boil. Whether casava or bananas you should boil it fisrt in water. When it is all soft, peel them. Of course, we do not want to eat the skin. Then the hardest part, is pounding is. Yep, you pound the casava or bananas, not mashe, pound. We use the big one that is used lng time ago when pounding palay to separate the skin of the palay and just have the grains. It is pounded with sugar and condensed milk depends on how you sweet one wants it to be. Then when it is in the plate, put some margarine or butter. Yum!Related to:
- Food and Dining
If your current health insurance doesn't cover you while your abroad, you should consider getting international travel insurance just in case something should go wrong.