Of course, I have eaten in other restaurants like Don Vito Ristorante Italiano where we had lunch and dinner and a mexican restaurant but these three featured here were memorable.

Giant shrimps with Dill and Ouzo

I’m familiar with Cyma but I confess, I really haven’t eaten there until I got to Boracay. The Greek restaurant’s space is rather small and a bit out of the way, located in a small alley near the souvenir shops. But god, the food is great (and pricey). Large servings of food is more than enough for one person and their selection of pasta, desserts, main course and appetizers are good.

We had crabs and salmon pasta, steak as well as some soup but during my last day there, I especially ordered their Giant Shrimps with Dill and Ouzo. The prawns were really large and plump. Sweet tasting and coupled with the special sauce, made it all the more special. Ouzo, by the way is a popular drink in Greece made from a variety of ingredients like pressed grapes, fennel, berries, and other herbs and spices. I’m not really familiar with this drink but it contrasted well with the prawns.

The baklava, another popular pastry dessert is rather too sweet for me that I was having difficulty consuming the single slice but it was enough to satisfy my curiosity.

Aria Gelato's mixed berry and tiramisu, left; Cafe del Sol's watermelon shake and strawberry cheesecake

The heat was rather unbearable that’s why I went to Aria Gelato and got myself two scoops of ice cream: mixed berries and tiramisu. Both are great tasting ice cream that was enought to beat the summer heat. Fruit in Ice Cream’s Summer Cafe also serves delicious pistachio flavored ice cream.

Never to be missed, I always find myself gravitating to Cafe del Sol’s ice blended coffee or fruit shakes and pastries. I’m not so much a fan of their cheesecakes, its too light and fluffy for my taste that I suspect was mixed with cream. Not real cheesecake for me but other people do swear and rave about these desserts.

Ice cream bars in wafer sandwich. A good way to bear the tropical heat. Above, durian flavor.

Who says its only found in the Philippines? Ice cream sandwich

It was high noon, the heat was just unbearable as I was going around the flea market near Bugis Junction and MRT to shoot for an assignment. And while looking at the merchandise and people going around while taking shots, I noticed an ice cream vendor with people milling around waiting to buy.

Wafer ice cream is rather popular in Singapore. It is that country’s equivalent of our own dirty ice cream, the sorbetero with his tankfull of delicious and creamy flavored dessert. In Singapore, it is known as potong (cut) and comes in different flavores: mint chip, blueberry, cherry ripple, durian, sweet corn and others.

The Little Red Dot hosted my Singapore travel for ten days and during this time, I was able to become familiar with the culture, food and anything that made this small country one of the biggest in Southeast Asia. From what I saw, he was handing out small blocks of different colored ice cream sandwiched between thin wafers wrapped in transparent plastic. Feeling the heat and my mouth getting dryer by the minute, I came close. Ordered and got mine for S$1 a piece. Delicious? I had durian. And not content, I tried the mint chip. A couple of minutes later, I tried blueberry. So delicious. A good way to beat the tropical heat!

This trip was made possible through the invitation of David of The Little Red Dot Hostel. Check them out whenever you’re in Singapore for cheap rates.

Surfer riding the waves of La Union

La Union
It’s time to get a break from the wintry winds, take a dip in the warm waters and ride the waves off La Union where sun, surf and sand are available year round.

Ever since the Japanese Aki Naga started the surfing trend in 1981, Urbiztondo Beach in San Juan, La Union has been a surfer’s mecca for the past three decades. Of course, there are comparable, and perhaps better surfing spots around the country, but nothing beats this province in terms of accessibility from Metro Manila which is only about 5 – 6.5 hours by private vehicle or bus respectively. It is just two hours away from Baguio City and is just 30 minutes ride from San Fernando, the capital.

Surfers lining up at the beach

There are actually two surfing seasons: July – October and November – March, which is a rarity in the country but a blessing in La Union. The waves here are considered standard, meaning good and are known for the consistent quality. With a sandy bottom, wave length on a good day at 50-150m and swell size starts working at less than 1m, this is perfect for beginners.

Luke Landrigan, a local surf celebrity who has won in international surfing cups, and his team at San Juan Surf Resort (+63 72 720 0340, www.sanjuansurfresort.com.ph, landrigan@sflu.com) offers surfing clinics complete with board rentals and accommodations. Even an hour of instructions is enough to set you riding the waves!

The best time to go to the water is early morning until 10 AM and around 2 PM to late afternoon. Other than surfing, there is beach volleyball, kayaking and a fantastic nightlife. During peak season, the beach can get crowded and, especially on October, the La Union Surfing Break is a big event with an all night party of fun and camaraderie as well as great surfing during the day.

Beyond surfing in La Union, there is another wild adventure up north, in the Ilocos, that is sure to feed adrenaline junkies and offer an exhilarating and one of a kind experience.

4x4 adventure fun in the sand dunes of Ilocos Norte

Ilocos Norte

The unexpected landscape especially at dusk is simply breathtaking. It makes one marvel at the eons and ages that had gone by for such geography to form.  The spectacular view seems to stretch endlessly far into the horizon.

The Ilocos Norte Sand Dunes is a unique phenomenon in a tropical Philippines. This extensive coastal stretch of sand and beach, all 52 square miles, was declared as a National Geological Monument in 1993. It starts from the municipality of Currimao, winds its way to La Paz, Laoag City, then to Suba, Paoay and ends in the town of Pasuquin. The longest uninterrupted stretch is found in Suba and it is in this part where an exciting adventure begins.

Ivan enjoying sand boarding

Sandboarding and 4×4

Sandboarding is a fairly new sport that has gained following in many parts of the world where extensive sandy environments like deserts and sand dunes are ever present. It is similar to snowboarding but done, well, on sand.

In Ilocos Norte, it is offered by the Laoag Eco-Adventure Development (LEAD) Movement (+63 919 873 5516), who conducted test runs in August 2009 using handcrafted boards. It is now a full fledged adventure activity in the area.

Covering the extensive sand dunes can take hours of hiking but there is another, more fun, alternative. LEAD and the Paoay Off Roaders and Adventure Group (+63 917 5230331, gds41@yahoo.com) offer 4×4 vehicles within the area.

Their skilful drivers can maneuver in steep ascents and inclines giving one a different kind of high. For both adventures, it is better to start in early morning, as it can get extremely hot as the day unravels.

Laoag Cathedral

Other attractions

Beyond the Ilocos Norte Sand Dunes, there are various attractions and other activities to pre-occupy a visitor. Close by or roughly within a kilometre from Suba is beautiful Paoay Lake that offers kayaking activities, for now, and plans are afoot to introduce fun boarding during the southwestern monsoon months or habagat.

Ilocos Norte also has beautiful Spanish-era colonial structures such as old houses, fortifications and churches retaining much of the medieval architecture of the Spanish times.  A good number of these structures are still standing and can be found in the various municipalities of the province.

The most impressive is the St. Augustine Church in Paoay, which is one of four, included in the UNESCO World Heritage List under the Baroque Churches of the Philippines category.

Saramsam Cafe's Dinuguan pizza

Ilocano food fare

A trip to Ilocos Norte is not complete without a sampling of its well-known native cuisine. La Preciosa Restaurant (+63 77 773 1162) on Rizal St., Laoag City, is the best stop for traditional Ilocano cooking. A 1950’s residential house converted into a restaurant, it exudes warmth and assures visitors of familiar home cooked meals.

Want Ilocano fusion cooking? Saramsam Cafe (+63 917 570 2110 www.balaydablas.com/saramsam.html) also on Rizal, St., in Laoag City offers avant-garde versions of Ilocano food. From their “poque poque” pizza and “dinuguan empanada”, it is tradition with a unique twist.

Of all the empanada-producing areas in the Ilocos Region, which includes Laoag and Vigan, the one in Batac City, birthplace of former President Ferdinand Marcos, is considered the best of the three.

Visit Glomy’s Empanada (+63 77 792 2356) located near the Batac church. Of course, the Ilocano version of the “longanisa” (native sausage) is still one of the best with its spicy, garlicky taste, and is perfect for breakfast even if cooked literally over hot coals.

Mira de Polaris

Balay da Blas

Accommodations

Ilocos Norte has several hotel accommodations ranging from the budget to luxury. Mira de Polaris (+63 917 501 1567 www.miradepolaris.com) in San Nicolas town, is mid priced and is a good base to stay while in the province. It’s new and each room has free Wifi Internet. They offer several suites good for the family.

Another option is Balay da Blas (+63 917 570 2110 www.balaydablas.com/) with its beautiful and well decorated apartelle type suites complete with receiving area, a dining room and kitchen. They just built a new extension that offers single rooms in contemporary design.

Originally published in the Filipino-Canadian magazine, Living Today.

Delicious and garlicky Alaminos longanisa

Through the invitation of Micamyx, fellow travel blogger who hails from Dagupan, a bunch of us bloggers went to the northwestern province of Pangasinan to enjoy and discover what this beautiful place has to offer. It was morning in Alaminos, Pangasinan, when we woke up at the Islandia Hotel. And what greeted us for breakfast was the famous Alaminos longanisa. Like its Ilocano cousins, this humble native sausage is garlicky. And delicious. Just how I like it.

The days me and some travel blogger friends spent primarily in Dagupan, Lingayen, Alaminos and Bolinao, Pangasinan were quite hectic but fun. But on my own, I also visited other areas specifically for their churches and heritage structures in preparation for an upcoming personal survey.

Pangasinan is such a big and beautiful province and the few days we were there was not just enough. There’s good food, native delicacies like Bolinao’s binungey which is best eaten with ripe and sweet yellow mango. Dagupan, despite its thick urbanity has pigar-pigar that locals take time out in Galvan St. For dessert, Calasiao has delicious puto calasiao, kutchinta and, for those who wants fast and cheap meals from a homegrown resto, Plato Wraps Dine-in (renamed Panaderia Antonio Bakery and Restaurant) is there.

Lads resting at the cottages near the beach in Lingayen

The belfry of Alaminos Cathedral

In terms of architecture, Pangasinan has a lot to offer, mostly heritage structures. As mentioned already, the province has several Spanish colonial era churches that are still intact. In Lingayen, the capitol complex is a beautiful example of American colonial period government buildings. In Bolinao, an old lighthousewith its weather beaten building beside provides a gorgeous seascape.

For natural wonders, there are long stretches of beaches, be it from historic Lingayen beach near the capitol grounds or Bolinao with its beautiful Patar beach and rocks. The municipality has also a beautiful waterfall.

And of course, after all the travels and stops, restful sleep is offered at its many resorts of which Puerto del Sol provides a relaxing stay.

We just scratched the surface of Pangasinan and a follow up trip should follow soon!

Kutchinta, left, and puto calasiao, right, ubiquitous native snacks of Pangasinan

Through the invitation of Micamyx, fellow travel blogger who hails from Dagupan, a bunch of us bloggers went to the northwestern province of Pangasinan to enjoy and discover what this beautiful place has to offer. The town of Calasiao is not only famous for its beautiful Spanish colonial era church which is said to be the model for the Cagayan style of church design. It is equally famous for its little morsels that are found sold not only in the town but even outside of it and reaching as far as Manila.

Stalls of pasalubong items

Native rice cakes are quite common in the Philippines, an affinity that is shared throughout the rice eating countries of Southeast Asia. But its homogeneity is anything but. In each country, province or even town, have their own homegrown version. Calasiao is no different.

Just a stone’s throw from the church grounds is the hub of Calasiao’s puto, kutchinta and pasalubong. But the first two, both derived from ground malagkit or sticky rice are famous. Puto calasiao is small, white and sticky. Bite sized morsels that are sweet and filling snacks. Kutchinta, while common in other places in the country is smaller, at the same size as the former and can be eaten even without grated coconut.

Packing an order of puto calasiao

Whenever I do come here, I only buy both and usually don’t mind the other items which are rather common. Other than the ordinary (white) puto calasiao, there are also other flavors (in different colors), with or without cheese.

It’s a good pasalubong item as well as something to munch on while traveling on the bus and costs P100 per kilo for the plain and flavored, P120 with cheese version.

Puto calasiao
Calasiao Puto Producers and Vendors Association
Poblacion, Calasiao, Pangasinan

Flavorful and juicy Big Burgerdon (P160)

Korean Beef (P165)

Calasiao is not only home to the traditonal. It has its own homegrown fast food resto too. Most big mall goers in the country know Plato Wraps as a kiosk type foodcart that offers wrap sandwiches. In Calasiao, it has a restaurant that offers a broad range of food.

Interior of Plato Wraps Dine-In

Plato Wraps Dine-In not only has the signature wrap sandwiches but also fast food as well as regular meals.

As we dropped by here for lunch, I had their Big Burgerdon which was juicy and sating. A friend had Korean Beef while another had French Toast with Bacon. Plato Wraps Dine-In is a good stop for quick and good meals.

Plato Wraps Dine-In (renamed Panaderia Antonio Bakery and Restaurant)
De Venecia Highway
Calasiao, Pangasinan
522-0007/515-8237

A dish of pigar-pigar in Dagupan's lively Galvan St.

Through the invitation of Micamyx, fellow travel blogger who hails from Dagupan, a bunch of us bloggers went to the northwestern province of Pangasinan to enjoy and discover what this beautiful place has to offer.

Fresh meat right at the dining spot

Pigar-pigar is a delicacy in Dagupan and, probably, a fairly newcomer in Dagupan’s smorgasbord of culinary dishes that has become popular. Just visit Galvan Street at night and you will be amazed at seeing the many occupied tables invading this stretch of street that is closed to traffic at night.

Pigar-pigar is cooked as ordered

The dish is basically a simple fare with the major and basic ingredients: strips of cabbage, lots of onions and lean beef (or its darker cousin, carabeef). Liver is sometimes added or takes the place of bee and depending on the available vegetables, cauliflower can also be requested. These are then sauteed in a generous amount of oil.

One thing that I’ve noticed is that the strips of meat are fresh with even a butcher cutting pieces right off a slab hung at his stall beside where the pigar-pigar is prepared. A hot serving is accompanied with condiments consisting of soy or fish sauce with squeezed calamansi and sili (pepper).

Galvan Street at night is closed to traffic with pigar pigar joints taking over

A good dish of pigar-pigar means the beef is tender and just rightly cooked with limp but still crunchy vegetables. The sweetness and crunch of the onions combine with the beefy taste plus the kick added by the soy sauce + calamansi + pepper combo can be memorable.

However, that’s not always the case. Probably depending also on the part of the animal where the meat was cut, or the expertise of the cook preparing the pigar-pigar, it can be a makunat (rubbery) and or oily experience. But then, with the cool evening open air setting, friends and tongues softened with beer can result in a clean plate.

Eat the tamilok whole, left; chisel like teeth of the wood worm used to cut through the wood, right

There’s more to the western part of Panay than Boracay. In fact, there are many interesting places in the provinces of Aklan, Antique and western Iloilo that just amazes without driving all the way to Caticlan. Ruins, churches, food and rowdy festivals are there waiting. It’s white and slimy, its elongated form, worm like, makes others squirm but dip it in spicy vinegar and its one hell of a tasty (raw) fare! Better than oysters.

I’ve been wanting to have a taste of this juicy morsel but haven’t done so. Even my trip to Palawan two years ago in search of this type of mollusk (of the shell family and not a real worm), where it’s a delicacy, was a failure. Until I visited Kalibo’s Bakhawan Eco Park. One should remember that wherever there are mangroves, there are always these wood worms and is not only limited to Palawan.

Cross section of old mangrove wood showing tamilok burrows, left; cracking the wood with an ax, right

I wasn’t really expecting this but when I was already at the eco park, it was posted that there’s a tamilok eating challenge. This, to my great interest, requested to do the challenge. When I reached the picnic area of the park near the sea, Ruperto de la Luna, the one who does the demo was already preparing his stuff.

Out came an old mangrove wood, around 3 feet, blackened and, I guess, discarded. Ruperto showed me the tip and there were holes, mostly, around 1 centimeter in diameter. With an ax, he pounded on the wood to crack it open.

Live tamilok (wood worm) from a freshly cut old wood

After a minute or two, he showed me the halves of the wood and there were several woodworms across the length and width of the said wood. Some were white while others were darkened with the chewed wood inside. Some were still small while others were several inches long.

Upon closer inspection, the head of the tamilok has two chisel like teeth that’s quite hard, the only hard part in its entire body. It’s quite amazing to see these wood worms (also called shipworms) consuming the dead wood, and there are many in such a small piece, a way for nature to reclaim back to the earth what once was living!

Cleaning the tamilok is important to remove the chewed pulp

Dip in sinamak, spicy vinegar

With his wrinkled fingers, he took one tamilok, washed it in a pitcher of water and trying to empty its insides. After a few seconds, he held its head by its teeth, dipped it in spicy vinegar and placed it into his mouth. I stood there wide eyed. He then motioned me to taste it.

I did not object or squirm. I stood my ground. After he cleaned another worm and gave it to me, I held it at its teeth and head, twirled it on the white saucer with the spicy vinegar, and with a deep breath, placed it in my mouth.

Salty, spicy, soft and just tasted delicious. It’s just like eating raw oysters but better. Good thing also that it didn’t move (probably already dead?) once it was inside my mouth. After a few more minutes, I consumed four more wood worms and I think it is better eaten paired with a bottle of ice cold beer!

Bakhawan Eco Park
Barangay New Buswang
Kalibo, Aklan

Support KASAMA, the one who made possible and also maintain the Bakhawan Eco Park. Your entrance fee, donations as well as P200 (about $4.5) payment for the tamilok demo or eating challenge helps the people as their monthly pay of just P3,000 (around $70) is derived from these.

Ang Langyaw’s Panay Island trip courtesy of Airphilexpress, the fastest growing budget airline in the Philippines that made this trip possible!

Fresh buttered shrimp from RML Kamayan

Fat mud crab that the hotel owner gave me

After having seen so much cooked mud crabs, shrimps, fish and grilled chicken used as decor during the Ati-ati Festival in Ibajay, both procession and the street dancing, I was craving for seafood!

When I did reach Kalibo from Ibajay’s festival, I was checking foursquare for food recommndations as well as asked locals: Where can I eat crabs? Unfortunately, locals were telling me that either I buy them or have someone cook these for me.

Fortunately, a Twitter contact recommended RML Kamayan, one of the native food restaurant in Kalibo. When I did arrived there, I was told that there were no crabs that day. Darn! But they did have shrimps. Having been so hungry, I opted for it paired with some cool halo-halo.

There’s more to the western part of Panay than Boracay. In fact, there are many interesting places in the provinces of Aklan, Antique and western Iloilo that just amazes without driving all the way to Caticlan. Ruins, churches, food and rowdy festivals are there waiting. The shrimp was fresh, as one can tell from the taste. It was cooked at just the right temperature, succulent and sweet. A plateful gone in a few minutes.

Having been sated, I went back to the hotel. While getting my key, I asked the owner where to eat crabs and, wonder of wonders, she has some. Her daughter brought some from a nearby town and she was willing to give me one!

Nevermind if I’ve already eaten but the thought of savoring the sweet crab meat was just too hard to resist that I gave in and was eating with my barehands. Not a failed attempt!

Ang Langyaw’s Panay Island trip courtesy of Airphilexpress, the fastest growing budget airline in the Philippines that made this trip possible!

A box has nine carefully wrapped pastels in each, ready to be consumed

Unwrapped and naked

Cebu is no different except that the local pastel is from Cebu Cardinal Bakeshop which is located in Taboan Market, popular for dried fish like danggit.

I got a box yesterday which my friend brought. Inside the red, Christmas themed box were nine carefully wrapped pastels neatly arranged. I unwrapped the wax paper with the bakeshop label and it revealed another layer of plastic wrapping. This is to protect the waxpaper from becoming oily.

Yema goodness

A box of nine is a bit pricey compared to the one from Camiguin at P180 but for a delicious pastel, nicely presented with the individual wrapper, its worth it. Its becoming popular and some people already bring these as pasalubongs back home.

Cebu Cardinal Bakeshop
B. Aranas St., Taboan, Cebu City
+63 32 2621729

This is not a paid post. I just loved this product which I tasted for the first time yesterday.

Baskets full of different kinds of dried fish at the Taboan Market

A buyer sifting through danggit

Of course, one can readily go to the supermarket or grocery and buy dried fish that are already packed but where’s the fun in there? Being in Taboan is a different feeling. You get to see mounds and mounds, basketfulls, to be exact, of the items in different colors and forms and smells, freshly brought from Bantayan Island in the north or from other corners of the province.

There are dried squid, small, medium and large, shredded or whole. There are pieces of sweetened fishbones, yes, these can be eaten too. Medallions of fish tocino, translucent and pressed flat. Of course, the usual halved or uncut are there too.

Danggit, a popular dried fish that is best cooked fried to a crisp and eaten with strong vinegar with siling labuyo

Wider view of one of the shops selling dried fish

The market is actually big selling all kinds of things that can be used in the house but the dried fish section is the largest in Cebu. It is possible to buy in kilos here, cheaper than in the groceries. However, to get a good deal, its better to check the shops inside than those found immediately at the roadside.

Other than dried fish, fermented fish products are also available.

Taboan Market is located in San Nicolas district and is accessible by jeepneys and taxis. Most drivers know its location.