I’ll be the first to admit that I’m a Johnny-come-lately when it comes to Siargao, as we went there for the first time just last week, and it was for the wedding of a friend of Issa. But I’ll also be the latest to now proclaim that I fully get the buzz, and why it’s been a beach travel and surfing hot spot for so many years now.
There’s a distinct chill vibe to the place that’s reminiscent of late 1980’s Boracay; that period when it was no longer a best kept secret, but before it went full blown commercial. A number of Europeans have established roots in Siargao, with restaurants, resorts, B&B’s and surfing-related businesses; and this helps reenforce what I’m saying about the early days of Bora.
And the food is terrific at Siargao. We know of the Spanish-owned food establishments that had their origins in Siargao and have sprouted in Manila - Big Belly Burgers and Casa Martinez come to mind - so I was very interested to seek out new ones.
Cev is my number one on this trip and it’s a must-visit if you’re in Siargao. Cev is all about ceviche and kinilaw, and it works beautifully as the kitchen really knows how to ante up on flavors and sidings.
The Santa Fe is terrific fried shrimps, with pomelo, pickled mango, cilantro, garlic rice and a host of other ingredients - all blending in terrific harmony. The sauce is out of this world, good enough to soak the rice in.
The Spring Rolls is made of minced fish, with a hint of blue cheese dressing, chili garlic oil and celery. The blue cheese is an unexpected surprise and makes it quite unique.
Guyam is the catch of the day - tuna, the day I was at Cev. Mixed with pork belly, garlic rice, coconut vinegar, bell peppers puree, cornick, lime and onions. They all come together as a kinilaw dish that’s like no other. Terrific, this one.
For the ceviche dishes, I’d recommend the Pacifico, which highlights tuna, roasted coconut leche de Tigre, sweet potato and roasted corn. What’s so consistent with the Cev dishes are the strong flavors.
At the Bravo Resort, you’re in for all-day dining that’s easy to recommend. The Salmon and Eggs Benedict come on sliced pandesals and accompanied by salad. The Breakfast Tapa hits the spot with eggs, garlic rice and potato chips. Also loved their Tacos - which you can order as Fish or Pork Tacos.
Kaimana Resort was where we stayed first two nights and it’s a comfy, well-appointed option. Roots is the popular eatery at the resort, known for offering a strong 7-course tasting menu that’s set at an affordable P2,200/person.
Siargao is a great destination; one that’s still rustic, but comfortable and growing rapidly. Visit while it still has its very singular charm - even if like me, you don’t surf.