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History of Batangas Lomi

Batangas lomi is a noodle dish from Batangas, Philippines that is made with a thick, starchy broth and various toppings. It originated from a Chinese immigrant named To Kim Eng who created the recipe and began serving it in his small restaurant in Lipa. Word of mouth helped popularize the dish, which became a huge success due to its affordability, taste, and filling nature. Its popularity spread across Batangas and many other restaurants began serving their own versions, cementing Batangas lomi as an iconic part of the local culture. It can now be found all over Batangas and is renowned both within and outside the province.

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1K views1 page

History of Batangas Lomi

Batangas lomi is a noodle dish from Batangas, Philippines that is made with a thick, starchy broth and various toppings. It originated from a Chinese immigrant named To Kim Eng who created the recipe and began serving it in his small restaurant in Lipa. Word of mouth helped popularize the dish, which became a huge success due to its affordability, taste, and filling nature. Its popularity spread across Batangas and many other restaurants began serving their own versions, cementing Batangas lomi as an iconic part of the local culture. It can now be found all over Batangas and is renowned both within and outside the province.

Uploaded by

WENDEL CASTILLO
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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INTRODUCTION

Batangas is well-known for its local specialities, the most notable of which is a
noodle dish with a thick, starchy broth combined with a variety of toppings, the
choice of which ultimately depends on the restaurant or diner that serves it. Despite
the fact that this noodle dish is known as "lomi," it is best to refer to it as "loming
Batangas" or "Batangas lomi" to prevent any misunderstandings. This is because lomi
is not, in and of itself, a specialty of Batangas. Outside of Batangas, lomi is typically
served with vegetables. This leads to the notion that non-Batangas lomi is a localized
version of "lo mein," a Chinese noodle dish prepared by tossing the noodles (mein or
mian) in a wok or skillet with the other ingredients.

On the other hand, veggies in a bowl of lomi are frowned upon in Batangas.
Because of this, the Batangas version deviates much more from Chinese lo mein.
Chinese immigrant To Kim Eng, who lives in Lipa, created the original recipe. To
loved to play mah-jong with pals, and he would often give them a noodle snack whose
fame "began to develop around the city by word-of-mouth alone," according to his
own family's account. To call this noodle nibble the lomi.

It is impossible to overstate the impact of word-of-mouth marketing, even


though it was probably accidental in this situation. In fact, To soon began receiving
requests for not only the lomi but also for other noodle meals. He and his wife Natalia
started the Lipa Panciteria, a tiny diner, in 1968, at a short distance from the public
market. As the saying goes, the rest is history. The lomi was an instant favorite with
the people since it was cheap, tasty, and filling. To and his wife's modest panciteria,
which they opened, ended up resembling a church to the lomi believers.

The ultimate test of To and the lomi's success came in the form of imitation
when knowledge of it moved outside of Lipa and into other administrative regions of
Batangas. With a few little adjustments here and there, many other businesses—not
just restaurants, but also tiny eateries hurriedly set up in shacks and even garages—
started providing their own variations of the lomi.

Batangas lomi is so ingrained in the community's culture that it is available at


a huge number of eateries all across the province. It is without a doubt one of the
things for which Batangas is renowned since it is ordered by individuals regardless of
income or social standing and because it has gained notoriety even outside the
province's limits. absence of the vegetables.

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