I Love BICOL (Part 1): Masacrot Spring

Posted on June 18, 2015 by Christine Lailani

I was born in Bicol, a region located in Southern Luzon, and I’m a Bicolana, which is the term commonly used to refer to local women. For local men and locals in general, we use the term Bicolano. I only transferred to the metro when I took my bachelor’s degree in UP Diliman, but I guess I will always be a nature lover wherever life takes me. I grew up loving nature so much because of this – Bicol offers a vast expanse of luscious flora and fauna, and its rich local biodiversity makes it one of the famous places to visit here in the Philippines for ecotourism.

You can also find the majestic Mt. Mayon volcano in Bicol, which is known all over the world for its perfect cone. Though we are located in the ring of fire housing two active volcanoes, they are actually the few things that made our region a tourist spot. Other must-visit places in our region are the hot and cold springs, which can be found at the foot of the volcanoes such as the ones found near Mt. Bulusan volcano.

Mt. Mayon Volcano in Albay

Hot springs are very common, but I am not sure if you have heard of cold springs in a tropical country – and I mean, ice cold spring.

In this article, I will be featuring one of the cold springs in the province of Sorsogon in Bicol that my family and I visited last May 31, 2015 – the Masacrot Spring.

So, why the name? “Masacrot” is a Bicol term which means “astringent.”

Astringency

Some foods, such as unripe fruits, contain tannins or calcium oxalate that cause an astringent or puckering sensation of the mucous membrane of the mouth. Examples include tea, red wine, rhubarb, and unripe persimmons and bananas.

Less exact terms for the astringent sensation are “dry”, “rough”, “harsh” (especially for wine), “tart” (normally referring to sourness), “rubbery”, “hard” or “styptic”.^[73]

When referring to wine, dry is the opposite of sweet, and does not refer to astringency. Wines that contain tannins and so cause an astringent sensation are not necessarily classified as “dry,” and “dry” wines are not necessarily astringent.

In the Indian Ayurvedic tradition, one of the six tastes is astringency (kasaaya).^[74]

– WIKIPEDIA

They say that the water in Masacrot Spring contains some minerals, which make the water astringent. But it is potable and considered as safe to drink.

Masacrot Spring

The blue-green waters of the pool will captivate you enough to make you want to dive right away regardless if you’re a pro swimmer or not. The pool was hand-carved, and the natural environment surrounding it offers an ambiance perfect for communing with nature. This was the second time we visited Masacrot Spring. I could barely remember anything during our first visit because I was only 5 years old back then. All I could remember was that there’s a very cold pool that exists in this world. 😉

Pristine, crystal blue-green waters.

Hand-carved pool.

Taking a plunge in this cold spring can only be described in one perfect word – invigorating. YES, that is a definite. You literally will get the chill the moment the cold water touches your skin. Though I wouldn’t advise taking a dip in the pool without moving for a long time because it is REALLY that freezing cold.

Locals visit the place during the peak of the summer season when weather temperature rises to as high as 39 degrees Celsius. But let me assure you that nothing is as refreshing as a cold spring dip during the hottest months here in the Philippines.

Masacrot Spring pool.

The bottom of the pool isn’t cemented, and the clay–like soil tends to get slippery so take extra caution when walking around the resort. Some parts of the pool go as deep as 6 feet. So if you are not a swimmer, better rent or bring your own floaters just to be safe.

Don’t forget your swimming floaters. 😉

The cold water is free-flowing too so the water stays clean even if the place is jampacked with visitors during the peak season. They also have a lot of cottages where you and your family can relax, and there are grill stations for cooking barbecues and fish. Now, that makes me hungry. 😀

The perfect summer snack: unripe, sour mangoes with shrimp paste.

Masacrot Spring is located in Bulusan, Sorsogon and if you will be coming from the airport in Legazpi, Albay, it will be a 2-hour drive. There are a lot of options when commuting via public transportation going to the resort, but I suggest renting a van or a jeepney that will take you there and pick you up for a hassle-free vacay for you, your family, and your friends. 🙂

English? Me? No More

Posted on June 16, 2015 by Christine Lailani

(This is a post Independence Day tribute.)

May isang beses na ako’y tinanong: “Tin, para saan pa nga ba ang English?”

Marahil ito ay dala ng maling paniniwala na ang wikang Ingles ay lenggwahe ng mga nasa alta sosyedad or the elite of the society and mga scholars and professionals.

Nagtapos ako ng kursong BA English Studies sa Kolehiyo ng Arte at Literatura at napabilang sa isang academic organization na UP Lingua Franca. Base sa mga pagtuturo sa amin bilang English Studies majors, ang ibig sabihin ng “lingua franca” ay common language.

At ‘yun ang pakay ng pagkakaroon ng wikang Ingles – it bridges cultural barriers across the world. Kung ako ay tatanungin bakit kailangan pa natin maki-ayon sa kultura ng ibang tao at magkaroon ng interaksyon sa ibang parte ng mundo, para na rin akong tinanong ng “Alin ba ang gusto mo, bumalik sa makalumang primitive ages o sariwain ang makabagong panahon sa pamamagitan ng malinaw na pakikipag-komunikasyon?”

A common language means hindi lamang ito para sa mga mayayaman. On the contrary, it actually seeks to unify and never to diversify. It is for everybody’s use and advantage at kailanman hindi sukatan ang galing sa paggamit ng wikang Ingles sa katalinuhan ng isang tao sa pangkahalatan. That is, if IQ is concerned. May ibang aspeto ng pagaaral kung saan hindi lang ang galing sa tatas ng pagbigkas ng wikang Ingles at sa lawak ng mga salitang Ingles na alam ang magpapatunay sa isang tao na sya ay matalino.

Sa usapang “conyo,” kami noon ay binalaan ng mga propesor namin sa paggamit ng ganitong uri ng lenggwahe. Para sa kanila, combining two languages in a manner that does not sound correct in terms of syntax and sentence structure only becomes an abuse on both the English and the Filipino languages.

Nawawala ang katas ng bawat wika and its identity as two separate languages carrying in it its own beauty. Ideas are also thwarted when English and Tagalog are used in a “conyo” way. And once again, it is tagged as the language of the elite.

Which, I believe, is a misconception nowadays. Ginagamit sya na pagkakataon ngayon para mapabilang sa elite society. Hindi maaaring maging pamantayan ng alinmang wika ang pagiging matatas sa lenggwaheng “conyo.” ‘Yun lamang at akala ng karamihan speaking the language is “cool” thus mas accepted ka sa social circle that you want to fit in. And came the modern label for this language as “lenggwahe ng mga maaarte” – lahat ng mga ito ay hasty generalizations lamang at nangangailangan pa rin ng masinsinang pagaaral para mapatunayan kung ito nga ay totoo o hindi.

Ngunit may mga paraan gaya na lamang nitong sentence na ito wherein I was able to combine both the English and the Tagalog languages in a way that is not offensive ang dating at hindi masakit sa pandinig.

Ang pagkakaroon ng kalayaan sa pagpapahayag ay walang kinalaman sa uri ng wika na iyong ginamit o ginagamit. Halimbawa na lamang itong akda na ito, produkto ito ng pagpapahayag ng aking sariling mga saloobin na hindi man masasabing ito ang tama ngunit may layon namang magbigay ng ibang perspektibo at pananaw pagdating sa lenggwahe ng Ingles.

Practice using English at all times for it will connect you to the world. And yet speak in Filipino if you want your culture to be preserved. Once it is learned, it cannot be unlearned. For that is how a language develops throughout the years – one language being born after the other, a fusion of all types of languages and yet the basics will remain the same.

P.S.

Ang layunin ko talaga sa artikulong ito ay ang hindi ako mabansagang tumalikod sa pagmamahal sa aking sariling wika at ang mailahad ang kalayaan sa pamamahayag o freedom of expression. 🙂

April Full

Posted on May 21, 2015 by Christine Lailani

An escape away from the city.

Yup, it was so full. Not about April Fool’s Day though. 😉

If you have noticed, I don’t have an entry for the entire month of April. That is because I was swamped with a lot of activities last month, I only got to “breathe” and check my blog now. I still am a bit busy but not as hectic as compared with the sched last month.

So first things first.

My sister arrived from Norway and decided we have a family outing and relaxation this summer. But before that, we met one of our titos, my Dad’s brother, Tito Cesar and my cousin Arra for a get together/ lunch at Escolta then the day after it was followed by a family dinner with the family of my brother’s wife.

Lunch with Tito Cesar and Arra at Escolta. 🙂

Dinner with the Silvestre family at Pinac restaurant. 🙂

Pinac Family Day

For our family summer outing this year, my eldest sister chose Luljetta Hanging Gardens located at Antipolo as she personally knows the owner and it is just an hour away from the busy metro.

My eldest sister, Ate Faye. 🙂

One of their infinity pools. This one is the biggest.

When we got to the place, I fell in love with it. The scenery may not be as spectacular as I have expected but if you opt for a quiet place where you could commune with nature and be rejuvenated, this is exactly the place to be.

He is…errr…uhmm….contemplating? Perhaps. 😀

Side of the infinity pool.

Restaurant that caters local and international cuisines.

The Zen lounge.

A place to sit and relax.

I recommend this if you, your friends or families intend to have a retreat. There are quotations and phrases that uplift the heart and soul as you pass by the trail.

The garden.

Love is….

Uplifting quotations everywhere.

Guessing by its name, the spa and hanging gardens were carved and placed right on the side of a mountain. It was the architecture of the place that, for me, made it awesome.

But there is one restriction though that this place may posit – there are trails that are far too steep, it will not be convenient to those who are old enough to climb a hundred stairs.

Steep stairs, by the cliff.

Reading nook.

Cabana

The jacuzzi.

Sauna and jacuzzi.

The other infinity pool. This is perfect for kids.

Inside the Buddha’s lounge.

Intricate interiors made from raw local materials.

The way to the lounge.

But the good thing is that if you wish to use the spa only, it is easily accessible by anyone. Only the infinity pools, the sauna, the hydromassage pool and the Dr. Fish are situated right down below the hotel. Their restaurant is also located at the terrace of the hotel.

One of the Dr. Fish pools.

Hydromassage Pool

There goes the heavy downpour! 🙂

Hydromassage pool.

Bubbles are everywhere. 😉

Perfect for back aches.

Lunch time.

Adobo.

The hydromassage pool and Dr. Fish are new to me so it was the first thing that we tried when we got there. It was a very funny experience for us so I took a video of all the fun. 😉

The hydromassage pool can be compared to a big jacuzzi and there are two bars that have rainshowers-like splatters pouring out. I wasn’t able to experience getting drenched under a heavy downpour, not even when I was a kid, so this experience was one of the most memorable I must say. 😉

The place is perfect for couples as well on a honeymoon as geographically, you won’t be able to see other visitors coming here and going there except perhaps during the peak season.

We were able to have our spa session a few minutes before the sunset. So we chose the outdoor massage and they usually conduct the session in a nipa hut of your choice beside the cliff overlooking the cityscape. It is just the perfect time to relax before dinner time or in the case of my parents, they scheduled a session a couple of hours before bedtime.

Our merienda, one of Antipolo’s delicacies paired with lemon grass iced tea before the spa session.

Goodbye city life for now.

It is spa time. 🙂

The outdoor massage nipa huts.

Flowery

The restaurant at Taktak Hall.

Another first-time experience that I had is being in a seat that goes up and makes a full 360 rotation. It is called Dream Twister and one of the newest attractions at SM Mall of Asia.

Sunset walk before trying the Dream Twister. 🙂

My fiance and I are always up for challenging activities and so I asked him if we could try it together. And of course, how could he say no? 😉

So up we went and it was the most exhilirating experience I have had. I think it is even challenging than doing bungee jumping or sky diving because the seats rotate then goes up and down, fast and slow. Imagine being held by a giant while he is walking and he is swaying his arms – that is the exact feeling. It was so fun I definitely will try it again. 🙂

Let the FUN BEGIN!!! 😀

And of course, the highlight for the month of April was my brother’s military wedding. I have been one of their witnesses how their union as a couple started. They met through the singles’ getaway in one of our churches, Victory Fort, and as they say, the rest is history.

My sister-in-law is my brother’s first girlfriend and I have so much admiration for my brother for he stayed true to his commitment when he told me that his first girlfriend will also be his last as she will be the one he is going to marry.

Here are some photos during one of the best milestones of their lives together as a couple:

Me and my sisters, Ate Ayn and Ate Abeden. 🙂

The princesses of the Ginete family. 🙂

All the ladies in the house. 😉

The Ginete fam bam. 🙂

My mom. 🙂

The Casis family missing the owner of the uniform. 😉

Me and my ever goofy fiance. 😀

The retired civil engineer and retired grade school teacher – my parents. 😉

I believe that it is also God who fulfilled that commitment for him until come that day wherein my brother is now in front of God making one of his greatest commitments – the Holy Matrimony.

I just feel blessed and grateful that I now look up to them as the couple who may not have the perfect relationship but persevered to keep it in reverence to the Lord and His beautiful promises for both of them.

Having said that, I will leave you with this video which captured their most special moment that no words could describe. 🙂

TRES AMIGOS Boracay: A Mexican Delight

Posted on March 21, 2015 by Christine Lailani

I have to apologize, yes. For this post is long overdue. But it came in timely as it is the start of summer now and beach getaways are on top of the list. 🙂

Beach Essentials

Pure white sand, the hot sun AND our feet. *wink*

I was supposed to write this over the holidays. But well, the holiday season is just the busiest in our calendars – vacations, getaways, dining out with families and friends. But this article is not about the holiday getaway with my fiance and his family last December 2014 at Boracay Island in Aklan, Philippines. Allow me though to post some photos of our holiday getaway there:

Boracay 2014

Fairways and Bluewater Resort

Infinity pool.

ATV fun with the Rome family.

This post will be a food review about one of our favorite type of cuisines – Mexican. We found one at the heart of Boracay inside D’ Mall exactly on our last day – Tres Amigos. Indeed, it was a nice way to cap off our island experience in Boracay.

Tres Amigos Boracay

Tres Amigos’ Menu

Table centerpiece.

My fiance ordered chimichanga while his brother and I ordered beef burrito and quesadilla.

Tres Amigos’ beef burrito is one of their best sellers. And I can tell why. It has that smooth blend of Mexican spices that are not too overpowering and mixes well with the mango salsa. Of course, the perfect aroma of Mexican spices never fail to tease my palate.

Beef Burrito

For the chimichanga, it is similar to our beef burritos except that it was fried. When I saw the crisp sides of the dish, my mouth just melted away I just went ahead and indulged myself over a good crispy, crunchy portion.

Chimichanga

The quesadilla will surely melt your heart away. Every part of it was melted to perfect goodness and the smooth texture of the beef and cheese just complemented well with the overall texture of the pita bread.

Quesadilla

I forgot to take a photo of the refreshing mango shake, the perfect all-natural fruit drink to pair with the tasty Mexican dishes we had.

So if you are headed towards Boracay this summer, you might want to try Tres Amigos if your appetite is craving for that Mexican delight and yes, at a very affordable price too. Bon appetit! 🙂

The Mexican lovers. 😉

Skepticism and Religion: A Take On the Movie GOD’S NOT DEAD

Posted on October 13, 2014 by Christine Lailani

GOD’S NOT DEAD

No, I am not a theologian. What I am posting here are all personal insights learned from several Christian articles wherein the apologetics are the ones I find extremely interesting. Why?

Let’s just say that I used to be a skeptic, a cynic when it comes to faith. Someone who sees faith as a religion – a name you put in that portion of any application form that requires your religious background. I used to question the existence of God. Yes, to me back then, God was distant.

I am writing this article in light of the movie God’s Not Dead. Not a spoiler for starters as I’d be tackling mostly sensitive and controversial issues that I believe have been the challenges of most Christians, new and old, in the faith. This won’t be very technical but purely reflective. 🙂

Being a Literature graduate way back college, we were bombarded in my major subjects with theories by philosophers like Descartes, Focault, and a whole lot of great thinkers who are responsible in creating the set of perspectives, ideals and approaches I have in life right now. Or I used to.

It was only after I got saved and was doing my Foundations for Victory classes that I came into a deeper understanding of what it means to be a Christian not by name but by faith. It first starts with having a personal relationship with God through accepting Jesus as your Savior, something that requires a personal encounter with Him. Most definitely you’ll be asking me, “What personal encounter are you referring to, Tin?” This is your personal experience as to why you made that 180-degree turn from your past and commit in striving to live a life of purity – your testimony to a changed life and a changed you.

I am not an atheist. I did not become an atheist even when I entered University of the Philippines Diliman which is known to many as a breeding ground of atheists and agnostics – well as far as stereotyping is concerned. But it is actually this diversity of cultures that made me appreciate being part of the institution. Because I have learned to be this – flexible and discerning. I would like to say I am critical but then again, the definition of critical is relative. Some view it as something negative in a way that it becomes synonymous to being judgmental. Some would view it though as something positive – an attitude of learning.

It is the latter that I see myself in. I question thoughts and beliefs to learn and be knowledgeable. Well of course, in my field of expertise, we were trained to be that when we do our research and criticize the works of selected novelists coming up with our own interpretation of the story. We learned that discourse of analysis which is very subjective – opinion-based most of the time.

I have nothing against philosophy. In fact, I love philosophy. Some great writers are part of my philosophical influences up to now and as much as I would like to unlearn their ideas, I know I couldn’t. 🙂

BUT this is where I would like to thank God. For He has given us the free will and the freedom to choose which would benefit us in the long run and would foster the kind of healthy attitude essential in living the kind of life patterned according to His will. And this is where He offered the greatest wisdom – His Word, which is the truth.

Sharing the Word is not as easy as typing it down and posting it on social media sites and that’s it. Even right now, I have to take responsibility for this write up and defend with utmost conviction every single word I have written here. More so when some of you would question the beliefs I have presented.

There is so much in the bible that skeptics and atheists would definitely question. The bible is His Word. But it is seen as a literary piece that is subject to all forms of interpretation. In fact, it is. Reading the bible without praying first to God to let the Spirit lead you while reading it will present more questionable and confusing ideas.

But this is where faith comes in – trusting that God will give you the clear answers through the Scripture. That is what the bible is to me – a guide, an answer key, your fall back when criticized for your faith and your bridge to firmly establish that connection with God.

But who is God?

The debate between Science and Religion regarding God and the origin of man will, I believe, continue from generations to generations. But I will be tackling more of these very controversial issues in my next article after the movie God’s Not Dead has been shown here in the Philippines on November. I do encourage you to watch it. 🙂

But for now, let me end this article by saying that pursuit of wisdom in this world is futile for the greatest wisdom can only be found in His Word. Godly wisdom is wisdom that gives life. Worldly wisdom gives death to your inner peace for oftentimes it creates chaos. The multitude of perspectives that the world offers are enough to make you discouraged, lost and unguided for they all are contradicting and they change through time. Choosing to hold on to God’s wisdom is more than enough – it replenishes your spirits, gives you guidance, renews your strength, gives you a calm heart, an open mind and a gentle spirit.

Why seek for the worldly and temporal when God is offering you something that is solid and eternal? My prayer is that may you use your God-given free will to choose the BEST wisdom you can possibly attain in this life. 🙂

P.S.

You don’t need a degree to learn His philosophies. It’s as simple and as easy as that. It is only man who complicates what should be easy. 😉

Spice Up Your Mediterranean Cuisine Experience @ Tahir’s Kitchen

Posted on August 24, 2014 by Christine Lailani

Tahir’s Kitchen’s CHICKEN SHAWARMA (Photo courtesy of Ms. Maritess Canlas)

Lovin’ the Mediterranean cuisine or just about to love it? Click this link and check out more mouth-watering photos: Cooking Made Extra-liciously Special: The Fumes and Flames of Tahir’s Kitchen.

Include Tahir’s Kitchen in your next gastronomic adventure! 🙂

Finally Here in the Philippines: Electrotherapy Massage by Takshing

Posted on August 20, 2014 by Christine Lailani

Electrotherapy Massage @ Takshing (w/ Ms. Ana King, General Manager)

Have you tried having an electrotherapy massage over a traditional massage? If not, I must say you should try it at Takshing. It is not painful and it is just completely relaxing. 🙂

Best Shaved Ice @ Snow Creme: Freezing Frozen Fever

Posted on August 18, 2014 by Christine Lailani

Snow Creme’s Golden Mango

If you are a little bit down under the weather, I say something sweet and something cold will surely boost that energy level up and will keep the doctor away. 😉

Read this article to find out more:

Snow Creme’s Bestsellers: Melt Your Heart Away with Sweet Frozen Goodness

THE Hat Fan

Posted on August 5, 2014 by Christine Lailani

The Lady and The Hat

I seldom post articles that are fashion related here in my blog, but what I am about to feature today is something extraordinaire. 🙂

My brother bought these lovely fans for me, my sisters, and Mom as souvenirs. At first glance you will think it is just an ordinary fan. But if you are to look closely, they are not like regular fans with its curved shape when folded.

Zambo Fans for The Ladies

When I opened it, voila! It is also bigger than the regular fans. I bet this fan is twice as big as the ordinary fans sold at the market.

Zambo Fan

Then my brother showed me why the fan was made with a curved form. It is for this: tadaaaa…..A HAT! Sorry, I oftentimes have the curiosity and enthusiasm similar to that of a kid. 😀

Zambo Hat (Photo courtesy: Abe Ginete)

I was totally amused and amazed at the same time how one simple item can be used for two purposes – a huge fan and a fashionable hat. If only I have an idea who invented this first. This might influence a new revolution in today’s fashion industry.

If you are wondering where to buy one, these are locally made and sold in Zamboanga City here in the Philippines.

Indeed, they are Fashionable Fans – simple treasures, rare finds. 😉

The Warrior at Home: VIKINGS’ Independence Day Treat

Posted on June 5, 2014 by Christine Lailani

#vikingspinoyako

In light of the Independence Day celebration, the newly opened branch of Vikings at SM Megamall came up with its homegrown concept, showcasing local cuisine but with a twist. Vikings, contrary to popular belief, originated here in the Philippines. Yes, it is “proudly Pinoy.” Thus, all the dishes included in their Independence Day theme are popular local dishes infused with the chefs’ different culinary experiences, including those from Western and European backgrounds. So, let’s start the gastronomic adventure, shall we?

Escargot. Ever heard of the name? I am sure you have. If you haven’t, allow me to introduce you “kuhol,” the local term for escargot. Kuhol Cassoulet in Vol Au Vent is how Chef Bendo would call this dish. It originated from “ginataang kuhol,” a recipe in Gandara, Samar, which Chef Bendo’s lola would usually prepare for him back when he was a kid. He then incorporated this dish into French cuisine.

This is a croissant with a twist, made delectably good with escargot in creamy sauce as its topping and sprinkled with chopped parsley. I have thought of one pairing similar to this dish – that of caviar and unsalted cracker/bread, except that Kuhol Cassoulet in Vol Au Vent is more adapted to the Pinoy palate because of the escargot twist.

The next dish they have on the Independence Day menu is the Lumpiang Ubod by Chef Mike. According to Chef Mike, he got the inspiration when he would accompany his uncle when cutting coconuts. It was only when his aunt used the heart of the coconut in cooking and preparing the “lumpiang ubod” that he got an idea of what it is used for. It became his favorite since then and been cooking the dish often.

What I particularly liked about this dish is the perfect blend of its sauce, which is not too sweet, not too thick in consistency, and the crunchy garlic. The “ubod” inside the wrapper was cooked perfectly well, and this dish never fails to satisfy the Pinoys when it comes to “merienda” classics. An all-time favorite of many, so to speak, and that includes me.

What we have next on the menu list is the Cream of Pumpkin Blossom. This is the first time that I have tried a pumpkin soup. And it’s not just your regular pumpkin soup because it is a pumpkin blossom soup. It’s quite an interesting dish with a mild flavor but tasty enough to tease your palate. The consistency of the soup is not creamy but also not thick, buttery but not salty. It’s just the perfect blend of creamy goodness.

Moving on to the list, we have in the spotlight one popularly craved food nowadays – “sisig.” But wait, it wouldn’t be your regular “sisig” on a sizzling plate, but on a dough. Let’s all welcome the Sisig Pizza. I never thought that “sisig” could be a pizza topping, as it is more commonly served as a viand partnered with rice.

According to Chef Allan, who created this one-of-a-kind dish, aside from being popular, “sisig” is also one of the dishes that he first learned to prepare and cook. A typical Pinoy recipe, he decided to give it a twist by infusing it with Italian cooking, his line of cuisine. I have always loved thin-crust pizzas, and being a “sisig” and pizza lover, this dish is just a 2-in-1 combo that satisfies my cravings for both.

Now this next dish is already familiar to me, being a native of Bicol – Ginataang Pagi or Cannelloni. We usually call this dish “kinunot” in my hometown in Bulan, Sorsogon. It is stingray cooked in coconut milk, “malunggay” leaves, and chili, where Bicol is known for. Chef Anthony chose this dish as part of the Independence Day menu because of its complex flavors.

If I am to find the twist in this dish, it would be the interesting idea that Chef Anthony cooked it ala cannelloni style using a cylindrical pasta and the “ginataang pagi” as the filling. To all non-chili lovers out there, there’s no need to worry about flaming tongues after eating this dish, as the chili taste is just mild enough to tickle your taste buds but not strong enough to make you not eat some more.

And more Bicolano dishes are to follow in the menu list. Pinangat by Chef Anthony is next. He was inspired to include this dish in this year’s Independence Day theme, being his wife’s favorite and also her family’s. He researched and perfected this dish the way that her wife would have it done.

This has been one of my family’s favorite Bicolano dishes as well. But what totally got me hooked with Chef Anthony’s version is the filling between the taro leaves. It consisted of coconut meat cut into thin strips with creamy coconut milk sauce that is a bit spicy.

And of course, Bicol is popularly known for this dish: Bicol Express. Chef Rey perfected this dish since his parents loved it so much. He intended to share this recipe with Vikings, being his second family now.

It is surprisingly not too hot, contrary to what I expected. Which is good, as not all Bicol express lovers like it served extremely spicy. Some versions of Bicol express included coconut milk, but I prefer this version as it totally highlights the spicy taste of the red chili.

Callos Manilena by Chef Ian highlights the Spanish influence on our cuisine, especially for those living here in Manila. His family would always prepare this dish during special occasions and celebrations, thus it can be considered one of the most popular native dishes. The tripe and the sausage were perfectly cooked, and the sauce was very similar to our “menudo.”

Of course, any menu wouldn’t be complete without the desserts. For the dessert corner, we have the Guinumis by Chef Mike. He has been making this recipe since he got his first job as a chef, as it is his childhood favorite. And he found out that the “palamig” that his mom would make for him and his siblings way back then is called “guinumis.”

It is not the regular “palamig” because of its assorted ingredients, similar to that of halo-halo. I particularly loved the Rice Crispies and how they stayed crunchy for quite a long time, given that it’s a cold drink.

The next dessert would be Sayongsong by Chef Adam. According to him, it is a native dish from Surigao that has been one of his favorite desserts since he was a kid. It is sticky rice colored in light purple and wrapped in a cone-shaped banana leaf, which is similar to that of “calamay,” Bohol’s sweet delicacy. The caramel is just the perfect partner for this dessert.

Second to the last in the dessert corner would be the Buchi con Yema by Chef Jogat. Infusing the Chinese and Filipino cuisines would best describe this new recipe, as he has been making buchi since he started working as a chef. Yema is one classic Filipino dessert that is a popular favorite. It is the crunch of the buchi that actually made this dish extra special.

Last but not least would be the Choco Pili Tart by Chef Paolo. The inspiration for this recipe came from his love for sweets, especially with nuts. His mom would buy him a sweet delicacy every time he was feeling down way back in his childhood days, and it has been his favorite since then. He added a twist to the pili tarts by combining them with chocolate. What I loved about this recipe is the way the chocolate has been prepared, which serves as a cup for the pili tart, topped with cherry and white chocolate.

Filipinos are just good at innovating, even in that sanctuary of baking pans and cooking pots – the kitchen. We never go out of style and out of sync. Indeed, ingenuity in the kitchen is a warrior always seeking places to conquer and explore – just like a Viking. 🙂

For reservations, you may contact Vikings SM Megamall at these numbers: 656-3888, 656-4888, 656-5888. They are open from Monday to Sunday between 10:00am and 2:30pm, and 5:30pm and 10:00pm. They are located on the 4^th Floor, Mega Fashion Hall, Bldg. D of SM Megamall in Mandaluyong City.

They also have promos for birthday celebrations and you can check them out in their website: http://vikings.ph/.

Have nothing to do on June 12? I say, have a buffet and #eatlikeaviking. Help spread the word with the hashtag #vikingspinoyako when you post your awesome ~~Vikings~~ photos on IG, Twitter and Fb.

Bon appetit! 😉

(Special thanks to Vikings SM Megamall Marketing Head Mr. Charles Lee and Assistant Marketing Head Ms. Raquel Bartolome for the warm welcome!)

https://www.facebook.com/vikingssmmegamall

http://instagram.com/vikingsluxurybuffet

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The Journeyman's Moments

The musings of a wandergeselle about faith, literature, music, dancing, culture, food, travels, art, fashion, photography, life experiences, and everything in-between from journée to journée.

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