Sumilon Bluewater Island Resort (Oslob, Cebu)

Posted on 7 November, 2014 by Benjie Layug — 1 Comment ↓

Sumilon Bluewater Island Resort

I again got an invitation, from Mr. Pete Dacuycuy, to join a media familiarization tour of another Bluewater resort (the first one we visited was the Panglao Bluewater Resort in Bohol), this time to Sumilon Bluewater Island Resort. Joining me was fellow Panglao visitor Ms. Ma. Joy Elaine C. Felizardo (www.gastronomybyjoy.com) and Ms. Lara Louise Gabrielle L. Antonio (Editorial assistant at Mabuhay Magazine) plus Mr. Jimbo Owen B. Gulle (Editor-in-chief of Powerplay Magazine); Ms. Ma. Katrina Camille Cabanos (ZALORA Philippines); Ms. Liana Kathleen Smith-Bautista (www.liveloveblog.com); and Ms. Risa Halaguena and Ms. Rachelle Elaine Mapa (Account Manager), both from Essential Philippines Magazine.

Sumilon Island

We all arrived at Sibulan Airport (Negros Oriental) by 3:30 PM via a PAL Express flight. Upon exiting the terminal, we were whisked, via two airconditioned vans, to Sibulan Port where a big 50-pax outrigger boat (Jeffrey) was waiting to bring us to the island. Normally, to get to the island, visitors usually make a 20-min. land trip to Tampi port, then ride a fast craft going to Oslob on Cebu Island.

Sibulan Port

From Oslob (a 3-hour drive from Cebu City), they then make a 10-min. land trip to Bancogon Pavilion, where the private ferry port going to Sumilon Bluewater Island is located. The free 2-way transfers between the the pavilion and Sumilon Island are scheduled at 1.5 hr. intervals with the first trip at 7 AM and the last at 4:30 PM. We were to forego this tedious land-sea transfer and, instead, directly get to the island via a 1-hr. boat trip.

Arrival at Sumilon Island Wharf

We arrived at the island by 4:50 PM and were assigned our respective de luxe rooms in duplex villas. Jimbo and I stayed at the newly renovated Villa 14-A. Our spacious, tastefully and comfortably decorated airconditioned room had a high ceiling and impressive interiors with 2 very comfortable queen-size beds with many fluffy pillows, a big private bathroom with hot/cold shower and a skylighted ceiling, cable TV with DVD player, a work desk, coffee/tea making facility, sitting area, minibar and a private veranda with lounge chairs. Glasses of the most refreshing lemongrass-calamansi iced tea and a platter of assorted fruits welcomed us inside our room.

Villa 14-A

Sitting area and writing desk

Wooden sliding louver doors leading to the bathroom

Wi-fi is available in our rooms and public areas (pavilion, the pools, some parts of the beach and the lounge areas along the coastline). Lounge areas, with seats and hammocks, are located along the seaside and wooden stairs lead guests to a pocket beach. I’ve nothing but praises for the friendly, courteous and efficiently pro-active staff’s hospitality and their earnest desire to fulfill every request.

Al fresco dining at the sandbar (photo: Joy Elaine C. Felizardo)

The island’s signature shifting sandbar

Dinner was prepared, al fresco, along the island’s signature shifting sandbar. After this refreshing repast, we made an ocular tour, using an electric tram, of the resort’s 1 and 2-bedroom villas.

The electric tram

These villas feature, aside from the aforementioned de luxe room amenities, a sitting area, a dipping pool and a free-standing bathtub (also a feature in Panglao Bluewater Resort) for the 2-bedroom villa.

2-Bedroom Villa

Interior of 2-Bedroom Villa

Dipping pool at 1-Bedroom Villa

Come morning, we had our buffet breakfast at its quiet and lovely, octagonal Island Pavilion restaurant. It offers assorted breads with orange marmalade, strawberry jam and butter spreads; juice (orange or four seasons); fresh milk; hot chocolate, coffee, hash brown potatoes, crispy bacon, omelet, tocino, noodles, etc.

Pavilion Restaurant

Beside the pavilion is an inviting outdoor infinity swimming pool, overlooking Oslob, with loungers and a breathtaking view of the beach. Just nearby is the resort’s well-stocked bar.

Infinity swimming pool

Poolside bar

Up ahead was a full day of resort-sponsored activities at Oslob, starting with a 10 min. boat ride to the mainland where we bonded with butanding (whale sharks) and frolicked at Tumalog Waterfalls.

The author (left) bonding with a whale shark

The author (left) bonding with a butanding (photo: Ma. Joy C. Felizardo)

The author at Tumalog Falls

We also reminisced the town’s historical past at the poblacion where we visited the Spanish-era Church of the Immaculate Conception, Cuartel (barracks), baluarte (watchtower), gates and walls. We returned to the resort via a 15-min. boat ride from Bancogon Pavilion and Wharf.

Bancogon Pavilion

Bancogon Wharf

In the afternoon, we all explored the island via a nicely laid out hiking trail, through lush forests, making stopovers at the lighthouse, a Spanish-era baluarte, Yamashita’s Cave and Our Lady of Fatima grotto. Come evening, to refresh their tired bodies, some of the ladies also tried out an outdoor massage at the resort’s Anuma Spa.

Hiking around the island

Anuma Spa

On our last day at the resort, Joy and I checked out their 3 glamping tents. Glamping is short for “glamorous camping.” It basically means going camping while trying to make yourself feel that you’re not camping. The tent has all the other features of a regular room such as 2 single beds, carpeted floor, cabinets, lamps, electric fans and a cooler filled with assorted drinks (beer, soda, juice) and chips, all for free. The campsite is located near the beach and the natural lagoon and a bathroom and shower room is close by.

A furnished glamping tent

The natural lagoon

The resort also has a children’s playground, library, dive shop (Aquamania Dive Shop), game room and a souvenir shop. They also offer, airport transfers, 24-hour room service, , kayaking, fish feeding and fishing at the lagoon, Hobie Cat sailing, snorkeling, windsurfing, paddle boating and scuba diving. In the evening, you can join fishermen as they catch krill to feed the butanding the next day.

Aquamania Dive Shop

This highly recommendable resort, an excellent escape from the hustle and bustle of city life and the chaos and stresses of the mind and body, is truly a good place for reflection, prayer, rest, relaxation and romance.

The author at Sumilon Island

Sumilon Bluewater Island Resort: Brgy. Bancogon, Sumilon Island, Oslob, 6025 Cebu. Tel: (032) 382-0008 and (032) 318-9098. Mobile numbers: (0917) 631-7514 and (0917) 631-7512. Email: info.sumilon@bluewater.com.ph.

Cebu City booking office: CRM Bldg., Escario cor. Molave Sts., Lahug, 6000 Cebu City. Tel: (032) 412-2436. Mobile numbers (0917) 631-7508 and (0998) 962-8263. E-mail: sales.sumilon@bluewater.co.ph.

Manila Office: Rm. 1120, Cityland/Herrera Towers, 98 Herrera cor. Valero St. Salcedo Village, Makati City. Tel: (632) 817-5751 and (632) 887-1348. Fax: (632) 893-5391. E-mail: sumilon@bluewater.com.ph. Website: www.bluewatersumilon.com.ph.

Bohol Bee Farm (Dauis, Bohol)

Posted on 3 October, 2014 by Benjie Layug — 1 Comment ↓

Bohol Bee Farm

After breakfast, a dip at the lagoon pool and an ocular inspection, with Rooms Division manager Mr. Leo P. Go, of the resort’s Honeymoon Villas, it was now time to check out of Panglao Bluewater Resort. After thanking our gracious host, Mr. Pete Dacuycuy (who left for Manila ahead of us), we again boarded our airconditioned coach which was to bring us to the next town of Dauis. Here, we were to have lunch at the homey and relaxing Bohol Bee Farm.

Potted herbs and vegetables

This self-sustaining, nature-themed and eco-friendly resort is filled with rustic wooden furniture and a unique lush, green environment. Alugbati vines grow on the trellises while the frontage is filled with small plots of various organic herbs (oregano, dill, fennel, basil, spearmint, pandan, magic rose, thyme, chives, lemon grass, peppermint, parsley, aloe vera, stevia, coriander, rosemary and tarragon) and vegetables (romaine lettuce, celery, eggplant, mustard, etc.), all used as ornamental plants and lining the walkways.

The cliff with the sun deck and swimming area below it

This agricultural haven, situated on top of a cliff that drops dramatically into the sea (the swimming area below it is accessible by a flight of wooden stairs), was once dedicated to bee cultivation but the bees perished and the farm was moved to Inabanga.

The 2-tiered indoor swimming pool

The farm promotes healthy eating and we were here to sample a delicious and unique buffet lunch, which uses organically-grown vegetables, at its restaurant overlooking the sea. On our way to the restaurant, we passed the resort’s lounge area and two-tiered, indoor swimming pool.

The restaurant

Too bad, resort owner and chef Victoria “Vicky” Wallace-Sandidge, a Bohol-born and New York-based nurse-turned-farmer, wasn’t around to entertain us. Married to African- American Thomas Edward Wallace, she had two children (Mellanie and Abdul) with him but was widowed in 1988. In 1991, she bought a 4.8-hectare property and established the Bee Farm two years later. Here, she promotes organic farming which doesn’t use expensive conventional fertilizers and harmful pesticides for the farm’s crops. Vicky sits as an active member of the Bohol Initiatives for Sustainable Agriculture and Development (BIFAD).

Organic garden salad. Notice the edible flowers? They say that any flower being sucked by bees is not poisonous and, therefore, is edible

Cabcab with pesto & green tomatoes

We started our lunch buffet (reasonably priced at PhP600/pax), amidst the cool sea breeze and stunning ocean view, with glasses of fresh lemongrass juice; a very spicy, colorful and tasty organic garden salad (romaine lettuce, turnips, mustard greens and indigenous flowers topped with honey mustard dressing); an appetizer of light, crisp cabcab (mashed cassava pulp dried and deep fried into thin wafers or crackers) with a dip of pesto & green tomato; and a bowl of seafood soup.

Grilled marlin

Honey-glazed chicken

Spare ribs

The main dishes consisted of grilled marlin, honey-glazed chicken and spare ribs plus seafood lasagna, organic red rice with camote, and squash bread with homemade spreads. Dessert was healthy and very delicious, homemade ube and malunggay (moringa) ice cream.

Seafood lasagna

Squash bread with homemade spreads

After lunch, we proceeded to the Buzz Shop, their gift and souvenir shop up front which sells all sorts of organic products. On sale are various vegetable breads and muffins (squash muffins, carrot muffins, camote bread, honeyed muffins, etc.); fruit and vegetable chips (cassava, banana, etc.); spreads (honey, mango, pesto, choco, etc.); a variety of teas, both in leaf and powdered form (including the very popular honeyed ginger tea); black berry wine; native vinegar; kape mais (coffee made from roasted corn and wild berries); and dried cabcab.

An array of food products

They also sell wild honey from the farm; bee propolis, pure honeybee pollen, honeyed tableya, honeyed garlic; honeyed mustard salad dressing and honeyed hot sauce. You can also buy soap (milk, papaya, lemongrass, etc.); buri and raffia woven products; beewax lip balm; virgin coconut oil; and honey or pollen-based shampoos and lotions.

Souvenir shop

We have already sampled the homemade ube and malunggay ice cream but we still visited the small Buzzz ice cream shop to check out their other very exotic offerings (PhP40 for 1 scoop and PhP80 for 2 scoops) – chocolate, durian, avocado, pandan, tomato, mango, guyabano, spicy ginger and buko (young coconut). Their ice cream is the star of their very unique and interesting halo-halo.

Buzzz Ice Cream

After our pasalubong shopping and prior to leaving, Mr. Ariel B. Logrono, a staff member of the farm took us on a 30-min. guided tour. He first gave us a lecture on different organic farming methods. The resort practices vermiculture, mostly using their waste products mixed with animal manure for vermicompost. After 6 months, it is then used as fertilizer.

Listening to Ariel’s lecture on organic farming

They also practice the concept of companion planting, a form of polyculture wherein different crops are planted in close proximity to each other. The theory is that these plants assist each other in nutrient uptake, pest control, pollination, and other factors necessary for increasing crop productivity.

Companion planting at work. Grasshoppers feeding on their favorite leaves but leaving the nearby herbs intact

We were also given a highly educational tour of the Crafts and Livelihood section of the resort, our guide demonstrating and giving inputs on the process involved in each activity. Here, the Bohol Bee Farm staff are encouraged to do livelihood activities such as raffia making, basket making and sewing, enabling them to give a little back to the community.

Crafts and Livelihood Section

Seasonal basket and raffia decors

At the center, we observed members of the cooperative operating looms and sewing machines as they turned raffia and buri palm leaves into fabric sheets, bags, place mats, purses, slippers, curtains, seasonal decors, table runners, tissue holders, hats and other merchandise. The loom weavers made it look so easy, their shuttles zipping back and forth without hardly any effort. A 10-foot long sheet of raffia fabric usually takes 3 to 4 days to complete.

Observing loom weaving

Bohol Bee Farm: Brgy. Dao, Dauis, Panglao Island, 6339 Bohol. Tel: (038) 502 2288 and (038) 510-1821 to 22. Mobile number: (0917) 710-1062, (0939) 904-6796 and (0917) 304-1491. E-mail: vickywallace@boholbeefarm.com. Website: www.boholbeefarm.com.

Loboc River Cruise (Bohol)

Posted on 1 October, 2014 by Benjie Layug — 1 Comment ↓

Floating restaurant of Village Floating Resto & Cruises

Upon arrival at Loboc, we all crossed over to the other bank of the Loboc River, via the Alfonso L. Uy Promenade, to get to the Loboc Tourism Complex where the floating restaurants are docked. It has been 11 years since the last time I had my first Loboc River Cruise with my family and I was curious as to what’s new with the cruise.

The Loboc Tourism Complex – a tourist attraction by itself

This time, I now notice so many improvements in the area. Well for one the floating restaurant terminal is now concreted, there are now lamp posts along the river banks (for night cruises), helpful directional signage and an orderly parking lot, the restrooms are clean and the complex was wi-fi enabled. This made the complex an exceptional tourist attraction by itself.

Floating restaurant terminal

When we got to the boat terminal, we were all whisked to the waiting double-hulled floating restaurant of Village Floating Resto & Cruises. The setup this time was different from our past typical boat tour. Instead of different tables for different groups of guests, a long, flower-bedecked table was instead set up with green table cloth and fresh buco in the shell for each one of us.

Being serenaded with bossa nova songs

Our lunch was also to be something different, not the typical buffet. When our boat got underway, we were first entertained by a local band with a versatile and talented female lead vocalist singing bossa nova songs for our listening pleasure. This got us in the mood for lunch, however late it was.

Our media group

The food soon started coming in, starting with the appetizers – fish kinilaw, puso salad and summer rolls. This was followed by law-oi soup. The main course that followed next was out of the ordinary – a humongous boodle feast, to be eaten kamayan-style

Appetizers – fish kinilaw, puso salad and summer rolls

Fruit skewers, puto cuchinta, ube pannacotta, banancue

Fruit skewers, puto cuchinta, ube pannacotta, bananacue

It consisted of pork humba, chicken inasal, sisig-stuffed squid, grilled vegetables, pinais na isda and corn on the cob plus steamed rice, all laid out on banana leaves. Our delightful lunch was capped by a series of desserts consisting of ube pannacotta, bananacue, puto cuchinta and fruit skewers.

Our boodle feast

In about an hour, our boat reached the endpoint of our 2-km. cruise – Busay (or Tontonan) Waterfalls. These series of low waterfalls, used to generate electricity for the town, drops 15 m. in 2 stages. We were already done with lunch when docked near a floating wooden platform with rope railing. Alighting here, we had the luck of seeing a rare rainbow beneath a nearby small waterfall.

Busay Falls

The author at the floating viewing platform

The rainbow uderneath a small waterfall

After a few minutes at the viewing deck, we again boarded our boat and, when all were accounted for, turned around for our return trip upriver. Along the river, the boat stopped at a small bamboo and nipa jetty decorated with banderitas and colorful guitars hung on the rafters. Here, some locals, dressed in apple-green filipiniana outfits, provided us a culture show, dancing the kuradang and the tinikling.

A kuradang dance performed for us at a riverbank jetty

Tinikling dancers in action

Continuing on our return cruise, our band, not to be outdone, also regaled us with a modern dance number. Soon enough, we back at the boat terminal by 3:30 PM, totally refreshed by this showcase of Boholono hospitality, cuisine and culture and quite ready for our next adventure.

The band and staff of Village Floating Resto & Cruises

Village Floating Resto & Cruises: Brgy. Valladolid, Loboc, Bohol. Tel: (038) 537-9223 and (038) 501-8078. Mobile number: (0928) 507-7627. E-mail: villagefloatingresto@yahoo.com.

Sorya Shopping Center (Phnom Penh, Cambodia)

Posted on 29 July, 2014 by Benjie Layug — Leave a reply

After our National Museum and Royal Palace tour, Osang, Violet, Jandy and I made our way, on foot, back to our respective hotels to rest and freshen up. After an hour, we again met up, this time to go shopping for souvenirs at the nearby Central Market. Again, we made our way on foot. Along the way, we decided to make a short stopover at the 8-storey, Western-style Sorya Shopping Center, located just one block south of the Central Market.

Sorya Shopping Center

The first real mall in the city, this 40,000 sq. m. airconditioned shopping oasis, the largest in the city, was quite large, with passenger elevators and escalators (then a strange novelty when it opened in 2003). Inside were a number of Western fastfood restaurants at every level ( Pizza Co., Master Grill, Kentucky Fried Chicken, BBQ Chicken, BBWorld, Lucky Burger, etc.) plus a a variety of shops selling clothes, shoes, jewelry, toys, imitation watches, latest release DVD copies and some electronics and appliances.

Osang and Violet trying out the foot massage demo

As we entered the lobby, we encountered a lot of “demo” booths promoting products such as a stainless steel multi-tiered steamer; a stride-glide exerciser; a hand-held vacuum and recliner-massage-chairs. Osang and Violet each tried out the foot massager.We also each tried out a sundae treat (US$2.30 each), with many premium quality toppings such as Mars, Snicker, Oreo Cookie, etc., at Swensen’s, a premium ice cream parlor which originated from the U.S.A. It opened its first branch in Sorya Shopping Center in September 2007.

“Cooling off” at Swensen’s

The well-stocked Lucky Supermarket, the first supermarket set up in Phnom Penh (and now the city’s largest supermarket chain), has a branch at the ground floor. On the upper floors there a 3D cinema complex (Sabay Cineplex, Level 5), roller skating rink, sporting goods store (City Mart Sports Supply, Level 4) and games arcade.

Swensen’s sundaes

After shopping at Central Mall, we all had dinner at the local food court at Level 4. Virtually all varieties of dishes were available at very reasonably prices of US$2.00 to 5.00. However, their coupon system was a hassle as we had to buy a ticket first before ordering food from any outlet.

Food Court

Though less colorful than the traditional markets, Sorya Mall was still a such a good place to cool down, hang out or simply to take a break from the ‘culture shock’ that hit us when we arrived in Phnom Penh.

Food court fare

Sorya Shopping Center: 11-13 Preah Trasak Paem (Street 63), Phsar Thmei 2 Commune , Daun Penh District, Phnom Penh. Tel: +855 23 210 018 and +855 16 700 001. Open daily, 9 AM to 9 PM.

Silangang Nayon Park and Restaurant (Pagbilao, Quezon)

Posted on 6 April, 2014 by Benjie Layug — 1 Comment ↓

Our final stop on our Appsline Travel-sponsored Lucena City/Pagbilao tour was the Silangang Nayon Park and Restaurant where we were to have dinner. From Pagbilao Wharf, we followed Lurhen as we drove to this popular destination and quiet retreat which is a 25-min. drive from Lucena City. From the Maharlika Highway, we turned right and drove 6.5 kms. inland before reaching the resort. It was just about dusk when we arrived and we were welcomed by general manager Ms. Mary Ann Padilla who asked us to proceed to its floating restaurant.

Silangang Nayon Park and Restaurant

We descended down a series of paved walkways with dining cottages, nestled along the edge of cliffs, on either side. At the base of the cliff, we next had to cross a long footbridge with a sturdy foundation of concrete stilts, passing two other dining cottages, before reaching the larger, boat-shaped restaurant at its end which overlooks Tayabas Bay, Pagbilao Grande Island and Patayan Island.

The footbridge and floating restaurant

Ms. Padilla soon joined us at the table and we proceeded to interview her, at length, about the resort. The resort first opened in 2003 with just one seaside cottage. As the years went by it slowly grew into a cozy park with a main restaurant (a very nice place to view the sunrise and feel the cool sea breeze while dining); bamboo dining cottages, function hall; a mini-zoo and a children’s playground.

The resort also has a bed and breakfast, on top of a cliff and overlooking the sea, with affordable room rates: PhP2,500 (good for 2-4 persons with free breakfast for 2), Php4,000 ( good for 8 persons with free breakfast for 4) and PhP5,000 (good for 8-10 persons). Each spacious, clean airconditioned cottage has a TV and a private bath with hot and cold shower. They also offer boat trips or kayaking to Patayan Island Puting Buhangin Beach and Kwebang Lampas.

Interior of restaurant

The place also had its share of misfortunes, being almost reduced to rubble by the wrath of typhoons, notably Milenyo. From the ruins, it slowly rebuilt, replacing the bamboo and thatch main restaurant and the bamboo bridge with sturdy concrete. It also closed down a not so successful second branch at SM City Lucena. Even with the same cooks preparing the same food at both branches, the SM branch simply could never relicate the ambiance of the original.

L-R: Lurhen, Mary Ann, Mel, the author and Rannie

Even as we were interviewing her, our cooked food slowly arrived, delivered to the restaurant from the main kitchen/grilling area on the mainland via a helicopter-shaped dumbwaiter running along a steel cable, truly an attraction by itself. The restaurant serves very affordable and great tasting Filipino and Chinese seafood dishes and we got to sample a number of their signature dishes.

Seafood Cream Soup

Beef with Broccoli

First up was the filling seafood cream soup (PhP340 for medium and PhP500 for large) followed by the green mango encelada, beef with broccoli, calamares and crab szechuan (PhP100/100 gms.). The ostrich with mushroom sauce (PhP415 for medium and PhP615 for large), its meat sourced all the way from Cagayan de Oro in Mindanao, was really tender and tasted like beef. The piece de resistance was the grilled oysters . These oysters are first steamed, then grilled and flavored with garlic and butter. For dessert, we had the not so sweet but still great tasting buchi plus brewed coffee.

Calamares

Ostrich with Mushroom Sauce

It was now late in the evening when we finished dinner and, as we had a long 3.5-hour drive back to Manila, we said our thanks and goodbye to our gracious host Mary Ann as well as Ms. Lurhen. With me at the wheel of the car, traffic was almost non-existent but we were sometimes traveling at a snail’s pace because of slow-moving trucks. We arrived in Manila past midnight.

Grilled Oysters

Silangang Nayon Park and Restaurant: Brgy. Bantigue, Pagbilao 4302, Quezon. Tel: (042) 716-0077 and (042) 622-2173. Mobile no.: (0922) 886-7677, (0920) 813-2324 and (0919) 442-0042. Contact Person: Ms. Mary Ann Padilla. Email: silangang_nayon@yahoo.com.ph.

Appsline Travel Services and Consultancy: Phase 2, Krisanta Village, Brgy. Bukal, Maharlika Village, Pagbilao, Quezon. Tel: (042) 716-0067. Mobile number: (0922) 633-0363 (Ms. Lurhen T. Cortes). E-mail: yvette_24@yahoo.com and appsline0305@gmail.com.

Cortijo de Palsabangon Farm Park and Restaurant (Pagbilao, Quezon)

Posted on 6 April, 2014 by Benjie Layug — 4 Comments ↓

From Ouan’s The Farm Resort in Lucena City, we proceeded to the next destination in Appsline Travel-sponsored tour, this time traveling to the next town of Pagbilao where we were to have lunch at the 5.1-hectare Cortijo de Palsabangon Farm Park and Restaurant. As we neared the restaurant, we passed by its organic farm planted to fruit trees and pesticide-free vegetables.

The native-style restaurant

Upon arrival, we were welcomed by owner Ms. Ayrin Llorin at the native-style restaurant. The place looked very relaxing, with its lush greenery and backdrop of mountain scenery. Built with bamboo, hardwood and sawali, the restaurant is furnished with tables and chairs made with bamboo or hardwood and accented with large and small cart wheels. Within is a billiard table and a bar stocked with regular wines and spirits.

The dining area

Cart wheels provide a nice touch

The well-stocked bar

Ms. Ayrin prepared for us Filipino dishes that included pork sisig and baked tahong (mussels baked with cheese), both popular appetizers, and seafood kare-kare (using shrimp instead of stewed beef or pork and cooked with some of their organically grown vegetables), all served with steamed rice, plus pancit canton.

Shrimp kare-kare

Pancit canton

Pork sisig and baked tahong

After this very filling and delicious meal, we also tried out the local, coconut-based lambanog (the Philippine version of vodka) spiked with liputi, a local wild blackberry which adds a slightly sweet, tangy taste. Lambanog’s other flavors include grapefruit, bubble gum, pineapple, prunes among others. Though fiery tasting, it is said not to produce a hangover.

Trying out the local liputi lambanog

Near the restaurant are 3 native-style bamboo cottages named after vegetables – singkamas (jicama root), sigarilyas (winged bean) and talong (eggplant). They each have their own dining and sleeping area and is rented out for PhP500 for an overnight stay. Aside from the restaurant, customers can dine al fresco or in a picnic cottage.Come Friday evening, a local band provides a night life party. Cold nights are warmed with a bonfire.

L-R: Melissa, Lurhen, Ayrin, Rannie and the author

Diners here can also play billiards or sing their hearts out with their videoke. The place is ideal for camping; team building; agricultural and organic farming tours (you pick and pay for the fresh fruits and vegetables which they cook); and horse and pony riding. Come November to January, a rainbow usually appears during the day.

Cottages for overnight stays

Cortijo de Palsabangon Farm Park and Restaurant: Brgy. Ibabang Palsabangon, Pagbilao, Quezon. Mobile number: (0999) 513-4730 (Ms. Ayrin Llorin), (0923) 517-7001 (Ms. Ayrin Llorin) and (0917) 719-5184 (Ms. Noriko Usui). E-mail:cortijodepalsabangon@yahoo.com.ph.

R&R at Pandan Beach Resort (Antique)

Posted on 25 February, 2014 by Benjie Layug — 2 Comments ↓

From Sebaste, we boarded our van for the short, 14-km. drive to Pandan town. Here, we were going to stay at the upscale Pandan Beach Resort, our home for the 2 remaining days of our Antique Tour. On hand to welcome us was Ms. Gigi Bautista, the resort’s owner and Gen. Manager. Too bad we arrived late to catch the sunset.

Pandan Beach Resort

Upon our arrival, Gigi booked all of us in single, twin and triple-sharing suites complete with all the modern conveniences hotel rooms in the city carry – airconditioning; combinations of queen, double and single beds; private bathrooms with hot and cold showers; and flat-screen cable TVs. Some have refrigerators.

Check out “Resort Review: Pandan Beach Resort“

Sebaste Suite where Jandy and I stayed in

All 7 rooms were named after the 5 Antique (Culasi, Libertad, Pandan, Sebaste and Tibiao) and 2 Aklan (Buruanga and Malay) towns that comprise the Northwest Panay Peninsula Natural Park. Jandy and I stayed at the Sebaste Suite which had 1 queen-size and 2 single beds, actually good for 4 persons.

Marquesa’s Bistro Bar & Restaurant

After checking in, what awaited us at Marquesa’s Bistro Bar & Restaurant was an array of Filipino dishes, prepared by house chef Leo de Guzman, for dinner – binabak, freshwater river shrimps (patuyaw) pounded and then steamed with onions, ginger and buko (tender young coconut meat); inubarang manok, a hearty mix of native chicken and chopped ubud (core of a banana stalk); buttered shrimps; grilled marlin; and adobong pusit (squid) plus a dessert of pinais (cassava suman).

Adobong pusit

Buttered freshwater shrimps

Grilled marlin

The bar offers a wide selection of cocktails, beer, mixes and wines. After dinner, we had an audience with young Pandan Mayor Jonathan D. Tan who gave us an overview on what Pandan town has to offer to tourists – trekking, bamboo rafting along the Bugang River, one of the cleanest inland bodies of water in the Philippines; swimming at Malumpati Spring; beachcombing on Antique’s only stretch of white sand beach on the mainland and, now, scuba diving.

Gigi Bautista with Pandan Mayor Jonathan D. Tan

After dining, some of us, including me, squeezed in a little work on our blogs (the resort provides wi-fi internet access) while others just opted to relax their tired muscles with a delightful and soothing massage at the gazebo.

The gazebo

A garden setting

Regine tries out the cozy and colorful hammock

The private beach area

Pandan Beach Resort: Brgy. Dionela, Pandan, Antique. Tel: (036) 278-9379. Mobile numbers: (0922) 812-7906 and (0917) 580-9648. E-mail: info@pandanbeachresort.com and pbrpandan@gmail.com. Website: www.pandanbeachresort.com.

How To Get There: Pandan is located 123.7 kms. from San Jose de Buenavista, 35 kms. from Brgy. Lipata (Culasi), 30 kms. (a 45-min. drive) from Brgy. Caticlan (Malay, Aklan), 55 kms, (a 1.5-hr. drive) from Kalibo (Aklan), 65 kms. (a 1.75-hr. drive) from Dumaguit Port (Aklan) and 223 kms. from Iloilo City (Iloilo). About 3 kms. north of the town, a road forks, one to Libertad and the other to Kalibo (Aklan).

New Year at the Dusit Thani Manila

Posted on 31 December, 2013 by Benjie Layug — Leave a reply

After a one-year hiatus, we returned to our new tradition of spending New Years Eve at a hotel, away from the noise (and the smoke pollution associated with it) of firecrackers and fireworks. More so now as I have my one year grandson Kyle with me. This time we spent it at the Dusit Thani Manila, right in the heart of Makati’s financial district.

Dusit Thani Manila

Surrounded by malls (SM Dept. Store is right across), restaurants, bars and boutiques, its location, aside from its affordability (it was the most reasonably priced of the 8 hotels I checked out), is the hotel’s most outstanding feature, it being along EDSA, one of Metro Manila’s major thoroughfares, which abounds with buses, taxicabs and what have you. The hotel is also located about 200 meters from the Ayala MRT station.

View of EDSA, Ayala MRT Station and Ayala Center from our room

View of EDSA, Ayala MRT Station and SM from our room

Formerly the Manila Garden Hotel and, later, the Japan Airlines (JAL)-owned Nikko Hotel Manila, it was acquired by the Dusit group (one of over 22 properties owned in Thailand and overseas) in 1995 and was renamed Dusit Hotel Nikko. On April 2008, it was renamed Dusit Thani Manila. The hotel underwent an extensive US$20 million renovation which included a state-of-the-art monochromatic beige-colored repainting of its facade. In 2011, it won 15 prestigious trophies (including “Hotel of the Year”) from the Singapore-based Hospitality Asia Platinum Awards (HAPA).

The impressive lobby with its gold leaf-covered columns

As I approached the hotel’s driveway, what first comes into sight is its Patrick Blanc-inspired vertical garden, with its 5-piece, 8-meter high green wall. While bringing an aesthetic beauty to the surroundings of the hotel, it also has a significant impact on environment and atmosphere as it specifically lowers the temperature at the driveway, especially when the afternoon sun rays hit the entrance. Its water feature also helps cool the air that passes through the open spaces between walls. In recognition of these efforts, the hotel received a 2012 Silver certification by Earth Check, a globally renowned organization that grades environmental standards.

Room 1153

Our twin beds

Upon entering the hotel’s spacious, impressive and tastefully decorated lobby (with its tall, decorated Christmas tree), I noticed the lobby’s columns which were covered in real, elegant gold leaf, just like temples in Thailand. While checking in (ultra fast to say the least), i was given a cold, herb-infused towel that refreshed me with its subtle fragrance.

My family

We stayed in an luxurious de luxe room with 2 comfortable double beds (Rm. 1153). Our room, like all the others (the hotel has 538 rooms) at Dusit Thani Manila, are equipped with state-of-the-art facilities such as LCD flat screen TVs with satellite channels, a work desk, minibar, mini fridge; in-room safe; coffee and tea making facility, air conditioning and free (and surprisingly fast) wi-fi. Our ensuite bath had a bathtub. They even offered, free of charge, a Disney-inspired baby cot for Kyle. Some of the other rooms benefit from Executive Club lounge access which offers complimentary drinks and snacks.

The pyrotechnic spectacle seen from our window

Come 8 PM, we attended a New Year’s Eve anticipated mass at the Molave Room at the mezzanine floor. Though we didn’t avail of the the hotel’s New Year Countdown Package, we were still regaled by the fireworks display from our hotel room window which faced EDSA. As I enjoyed the pyrotechnic spectacle with my family, I thank God for bonding moments such as these and I also prayed that others would also experienced what I felt.

Breakfast at Basix Coffee Shop

The next day, we had breakfast at Basix, the hotel’s ground floor, 24-hour coffee shop. As the hotel was fully booked, tables and chairs were set up at the hotel lobby to accommodate the guests queuing up for a breakfast buffet of delectable international options. It included cold cuts, ham, bacon, cheese, bread, pancakes, fruits, etc..

Benjarong Royal Thai Restaurant

Dusit Thani also has 3 international restaurants.Western Tosca Restaurant, awarded “Most Exquisite Dining Experience” in 2011, offers Italian cuisine. UMU Japanese Sake Bar & Restaurant, awarded the “Most Cosmopolitan Bar and Restaurant” in 2011 by HAPA, serves Japanese food and its private rooms offer views over the hotel’s highly-maintained and beautifully manicured Japanese Garden and koi pond. The second level Benjarong Royal Thai Restaurant, awarded “Most Authentic Asian Cuisine Restaurant” in 2012 by HAPA, serves authentic Thai dishes.

The Japanese Garden and Koi Pond

The hotel also has meeting and banquet facilities; an outdoor swimming pool; spa (Devarana – awarded “Signature Spa Experience” in 2011 by HAPA); business center; VIP room facilities; flower shop; 24-hour front desk; barber shop; beauty parlor; 24-hour medical clinic; souvenir/gift shop; and wellness center (DFit).

Posing in front of the lobby’s huge Christmas tree prior to leaving

They offer express check-in/check-out; luggage storage, 24-hour room service; airport shuttle; laundry; dry cleaning; ironing service, currency exchange; shoe shine, car rental; tours; safety deposit box, massage and fax/photocopying service.

Kyle in his Disney-inspired baby cot

Dusit Thani Manila: Ayala Center, Makati City. Tel: (632) 238-8888. Fax: (632) 238-8800. E-mail: dtmn@dusit.com. Website: www.dusit.com.

Arrival in Banaue (Ifugao)

Posted on 28 March, 2013 by Benjie Layug — 1 Comment ↓

Our bus arrived arrived at Banaue town proper by 7:30 AM, a full hour past the normal 9-hr. trip it would take from Manila. This would be my third visit to the town and the second for Jandy who first visited it last April 11, 1998, nearly 15 years ago (he was just 12 years old at the time). Upon alighting from our bus, we boarded a chartered jeepney that took us to the nearby 2-storey Halfway Lodge where we were to have breakfast at its big, ground floor restaurant.

Jandy and I with (L-R) Jessica, Joy. Desiree and Jasmin

Breakfast was nothing out of the ordinary: an omelet, pork tocino and fried fish plus 3-in-1 coffee but what was unusual, at least to the first timers in this part of the country, was the aromatic tasty and healthy native kintuman (called tinawon in Kalinga) the red rice grown at rice terraces. This same rice is fermented to produce tapuy (rice wine). A kilo of this rice sells for PhP85-90.

Halfway Lodge Restaurant

The lodge also has two single rooms and 13 double rooms with ensuite bath or common bath, all capable of accommodating various-sized groups (PhP500 for single person, PhP800 for 2 people and PhP250/head for groups). Their rooms are said to have no outlets though and you have to charge your electronic gadgets (cellular phones, laptops, etc.) for a fee. The restaurant balcony had a great view of the town, rice terraces and the Ibulao River (crossed by a hanging bridge).

Kintuman

Pork tocino

Fried fish

Omelette

Halfway Lodge and Restaurant: Poblacion, Banaue, Ifugao. Tel: (074) 386-4082. Mobile number: (0915) 465-8921 and (0919) 614-2266. Website: www.banauehalfwaylodge.com.

Enroute to Banaue (Ifugao)

Posted on 28 March, 2013 by Benjie Layug — Leave a reply

Jandy and I were supposed to go on a beach camping and island hopping tour in Pagbilao (Quezon) but, at the last minute, my companions backed out and we were left with the possibility of, for the first time in a long while, of spending Holy Week at home. While on Facebook come Wednesday morning, Ms, Violeta Imperial of Nature Awareness and Conservation Club appeared on chat and ask me where I was spending the holidays and, of course, I answered “nowhere.” She offered her Sorsogon whale shark watching tour but, wanting to escape the oppressive heat of the city, inquired, instead, about her Sagada/Banaue tour. There was only one slot left but Violet offered to check if there were Ohayami Bus (the only bus company plying the Manila-Banawe route) seats still on offer. After about an hour, she told me I was in luck as the bus company had some “chance passenger” seats.

Our tour group

I returned to my usual packing, this time replacing beach wear with cold weather attire (jackets, woolen caps, etc.). With our backpacks and a take-out Jollibee dinner and half a dozen Krispy Kreme doughnuts, Jandy and I were brought to the bus terminal by my daughter Cheska and her boyfriend Marve by 8 PM. Here, we met up with Ms. Jocie Dimaculangan, our tour coordinator, who also had, in her care, sisters Jessica and Jasmin Bez, Ms. Joy J. Tenedero, Ms. Desiree R. Benitez, Ms. Long R. Garcia, Ms. Eureka Joy Bueno, Ms. Diosa Diaz, married couple Lilia Kristina and Aldrin Tejada; and Mr. Donald Jesus G. Danao.

Our Ohayami bus

We soon boarded our bus and Jandy took his assigned seat while I waited for my “chance passenger seat” which turned out to be a plastic monobloc chair placed at the center aisle (there were 6 of us seated that way). Truly, a first for me. Our supposed-to-be 9 PM bus left the terminal by 9:30 PM and it had to negotiate holiday traffic to make it to the North Luzon Expressway (NLEX). It was lights out by then and everybody on the regular seats were soon asleep. It was a different case for us “chance passengers” as we had to stay awake in case the bus suddenly speeds up or stops. How I envied the others. Jandy and I were soon wrapped up in our jackets and woolen caps as the bus airconditioning was set to high.

Save Oil Gas and Restaurant

Our bus had a long traffic spell somewhere in Baliwag (Bulacan). Past that, we made our first stopover for peeing and meals at Sevilla Sweets and Restaurant at San Miguel (Bulacan) by 11 PM. Afterwards, I somehow was able to get some shuteye until I was rudely awaken by the swaying of the bus as it negotiated the winding Dalton Pass in Nueva Vizcaya. Now I had to hang on for dear life as my chair moved with each turn. We made our second and final rest stop, by 4 AM, at the Save Oil Gas and Restaurant in Aritao (Nueva Vizcaya) where I had a cup of chocolate. Peeing at its clean restroom set us off by PhP5 each.

Nature Awareness and Conservation Club, Inc.: 18 Pioneer St., Moonwalk Village, Las Pinas City, Metro Manila. Tel: (632) 801-1720. Mobile numbers: (0932) 243-9478 and (0915) 510-1600. E-mail: Mother_Nature888@hotmail.com.

Ohayami Trans: cor. Lacson Ave. and J. Fajardo St., Sampaloc Manila. Tel: (632) 516-0501. Mobile number: (0917) 561-7344. E-mail: ohayami@ohayamitrans.com. Website: www.ohayamitrans.com.

This travel blog, a diary of the author’s local and international travels, aims to provide the reader with news and information on people, places and events that would interest the avid traveler and tourist. But, it also aims to be much more, providing insights on the wonders of this beautiful country, as well as the world, beyond the strict confines of the city. Have a BLAST seeing old churches, exotic temples, educational museums as well as palm-fringed islands; white sand beaches; thundering waterfalls; placid lakes; fiery sunsets; turquoise seas; cathedral-like caves; swirling rivers; majestic mountains; stupendous, amphitheater-like rice terraces; awesome volcanoes and the like. Get to know the movers and shakers in the tourism industry; find out where to titillate the palate; rejuvenate your body; feed your adrenalin, unwind and relax; satisfy your craving for history and culture; and find out what's being celebrated and where.

BENJAMIN “BENJIE” LAYUG, an architect by profession (he finished his B. S. Architecture degree from the University of the Philippines Diliman in 1982), is also a copy editor for two publishing houses; travel writer; blogger; architectural historian; author; concert. movie and musical reviewer (for www.pep.ph); and a motivational speaker.

As a free-lance travel writer, he has, in the past, contributed articles to Travel Update, Philippine Daily Inquirer, COLORS, TODAY, 7107 Islands Magazine, Business Day and Bluprint. He currently writes for Artplus Magazine and the Business Mirror.

He is also the author of the following travel books:

A Philippine Odyssey (New Day Publishers, 2005)
Pathfinder’s Travel Guide: Boracay (Great Books Trading, 2006)
A Tourist Guide to Notable Philippine Churches (New Day Publishers, 2007)
A Tourist to Notable Philippine Historical Landmarks, Monuments and Shrines (New Day Publishers, 2010)
A Tourist Guide to Notable Philippine Museums (New Day Publishers, 2012)

Some of his books now appear in the local library shelves of the National Library of the Philippines, De La Salle University, Ateneo de Manila University, University of Sto. Tomas, U.P. Diliman, Centro Escolar University, San Sebastian College, Miriam College, Silliman University, to name a few, as well as internationally at the National Library of Australia and the University of California Berkeley Library.

Now a senior citizen, he is probably one of the oldest, if not the oldest, active travel blogger in the country today. He also has a lifestyle blog called F.Y.I.:Firing Your Imagination (www.firingyourimagination.blogspot.com). Benjie has traveled to two-thirds (53) of the country’s 81 provinces and over 20 countries in 4 continents.