Ghetto Grub: Crisgard Fastfood

March 31, 2019

From food carts, to hole-in-the wall joints, we try out meals that literally test your intestinal fortitude. There may be flies on the counter, and the dishes aren’t always clean, but that big, hot bowl of what’s presumably food just looks so good.  Yes, these are the places your mom warned you about. But it’s okay, we won’t tell if you won’t. Welcome to Ghetto Grub.

GG CG front

Crisgard Fastfood offers a balance between taste and value.

Back when I was just a greenhorn slave engineer assigned to Pasig City, I had the good fortune of being near several eateries that let me fill my belly without busting my wallet. While there were times I had to sacrifice taste for value, more often than not, I did manage to find places that offered a balance of both. Today’s Ghetto Grub, Crisgard Fastfood, is one of those eateries. They saved me from going broke but, unfortunately, also helped a lot at getting me fat.

This is just half of the menu on display.

This is just half of the menu on display.

Crisgard is no greasy spoon. It is a carinderia that features a regular spread of more than twenty different viands. You can choose from several vegetable dishes, the usual pork chops and Liempo, the Papaitan, Caldereta, Calamares, Hamonado, and well, you get the picture. Prices range from forty to seventy pesos. There’s plenty to choose from, and plenty to eat in each serving, enough to satisfy the many hungry workers that regularly flock to this joint.


Their Buko Sorbet keeps me coming back time and again.

However, while the food is certainly good, this isn’t the main draw of Crisgard. It’s their Buko Sorbet (PHP 25) that keeps me coming back here time and again. While I’m not sure that they still churn it by hand, they do still serve it directly from the quaint stainless steel drums usually used by sorbeteros. The icy slush of coconut water, with strands of the coconut meat mixed in, makes for a refreshing drink even with this cold spell.


Crisgard is known for their Pancit con Lechon.

I suspect that the “fastfood” part of Crisgard Fastfood comes from the many noodle dishes they offer on their short order menu. Pancit con Lechon (PHP 150, for a serving good for two) is a staple in these parts, and Crisgard is well known for their own tasty version. You can also order a bilao of pancit in many different sizes, and bringing one to an office party will surely win you friends.


It’s comforting to know that stores like Crisgard are able to continue operating. I’m glad they’ve managed to keep up with the times. And with waves of workers continuing to pour in to the area, I’m confident that these guys will find Crisgard to be as affordable and satisfying a place as I did.

The Verdict

Is Crisgard Fastfood for you? Let’s find out.

Ghetto Factor: 3/10

It’s inside a subdivision, so no worries here. It may not be the classiest area, but there are a lot of worse places in Pasig.

Health Hazard: 1/10

There were a few flies buzzing around, but other than that, I wouldn’t worry about getting ill from eating here.

Conyopatibility: 6/10

There isn’t any air-conditioning here, but the place is clean, spacious, and the interiors make you feel like you’re eating at a friend’s home. Your conyo friend won’t feel too out of place here.

Crisgard Fastfood
Bartville Road, Bartville Subdivision
Dela Paz, Pasig City

Nico Goco Nico Goco

Nico is an engineer with a fondness for food, drink, and cooking. This is in serious conflict with his desire to lose weight. Writing is his outlet to make sure the right side of his brain still works. When free, he likes to read, travel, and nurture a dozen different hobbies. He also believes that the perfect fried chicken is the cure to anything.

2 comments in this post SHOW

2 responses to “Ghetto Grub: Crisgard Fastfood”

  1. Volts Sanchez says:

    Looks like a Jolly Jeep with room to sit. Maybe one of these days…

  2. Ngeks says:

    Haay i miss crisgard!! When i was working in eastwood, everytime meron may birthday sa office, pancit con lechon is automatic.

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