Really good lechon kawali with scallions, alfalfa sprouts, tomatoes and bagoong as sidings. I really love this one and one of the best that I’ve tasted so far. You know when you see a good one. Their’s is not oily but has the marks of a well fried piece. The skin is crunchy with just a thin layer of fat, the exterior of the meat crisp. But once you get into the inner part, it is succulent and tender. I was then told by the chef that they use imported, high quality pork meat.
It’s not only the great beach, interesting hiking trails and luxurious accommodations that Sumilon Bluewater Island Resort that I love. It’s creative team of chefs also serves mouthwatering and delicious Filipino and international food that will make you want to visit again.
The resort offers two things when it comes to food: first, buffet meals especially for day trippers with a sumptuous lunch and a sating breakfast buffet for stay in guests. All served at The Pavilion. Second, ala carte menu from a choice of Filipino and International cuisine that you can eat at the main dining area or have as room service.
The buffet is not as extensive as other bigger resorts but there are the essentials: soup, salad, appetizers, main course, desserts, an asian station (noodles/porridge), fruit juices and the like. I really love the firmness of the noodles, something that I always look for when having one.
The ala carte menu on the other hand is interesting and beautifully plated that will surely whet your appetite. They have an extensive menu with various dishes and what was served to me for dinner were their popular Filipino dishes which are detailed in the images.
I enjoyed the good food at this resort, especially the ala carte dishes served. Very memorable was the lechon kawali that I really loved so much!
Cebuano dry adobo on top of adobo rice served inside a bamboo container. Unlike the watery version like in Luzon, Cebu’s adobo is dry and fried but must be marinaded right and is oftentimes confused as lechon kawali. This dish is stylishly plated with the meat arranged on top of the adobo rice. The meat pieces are flavorful, as adobo should be.
Grilled crabstick wrapped in bacon with sweet and sour sauce, salmon sinigang and salad. I find the texture and taste of the grilled crabstick different yet interesting. While the bacon is familiar and provides a little bit of crunch, the crabstick is soft. I’m not much a fan of sinigang but I do like this one as the sourness is tempered, unlike the Tagalog version.
Refreshing seafood salad. This is another interesting dish, delicious, a play of textures and various flavors, fresh and especially sating.
Noodle soup at the buffet table: firm, delicious and filling
Brazo de mercedes with spun sugar for dessert! I love this one! Soft, not overly sweet and the meringue part is just right. The spun sugar adds an interesting touch.
Sweet, delicious and refreshing mango shake
Sumilon Bluewater Resort has lunch buffets for day trippers and for staying guests, a sumptuous morning spread
Thanx to Sumilon Bluewater Island Resort for the staycation.
Sumilon Bluewater Island Resort
Cebu, Philippines 6025 [email protected]
+63 32 3183129/318 9098
+63 917 6317512/+63 999 8858337
Estan Cabigas is freelance photographer, blogger and writer based in Makati City, the Philippines. A true blue Cebuano, he makes stunning images and meaningful photo stories. His work has been published in local and international publications including National Geographic Magazine, Geo (Germany), Sunday Times Magazine (London) and other publications.
He is also a peripatetic traveler and has traveled to all 81 Philippines provinces.
I'm open for work, collaborations and inquiries, including hotel, restaurant and site features and reviews.