FRESH FLAVORS

Have a tall and cool drink of Refreshing Pimms

Roasted Salmon Gambas Style

Rack of Lamb Sinigang

Seabass with Mushrooms and Spinach in Filo Pastry

In creating a new medley of entrees, desserts and drinks for Le Chef at The Manor, Chef Billy King simply designed a menu based on his basic tenets about what makes food awe-inspiring. “I love doing simple dishes, those that come straight from the oven or stove, those that require simple preparations and not too complicated to prepare.”

Freshness and the high quality of ingredients, says the prolific King, are the foremost keys to ensuring dishes that offer the robust flavors of land and sea—with produce that are freshly caught or newly harvested. The obvious trick, says the chef, is to design the food according to the available materials. To ensure the scrumptiousness of the food, he uses ingredients that he can readily get his hands on, what’s in the kitchen and the market.

The cooking process and the attitude with which one approaches the undertaking also determine the outcome of one’s culinary endeavor. In his case elaborate plans and painstaking processes do not have a place in the already taxing act of food preparation. “I cook according to how I eat which is very simple and very spontaneous. It’s a normal and constant part of my cooking process. I do not devise an elaborate scheme when planning a menu; I simply imagine it.

“There’s really no secret formula in cooking. The fine qualities of cooking come from how you do a certain dish—it’s really the process that counts. Generally, when I cook, I show a lot of respect to my ingredients by cooking in them in a way that preserves their taste, their spirit and their integrity. I cook quickly to let the juices and essences of the ingredients stay inside.

For instance, when King cooks salmon that needs oil, he cooks the fish in its own juices first over low fire. He puts oil afterwards so that it doesn’t get burned and overpowers the delicate flavor of the salmon. His resounding admonition? “Don’t try to overdo the cooking because the taste of the food is the star of the show!”

Though Irish-born and trained in several international cuisines, King has clearly grown to feel affection for the flavors of timeless Filipino food. “I love classic Filipino food because it’s a blend of so many culinary influences,” he states. “Everything is based on something and nowhere is that culinary truth so evident than in Filipino cooking.”

So while a fresh rack of lamb can be prepared in so many mouthwatering ways, King transforms it into a mean sinigang done the classic way—with real unripe tamarinds.

It’s difficult to believe, however, how this wiry man could be enveloped in the inviting aromas and flavors of fine food. One would imagine that by now, King should be rotund and overweight like most in this tempting vocation.

“I go for small courses or for one big meal during the day. “The lamb sinigang could make a good breakfast meal because you have a whole day to digest it!” he remarks smilingly. On certain days, when he feels up to it, he fasts. “It’s best to be hungry and prepare the taste buds. When the appetite is all worked up, we become keen to the sensations of food, we become aware of the minute details. Then we become truly appreciative of the finer flavors of food.”

Text by Vix Sev
Photos by Ricky Ladia

ENJOY THE WARMTH OF HOME IN COOL BAGUIO

The terrace overlooking the Cordillera mountains makes an ideal venue for a romantic dinner for two.

The cozy Zenz Restaurant

Bibingcrepe--a cross between Filipino bibingka and French crepe--satisfy the sweet tooth

The zesty Strawberry Sinigang

Located along a quiet stretch of road at 1 Apostol St., Outlook Drive, Baguio City, Mines View Park Hotel stands at the edge of pine woodland. The white-washed edifice—reminiscent of serene Mediterranean villas—offers a vantage point to soak in the majestic beauty of the mines and the mountains. Within the comforts of the hotel, the spectacular scenery and the enveloping tranquility of can be fully experienced and enjoyed, giving guests a uniquely uplifting encounter with Baguio City.

The 29 rooms take from the coziness of an Alpine chalet outfitted with the most modern amenities. Most of the rooms open to private balconies that offer a view of the Cordillera Mountains and pine forests. And because Mines View Park Hotel originated from a homey bread-and-breakfast, guests can start their day with a complimentary breakfast of their choice. Still the refreshing stillness and relaxing atmosphere are the main attractions of Mines View Park Hotel.

“Mines View Park Hotel has the advantage of being situated in a quiet part of Baguio. Its tranquility, its proximity to nature, and the beautiful view of the mountains set it apart from the other hotels in the city, which are built close to the commercial centers.  The hotel was designed so guests who really want to get away from it all can enjoy the amenities and the warm service. Away from the noisy crowd and the noise of the city, Mines View Park Hotel offers a real sanctuary of peace,” says the hotel’s president Mr. Dick Balajadia.

Indeed Mines View Park Hotel is a hotel to be enjoyed. Those who wish to bask in Baguio’s cool climate and the relaxing hush of a mountain hideaway need merely to open their windows to behold the lush surroundings. Fitness buffs will do well to head to the gym which is equipped with the most modern exercise hardware. Here, they can work out surrounded by a panoramic view of mountain and forest.

Foodies will delight at the culinary offerings of Mines View Park Hotel which come in big, hefty servings. The hotel’s main dining area is Zen’z Restaurant, which is a fine-dining outlet that offers Western, Asian and Continental entrees that make use of Baguio’s fresh produce such as crisp vegetables, newly-picked fruits and just-ground coffee. Here, one can indulge the taste buds with one of the chef’s own gastronomic innovation: Strawberry Sinigang. In Zen’s version, freshly-picked strawberries are used to provide the sweet-tangy flavor to the broth and the customer’s choice of meat (pork, beef, shrimps or fish), giving the dish a delightfully fruity charm.

Early birds will no doubt enjoy the chill of the early hours with an outdoor breakfast at Halfmoon Asian Café starting with a steaming cup of coffee—they can take their pick from imported beans to Baguio’s own Benguet coffee. Then, indulge the taste buds with the café’s famous “bibingcrepe”, another one of the hotel’s exclusive culinary offerings. It is fluffy bibingka rolled out into a crepe with a slight flavor of caramel.

The best way to enjoy Mines View Park Hotel is to commune with nature in any of its outdoor venues. Guests can savor the invigorating aroma and flavor of freshly-brewed coffee, or enjoy a superb meal at the Garden Veranda. The setting under the shade of overgrown eucalyptus and pine trees provides an idyllic venue for an unhurried breakfast or lunch.

Away from the madding tourist crowd, yet near enough to all of the city’s attractions, Mines View Park Hotel offers the most ideal destination in Baguio. It’s a haven one can come home to—where Nature’s beauty and serenity work together to renew the spirit, refresh the mind and energize the body to rediscover the pleasures of Baguio City.

Text by Vix Sev
Photos by Ricky Ladia

A HAVEN AWAY FROM HOME

Henann Resort in Panglao Island, Bohol boasts of 12 luxury villas spread over 6.5 hectares of coconut grove.

The Baclayon Church is a magnificent Filipino Baroque church that dates back to the 16th century.

Fronting Henann Resort is a white-sand beach overlooking the pristine waters of the Bohol Sea.

Mint green during the rainy season, the famous Chocolate Hills is still a sumptuous sight to behold.

Situated at the southeastern side of Alona Beach, Henann Resort straddles woodland and white sand beach to give guests a haven of picturesque beauty. This 6.5-hectare cut of prime land is the latest jewel in the Boracay Regency Group’s crown. Also known as Henann Resorts, the group has made its presence felt in Boracay by offering destinations with first-rate creature comforts such as acclaimed resorts as Boracay Regency Beach Resort and Spa, Boracay Garden Resort, and Regency Lagoon Resort.

PAMPERING PLEASURES

At Henann Resort, you know you are no longer at home. Perched on a slightly elevated area in the middle of a spacious and quiet tropical garden are 12 villas that provide deluxe accommodation. Inside the villa, the high vaulted wooden ceiling, the tasteful furniture and the modern interior motif hint of a metropolitan design concept—a witty contradiction to the bucolic beauty surrounding it.

On the terrace outside the room modern bamboo and cane sun beds look out to coconut groves. In the distance, glimpses of the blue sea convey an open invitation—to gambol in the surf, or quietly commune with nature.

From the main lobby, Christina’s lures visitors with its charming tropical hacienda ambience. Christina’s belongs to Boracay Regency’s famous chain of restaurants, which offers local and international cuisine specially prepared by experienced chefs.

Further down, the 450-meter swimming pool inspires a few unhurried laps. After swimming, one can enjoy favorite cocktails at the integrated pool bar while submerged in waist-high water.

High-end travelers expecting to be pleased and pampered will not be disappointed at the exclusive accommodation, the resort’s exceptional facilities, the staff’s impeccable service and the allure of the natural surroundings cradling this jewel by the sea.

As an initial token, Henann Resort has launched a soft opening promo valid until September 30, 2011. The promo offers a pleasurable stay in one of the 12 exclusive villas, inclusive of complimentary Filipino or American breakfast for two.

Tourists who crave for utmost convenience will experience the comfort of booking online as Henann Resort also opened its online reservations. Available 24/7, this new online service guarantees smooth booking transactions and instant confirmation by simply logging on to www.henann.com.

JUMP-OFF POINT TO THE BEAUTY OF BOHOL

Its location overlooking Bohol Sea gives Henann Resort the unique advantage of proximity to two of Bohol’s most famous marine playgrounds. Balicasag Island at Panglao’s extreme southwestern end offers dive opportunities in one of the most diverse marine sanctuaries in the country. Off Pamilacan Island just 45 minutes away from Henann Resort, bottle-nosed, spinner and other species of dolphins can be observed frolicking in the crystal-clear waters. On certain days, huge sperm whales and manta rays gather below the island’s waters to feed.

From the resort, the peripatetic traveler will discover a province replete with natural beauty and history. One can dine in leisure over meandering Loboc River on board a floating restaurant, or step inside centuries-old Baclayon Church and Museum to view religious mementos that date back to the dawning of Christianity in the Philippines.

Or perhaps, one could spend a quiet afternoon in the forests of Corella and observe the furtive behavior of the strange but fascinating tarsier inside the Tarsier Research Center. Of course, a trip to the serene Chocolate Hills should cap the Bohol delectation. Like dollops of mint-laced chocolates forgotten by time, the sight of these perfectly-formed mounds provides a sweet ending to a sumptuous adventure.

Text and photos by Vix Sev

EXQUISITE VISAYAN FLAVORS AT IGMAAN

Succulent shellfish (from left to right): Baked Tahong, Halaan Soup with Tofu and Fresh Oysters

Delicious marine delights (clockwise from left): Sweet and Sour Lapu-Lapu, Green Mango Salad with Bagoong Alamang, the bestselling Adobong Pusit and Kinilaw na Tanguingue

Fresh marine catches cooked just right (clockwise from top left): Squid Salt and Pepper, Tempura and Crab with Oyster Sauce

“Igmaan”… for the Karay-a of Antique, Iloilo and Aklan, the term conjures images of steaming rice, of fresh marine catches cooked in the simplest means to keep the flavors pure, of hand-picked vegetables grown in backyard gardens. “Igmaan” is indeed a venerated word: the place to have lunch. Now, lovers of seafood and fanatics of home-cooked meals can have their fill of mouthwatering marine catches at Igmaan Restaurant.

Owned by enterprising husband and wife Noriel and Liza Ricaforte, and culinary whiz Bobby Demalata, Igmaan Restaurant serves a menu of delectable Ilonggo seafood fare and the owners’ own innovations of traditional treats. It’s the place to have lunch… or dinner to indulge the yen for the pure flavors of fresh marine catches.

Igmaan Restaurant is located at Building 1, Seaside Market in Diosdado Macapagal Boulevard, Pasay City.

Text by Vix Sev
Photos by Boy Llaneta

OPENING THE GATES

Young school children in flower costumes during the annual Panagbenga Flower Festival

A sitting area in the elegant Spanish ancestral house of the Villavicencios in Taal, Batangas

San Rafael Parish Church in Pasay: a charming sanctuary of faith

Although it is a country of contrasts, this much is clear: the Philippines is a cornucopia of cultures, a palette of flavors, a never-ending adventure. It is not paradise so it is not perfect, but it can be endlessly fun and memorable. I was born here and I've done quite a bit of traveling around the country, but believe me--I've barely scratched the surface of my fascinating country. And since I plan to scour the country more, I thought of starting the blog as a way to give people information about the Philippines--based not on official data from government institutions or cold statistics. You will get acquainted with a land and its people through personal accounts, through close encounters with the common Filipino, through first-hand experiences of the myriad sights and sounds of this tropical destination.

Through this small window, you will get an eyeful of homegrown fashion, savor the rich flavors of a unique cuisine, marvel at spellbinding natural beauty that cannot be found anywhere else, and experience a people so rich in faith and friendship. So fasten your seat belts and join the ride to a wonderful journey called the Philippines!