ECQ in our locality has finally ended but we’re not yet out of boringville unfortunately. And of course, times like this all I can think of is food. And do you know what’s on my mind right now?
Ever heard of Binignit? In Tagalog, it’s called as “Ginataang Bilo-Bilo” while Bisayas (“Visayans”) refer to it as, well, “Binignit” . It’s a Filipino dish or food that originated from the Visayas area, and normally offered as merienda or snacks. While it can highly be considered as a hot dessert, Binignit is a sweetened soup cooked in coconut milk.
There are different versions of binignit as it also varies in color and texture. For one, the color of pearls or sago greatly affects the overall presentation of the dish while the ingredients added or omitted contribute highly to the end result.
Our version of Binignit often includes coconut milk (“tuno”), sweet potato (“kamote”), taro (“gabi”), sabá bananas, sago, and palm flour jelly balls (“landang”). On numerous occasions, we add strips of jack fruit (“nangka”), if available, while others add purple yam (“ube”), anise and milled glutinous rice (“pilit”) formed into balls which we omit from our recipe.
Cooking binignit is so easy but the process is somewhat tedious since we love to use fresh ingredients instead of readily available processed items in the grocery (except for sago which takes a longer time to make.)
We personally crack open coconuts, grate it and extract its milk, we peel off the skins of sweet potato and taro then cut them into cubes, we peel and cut the sabas in circles and remove the fleshy parts of the jackfruit and cut them into strips. Yes it takes a lot of work but the taste is sooo delicious.
When everything is combined, the mixture is then simmered on low to medium heat and occasionally stirred, to prevent the coconut milk from curdling. It is then sweetened by muscovado sugar and then voila!
Binignit is more than just a food or a dessert or a snack for us. Mind you, no Holy Week is ever complete for a Bisaya without a bowl of hot binignit. It’s already part of our culture and tradition and our way of fasting during the Lenten season.
It’s not easy to be in an enhanced community quarantine. It is such a bugger that we have no other option but lock ourselves up within the confines of our homes and miss on things we normally do, because the enemy is invisible. #Covid19
During these challenging times, I repeatedly browse on old pics to somehow keep my sanity intact. A realization then dawned on me that I was able to keep a number of food photos in my trusted phone, hence, this blog post.
I don’t generally take photos of my food all the time, but since I was enhancing my noob photography skills back then, they became my subject for quite a while. So please allow us to let your eyes feast on these babies.
P-Notes:
This post could be the most personal of all as I share to you some snippets of our daily life as well as our food preferences and recommendations. True enough, we highlight our inner selves through food. After all, food is a symbol of love when words are inadequate, I don’t know who said that but I definitely agree.
DIMSUM BREAK
I may be toooo biased on this since this is our favorite dating spot but Dimsum Break, for us, is one of the best fastfood chains in my hometown. Hands down to the best dimsum ever. I particularly like their Siomai with Quail’s Egg and their unparalleled and most coveted steamed rice. Value meal #4 please with Milk Tea Xie Ping.
PROVIDORE
Providore is where we usually hold client meetings when times were normal. One, it’s classy and two, we can expect quietude. My top picks on their menu are definitely Carbonara and Fruit Punch.
TGIF
TGIF is one of our ideal food spots when we crave for steaks. This place somehow resembles an American diner with huge plated servings and at the same time, bottomless drinks. Over time, their strawberry iced tea became our “usual” . Of all the restos in this list, only TGIF offers complimentary appetizer. Yum!
ALEJANDRO’S
When we speak of Crispy Pata, Alejandro’s is the place to be. It’s preferred and best-loved by the locals and I can, in all honesty, remember devouring one whole pata on my own since I refused to share it with him. 😁
SUNBURST
We have another Cebu gem, this time featuring a chicken dish. Aside from the fact that they offer generous servings at a very affordable price, their fried chicken is an absolute bliss. Especially when you dip it in a combined tomato catsup, Worcestershire and hot chili sauce. Sounds weird right? But it’s awfully delicious, a must-try.
LA VIE
For late wine nights and French inspired set up, La Vie is our best bet. They serve French pastries too and the interiors are damn good-looking. IG-worthy.
UCC
For a cup of drip coffee, UCC is our top pick. It’s addicting and highly satisfying. I can particularly recall a friend who got hooked by its taste in an instant. Glad we introduced this one to him ‘coz it’s really goood.
SIAM
Although a Thai restaurant, Siam has the best “puto with mangga” (steamed rice cakes with ripe mangoes) for me. It’s a Filipino delicacy paired with “sikwate” (hot chocolate drink) though Siam added cherry on top for a different twist. A thing Filipinos don’t do on this dish but I strangely love. Most of the time, I intentionally dined in Siam just to order this meal.
SIOMAI SA TISA and SOL’s
Our absolute favorite combo when we are on a tight budget. Siomai plus pancit canton plus Sol’s halo halo. Ahhh, mouthwatering! If my memory serves me right, we just paid more or less Php300 for 15 puso (hanging rice), 20 siomai, 3 Chili-Mansi pancit canton and 4 bottles of softdrinks. Sol’s is priced at Php70 too per tub. Sulit na sulit. Not to mention, Sol’s now holds the title as the premier halo halo in town, at least on my list.
AA’s
When we talk about pork barbecue, AA’s is unrivaled, second to none. It has this satisfying taste I can’t seem to find from the others. Embarrassing as it may seem but I did once consume 20 sticks of pork bbq and 1 cup of rice. Oopsiie.
SULBING
Our recent addiction before the implementation of ECQ, Korean cheese noodles plus Java frappe. Ugghhhh! I tried a lot of Java frappe in my life but theirs is absolutely the beeessstt. Hey, newfound love!
COFFEE BEAN AND TEA LEAF
But, CBTL will always be our ultimate love for a daily coffee fix, one Caramel Ice Blended for me and one hot Americano for him. We are addicted. No wonder why every Christmas Season, it’s so easy for us to collect 5-6 journals and give it to our friends. Well, our day isn’t complete without it.
MACAO IMPERIAL
And we should not forget every girl’s current obsession, milk tea. My personal choice is no other than Pearl Milk Tea and Cheesecake by Macao Imperial. It is so special and it has the taste like no other. Sadly, it’s also the reason for my weight gain. Hehe.
Our remarkable journey began and will always include food. While there are still a lot of recommended food stops on our list, unfortunately, I have no pictures of them all. Cebu is a food haven too and it never sleeps, it used to be.
Although I’m looking forward to the ens of this ECQ, I’m also quite perturbed and at the same time intrigued by the advent of this “new normal”, I know we have to adjust and adapt with the changes. I just hope our new normal still include food and lots of it.
Diamonds are a girl’s best friend, almost always, but chocolates are, every time. They’re inexpensive, they’re pocket-friendly, they’re everywhere and they satisfy one’s cravings all the time, now that’s a real deal and a lifesaver, boys do take note.
But its production are often tucked away from the public and eventually off the limelight, and on numerous occasions we only get a hold of the end result ~ those neatly wrapped expensive-looking chocolate bars cleverly arranged in a separate aisle of the grocery stores and are effectively utilized as baits and temptations.
Curious?
Thank heavens we have just the right spot for chocolate lovers in Davao. Plus, if you are more than willing to spare Php450.00 for one session, you can take an active part in the chocolate-making and take home personalized chocolates spiced up with your own desired taste.
Said fee already covers the rent of apron, two Malagos-branded boxes, use of molders, condiments, hairnet, plastic gloves and a creamer containing 250ml of pre-concocted melted chocolate, 60% dark. As a self-proclaimed chocolate addict, guess, I was a very willing victim then. Lol!
I noticed these sign boards when I entered the “laboratory”, and since there were not much tourists (thanks God it was not a weekend, a peak season or a holiday), I was immediately entertained and provided with all the necessary materials by Ms. Lyn who I highly commend for being so attentive with my needs and alert with my requests.
P-rsonal Notes
• The sign board on top says you can choose between white chocolate and dark but during my experiment I was immediately given the dark chocolate without being asked. 🤷🏻♀️
As much as I hate to burst your bubble but we did not brew our own chocolate formula from scratch. Well, aside from the fact that it’s time consuming, it needs years of training, skill and mastery to perfect a Malagos-worthy quality recipe. But the experience is still worth the price, I can assure you of that.
I put the apron, hairnet and gloves on before I proceeded to the molders and picked two sets of design.
Next, I grabbed the sauce dish and chose three condiments to build up the flavors I hankered for. I cannot particularly recall what ingredients were provided but I can clearly remember that I chose durian, chili flakes, rock salt, mint leaves, almonds, and dried mangoes among all the others readily available.
I placed the molders close to me and started to fill the little holes one by one until half-full, I then inserted my chosen ingredients then poured the concoction again to cover the little secret.
I did the same procedure for the 2nd molder but this time I’ve done them a little neater. Oh well, there’s no hard and fast rule on how to fill those babies up the same way as there were no rules on the ingredients needed to combine to achieve the fancied taste. I think I combined chili flakes and durian, rock salt and durian, among the many weird combinations I could probably think of. However, if you are not that kind of daring and adventurous, one flavor per molder will do, it’s always up to you.
When I was done and satisfied with my job, I then signaled Ms. Lyn who took my tray and stowed it in the chiller. We waited for 20 minutes for the wet chocolate to completely cool off and harden before it was given to me again for the final steps.
A little tip though, for easy dislodge and to prevent breakage, choose the simple shapes at the beginning. It took me several minutes to take those little pieces out of the molds because of the chocolate seeping through the little corners. Out of four, I broke three of those little horsey necks. Yikes!
I cannot even begin to describe how on earth I did not manage to properly organize them inside the box. It’s like a work of a pre-schooler, I know.
Now I understand what Forrest Gump said, “life is like a box of chocolates, you’ll never know what you’re gonna get”, ‘coz after all my efforts, I kinda forgot which among these pieces have the weirdest flavor combination except those little bears which I packed with nothing but only chili flakes. As I said before, I am a sucker for spicy foods.
I think these boxes will continue to surprise us then, good luck!
❤️❤️❤️
P.S. Shout out to the bf who I wholeheartedly thank for supporting me in this and for patiently taking several pictures during the process. ILY!
There are times days appear to be momentary, quick, swift and short-lived and once in a while they seem to be longer and lingering than they are supposed to be. Times like this, realization dawns upon me that life shouldn’t all be about boring desks, cluttered drawers and endless piles of paperworks for life is meant to be enjoyed as it has to be endured.
Ormoc City, Leyte is just one boat ride away from our hometown making it an ideal escape from domestic drudgery. Coterminously, holidays are a perfect excuse for an impromptu journey.
I always crave for a little stroll along the gravel path or a quick dip in the pool while stuck in my chair back at the office. Having the chance to make this daydream a reality, Sabin strikes as the precise man-made paradise fit for this temporary bliss.
Not a native of this beautiful land, I heard about Sabin from a dear friend who relentlessly promote it as one of their best. Relying on said assurance, we booked a Presidential Suite with no gnawing or second thoughts.
It actually came to a shock upon learning that booking a room is as easy as pie. You just have to call front desk days prior your intended date, state your desired room accommodation, name and contact number then voila ~ you’ve got a reservation.
Their Presidential Suite could be the most expensive in their list but it is the cheapest we’ve had so far at this room type, ever. Php5,500 per night. We’ve been roaming around the country for years now but this is the only Presidential Suite we’ve booked that is equipped with a visitor’s lounge and a visitor’s own comfort room separated from the main bedroom by a sliding door.
A very appealing room size that is three or four times bigger than a standard room is one, but to be furnished with a bath tub, a separate shower, a classic bidet bowl and a toilet bowl is another. Not to mention the large tv, the king-sized bed, the personal bar and the free toiletries and as added touch, the private balcony built just outside the glass doors for that picturesque overlooking view. Truly a great steal and a good value for money!
Sabin lacks nothing when it comes to comfort and convenience. Aside from its 24-hours front desk and security guards on duty who can assist you anytime of the day, it has its own restaurant serving incredible dessers and mouth watering dishes. And apart from the seashore which is just right outside the premises, it houses the finest and the biggest outdoor pool in the area . However they prohibit swimmers from getting inside their restaurant wet which is a bit of a bummer for us but still kudos to the staff for being so polite, courteous and helpful.
And lest we forget, one should not pass the opportunity of tasting their freshly squeezed pineapple juice up. After all, Ormoc City now promotes their “queen pineapple” as one of the best tasting there is in the entire country.
Harried days are made more bearable with a little time out from the worldly pressures. And Sabin’s laidback ambience and outstanding service provided us our much needed breathing space from the incessant demands of our workload, far from being perfect perhaps but exceptional. So what’s your ideal breather? Care to share?
We had one so many attempts to visit Siquijor for months already and all the time, our efforts only proved futile. It wasn’t because of all the horror stories hunting the island itself (we are pretty much sure about that) or the rumors about sorcery and witchcraft that’s been going on and around the country for centuries, it so happens that every time we map out a weekend visit, unknown reasons unexpectedly pop out. Every. Darn. Time.
P-rsonal Notes
• It was year 1565, Miguel López de Legazpi and his Expedition arrived and landed in the Philippines.
• Legazpi gave orders to search for nearby islands. And while afloat, two of his men found a land gleaming and glowing from afar, hence they named the island, “Isla De Fuego” or Island of Fire. That’s why Siquijor is also known as “Isla De Fuego”, why it is called as an “Island of Fire”.
• Such phenomenon is caused by a number of fireflies hovering around molave trees used to proliferate in the area
But then, nothing can escape an aggressive travel duo no matter how elusive the sought for destination is in our travel list. So one day, one holiday, we booked a tour for 2, though only planned haphazardly.
(c) Johnry Maglangit Ina-an
Going There
There are so many available options for would-be-tourists of Siquijor coming from Cebu. For budget conscious travelers, there is that time consuming route yet the cheapest of all. But for us who value time more than money we chose the most convenient mode of transport, lesser travel time but relatively pricey.
(c) Johnry Maglangit Ina-an
From Cebu City Pier 1, we booked two tickets in Ocean Jet that traverse Cebu-Tagbilaran-Larena, Siquijor route. Cebu to Tagbilaran usually takes 2 hours of travel time while Tagbilaran to Larena has 1 and a half. Ticket Cost? 4k for 2 pax, one way, business class.
Tariff Rates
One Day Itinerary
Siquijor is a little island in the southern part of the country and is usually divided into two tours: (1) Island Tour and (2) Mountain Tour. Since we only had a day to spare and roam around the province, we chose the former instead of the latter or both. At least, in our minds, we can cover almost all of the tourist spots readily available and still have one more reason to return to this beautiful isla.
(As I don’t want to bore you with the minute details of this trip, I’ll just narrate the highlights of our entire tour. We can assure you that this post contains nothing about the tittle-tattle tale of the witches of Siquijor as locals even deny the truth of their existence. A minimal reference won’t hurt, I guess.)
A little side trip, the moment we disembarked from the fast craft, we only had Larena Triad Coffee Shop in mind for a sumptuous afternoon lunch. This dome shaped coffee shop/restaurant is strategically built in a high elevation with a 180 degree overlooking view of the island of Siquijor and the neighboring provinces of Cebu, Bohol and Negros Oriental, hence “Triad”.
Day 1 starts the following day and we began our tour with I Love Siquijor and Welcome Siquijor Sign, taking several photos for documentation (evidentiary, really) purposes. Hey, best evidence rules!
We then made our way up towards Kanheron Ranch which according to our tour guide got its name from the combined Visayan Words “Kanhe” ug “Karon” translated as “the past and the present”. It’s a private museum of American Artifacts collected and made available for public viewing for the generation of today.
Thereafter, we proceeded to Lilibeth’s Pan Bisaya which is famous for their freshly baked, soft and sweet-tasting varieties of native bread.
They call it “native bread” as they adopt a traditional Filipino method of using fire-ignited corn husks placed on top and below an assembled structure resembling an oven. Yes, instead of a regular convection oven run by electricity or gasoline which are commonly used in ordinary bakeries these days, Lilibeth’s bakes their goodies in their own fabricated oven using no yeast as a leavening agent but coconut wine (tuba) instead.
To complete the experience, we paired their native bread with a cup of “corn coffee” which is a famous drink in this country and could actually pass off as a Filipino native delicacy. Yum!
Our next stop was Salagdoong Beach, our absolute favorite. I cannot particularly recall what “Salag” means but “Doong” refers to a kind of birds. Salagdoong is a government managed public beach opened to the public for a minimal fee. We stayed in Salagdoong for a few minutes before proceeding to our next destination after we fell in love with its crystal clear waters of differing hues, the calming sea breeze and its magnificent views. Salagdoong offers the most beautiful view there is in the entire province of Siquijor (at least in our own perception) and it has the best ambience for relaxation.
P-rsonal Notes
• Cliff diving and the slide are only available and open during high tides.
After lunch, we went directly to Cambugahay Falls, trekked, survived and conquered 135 steps just to witness its majestic beauty (expect muscle pain thereafter lol). Cambugahay remains a three-tier falls (almost of the same appearance) since the other levels are not yet open to the public for safety reasons.
San Isidro Labrador Church and San Isidro Labrador Convent were our next items in the itinerary. These religious structures were established as early as 1880s, managed and run by the Augustinian friars.
Like kids, we had fun in Hapitanan Broomshot trying their flying broom challenge. Since we cannot divulge their secret, you’ve got to see it to experience the magic and discover the trick.
We then rewarded our selves with a foot massage-fish spa in Enchanted Balete Tree and bought some souvenirs and pasalubongs in the area. Balete trees are said to be home of kapre, diwata, and other malignos, at least according to Philippine folklores and myths but this Balete Tree is so majestic we forgot how it is a home of entities not entirely our own.
We waited for sunset in Paliton Beach, Siquijor’s Mini Boracay, to cap off one of the best days in our lives.
(c) Johnry Maglangit Ina-an
We we were able to pass through Smile Talingting and Olang Molave Man-Made Forest but we didn’t take a photo because we just didn’t want to. We also passed by Capilay Spring Park, a natural spring made into a public pool in the middle of a public park. Well that’s an attraction.
Planning to stay another night?
If you want to have peace and privacy at a lower cost then Replica Manor is a good choice. For just Php950.00 a night, you get yourself a good night sleep in an air-conditioned room complete with toiletries, cabled tv, wi-fi and a hot and cold shower. Plus, their doggy “King” is a good tour guide as well. He can navigate you towards the ins and outs of the nearby beach. If that’s not much of a steal, this humble inn is equipped with generator sets for power interruptions.
By the way, Siquijor got its name from a simple misunderstanding due to language barrier. When the Spaniards arrived and asked what the place is called, they were speaking in Spanish. King Kihod, thinking that they were asking for his name, he answered “Si Kihod”. Later on the Spaniards adopted SiKihod and changed the last letter “d” to “r” for easier pronunciation. Hence “Siquijor”.
P-rsonal Notes
• King Kihod was the legendary ruler of the province before the Spaniards came and discovered the Philippines.
We proclaim so much love and adoration for this not-so-hidden yet less traveled island in the Visayas. Admittedly, some are still apprehensive of Siquijor owing to its feared reputation as homes of ungodly creatures. But fearing the unknown only made them miss out what this charming little island could offer ~ animal-loving, courteous, kind and helpful people and a paradise like no other. Wherever King Kihod is right now, we know he is beaming with so much pride seeing the beauty of his mystical island and the hospitality of the people living in it.
📣📣📣
For the best Siquijor experience, we highly recommend the services of Johnry Maglangit Ina-an as your driver/tour guide/photographer. You may contact him through his facebook account or his number 09368347510.
Kuya Hermie Tan-awon is an excellent driver as well, you may contact him through his number 09169626941.
Please note: Some areas in Siquijor have no signal, so please patiently wait for their reply.
Fast food for fast paced life, always convenient but never healthy and while we absolutely subscribe to this thought, we could never escape this part of our reality.
Sadly, our modern lifestyle often gives us little to no room for home made dishes or decent meals so considering nutrition packed food is almost always not an option. While we kind of abhor and at the same time delight in this kind of culture, yet, we never had that much of a choice.
So it was truly a breath of fresh air when we chanced on Buzzz Café one weekend and we must say such discovery truly is a game and a life changer.
Buzzz Café was first introduced to us Cebuanos by Robinson’s Galleria when it opened 4 years ago. It’s fresh, it was unheard of and it really piqued our curiosity. Right then and there we immediately knew we had to have a try of this new offering which has its origins in the neighboring island of Cebu ~ Bohol.
(c) John Kyvin Hynson
One’s creativity or artistry is immediately apparent from the very moment you step inside the premises. We believe they should thank their marketing heads or interior designers or whoever visualized their theme and concept for choosing that homey, cozy and vibrant vibe. Each branch never fails to provide a relaxing atmosphere or a memorable experience every visit.
(c) John Kyvin HynsonBohol Bee Farm, Dauis, Bohol
As restaurants exist to please everyone’s sense of taste, we are aware that only “food” could either be its make or break. And we are proud to say that Buzzz Café exceeded our expectations. We are truly delighted how each food in their menu is served generously and of great quality. They are delicious, breathtaking and presentation-wise, innovative, leaving one craving for more. For instance, real flowers are used as embellishments, cassavas are recreated as ice cream cones and brown rice is served instead of white rice.
We also appreciate their concern for the environment as apparently shown from the way they use long neck glass bottles for service water, paper straws and cloth table napkins.
But my absolute favorite will always be their halo-halo and ice cream, of course desserts. These are two of the many reasons why we keep on coming back. While they give you the freedom to choose the flavor/s of the ice cream on top, each halo halo is served using fresh fruits, milk and crushed ice. Yes, we’d love to call it “halo-halo-fruit salad fusion” as it deviates from the normal standard of using processed ingredients such as nata de coco and kaong making it more healthy and tasty
(c) John Kyvin Hynson
Ice creams are made from fresh real fruits that every lick resembles actual bite of the natural fruit. That’s how organic and good they are.
His (Durian) and Her (Chocolate) Favorites
P-rsonal Notes
• We love the Durian-Mango ice cream combination in a Halo-Halo although my absolute ice cream flavor is Chocolate
• Halo-Halo is 190php with free 2 scoops of ice cream
• Ice creams are 70php per scoop
And the best part? Free items. They serve complimentary food that wards boredom and hunger off while waiting for your orders.
Right now they already serve combo meals which are tasty yet budget friendly.
We have every reason to consider Buzzz as our all-time favorite. Foods are nutritious, delicious, and heavenly far from the “fast foods” we are accustomed to.
Our gateway to the island of Negros two years ago was a wedding invitation which we cannot refuse. Being new to this seemingly strange land back then, we were more geared on visiting local attractions having to set aside our desire for food so as not to go over the budget. Yes, we’ve been anywhere and everywhere (including Campuestohan, Mambukal and the Ruins) and made a lot of good memories, but we completely missed out the “Bacolod culture” on our first visit and that is #food.
Mambukal Mountain Resort Murcia, Negros OccidentalThe Ruins Talisay City, Negros OccidentalCampuestohan Highland Resort Talisay City, Negros Occidental
As we were given another chance to visit the beautiful City of Smiles, we wanted to take our experience on a whole new direction. A 360-degree turn from endless roaming to sumptuous meals, from extraodinary places now to heavenly feasts, giving less to no attention to our wandering feet but instead, prioritizing our hungry stomachs and picky palates. In other words, the next vacation was more of a literal sweet escape than an actual road trip. (Guess I just have myself to blame entirely for the 8lbs weight gain every visit. Lol!) 😅🤣😖
Chicken Inasal
When we speak of Bacolod Food, it almost always refers to Chicken Inasal. Admit it or not, there may be more than a hundred of chicken inasal recipes throughout the country, but the best of them all is safely tucked in the territory of the Ilonggos, in Bacolod City.
We spoke with the locals and asked for recommendations, and ~ Aida’s.
I personally have to say this, they have the best chicken inasal in the entire region. Affordable yet irresistible. Sorry competitions but Aida’s is simply unparalleled.
Tender, juicy and flavourful. It has that salty-mouthwatering taste that leaves us wanting for more. To be honest, it can stand on itself without the aid of any sauce. But as the saying goes “when in Rome be a Roman”, then in Bacolod, eat their best-selling dish like true Bacolodenos.
To prepare the dipping sauce, we individually mixed vinegar and soy sauce according to what suits us best. They readily provide vinegar and soy sauce per table and later serve on ready-to-squeeze fresh calamansi fruit and chili per request. I like my sauce a bit salty so I combined a calamansi and a bit of vinegar in one dipping bowl and added 2 parts soy sauce. For added heat, two siling labuyo were crushed in the mixture since I’m a sucker for spicy foods.
To complete the Chicken Inasal experience, one should not definitely ignore the chicken oil. It is that orange coloured liquid usually poured on top of the rice and forgetting it is a big no-no (although I repeat, Aida’s Chicken Inasal by itself can sufficiently satisfy the taste buds) chicken oil is part of the dish we should entirely respect.
Completely forgetting shame, I finished three pieces in less than ten (10) freakin’ minutes. That’s how delicious their chicken inasal is.
KBL (Kadios, Baboy and Langka)
KBL is another favourite among the locals, and is short for Kadios, Baboy and Langka or Pigeon Peas, Pork and Jackfruit slowly simmered in a pork broth. Like cansi, it has this sour taste albeit an earthy tone. As we were looking for the best KBL in the area, we were pointed towards the direction of Sandok. Truly, Sandok has the best KBL that even if I am not fond of beans or soup dishes, Sandok made me fancy over it.
Cansi
Cansi is another Ilonggo dish which is a comfort food among the locals. Cansi is everywhere in Bacolod. It is somewhat a fusion of Sinigang and Bulalo, beef shanks with bone marrow cooked in a sour broth. However the ingredients of Sinigang as well as of Bulalo differ entirely from Cansi making the latter an original Negrense dish. In fact Cansi is offered in every Bacolod Restaurant’s menu.
One of the famous Cansi houses in Bacolod is Sharyn’s. Proof of which is it being featured in several local tabloids and national news and it likewise is WSFC-recognized.
For us Sharyn’s is just a right balance of everything. Not too sour, not too salty, meat so tender, perfectly fine.
But there is another Cansi House in Bacolod that is popular among the locals and that is Eron’s.
Situated just beside Sharyn’s is Eron’s. Comparing both, the latter has more intensified taste and sourness though still delicious all the same. We have observed that while Sharyn’s is gaining more outside recognition, Eron’s has the local’s approval as it is jampacked day and night. But as between the two, we choose both, both are must-try.
Curious and adventurous we are, we tried Cansi with a different twist. While Sandok is more famous for its KBL, we got curious when we read Sizzling Cansi in their menu. While it retains its bulalo smell and the sour taste, it tastes and feels entirely different from the original Cansi dish. But I think I like this sizzling one better since I’m not a soup person for one.
Batchoy
Ilonggos are also famous for their Batchoy. While Ilo-Ilo serves the best La Paz Batchoy in the Panay Island, Bacolod City likewise is the home of the best Batchoy in Negros.
We were more than lucky to be invited by his friends for a lunch date in 21. When we were queried and handed the menu, we immediately asked for their specialty and batchoy it is.
But, 21 also has the best tasting Ravioli we ever had. A must try!
Seafoods
When it comes to seafood, locals consider Hyksos Pala Pala as one of the best. It is located just across SM City-Bacolod that serves fresh seafoods all day, everyday.
As if luck is on our side, his loving relatives brought us to Hyksos for a hearty dinner. We ordered Chili Shrimps, Sinigang, Calamares and Baked Scallops. One thing I observed, each viand has a sweet taste. Sweet but satisfying.
Calea
The best part of the menu — dessert. And guess what, Bacolodenos also has something to offer when it comes to sweet treats.
Calea is a household name in Bacolod City when it comes to sugary treats and desserts. It has a wide array of choices in their menu ranging from their standard baked goods to innovative ice cream cakes and other pastries and beverages. Each item has the right amount of sweetness which makes it delightful and extremely pleasing to our tastebuds.
But what I love most in Calea is their Chocolate Mud Pie, my ever favorite. It’s of an ice cream cake variety but heaven in every bite. I am not definitely one to refuse my self of this tempting, sinful yet guiltless indulgence.
We would like to say that Bacolod is another food haven in the country, a food hub in the Visayas Region. As a matter of fact, there are far too many restaurants and eateries proliferating in Bacolod that four days in the city are not enough to try them all.
To be faced with a wealth of options when it comes to great food, we had one too many sweets and calories for the entire weekend, I guess on our next trip we just have to pick up from right where we left off.
Blessed to have been to Baguio City, several times. As frequents thereof, it is now our normal routine to wait for the other shoe to drop then we are off to Baguio once again. Hashtag official business transaction a.k.a. working vacation 😉
But unlike the many trips we had in the past, in this instance we were impelled to spend the entire weekend seeing the city in a whole different perspective (which for us was a good thing, of course). Sauntering around the city not just once, or twice, or thrice, we know that we are past beyond the limits of being just mere tourists in a foreign land, we have already acquired some sense of familiarity with its terrain and gained insights of the people’s culture. So if there is another side of this lovable city that we are not really acquainted with, it is the life away from the hustle and bustle of the centre, the laid-back life of the countryside.
17 degrees. No sweat.
There are so many access roads that led straight to the Cordillera Region but the more convenient, practical and less expensive route for us Cebuanos is via Pampanga, cheaper fare, less passengers, win-win.
Armed with a sketchy plan and directive from the “boss”, we booked two airline tickets and flew to Clark, rode an Airport shuttle going to Dau Bus Terminal in Mabalacat, Pampanga then embarked into a 5-6 hours bus trip from Dau to Baguio City.
P-rsonal Notes
AirAsia provides cheaper fare most of the time
There is an 11 o’clock Genesis Bus that traverse Baguio City directly from Clark International Airport but if you are conscious of your time and absolutely dread waiting, better proceed to Dau Bus Terminal where buses plying the same route leave every hour
Airport shuttle costs Php100 per person
There are only two (2) bus stops during the entire trip and there are no portable toilets inside the Bus unlike the other Buses going to Laoag and Tuguegarao
If there is one thing I both love and hate in Baguio City is its cold weather. If the bus’ temperature from the inside suddenly drops without maxing out the overhead aircon’s capacity, then welcome to Baguio CIty. Unfortunately this time it was intensified by a low pressure area and an impending typhoon ravishing the country with heavy rains and a bit of thunderstorm.
The Forest Lodge at Camp John Hay
With all the non-stop downpour that rendered most roads invisible, we came to a realization that we are indeed bound to spend all the nights of this trip in the Summer Capital of the Philippines. After hours of discussions and weighing the pros and cons of our options, we decided to book a room in one of the best looking hotels there is in the area, the Forest Lodge.
Though The Forest Lodge at Camp John Hay is more or less 6km. away from the centre (checked google and it’s 5.8km from Baguio City Hall), we convinced ourselves that we had to make the most out of our time and lavish ourselves with luxury. Take note: “affordable luxury”.
What I love about the Forest Lodge is that it looks expensive, appears expensive, and caters to expensive palates but their superb service and splendid rooms are offered at a very reasonable price.
One room is complete with basic amenities including cable tv, telephone, toiletries, linens, bidet, YES BIDET and it has the best bar in the area I must say and dressing room. But what truly made our stay more enjoyable are the lovely staff who we commend their friendly attitude and excellent service, especially our room boy Mark.
To boot, the kind of peace and comfort the hotel provides is like no other. It provides solace from a fast paced life and a much needed escape from reality. This whole experience for us is undeniably our unexpected holiday while on duty.
Lobby
P-rsonal Notes:
Agoda provides cheaper rates all the time
The Forest Lodge rooms have bigger floor area than most of Baguio’s hotels, pension houses and transient homes
The Forest Lodge is HIGHLY RECOMMENDED (P-Approved!)
Le Chef by Chef Billy King
We had to not miss the opportunity to try Chef Billy King’s creations in Le Chef located just inside the Forest Lodge. I’ve heard the name of Chef Billy King for so many times through our local tv channels and to be his customer, food critique and taste his food up close and personal is truly an honour. We tried his twist on the Filipino Pancit Canton and Chicken Yakitori. For dessert, we had Strawberry Flambé a La Mode and Belgian Chocolate Gateau. Taste, presentation, and service are absolutely amazing.
P-rsonal Notes
Le Chef is a fine dining restaurant
Slippers, shorts and other informal clothing are highly discouraged
Coffee Stains
Neatly tucked just beside the entrance of the hotel, there is a coffee shop that serves all its patrons Columbian Coffee 24/7. While they boast of the fact that their Columbian coffee beans were shipped all the way from Puerto Rico they likewise promote locally produced coffee beans which they heavily display on their countertops.
Though I honestly am not a fan of Columbian coffee’s overly bitter taste (based on my personal preference), but what I love most about this café is their cheesecake. They have the best tasting cheesecake we have ever tasted. Smooth, creamy, delighting, no-bake, perhaps, but only them knows.
Vizco’s
P-rsonal Note
• One should not leave Baguio without trying its famous Strawberry Shortcake.
And even if most of our time were spent inside the hotel, we knew all along that we could never miss a single opportunity to taste one of Baguio’s most favorite product once again.
There is a quaint little pastry shop in Session Road that offers this one-of-a-kind shortcake. Though this tasty treat became more appetizing because of that hunk of a man named Tony Labrusca and his beautiful on-screen ladylove Angel Aquino in the film “Glorious” (yup, Vizco’s Strawberry Shortcake already hit the big screen) but setting aside our prejudice courtesy of that manly physique of the lead actor, we must and we have to say that Vizco’s Strawberry Shortcake is the best strawberry shortcake in the history of Philippine Strawberry Shortcakes.
It has the right balance of everything, sweetness, acidity, creaminess and the right flavour from the fresh strawberries. It’s our nth time to devour an entire slice and our preference over that Strawberry Shortcake has not yet diminished. We 100% percent approve of it and we definitely agree that it suits any picky eaters and choosy tastebuds. In fact, a visit to Baguio is not complete without a bite of it. (Better taste Vizco’s to understand the whole point. Lol! 😅)
It was a rainy and foggy day everywhere in Baguio City during this visit. But working + (all expense paid) vacation and looots of delicious foods, we are in no position to complain. So what’s your working vacation story?
Life With Phai 