Manila Bulletin
Lifestyle
Food
This Southern Tagalog food trip is perfect for weekenders and day tours
Lifestyle
Food
This Southern Tagalog food trip is perfect for weekenders and day tours
This Southern Tagalog food trip is perfect for weekenders and day tours
You don't need to go far to satisfy your travel and food cravings
Published May 5, 2023 08:39 am
Who says you need to go all the way up to Baguio to have a fun weekend? Why not choose a trip down South of the Metro, instead?
No, not to Tagaytay; there are other destinations in the South for you to relax, eat good food, and enjoy a more pleasant view and weather. The traffic going there is also way more tolerable, as compared to touristy Tagaytay. The Southern Tagalog region provides a perfect escape for city dwellers looking to take a break from the hustle and bustle of urban life.
Conveniently located just a few hours' drive from Metro Manila via the Skyway System, South Luzon Expressway, and STAR Tollway, it is widely recognized for its cultural heritage, picturesque landscapes—and its culinary scene.
Manila Bulletin Lifestyle was recently invited to a food tour organized by the San Miguel Foods Culinary Center (SMFCC). The trip was meant to revitalize the food tourism in the South, particularly in Laguna and Quezon. The two-day gastronomic tour of the two provinces was also a celebration of National Food Month last April.
"Our last food tour in the region was back in 2012, and we're excited to be back to rediscover the unique flavors of Southern Tagalog cuisine and explore new food destinations in Laguna and Quezon. In many ways, it’s the pandemic that helped bring about a number of the stops we are featuring. On the other hand, for some that are considered old favorites, it is all about adaptation and innovation, while staying true to the core of Tagalog cuisine," says Llena Tan Arcenas, San Miguel Foods Culinary Center Manager.
Facade of Aurora Filipino Cuisine
First stop for the tour was brunch at Auror Filipino Cuisine, located in Sta. Cruz Laguna. The space is located inside the charming Ted's Bed and Breakfast compound. The dining area is built using repurposed materials such as gate grilles, bird cages, metal bric-a-bracs, and wine bottles among others. The rustic charm is positively overflowing in the space.
The tablescape
The whole concept is the brainchild of siblings Chef Theodore Day Salonga and Pastry Chef Gel Salonga-Datu along with her husband, Dino Datu. Originally located at a repurposed ancestral home, it has since been transformed to an al-fresco pavilion.
Salmon Omelette
Inalamangan Baboy
At the restaurant, we dined on Mini Pancakes and Bacon, Pan de Coco, Salmon Omelette, *Chicken Adobo sa Dilaw, Inalamangang Baboy*, and *Sinugno na Tilapia* Fillets made with fresh coconut, which the chefs say is sourced from the restaurant's backyard.
*Sinugno na Tilapia*
For sweets, there was fresh fruits, Pandan Iced Tea, and L’OR Essenso Brazilian 3in1 Coffee and LÓR Essenso Colombian 2in1 Coffee, perfectly paired with Aurora's Torta de Pili.
Torta de Pili
The Linang ni LK farm
Second stop was Linang ni LK, a farm-resort owned by Chef Francis Ocoma, popularly known as Lakwatserong Kusinero or LK. Chef Francis introduced his farm-to-kitchen concept in April 2019, and used ingredients he grew in his farm for the dishes he would serve his guests. A year after, he expanded his vision by building accommodations within the property, creating a unique farm-cation experience.
Ube Taw
When we arrived, we were welcomed by resort staff with servings of *Ube Taw*, glutinous ube-flavored rice ball dish served with Magnolia Gold Label Ube Ice Cream, and topped with caramelized coconut milk.
Chefs at the farm prepare the famed Pancit Habhab or Pancit Lucban
Pancit Habhab splashed with vinegar sauce
The dish was also paired with the famed Pancit Lucban or "Pancit Habhab," a savory noodle dish topped with longganisang Lucban and garnished with edible flowers. A special vinegar sauce was also used for *habhab*, to delicious results.
Kape Salay and Kape Pandan
As part of the Linang ni LK experience, guests were also treated to a coffee demonstration by its in house barista. He showcased how to make Kape Salay and Kape Pandan. Kape Salay.
Nearby Bukid Amara gives guests a scene straight out of an Amorsolo painting. The farm boasts an idyllic landscape of edible flowers, greenhouses, and man-made lakes - all with the imposing Mt. Banahaw seen in the background.
The greenhouses at Bukid Amara
The greenhouses grow flowering plants, herbs, and edible greens - even melons. The farm is a popular tourist destination for the locals, but owner Michael ‘Mike’ Caballes is also developing the property to create innovative farming solutions.
Floral Spring Rolls
During the tour of the property, guests were presented with various melon types from around the world, all grown on the Bukid Amara farm. Additionally, we were treated to Floral Spring Rolls, filled with Magnolia Chicken Breast, edible flowers, egg omelet, and vermicelli noodles. We were also served a sampler of organic edible flowers and refreshing Cucumber and Citrus Quencher to complete the experience.
Rodillas Yema Cake
Media guests were then treated to a tour of the manufacturing facility of Rodillas Yema Cake by Monica and Jett Bakeshop, owned and operated by Vincent and Juliet Rodillas.
Juliet Rodillas
A favorite in Tayabas City, and known, even for people in Metro Manila, the cake has now become one of Quezon's iconic local delicacies. Upon arrival at the bakeshop, guests were welcomed by the smell of freshly baked goods, and were given a quick tour of the state-of-the-art manufacturing plant built in 2014.
Kitchen staff preparing a fresh batch of Rodillas Yema Cake
After the tour, guests were treated to samples of Yema Cake and their latest creation - the Cheese Ensaymada with Yema.
The modern facade of Jardin de Pio
Jardin de Pio, a charming restaurant near the Padre de Pio sanctuary in Barangay Gibanga, was the last stop of Day 1 of the food tour. Founded in September 2022 by Mafel Lagos, Bernard Sollestre, and five other friends, the restaurant pays homage to Padre Pio's heritage by serving beloved Italian dishes.
Italian-style pizza
During dinner, we enjoyed a variety of delicious dishes. The meal began with Pan de Ajo and Antipasto Jardin Salad featuring green mango, lettuce, roasted tomatoes, and bagoong. We also had Gambas Aligue, Aglio Olio Pasta topped with crispy corned beef, and Jardin De Pio Pizza, generously covered with Purefoods Deli Beef Bacon and its crust infused with San Miguel Pale Pilsen.
Paella Pollo
Guests also indulged in Paella Pollo, which was made using Magnolia Chicken Timplados Roasters Smoked Pepper Roast.
Jardin De Pio Pizza - Purefoods Deli Beef Bacon, Chef's Selection Mozzarella
For dessert, we were served Panna Cotta made with Magnolia All Purpose Cream, and Silvanas.
The breach front facade of Seves Hotel & Resort
Following the dinner at Jardin de Pio, we then proceeded to posh Seves Hotel & Resort, a new resort that opened in August 2022. The property is located along the well-known pristine beaches of Sariaya.
The swimming pool and the property courtyard
When we woke up after a restful night of sleep, guests then enjoyed a buffet breakfast featuring local bread such as *Malunggay Pandesal* and *Pinagong* plus Bake Best Bakehouse Whole Wheat Japanese Loaf, served with Magnolia Gold Butter Salted and Magnolia Cheezee.
Guests also savored local breakfast staples including Crispy Bonuan Fish, *Longganisang Lucban*, Purefoods Classic Honeycured Thick Cut Bacon, Chef's Selection Sausage Patty, and Chef’s Selection Chicken Tocino.
The final stop of the tour was Sitio de Amor Leisure Farm Resort, located just over an hour's drive from Seves Hotel & Resort.
This farm spans several hectares and is adorned with antiques, heirloom pieces, and unique wooden furnitures crafted by the owner.
Amor Bondad explaining to guests the origins of the Caluag House
Upon arrival, we were welcomed by owners Amor and George Bondad, who led the group on a tour of Sitio de amor. The tour included a visit to the Caluag House of Tomas Morato Sr., which was built in 1920 and originally located in Calauag, Quezon. Guests were then treated to a feast at Café Gaudencio, located just below the Caluag house. The al fresco Laguna and Quezon themed lunch included Pako Salad; *Sinigang na Hipon sa Buko* made with fresh Tayabas shrimps; *Sinantolan,* made from grated *santol* rind stewed in coconut milk with shrimps; slow cooked *Sinaing na Bangus*; Sinaing na tulingan; grilled Chicken Inasal using Magnolia Chicken Timplados Inasal; and Inihaw na Liempo paired with *Kulawo* (banana blossoms in smoked gata vinaigrette), Mustasa Salad, and *Atsarang Kamias*.
For dessert, guests enjoyed Puto Bumbong glazed with Magnolia Gold Butter Salted and topped with grated Magnolia Quickmelt, leche flan, and macapuno.
Puto Bumbong
Everyday Eden Lifestyle + Cafe, which is owned by Beth Amat, took care of the food preparation and the tablescape at Sitio de Amor. Beth, who also runs Eve & Co Floral and Events Styling, founded Everyday Eden during the pandemic to create an organic garden that promotes sustainable food production.
Pastries by Antonas Bread and Pastries
Today, Everyday Eden offers dining experiences by appointment at their location in Barangay Bungoy, Dolores, Quezon, just a short twenty-minute drive from Sitio de Amor. The feasting at Sitio de Amor continued as Antonas Bread and Pastries, owned by Emmanuel 'Hobbie' Enriquez, was brought over from Lucena City, Quezon. The menu included Chicken Empanada made with Magnolia Chicken Breast, Taco Turnover and Crème Brulee puff pastries, Cheese Rolls filled with Magnolia Cheezee, and Eclairs flavored with coffee, chocolate, caramel, pistachio, and lemon.
The author (wearing red), together with the SMFCC team and other media guests
To remember the beautiful Southern Tagalog trip, we were given a pandan bayong made by weavers of Luisiana, Laguna. We all went home with good memories, full tummies, and an itch to go back and explore further the great Southern Tagalog provinces.
Manila Bulletin Lifestyle was recently invited to a food tour organized by the San Miguel Foods Culinary Center (SMFCC). The trip was meant to revitalize the food tourism in the South, particularly in Laguna and Quezon. The two-day gastronomic tour of the two provinces was also a celebration of National Food Month last April.
"Our last food tour in the region was back in 2012, and we're excited to be back to rediscover the unique flavors of Southern Tagalog cuisine and explore new food destinations in Laguna and Quezon. In many ways, it’s the pandemic that helped bring about a number of the stops we are featuring. On the other hand, for some that are considered old favorites, it is all about adaptation and innovation, while staying true to the core of Tagalog cuisine," says Llena Tan Arcenas, San Miguel Foods Culinary Center Manager.
Aurora Filipino Cuisine
KM 83 National Highway Brgy. Duhat 4009 Santa Cruz, Laguna
Facade of Aurora Filipino Cuisine
First stop for the tour was brunch at Auror Filipino Cuisine, located in Sta. Cruz Laguna. The space is located inside the charming Ted's Bed and Breakfast compound. The dining area is built using repurposed materials such as gate grilles, bird cages, metal bric-a-bracs, and wine bottles among others. The rustic charm is positively overflowing in the space.
The tablescape
The whole concept is the brainchild of siblings Chef Theodore Day Salonga and Pastry Chef Gel Salonga-Datu along with her husband, Dino Datu. Originally located at a repurposed ancestral home, it has since been transformed to an al-fresco pavilion.
Salmon Omelette
Inalamangan Baboy
At the restaurant, we dined on Mini Pancakes and Bacon, Pan de Coco, Salmon Omelette, *Chicken Adobo sa Dilaw, Inalamangang Baboy*, and *Sinugno na Tilapia* Fillets made with fresh coconut, which the chefs say is sourced from the restaurant's backyard.
*Sinugno na Tilapia*
For sweets, there was fresh fruits, Pandan Iced Tea, and L’OR Essenso Brazilian 3in1 Coffee and LÓR Essenso Colombian 2in1 Coffee, perfectly paired with Aurora's Torta de Pili.
Torta de Pili
Linang ni LK
Baranggay Kalyaat, Sitio Pandak 4328 Lucban, Quezon
The Linang ni LK farm
Second stop was Linang ni LK, a farm-resort owned by Chef Francis Ocoma, popularly known as Lakwatserong Kusinero or LK. Chef Francis introduced his farm-to-kitchen concept in April 2019, and used ingredients he grew in his farm for the dishes he would serve his guests. A year after, he expanded his vision by building accommodations within the property, creating a unique farm-cation experience.
Ube Taw
When we arrived, we were welcomed by resort staff with servings of *Ube Taw*, glutinous ube-flavored rice ball dish served with Magnolia Gold Label Ube Ice Cream, and topped with caramelized coconut milk.
Chefs at the farm prepare the famed Pancit Habhab or Pancit Lucban
Pancit Habhab splashed with vinegar sauce
The dish was also paired with the famed Pancit Lucban or "Pancit Habhab," a savory noodle dish topped with longganisang Lucban and garnished with edible flowers. A special vinegar sauce was also used for *habhab*, to delicious results.
Kape Salay and Kape Pandan
As part of the Linang ni LK experience, guests were also treated to a coffee demonstration by its in house barista. He showcased how to make Kape Salay and Kape Pandan. Kape Salay.
Bukid Amara
Sitio Aramin Brgy, Lucban, 4328 Quezon
Nearby Bukid Amara gives guests a scene straight out of an Amorsolo painting. The farm boasts an idyllic landscape of edible flowers, greenhouses, and man-made lakes - all with the imposing Mt. Banahaw seen in the background.
The greenhouses at Bukid Amara
The greenhouses grow flowering plants, herbs, and edible greens - even melons. The farm is a popular tourist destination for the locals, but owner Michael ‘Mike’ Caballes is also developing the property to create innovative farming solutions.
Floral Spring Rolls
During the tour of the property, guests were presented with various melon types from around the world, all grown on the Bukid Amara farm. Additionally, we were treated to Floral Spring Rolls, filled with Magnolia Chicken Breast, edible flowers, egg omelet, and vermicelli noodles. We were also served a sampler of organic edible flowers and refreshing Cucumber and Citrus Quencher to complete the experience.
Rodillas Yema Cake
A. Mabini St., corner Lucban-Tayabas Road, Tayabas City, Quezon
Rodillas Yema Cake
Media guests were then treated to a tour of the manufacturing facility of Rodillas Yema Cake by Monica and Jett Bakeshop, owned and operated by Vincent and Juliet Rodillas.
Juliet Rodillas
A favorite in Tayabas City, and known, even for people in Metro Manila, the cake has now become one of Quezon's iconic local delicacies. Upon arrival at the bakeshop, guests were welcomed by the smell of freshly baked goods, and were given a quick tour of the state-of-the-art manufacturing plant built in 2014.
Kitchen staff preparing a fresh batch of Rodillas Yema Cake
After the tour, guests were treated to samples of Yema Cake and their latest creation - the Cheese Ensaymada with Yema.
Jardin de Pio
Pan-Philippine Hwy, Tayabas, 4322 Quezon
The modern facade of Jardin de Pio
Jardin de Pio, a charming restaurant near the Padre de Pio sanctuary in Barangay Gibanga, was the last stop of Day 1 of the food tour. Founded in September 2022 by Mafel Lagos, Bernard Sollestre, and five other friends, the restaurant pays homage to Padre Pio's heritage by serving beloved Italian dishes.
Italian-style pizza
During dinner, we enjoyed a variety of delicious dishes. The meal began with Pan de Ajo and Antipasto Jardin Salad featuring green mango, lettuce, roasted tomatoes, and bagoong. We also had Gambas Aligue, Aglio Olio Pasta topped with crispy corned beef, and Jardin De Pio Pizza, generously covered with Purefoods Deli Beef Bacon and its crust infused with San Miguel Pale Pilsen.
Paella Pollo
Guests also indulged in Paella Pollo, which was made using Magnolia Chicken Timplados Roasters Smoked Pepper Roast.
Jardin De Pio Pizza - Purefoods Deli Beef Bacon, Chef's Selection Mozzarella
For dessert, we were served Panna Cotta made with Magnolia All Purpose Cream, and Silvanas.
Seves Hotel & Resort
Guis-Guis, Sariaya, 4322 Quezon, Philippines
The breach front facade of Seves Hotel & Resort
Following the dinner at Jardin de Pio, we then proceeded to posh Seves Hotel & Resort, a new resort that opened in August 2022. The property is located along the well-known pristine beaches of Sariaya.
The swimming pool and the property courtyard
When we woke up after a restful night of sleep, guests then enjoyed a buffet breakfast featuring local bread such as *Malunggay Pandesal* and *Pinagong* plus Bake Best Bakehouse Whole Wheat Japanese Loaf, served with Magnolia Gold Butter Salted and Magnolia Cheezee.
Guests also savored local breakfast staples including Crispy Bonuan Fish, *Longganisang Lucban*, Purefoods Classic Honeycured Thick Cut Bacon, Chef's Selection Sausage Patty, and Chef’s Selection Chicken Tocino.
Sitio de Amor Farm Resort
Purok Paraiso, San Antonio, San Pablo City, 4000 Laguna
The final stop of the tour was Sitio de Amor Leisure Farm Resort, located just over an hour's drive from Seves Hotel & Resort.
This farm spans several hectares and is adorned with antiques, heirloom pieces, and unique wooden furnitures crafted by the owner.
Amor Bondad explaining to guests the origins of the Caluag House
Upon arrival, we were welcomed by owners Amor and George Bondad, who led the group on a tour of Sitio de amor. The tour included a visit to the Caluag House of Tomas Morato Sr., which was built in 1920 and originally located in Calauag, Quezon. Guests were then treated to a feast at Café Gaudencio, located just below the Caluag house. The al fresco Laguna and Quezon themed lunch included Pako Salad; *Sinigang na Hipon sa Buko* made with fresh Tayabas shrimps; *Sinantolan,* made from grated *santol* rind stewed in coconut milk with shrimps; slow cooked *Sinaing na Bangus*; Sinaing na tulingan; grilled Chicken Inasal using Magnolia Chicken Timplados Inasal; and Inihaw na Liempo paired with *Kulawo* (banana blossoms in smoked gata vinaigrette), Mustasa Salad, and *Atsarang Kamias*.
For dessert, guests enjoyed Puto Bumbong glazed with Magnolia Gold Butter Salted and topped with grated Magnolia Quickmelt, leche flan, and macapuno.
Puto Bumbong
Everyday Eden Lifestyle + Cafe, which is owned by Beth Amat, took care of the food preparation and the tablescape at Sitio de Amor. Beth, who also runs Eve & Co Floral and Events Styling, founded Everyday Eden during the pandemic to create an organic garden that promotes sustainable food production.
Pastries by Antonas Bread and Pastries
Today, Everyday Eden offers dining experiences by appointment at their location in Barangay Bungoy, Dolores, Quezon, just a short twenty-minute drive from Sitio de Amor. The feasting at Sitio de Amor continued as Antonas Bread and Pastries, owned by Emmanuel 'Hobbie' Enriquez, was brought over from Lucena City, Quezon. The menu included Chicken Empanada made with Magnolia Chicken Breast, Taco Turnover and Crème Brulee puff pastries, Cheese Rolls filled with Magnolia Cheezee, and Eclairs flavored with coffee, chocolate, caramel, pistachio, and lemon.
The author (wearing red), together with the SMFCC team and other media guests
To remember the beautiful Southern Tagalog trip, we were given a pandan bayong made by weavers of Luisiana, Laguna. We all went home with good memories, full tummies, and an itch to go back and explore further the great Southern Tagalog provinces.