El Nido, the next food hotspot
In Palawan, Lime Resort El Nido raises the bar of Philippine dining with the 'Celebrity Chef Series' that debuted with Chef Sau Del Rosario and his 'Arkipelago' menu
By Jules Vivas
Published Mar 30, 2023 12:14 am
Featured image: Crispy pork belly with macadamia kare-kare sauce by Chef Sau Del Rosario
El Nido is many things. The gateway to the Bacuit Archipelago boasts of jagged limestone cliffs, old-growth rainforests, awe-inspiring inlets, and glass-like waters lapping against long stretches of fine, white sand beaches, recognized as among the most beautiful in the world.
Just this month, El Nido’s Hidden Beach ranked fourth out of the top 100 beaches all over the globe on the definitive list World Beach Guide. Boracay’s White Beach, meanwhile, took the 19th spot. Beyond its fantasy-scapes, El Nido has emerged as a food destination with its restaurant and bar scene astir today.
LIMESTONE WONDERLAND A must visit in El Nido is the Big Lagoon on the island of Miniloc, approximately 45 minutes by boat away from the mainland
In Corong Corong, Lime Resort El Nido is a property unique not only for having the best view of the karst backdrop in the area but also for being one of the few establishments mindful of the food it serves. Home to The Pulp Café on the ground level and a branch of the famous Neapolitan pizza parlor Bella Vita on the roof deck, the hotel is considered the go-to all-day dining venue in Sitio Lugadia.
Further contributing to the booming food scene of the unspoiled tropical paradise, Lime Resort El Nido has come up with the “Celebrity Chef Series,” bringing in some of the biggest names in the Philippine culinary industry to create a special menu for everyone, Filipinos and foreigners alike, to enjoy.
LIVING LARGE The lobby of the Lime Resort El Nido
“We want to elevate the El Nido experience with a unique gustatory adventure showcasing the wonderful flavors of our country. Through the Celebrity Chef Series, we envision Lime El Nido as the perfect food destination on the island,” says Lime Resorts CEO Emil Po. “We are glad to work with Chef Sau in this endeavor and look forward to the next collaborations with other chefs in the coming months.” The maiden menu, aptly named “Arkipelago,” is by Chef Sau Del Rosario of Café Fleur and Sawsaw restaurant. “Arkipelago brings together the unique mix and tastes of the three major islands, Luzon, Visayas, and Mindanao,” explains the well-traveled Kapampangan chef. “I hope anyone who goes to El Nido will be pleased with the lineup I prepared as they rediscover the culinary delights that are part of our culture.”
EPONYMOUS X DELICIOUS Resort owner Emil Po (right) together with featured star chef Sau Del Rosario. Lime is play for the name of Emil, who is behind other concept resorts in El Nido like Angkla and Maremegmeg Beach Club (Pepper Teehankee)
Under Luzon is a healthy start, the fiber-rich pako (fern) salad with prawn that comes with the standard salted egg, tomato, onions, pomelo, and chunks of kesong puti. The slightly thick suam na mais is a hearty and memorable soup with hints of sweet and creamy, when paired with the prawn lumpia (spring roll) is divine. As a native of Pampanga, Chef Sau takes pride in his Sisig Pampangueña, which uses calamansi pearl and, in true Kapampangan style, has no mayonnaise. The three mains are the sous vide lengua pastel, a chicken galantine with chorizo, citrus chicken jus, and one of Chef Sau’s prized dishes, crispy pork belly with macadamia kare-kare sauce—all notably tender. The segment concludes with ube macapuno tart.
LUZON From top: Pako salad, chicken galantina, sisig Pampangueño, suam na mais and prawn lumpia
Next is Visayas. The submenu is ideal for lunch, for those who would go island hopping. Lime Resort recommends its partner tour operator Señorita Travels for easy coordination. Tours can be packaged with lunch, which can be arranged ala boodle fight at any of the stops. Visayas highlights sinugba (grilled plates), barbecues like Pinoy-style pork barbecue and Bacolod chicken inasal. There are also simpler dishes that could be enjoyed on the beach, from beef tenderloin to crispy pata, and lamb shank caldereta. Two of the appetizers are the kinilaw na maya-maya and the okoy. The showstopper is short rib adobo. The meal is finished with the cold staple, halo-halo.
VISAYAS From top: Visayas boodle fight setup at Talikwas island stop, sinabawang tahong, and beef lamb shank
Last, but not least, is Mindanao. For greens is the Pinoy-style Caesar salad with salted egg. Part of the set, both with coconut sauces, are the chicken binakol (coconut meat soup) with lapu-lapu in the broth as a twist and kinilaw na maya-maya with lime topped with fish roe. Swimming in a coconut lemongrass broth are some of the largest tahong (mussels). There is grilled pulpo (octopus), squid, and other seafood with dips too. Winner for this group is the fried snapper slathered with aligue (crab fat), which is a medley of salty, creamy, and savory flavors. This ends with two desserts, leche flan and a fruit platter.
MINDANAO From left: Pinoy-style Caesar salad, kinilaw na maya-maya, fried snapper with aligue
Next in line for the Celebrity Chef Series is JP Anglo of Sarsa Kitchen. His availability and menu, however, have yet to be finalized. Arkipelago is available only until the end of June. It can be ordered as a set or a la carte. Lime Resort El Nido is roughly 15 to 20 minutes away from the airport and Lio Beach. Lime.ph
Just this month, El Nido’s Hidden Beach ranked fourth out of the top 100 beaches all over the globe on the definitive list World Beach Guide. Boracay’s White Beach, meanwhile, took the 19th spot. Beyond its fantasy-scapes, El Nido has emerged as a food destination with its restaurant and bar scene astir today.
In Corong Corong, Lime Resort El Nido is a property unique not only for having the best view of the karst backdrop in the area but also for being one of the few establishments mindful of the food it serves. Home to The Pulp Café on the ground level and a branch of the famous Neapolitan pizza parlor Bella Vita on the roof deck, the hotel is considered the go-to all-day dining venue in Sitio Lugadia.
Further contributing to the booming food scene of the unspoiled tropical paradise, Lime Resort El Nido has come up with the “Celebrity Chef Series,” bringing in some of the biggest names in the Philippine culinary industry to create a special menu for everyone, Filipinos and foreigners alike, to enjoy.
“We want to elevate the El Nido experience with a unique gustatory adventure showcasing the wonderful flavors of our country. Through the Celebrity Chef Series, we envision Lime El Nido as the perfect food destination on the island,” says Lime Resorts CEO Emil Po. “We are glad to work with Chef Sau in this endeavor and look forward to the next collaborations with other chefs in the coming months.” The maiden menu, aptly named “Arkipelago,” is by Chef Sau Del Rosario of Café Fleur and Sawsaw restaurant. “Arkipelago brings together the unique mix and tastes of the three major islands, Luzon, Visayas, and Mindanao,” explains the well-traveled Kapampangan chef. “I hope anyone who goes to El Nido will be pleased with the lineup I prepared as they rediscover the culinary delights that are part of our culture.”
Under Luzon is a healthy start, the fiber-rich pako (fern) salad with prawn that comes with the standard salted egg, tomato, onions, pomelo, and chunks of kesong puti. The slightly thick suam na mais is a hearty and memorable soup with hints of sweet and creamy, when paired with the prawn lumpia (spring roll) is divine. As a native of Pampanga, Chef Sau takes pride in his Sisig Pampangueña, which uses calamansi pearl and, in true Kapampangan style, has no mayonnaise. The three mains are the sous vide lengua pastel, a chicken galantine with chorizo, citrus chicken jus, and one of Chef Sau’s prized dishes, crispy pork belly with macadamia kare-kare sauce—all notably tender. The segment concludes with ube macapuno tart.
Next is Visayas. The submenu is ideal for lunch, for those who would go island hopping. Lime Resort recommends its partner tour operator Señorita Travels for easy coordination. Tours can be packaged with lunch, which can be arranged ala boodle fight at any of the stops. Visayas highlights sinugba (grilled plates), barbecues like Pinoy-style pork barbecue and Bacolod chicken inasal. There are also simpler dishes that could be enjoyed on the beach, from beef tenderloin to crispy pata, and lamb shank caldereta. Two of the appetizers are the kinilaw na maya-maya and the okoy. The showstopper is short rib adobo. The meal is finished with the cold staple, halo-halo.
Last, but not least, is Mindanao. For greens is the Pinoy-style Caesar salad with salted egg. Part of the set, both with coconut sauces, are the chicken binakol (coconut meat soup) with lapu-lapu in the broth as a twist and kinilaw na maya-maya with lime topped with fish roe. Swimming in a coconut lemongrass broth are some of the largest tahong (mussels). There is grilled pulpo (octopus), squid, and other seafood with dips too. Winner for this group is the fried snapper slathered with aligue (crab fat), which is a medley of salty, creamy, and savory flavors. This ends with two desserts, leche flan and a fruit platter.
Next in line for the Celebrity Chef Series is JP Anglo of Sarsa Kitchen. His availability and menu, however, have yet to be finalized. Arkipelago is available only until the end of June. It can be ordered as a set or a la carte. Lime Resort El Nido is roughly 15 to 20 minutes away from the airport and Lio Beach. Lime.ph