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    Doming's Talabahan & Seafoods: Don't Miss The Fresh Seafood

    by jayjayc Updated Jan 18, 2015

    -Located 10 minutes before reaching the town proper of Miag-ao from Guimbal
    -From Guimbal, original plan was to go straight to Miag-ao Church but saw Doming's on the way
    -Doming's Talabahan is similar to Allan's Talabahan in Oton Town in terms of what to offer
    -Only difference is Doming's stands very near the sea shore
    -If you are planning to go straight to Miag-oa from Iloilo City and cannot visit Allan's for lunch or dinner, eat at Doming's in Miag-ao, instead

    -While in the jeepney going back to Iloilo City from Miag-ao church, a local from the place, Aling Melinda seated next to me asked where we are from. When I mentioned Manila, she says thank you for visiting Miag-ao. She works in UP Visayas for more than 20 years now and has a son working in Unilever in UN Ave in Manila. We passed by Doming's and told her that we had our meryenda at the restaurant and that's when she started to tell that Doming's is already there even before she start to work in UP. Said that owner of the restaurant already passed away who is a good friend of hers and now the owner's son took over the business

    Favorite Dish: -Had steamed talaba, grilled medium sized shrimps and grilled tuna for only Php150

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  • Doming's Talabahan: Do taste their Kinilaw- Ilonggo style

    by hamili717 Updated Oct 18, 2006

    2.5 out of 5 starsHelpfulness

    Doming's Talabahan is a rustic place by the shores of Miagao. It serves a variety of home-cooked native food, food that Ilonggos are so used to but never get tired of. Owned by Manong Doming, this resto started as a make-shift hut serving talaba (oysters) and beer. Eventually, he added other Ilonggo dishes like chicken barbeque, grilled porkchop, stuffed squid, fresh fish and many more.

    Favorite Dish: Everything is good at Doming's but the best culinary treat for me is their KINILAW- raw fish fillets quickly "cooked" in native coconut vinegar,and spiced up with onions, ginger, garlic, and chilies. It is made extra special with grated green mangoes and thick gata (coconut milk).

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