Yang Chow Fried Rice
₱385
family-size
Char siu, prawn, egg, scallion, wok-fired hot enough that the rice still sings.
Cantonese-Filipino home cooking, slow-stirred and family-sized. Big platters for the table, small bowls for the soul.
We opened in 1998 with one stove, one steamer, and a notebook of recipes from a grandmother who cooked for her own table first and a restaurant second. The notebook is still in the kitchen. The recipes haven't moved.
The food is Cantonese in technique and Filipino at heart — the way the Chinese community in Davao has cooked at home for generations. Pancit guisado with kintsay and calamansi. Sweet and sour pork that isn't drowned in sauce. A whole lapu-lapu picked that morning, steamed simple. Nothing is reinvented. Everything is repeated, carefully, until it's right.
The dining room seats fifty. The lauriat table seats eight. Reservations are accepted; walk-ins are seated as soon as a chair is open.
Hand-cut pork shoulder, twice-fried so the outside stays crisp through the sauce. The sauce itself is the part most kitchens get wrong — too sweet, too red, too thick. Ours is balanced: rice vinegar against pineapple, a finish of ginger, just enough sugar to round it.
It's the dish people order on their first visit. It's also the dish people bring their parents back for.
Tuesday through Sunday. Mondays the kitchen rests.
Last seating Friday evenings is 21:15. PHT (UTC+8). Lauriat seatings are arranged outside service flow — please ask.
Walk-ins are seated as space opens. For groups of six or more, or for the lauriat, please reserve at least 48 hours ahead.
G/F Insular Square
J.P. Laurel Avenue
Davao City, Philippines 8000