The craze about fish head must've started from simple food appreciation. This is seldom revered by busy people just gulping on what's most convenient and to some who dared to make money out of this hobby created their own shame as reported by Margaux Salcedo’s article. I thought these will eventually surface considering the bloggers who love to honk about what they get from PR firms and how much they're all paid. In a country where more than 85% is below the poverty line, this is really predictable to invite the greedy.
I've been blogging about restos I've been to in the hope that I'd remember to look back in the future to recommend to those who need it. This week was really so busy at work with all the requirements and tasks I need to accomplish being a teacher and an officer of the QCSSPAA. I love to post what most teachers and common ordinary people would miss.
ULO-ULO at Project 6, Quezon City was first introduced to me by our supply officer, Ramil Acosta before it even got the attention of Jessica Soho of GMA7. It was 2006 and a fish head soup would only cost P90 per order. The place was just a simple house converted to a simple eatery full of diners from those wearing barong and corporate attire to construction workers in dire need of comfort food. Last Thursday I had another chance to eat this head again with my fellow school paper advisers officers, Melvyn, Yumi, Kitte and Archie after a long day at the Division of City Schools, Quezon City. The place was not too busy like before where diners would wait for their turn lining up outside the eatery. The diners were still mostly men in the same barongs and workers' outfits and the food served were still the same. Now it costs P130 per serving but the taste of freshly cooked fish head soup was still the same. We had three orders of the "ulo-ulo" to share and eggplant omelet.
I was so happy with the condiments mixed by my friends, calamansi with chilis in bagoong (fish sauce) - sour, salty and spicy. It reminded me of the people I read online and people I work with. Some are too sour yet highly glorified and talented. Some are just too salty bragging about everyday perks they get from PR firms and some are just simply spicy - too enthusiastic about their invites and privileges. These invited the hungry to take advantage and the greedy to step in. The food was as delicious as the story and I couldn't help compare as it felt the same to me. The only difference I could muster in my head was that it is all in the head. Without clearly sensing the taste of the fish texture, taste and the aroma, this will just be another carinderia food to list as one of my favorites but the experience spelled another difference. I was with friends who aimed at food and not the buzz about the article aforementioned. More heads felt the need to comment and more heads became interested. I have nothing to say about the matter beyond my appreciation of the fish head soup because it was simply fish head as it is, no fancy hook-ups, no PRs involved and it was simple appreciation done with friends I work with. The Pièce de résistance was the yema (condensed milk candy)P6 which was perfect after that fish head meal.
The place remained a non-descript eatery after 5 years and it made me felt happy. Otherwise, if it became big and too commercial, it wouldn't be that special to cherish for years. It made me want to be like me, non-descript, not famous and not fancy but really provides that unforgettable experience.
My say on the recent article is simply USE YOUR HEAD as most who'd take advantage of the situation will do so in the world of people who'd cloud your judgments with gossip. I love that Filipino saying, "ang malabis na pananalita ay nakagagawa ng masama". Some stories are simple and it becomes complicated when given more interpretations. Be sensible. Simply do your best as blogger, as PR, as a student or simply as who you are. After all, no school will teach you to make judgments out of hearsay or impulses.
The Ulo Ulo Eatery is located at the back of Veterans Memorial Hospital, Road 10, Project 6, Quezon City. Opens at 9am to 2pm or when available Mondays to Fridays.