Personal Encounters

Taipei Food and Travel 2026: Day Tours, DIY Tours, Night Markets, Street Food and Restaurants

2026-09-29T22:08:58.229+08:00

After weeks of gloomy skies, flooded streets, and the constant threat of yet another deluge, checking the weather forecast became less about packing an umbrella and more about calculating our exit strategy. Two relentless weeks of rain in Metro Manila meant a getaway was no longer a luxury, it was a necessity for our sanity. We just needed somewhere dry.

Taiwan’s forecast promised sunshine.

So we booked a trip earlier than our originally planned vacation in November.

Scheduled from August 23 to 28, 2026, our six day, five night adventure became an ideal blend of guided tours booked through Klook and spontaneous DIY exploration around Taipei.

Sunny day, alright and all by ourselves for our first

photoshoot in Taipei because we arrived early!

The famous rainbow street pavement right outside Exit 6 of
the Ximen MRT station is officially named Rainbow Six.

As always, we had a detailed itinerary. We had actually plotted it with far more obsessive precision than any of our past trips, treating every detail like a critical escape route. Still, past experience reminded us that no matter how meticulously we planned, sticking to it religiously was a whole other story.

Sometimes you follow the plan; other times, you let Google Maps take over or allow a museum exhibit to derail your schedule. Most often on this trip, however, we simply saw food and forgot everything else.

Taiwan has a reputation for being a premier food destination, and it took no time at all to see why. Eating was not simply something we squeezed between activities. The food itself became the main attraction.

Taiwan's Balimbing, Atis, and Bayabas
(Carambola or Star Fruit,
Sweet Apple, Guava) are huge!

Our guided tours took us beyond Taipei to places such as Yehliu Geopark, Jiufen, Shifen, Golden Waterfall, Beitou Hot Springs, Yangmingshan, Shilin and more, with food experiences naturally becoming part of those journeys. Then we had our DIY Taipei days, where the MRT became our transportation, Google Maps became our unofficial tour guide and Ximending became our convenient food laboratory.

That combination gave us the best of both worlds.

The guided tours took care of transportation and logistics for destinations that would have required more planning.

Our DIY days gave us freedom.

And staying in Ximending gave us plenty to eat when we returned.

Arriving In Taiwan After Midnight

Our estimated arrival at Taiwan Taoyuan International Airport was a little past 1 AM on August 23.

That created one little problem.

The hotel check in time.

Most hotels have a regular afternoon check in schedule, and there was absolutely no way we were going to arrive in Taipei at one in the morning, drag our luggage around the city and then wait until three in the afternoon for a room.

So we booked the hotel from the previous day.

Technically, yes, we were paying for a room before we physically arrived.

Practically, it meant we could check in, drop our bags, wash up, grab a quick nap, and hit the streets completely refreshed. After a late-night flight, that little bit of comfort was worth every bit of the cost.

Taoyuan Airport was relatively quiet when we arrived. There was no daytime airport rush to deal with, and because we had already prepared most of our travel essentials before leaving the Philippines, our arrival process was fairly straightforward.

My painting, "Blue"
was exhibited on wheels in Taipei! 😁😻🙀🐈‍⬛
I had my painting, Blue printed
as a customized luggage cover!

We had purchased our Taiwan eSIMs through Klook before the trip and activated them upon arrival. Having mobile data immediately available turned out to be one of those decisions that you appreciate more with every passing day.

Google Maps became our constant companion.

So did Google Lens for translating menus and signs.

Digital pass codes and booking receipts were never more than a tap away.

Mobile data and travel apps may seem like small details when planning a trip, but once you are navigating an unfamiliar city, they become some of the most useful tools in your travel arsenal.

Klook Became Our Travel Toolbox

For this trip, we also used Klook extensively.

We booked our accommodation, eSIM, travel insurance, airport transfer and guided tours through the platform.

Our guided experiences included tours covering Yehliu Geopark, Jiufen, Shifen and Keelung, as well as another tour covering Yangmingshan, Beitou, Taichu and Shilin.

That turned out to be a practical approach.

Instead of trying to organize transportation between several destinations outside Taipei, we could simply show up at the designated meeting point and let the tour take care of the logistics.

East 3 Gate was the meeting place
for one of our Klook Guided Tours.

You may have your myproGuide
Taiwan Passport stamped on
at the places you will visit

This was particularly useful for destinations where public transportation connections can take considerably more time and planning.

But we deliberately did not book everything as a guided tour.

We wanted to experience Taipei on our own.

And eventually, we did.

Money, EasyCard And Getting Around Taipei

We took advantage to withdraw from the
Bank of Taiwan Yanping Branch
when we visited the Dihua Street Shopping District.

We came prepared for Taiwan's increasingly cashless environment.

Our plan was to use NFC and contactless payments as much as possible. We also brought a physical GCash Visa Card and our GoTyme Visa Debit Card as backups because, for this trip, we wanted to minimize the use of traditional credit cards.

Still, we knew better than to travel around Taiwan completely cashless.

One of our first priorities was withdrawing Taiwan dollars from a Bank of Taiwan ATM, our preferred bank, because it does not charge an international withdrawal fee using our GoTyme Bank Visa Debit Card, though a standard forex fee still applies.

EasyCard

Then came the EasyCard.

We picked ours up at 7 ELEVEN.

For independent travelers, the EasyCard is one of those little things that makes Taipei considerably easier. It is a rechargeable contactless smartcard used primarily for public transportation, including Taipei Metro and buses, and it can also be used for payments at participating establishments. It can even be used on the Maokong Gondola.

Once we had our EasyCards loaded, navigating Taipei became almost ridiculously simple.

Tap in.

Ride.

Tap out.

Repeat.

Maokong Gondola Ride

The Taipei MRT turned out to be one of the most pleasant surprises of our trip. By our fourth day, we felt confident enough to navigate the city entirely on our own, planning a full DIY itinerary without a tour guide or tour bus. That adventure became the subject of a two-part blog post. In Part 1, we explored Dihua Street and the Chiang Kai-shek Memorial Hall. Part 2 detailed our journey to the Wenshan District, where we took a scenic, one-way ride up to the Maokong Gondola Station, took an Uber back down to the MRT Taipei Zoo Station, and then headed off to the Ningxia Night Market. After wrapping up our food trip at Ningxia, we walked out to the nearby Taipei Circle bus stop, hailed a cab to bypass the MRT entirely, and were dropped off right on the street by Ximen Station Gate 6 for a short walk back to Walkers Hotel.

It sounds complicated, but we pulled it off easily, entirely on our own with a little help from Google Maps, of course.

That was a pretty good indication that Taipei had officially passed our DIY travel test.

Why We Chose Ximending

Welcome to Ximending!

For our Taipei accommodation, we chose Ximending.

Looking back, that was probably one of our smartest decisions.

Ximending is located in Taipei's Wanhua District and is one of the city's most recognizable pedestrian shopping and entertainment areas. Ximen Station connects the Bannan Line and Songshan Xindian Line, giving travelers convenient access to different parts of Taipei.

But transportation was only half the reason we chose it.

The other half was food.

Lots of food.

Ximending is the kind of neighborhood where sightseeing and eating naturally happen at the same time. Walk a few minutes and you can find bubble tea, noodles, dumplings, fried chicken, desserts, hotpot, traditional Taiwanese comfort food and plenty of street snacks.

The district itself has an interesting history.

The Red House

Ximending developed as an entertainment district during the Japanese colonial period, with the Red House becoming one of its most recognizable landmarks. The Red House was completed in 1908 as a public market and later served various functions including a bookstore, cinema and theater. Today, it is a cultural and creative venue.

That mixture of old and new is very much part of Ximending's personality.

Historic buildings stand alongside neon signs.

Traditional food shops operate beside modern cafés.

"If You Like, Give Me Money."

Busking and street performance culture are

defining elements of the vibrant,

energetic atmosphere in the Ximending

Pedestrian Zone of Taipei.

Street performers entertain crowds while shoppers move through the pedestrian streets.

And somewhere in between all of that, there is always something to eat.

Walker Hotel Ximen: Our Practical Home Base

We stayed at Walker Hotel Ximen, conveniently located near Ximen MRT Station Exit 6.

That location worked beautifully for us.

After spending the day on a guided tour somewhere outside Taipei, we could return to Ximending, drop our bags and still have an entire neighborhood waiting outside.

On our DIY days, it was even more convenient.

We could walk out of the hotel and immediately start exploring.

The hotel itself was practical rather than extravagant, which suited the way we traveled. The room had the essentials we needed, including air conditioning, Wi Fi, television, refrigerator, electric kettle and spacious private bathroom.

There was also a laundry facility.

And yes, we used it.

Free 7 in 1 Laundry Pods!

This is a good Philippine brand that we use,
BestLab's 3 in 1 Action Detergent Pods

August in Taipei usually means sticky heat, but with afternoon downpours, having access to laundry was a lifesaver. A quick run to the hotel laundry area meant washing and drying were hassle-free. Best of all, with complimentary laundry pods provided, we unbelievably managed to fly home with completely fresh clothes.

Best of all, there was also a reception area with coffee, tea and water.

Free coffee, chocolate drink, tea and bottled water.

Free use if the microwave oven.

Nothing complicated.

Just useful things that make a traveler's life easier like the free use of their microwave oven for takeout food and a luggage scale.

And that was exactly what we needed because we were not in Taiwan to stay inside the hotel.

We were there to explore.

And eat.

Our Klook Guided Tours vs. DIY Tours

The beauty of our itinerary was the contrast between guided and DIY travel.

Our Klook day tours took us out of Taipei’s dense urban core and into some of northern Taiwan's most iconic spots.

Our first tour delivered a mix of dramatic landscapes and culture. Yehliu Geopark showcased stunning coastal rock formations, while Jiufen charmed us with its atmospheric mountain lanes and teahouses. We admired the shimmering cascade of the Golden Waterfall and wrapped up in Shifen, experiencing the historic railway town and sending our wishes up during the famous sky lantern tradition.

It rained hard in the afternoon when we were in
Yehliu Geopark but the tourism was going strong!

Sculpted by thousands of years of ocean waves,
coastal winds, and geological shifts, the famous sandstone
pillars of Yehliu Geopark rise along the New Taipei
coast in striking mushroom-like forms.

Sky lanterns inscribed with personal

wishes rise directly from the bustling train

tracks, defining the iconic charm of Shifen Old Street.

Famous for inspiring the mystical town in Hayao Miyazaki’s
Spirited Away, Jiufen draws travelers to its lantern-lit
alleyways, where the intricate, multi-story wooden facade of
A-Mei Tea House mirrors the magical allure of the film.

Chasing waterfalls and making memories
at the "Little Niagara of Taiwan," the Shifen Waterfall.

Sizzling, sweet, and savory: Freshly grilled Bakkwa
(pork jerky) at Shifen Waterfall!

Our second tour took a greener, more relaxing turn toward Yangmingshan and the thermal valley of Beitou Hot Springs, before bringing us back to the city to dive into the energetic Shilin Night Market.

Naturally heated rock baths at Beitou’s "Worry-Free Brook" in Taiwan! These stone benches right outside Thermal Valley are warmed by the hot springs underneath. It's the perfect spot to sit back, absorb the natural thermal energy, and enjoy the relaxing view.

The historic washing and shower station inside the Beitou Hot Spring Museum in Taipei. Opened by the Japanese colonial government in 1913 as the Hokutō Public Bathhouse, it was once the largest public bathing facility in East Asia.

The Gender Divide: While built as a respectable public sanitation facility, it featured strict gender inequality. The grand, Roman-style main pool was reserved exclusively for men, while women were restricted to a much smaller, private bathroom tucked away in the back.

Though this public bathhouse was state-run,
the surrounding Beitou valley famously
grew into a vibrant, upscale entertainment
and red-light district. Private hot spring inns
throughout the neighborhood employed
geishas and licensed hospitality workers
until the industry was officially banned in 1979.

Guided Tour Group Lunch

By day four, we had gained the confidence to venture out independently, and our pace changed completely.

Instead of following a tour schedule, we could decide where to go, how long to stay and, most importantly, where to eat.

That flexibility made the DIY portion particularly enjoyable.

We were no longer simply tourists moving from one attraction to another.

We were exploring.

And food became one of our best reasons to wander.

Ximending Food Scene, Night Markets, Street Food, Underground Foodcourts, Buffet, groceries, and more!

I would not call it a structured food crawl, and we definitely spread our eating over several days rather than tackling it all at once. The Ximending food scene was massive, and a few spots were so good we had to visit more than once.

There was no carefully arranged sequence of restaurants.

We simply had a list of places we wanted to try, recommendations from other people and plenty of opportunities to discover something along the way.

Some food stops were famous.

Some were recommended.

Some were simply convenient.

And a few surprised us.

That is what made it fun.

Xing Fu Tang And The 18 Stir Rule

Xing Fu Tang was one of the first places that caught our attention.

The brand is particularly known for its Brown Sugar Boba Milk, featuring handmade brown sugar boba, whole milk, milk foam and torched brown sugar.

What makes the drink entertaining is that the preparation is part of the experience.

The brown sugar boba is cooked and caramelized, then combined with milk and finished with a layer of torched brown sugar.

There is also an 18 stir instruction associated with the drink.

We were not given that instruction during our first visit, or we were not paying attention.

So naturally, we did not stir it properly.

And our first experience was not exactly spectacular.

The drink was lukewarm, and the flavors did not come together as nicely as expected.

But the story did not end there.

We came back.

And then we came back again.

We also received fans for following the shop and stickers equivalent to our purchases.

Brought home a little piece of Taipei to Manila! 🪭
These cute Xing Fu Tang fans and stickers made it back
as the ultimate sweet souvenirs. Yes, we can easily grab
our brown sugar fix at Greenhills Promenade, but these specific
freebies are exclusively given out at their Taipei branches.🧋

Located on the very same street as our hotel and the famous Ay Chung Flour Rice Noodle, Xing Fu Tang caught our attention immediately.

We had heard about it before, but watching the constant, steady queue wrapped around the corner day in and day out made it impossible to resist.

Back home in Manila, the original branch at The Podium had already closed, leaving the location at Greenhills Promenade as the sole spot to get it.

Yet, standing right there in Ximending was where we finally gave in and ordered our very first cup.

It earned its spot on our personal list of favorite milk tea brands in Manila alongside Chatime, Imperial Macao, Gong Cha, and CoCo Fresh Tea & Juice. It stands proudly right next to Serenitea, the country's pioneering homegrown brand that started the local milk tea craze.

Trying it fresh at the source in Ximending made the experience even more special.

Ay Chung Flour Rice Noodle

If there is one Ximending food stop that seems almost impossible to avoid, it is Ay Chung Flour Rice Noodle. It was practically on our doorstep, located on the exact same street as both our hotel and Xing Fu Tang.

Established in 1975, Ay Chung is famous for its thickened flour rice noodles served with pork intestines and a savory broth. It has become one of the district's most recognizable food institutions.

And yes, there is usually a queue.

But this is not the kind of restaurant where people sit comfortably for an hour discussing the menu.

The experience is fast and straightforward.

Order.

Get your bowl.

Find a spot.

Eat.

Move.

Or in our case, take it home to the hotel.

The standing-only setup is actually part of its unique character. We stood and ate there the first time, but succeeding runs were all takeout so we could enjoy our noodles in our room, which was literally just a few steps away from the store.

The noodles are soft and slippery, the broth is savory and slightly thick, and the pork intestines add the texture and flavor that distinguish the dish.

It is not fancy.

It does not need to be.

This is the kind of food that works because it is simple, fast and deeply associated with the neighborhood.

Lao Shan Dong Homemade Noodles

Lao Shan Dong was a different noodle experience altogether.

Located in an underground food court, the restaurant has been building its reputation since 1949. Michelin describes its beef broth as being slow cooked with beef bones and a blend of ten Chinese herbs, served with hand pulled ribbon noodles. The restaurant is also recognized by Michelin with a Bib Gourmand distinction.

We ordered Beef and Tendon Noodles and Chive and Pork Dumplings.

The beef and tendon combination was exactly the kind of meal you want after a long day of walking.

The broth had depth.

The beef was tender.

The tendon provided that soft, gelatinous texture that makes tendon lovers happy.

Then there were the noodles.

Hand pulled and satisfyingly chewy, they gave the bowl a texture that packaged noodles simply cannot reproduce.

The dumplings were equally enjoyable, particularly with the chive and pork filling.

What I liked about Lao Shan Dong was that it felt like a real meal rather than simply a famous tourist food stop.

It had history, character and substance.

And being underground somehow made the experience even more interesting.

There were plenty of other restaurants to try at the B1 Food Court, but we had limited time to check them all out.

Lia Lia Crispy Milk Donut

Not every famous food becomes a personal favorite.

We were recommended Lia Lia Crispy Milk Donut, so naturally we tried it.

The concept is straightforward and very Taiwanese street snack in spirit.

Fried dough.

Crispy outside.

Soft inside.

Sugar and milk powder on top.

It was not bad.

Actually, it was perfectly decent.

But for us, it did not quite reach the level of “we have to come back tomorrow.”

That happens.

Food is personal.

A snack can be hugely popular and still not become your favorite.

We tried it, gave it a fair chance and moved on to the next craving.

That is one advantage of exploring a food heavy neighborhood like Ximending.

There is always another option.

Wang Fu Taro Balls

After savory food, Taiwan's dessert culture deserves attention.

Wang Fu Taro Balls was one of the places we visited for traditional Taiwanese style desserts featuring familiar favorites such as taro balls, grass jelly and shaved ice.

Taro balls are particularly fun because of their chewy texture. Combined with cold shaved ice, grass jelly and sweet toppings, they create a dessert that is refreshing without being overwhelmingly heavy.

Mountain Tofu Dessert

While the taro ball dessert in Ximending was a fantastic start, this discovery in the mountains easily took the crown as my ultimate favorite dessert of the entire trip.

Mountain Tofu Dessert is a popular traditional shop located near the Maokong Gondola Station in the Wenshan District, famous for its handmade tofu pudding and warm mochi.

We stopped by right after taking our scenic, one-way ride up on the cable car.

Their Pineapple Shaved Ice is pure bliss, but their Brown Sugar Shaved Ice loaded with three custom toppings was unforgettable.

A bowl piled high with chewy taro balls, crunchy peanuts, and sweet pineapple created the perfect blend of textures.

Savoring that delightfully refreshing treat while soaking in the cool mountain breeze and stunning scenery made for a memorable photo session.

It was the absolute cherry on top to end our cable car ride.

Once we finished every last bite, we called an Uber back down to the MRT Taipei Zoo Station and headed off to Ningxia Night Market for dinner.

The Stinky Tofu We Did Not Eat in Ximending

After securing the legendary Hot Star Large Fried Chicken on the streets of Shilin Night Market, we knew exactly what was missing. Because rice is life, we smuggled our chicken down into the air-conditioned Underground Food Court to enjoy it the right way! Pairing that giant, crispy, savory cutlet with garlic rice was a total game-changer.

"Pabili po."

Rain or shine, the food hunt never stops.
There were so many incredible street food stalls outside
that we would’ve loved to try, but the rain had other plans!
Instead, we grabbed some Hot Star large fried chicken
to take downstairs and ducked into Shilin’s
air-conditioned underground food court to finish
our feast, especially the rice! 🍗🍚

The restaurant where we ordered
the beef tendon noodles and xiao long bao.

The Garlic Fried Rice with Egg paired
with the Hot Star large fried Chicken. Perfect!

The Hot Star Large Fried Chicken

While downstairs, we turned it into a full-on feast! We ordered comforting bowls of rich beef and tendon noodles and baskets of steaming xiao long bao. But the absolute highlight of the night? We finally built up the courage to try stinky tofu! We didn’t dare touch it when we smelled it in the streets of Ximending, but we finally braved it in the food court. Honestly, it’s still pretty funky, but nowhere near as bad as it smells! Respect!

Shilin food crawl: successfully conquered!

Popcorn Chicken King

Then there was Popcorn Chicken King.

You really cannot miss it.

The brightly lit glass displays filled with skewered and deep fried food practically demand attention.

Taiwanese fried food is a whole category of its own, and places like this turn the experience into a visual feast before you even order.

The appeal is partly the variety.

You can look through the display, point at what looks interesting and let your appetite make the final decision.

It is the kind of food experience that works particularly well when you are wandering around without a strict itinerary.

See something interesting.

Stop.

Eat.

Continue walking.

That became something of a pattern for us.

Tian Tian Li Delicacies

Tian Tian Li is another Ximending institution known for classic Taiwanese comfort food.

The restaurant is particularly associated with dishes such as braised pork rice, radish cake and oyster omelette. It has remained a popular stop for both visitors and diners looking for familiar Taiwanese dishes.

Radish Cakes and Sunny Side Up Eggs

We ordered the braised pork rice and radish cake.

I would normally have been very tempted by the oyster omelette.

Unfortunately, I had recently developed an allergic reaction to my favorite oyster.

That was painful in more ways than one.

Imagine being in Taiwan, surrounded by oyster dishes, and having to say no.

So the oyster omelette had to stay off the table.

Take Out Food

We decided to take our food back to the hotel instead because there were plenty of customers and limited seating.

Honestly, that worked out fine.

The braised pork rice and radish cake made a perfectly satisfying hotel meal.

Sometimes travel dining does not have to involve a beautiful restaurant table.

Sometimes the best setup is simply opening a takeout box after a long day and eating in your room while scrolling through the photos you took that day.

Mala Hot Pot: My Personal Favorite

🍲 Mala Hot Pot in Ximending, Taipei is a must-visit! Come for the epic buffet, stay for the unlimited Häagen-Dazs ice cream with tons of flavors to choose from, and free-flowing alcoholic drinks! From Taiwan Beer and Heineken to Whiskey, Rum, Soju, and mixed cocktails, they have it all! 🍨🍻🥃

Digital dining at its finest! At Mala Hot Pot, ordering
premium meats like Angus Beef and U.S. Prime Chuck is
seamless. You simply scan the QR code assigned to your table,
in our case, table B6, to browse the menu andadd fresh,
prime cuts straight to your cart from your phone.

And then there was Mala Hot Pot.

Finally.

A buffet.

This was my personal favorite among the restaurants we tried in Ximen.

Mala's hotpot concept gives diners a massive selection of ingredients, including various meats, seafood, veggies, dumplings, hotpot balls, and noodles. And let's not forget the wide range of condiments you can mix and match. Suffice it to say, my Pinay Sawsawera Heart felt at home.

But what really won me over was the dessert section.

There were multiple ice cream choices, including Häagen Dazs, along with other sweets and drinks.

There were also alcoholic beverages available during our visit.

So yes, we went from boiling meat in hotpot broth to eating premium ice cream.

That is a perfectly reasonable progression.

At least in my travel logic.

What made Mala especially enjoyable was the freedom to try different combinations without committing to one dish.

Hotpot is already interactive dining, but the buffet format turns it into an entire meal adventure.

Choose.

Cook.

Eat.

Repeat.

Then dessert.

Then more dessert.

And maybe one more scoop because you are technically already there.

Of all the Ximending food experiences, this was the one I would most happily repeat.

Spicy hot pot calls for a serious cool down. 🌶️🍦
Kept it to one scoop each of green teaand strawberry
because the dessert station has way too many other flavors
waiting for round two, and three, and four. 😁🍦🍨

Ningxia Night Market

The neon lights of Taipei were just starting to hum to life as the evening heat began to settle.

The immediate sights and sounds of the bustling Datong District made it clear this was not a mere tourist stop because it truly felt like the vibrant heart of the local neighborhood. Standing tall at the entrance, a landmark stone pillar monument welcomed hungry visitors to what locals affectionately call the Stomach of Taipei, the Ningxia Road Night Market.

Walking into the market lane, the atmosphere became a lively mix of everyday city life and sensory overload. On one side, the bright yellow sign of a 24-hour neighborhood grocery store glowed under the evening sky, its shelves packed with household goods just steps away from sizzling food stalls. The aroma of rich broths, grilled skewers, and sweet treats immediately filled the air, which drew a diverse crowd of locals finishing their workdays and travelers eager for their first bite.

Wandering deeper into the vibrant crowd, another stall demanded a stop. A massive, steaming vat of mian xian, which consists of oyster and large intestine flour rice noodles, burbled under the stall lights. While it closely resembled the famous Ay-Chung variant over in Ximending, this version featured a noticeably deeper and darker broth rich with soy sauce. It came overloaded with generous layers of toppings, giving the traditional comfort food an extra savory depth. Ladled into a piping hot bowl, each spoonful of the thick, silky noodles offered a perfect contrast to the next sweet stop just down the lane.

Nearby, the famous peanut ice cream roll station caught our attention. Watching the vendor hand-shave a giant block of crisp peanut candy onto a delicate crepe skin felt like witnessing a local art form. With scoops of traditional ice cream neatly bundled inside the roll, the first bite offered a perfect, nostalgic contrast of cold, sweet, and crunchy textures, which was the ultimate reward after a spicy bowl.

Yet, the true culinary core of the night market revealed itself through a succession of legendary stalls highlighted by the prestigious red Michelin Guide emblem. The first of these high-status stops was Yuan Huan Pien Oyster Omelette, an institution that has been perfecting its craft since 1965. Joining the fast-moving queue, we watched the chef ladle fresh, plump oysters sourced from southern Taiwan onto a screaming hot flat-top grill. Poured over with a chewy sweet potato starch batter and whole eggs, the edges fried to a delicate, lacy crisp while the center remained luxuriously custardy. Drenched in a signature sweet and savory red sauce, the finished plate offered a beautiful harmony of briny oceans, charred edges, and pillowy textures.

Just a short walk down the row at stall 60, the unassuming neon sign of Fang Chia Chicken Rice called to us. This minimalist stall commands massive respect among local foodies for its unpretentious, flawless execution of traditional comfort food. Served in small bowls, the shredded poached chicken was meticulously stacked over perfectly glossy, hot short-grain rice. Glazed with aromatic chicken schmaltz and a masterfully calibrated splash of premium soy sauce, every grain of rice absorbed the deeply savory essence of the bird. It was surprisingly simple yet profoundly addictive, creating a silky and lip-smacking finish that vanished within seconds.

The grand finale of our tour arrived at Liu Yu Zi at stall 91, a legendary spot wrapped in a dense, tantalizing cloud of sweet taro aroma. Peering past the heavy crowd, we watched the master vendor at work executing a rhythm perfected over generations. He scooped perfectly rounded balls of smooth, purple taro paste, deftly stuffed them with a rich, golden center of salted duck egg yolk alongside a generous helping of savory pork floss, and dropped them into a massive, bubbling vat of hot oil. They fried until they expanded into beautifully blistered, golden-brown spheres that were scooped into a wire basket to drain.

Biting into one fresh from the fryer was a true revelation of textures and contrasting local flavors. The exterior was shatteringly crisp, giving way instantly to a warm, velvety, and naturally sweet taro interior. Just as the sweetness coated the palate, the deeply savory, melt-in-your-mouth pork floss and the rich, velvety saltiness of the egg yolk burst through. It was an absolute masterclass in Taiwanese flavor balancing where the sweet, salty, creamy, and crunchy elements were tightly packed into one perfect, comforting street snack that closed out our unforgettable night at Ningxia Night Market.

With full stomachs and a phone full of memories, it was finally time to head back. Standing at the nearby bus stop, a quick check of the routes revealed there was no direct bus trip back to Ximending for the late hour. Pivoting to a backup plan, a traditional local cab was hailed right from the street. Unlike previous Uber rides where digital GCash payments kept things seamless, this ride meant counting out physical cash, which served as a fittingly traditional end to an authentic night out. The metered fare was NT$ 149 inclusive of the NT$ 85 flag down fee, which was completely worth it for the convenience it gave the two of us as passengers. Instead of taking the taxi all the way to the hotel doors, we opted to be dropped off on the street near gate 6 of Ximending Station, because we still had plenty of energy left to walk the remaining distance while strolling and enjoying the electric Ximending night buzz.

Six Days, Plenty Of Food And A Lot Of Walking

Our Taiwan trip started because we were tired of the persistent rain back home in the Philippines. It ended with us realizing that what we really needed was not just clearer skies, but a complete change of scenery.

And Taiwan delivered.

Across our journey, we took in the dramatic coast of Yehliu, the lantern-lit lanes of Jiufen, the soaring sky lanterns of Shifen, the shimmering Golden Waterfall, the tranquil hot springs of Beitou, the mountain vistas of Yangmingshan, and the electric energy of Taipei.

Yet some of our fondest memories were not tied to grand landmarks. They belonged to the food.

A warm bowl of noodles. A rich cup of brown sugar boba. A steaming plate of braised pork rice. Delicate dumplings. Cold shaved ice after walking under the midday heat. A hotpot buffet that quickly became my personal highlight.

Food crawls through the bustling night markets of Ningxia, Shilin, and Ximending added an entirely new dimension to our journey. Even stinky tofu, which we hesitated to try in Ximending before finally braving it in Shilin, earned its place in our story.

That is the magic of travel. You can carefully map out every destination, but you can never script the experience itself. The richest moments often arise from taking a wrong turn, arriving earlier than expected, lingering a little longer, or simply following your appetite.

Our debut in Taiwan became a seamless blend of structured tours, DIY exploration, quick MRT rides, endless walking, and spontaneous detours. It reminded us that independent travel does not mean doing everything without support. Thorough preparation sets the stage. A reliable booking platform simplifies the logistics. Constant connectivity keeps you moving smoothly. An EasyCard makes transit effortless. Supportive shoes are non-negotiable. And choosing the right home base changes everything.

For us, that home base was Ximending.

It served as our launchpad for exploring Taipei and our comforting sanctuary at the end of every long day. Most of all, it placed a world-class culinary landscape directly outside our doorstep, offering something incredible to taste with every step.

Perhaps that is the true reward of stepping out into the world. You leave home expecting to see new places, only to return with a treasure trove of moments you never knew you were searching for.

Until our next travel and food adventure!

Take home goodies!

DIY Taipei Tour: Dihua Street, Chiang Kai-shek Memorial Hall & Changing of the Guard

2026-09-06T19:11:37.856+08:00

Our Fourth Day DIY Taipei Tour: Dihua Street, Chiang Kai-shek Memorial Hall and the Changing of the Guard

By our fourth day in Taiwan, we had become confident enough to take our Taipei adventure into our own hands. The city's MRT system had impressed us from the beginning. It was fast, efficient, accessible, easy to navigate, and so convenient that we decided we were ready for a DIY tour. No tour bus, no tour guide, just the two of us, our itinerary, and of course, our ever reliable Google Maps.

Our first stop that day was Dihua Street, one of Taipei's best known historic streets. We traveled from Ximen Station on the Green Line to Beimen Station, then made our way toward Dihua Street.

There was just one small problem.

We got there at around 8 AM.

Apparently, we were a little too enthusiastic.

Most of the shops were still closed, so our grand plan to explore the street was temporarily reduced to walking around and admiring it from the outside. But that turned out to be perfectly fine because Dihua Street itself is worth seeing even before the shops come alive.

Much like our own famous Calle Crisologo in Vigan, Dihua Street combines heritage architecture with a lively modern atmosphere. Located in the historic Dadaocheng neighborhood, it developed into one of Taipei's important commercial districts during the 19th century and is known for its preserved red brick and traditional shophouses, historic dry goods and Chinese medicine businesses, specialty stores, and increasingly, independent cafes, boutiques, and creative spaces.

Walking along the street, you can see how old and new Taipei coexist rather naturally. Traditional businesses occupy historic buildings while newer cafes, boutiques, and creative spaces have found their place alongside them.

The Taipei Xia-Hai City God Temple is also located along Dihua Street in the Dadaocheng area. The small but highly revered temple is an important religious and cultural landmark, particularly known for devotion to the City God and its association with matchmaking traditions. Even though our early morning arrival meant we could not fully experience Dihua Street at its liveliest, it gave us a glimpse of the neighborhood before the crowds arrived.

With most stores still sleeping, we decided there was little point waiting around for them to wake up. So we moved on to the next stop on our DIY itinerary: Chiang Kai-shek Memorial Hall.

And this time, we timed it much better.

From Dihua Street, we returned to Beimen Station and continued our MRT journey toward Chiang Kai-shek Memorial Hall. The MRT made the transfer surprisingly easy, reinforcing our growing confidence that navigating Taipei independently was not nearly as intimidating as we had imagined.

We arrived at Chiang Kai-shek Memorial Hall a little past 10 AM, with one simple mission in mind: catch the 11 AM Changing of the Guard.

Well, that was the plan anyway.

More Than a Memorial Hall

If you have seen photographs of Chiang Kai-shek Memorial Hall, you already know that it is a hard landmark to miss. Seeing it in person, however, gives you a much better appreciation of its sheer scale.

The complex covers approximately 25 hectares and includes much more than the famous white and blue memorial building. There is the expansive Liberty Square, the National Theater and National Concert Hall, gardens, covered walkways, pavilions, and other architectural features spread across the grounds.

The memorial hall itself stands prominently at the northern end of Liberty Square. Its white walls, blue octagonal roof, and imposing staircase make it one of Taipei's most recognizable landmarks.

The building was designed by architect Yang Cho-cheng, with construction beginning in 1976 following Chiang Kai-shek's death in 1975. It was completed and opened to the public in 1980. Its design draws heavily from traditional Chinese architectural forms, while its monumental scale gives the structure a distinctly modern civic character.

The blue and white color scheme is also intentional. These colors have long carried symbolic associations with the Republic of China, adding another layer of meaning to the building's design.

Standing there, you really appreciate how deliberately everything was laid out. The huge open plaza creates a dramatic approach toward the memorial hall, while the National Theater and National Concert Hall stand symmetrically on either side.

It is architecture designed to make an impression.

And it certainly does.

Liberty Square and a Changing History

The enormous open space in front of the memorial hall is now known as Liberty Square. But even its name reflects Taiwan's changing political history.

The complex was originally created as a memorial to Chiang Kai-shek, who led the Republic of China government in Taiwan from 1949 until his death in 1975. The memorial was established during a period when Taiwan was under authoritarian rule.

As Taiwan underwent political liberalization and democratization, the meaning and symbolism of the site became subjects of public discussion and debate. In 2007, the complex was temporarily renamed National Taiwan Democracy Memorial Hall, while the inscription on its main gate was changed to "Liberty Square." The original name, Chiang Kai-shek Memorial Hall, was restored in 2009.

Today, the name Liberty Square remains.

That history makes the site particularly interesting because it is not simply a monumental tourist attraction. It has also become an important public space for civic gatherings, demonstrations, cultural events, performances, exhibitions, and everyday recreation.

So while tourists come for the architecture and the Changing of the Guard, the complex carries layers of Taiwan's modern history that are worth knowing before you visit.

The National Theater and National Concert Hall

The two grand buildings flanking Liberty Square deserve attention of their own.

The National Theater and National Concert Hall were completed in 1987 and form part of Taiwan's National Chiang Kai-shek Cultural Center. Their designs incorporate traditional Chinese palace architecture, creating a striking visual relationship with the memorial hall.

The National Theater stands on the south side of the square, while the National Concert Hall occupies the opposite side. Together with the memorial hall, they create an enormous and highly symmetrical architectural composition.

This is actually where our visit began to turn into a photography session.

Naturally, we stopped for lots of photos.

From there, we made our way through the beautifully tiled, covered corridors leading toward the memorial hall. What should have been a simple walk became another unexpected detour when we discovered the art exhibitions and installations along the way.

"On July 10, 1949, Philippine President Elpidio Quirino hosted Republic of China Generalissimo Chiang Kai-shek at the Mansion House in Baguio for a two-day high-level diplomatic conference. Following their discussions, Quirino and Chiang issued a joint statement on July 11, 1949, focused on regional solidarity."

One of Chiang's official state cars, donated by overseas Chinese in the Philippines. The 1955 G.M.-manufactured Cadillac is a four-door, seven-seat limousine that measures 610cm in length, 200cm in width, 163cm in height, and weighs three tons. It is also fitted with bulletproof glass and other security measures.

And that was it.

Our carefully planned 11 AM Changing of the Guard suddenly became less important than looking at one more exhibit, then another, and taking our time to explore. Since covering Taiwan's art and cultural scene was already part of our trip, getting distracted by art was hardly a problem. In fact, it was exactly the kind of distraction we were happy to have.

I will be writing about the exhibitions separately because they deserve their own story. Meanwhile, here are some more photos of paintings, sculptures, and installations.

Finally, the Changing of the Guard

By noon, we were finally where we had originally intended to be.

Fortunately, missing the 11 AM ceremony was not a disaster. The Changing of the Guard is conducted every hour during the scheduled daytime period, so we simply decided to stay and catch the noon ceremony instead.

Good call.

By then, the weather had cooperated beautifully. The sun was shining, but it was not unbearably hot, making the wait and the walk around the enormous complex much more pleasant.

The Changing of the Guard is one of the most popular attractions at Chiang Kai-shek Memorial Hall, and watching it in person makes it easy to understand why.

The ceremony involves honor guards representing Taiwan's armed services. Their movements are highly synchronized, combining formal marching, precise turns, salutes, and carefully choreographed rifle drills.

There is something almost theatrical about the precision of it all, although the ceremony itself is firmly rooted in military tradition and discipline.

The guards move with remarkable coordination. Every step, turn, and rifle movement appears carefully rehearsed, and the imposing memorial hall provides a fitting backdrop to the entire performance.

Naturally, everyone around us was busy taking photos and videos.

Naturally, we were doing exactly the same thing.

It was one of those moments when you understand why an attraction can be considered touristy and still be genuinely worth experiencing.

And Then We Walked... and Walked Some More

After the ceremony, we wandered around the complex a little more before eventually heading back toward the MRT.

Except we soon realized that we had exited from the rear of the complex.

Which meant our supposedly simple walk back to the station was suddenly going to take considerably longer.

And I mean considerably longer.

The traditional Chinese style covered walkways surrounding Liberty Square are extensive. The path is paved in a striking, geometric black-and-white stone pattern that run along the perimeter of the complex and visually connect its major architectural components, including the National Theater, National Concert Hall, and the main memorial hall.

What looked on the map like a straightforward return route turned into another long walk through gardens, corridors, and beautifully landscaped areas.

Thankfully, we had no reason to complain.

The weather was cool and cloudy by then, without the rain that had occasionally interrupted our sightseeing during the trip. The gardens were pleasant, the architecture remained photogenic from practically every angle, and we were enjoying ourselves anyway.

Besides, we had already committed to the walk.

By the time we finally made it back toward the MRT station, we had easily hit the 10,000 step mark.

And this was only our second stop for the day.

Talk about getting our daily steps in before the itinerary had even properly started!

Looking back, I actually liked how this visit unfolded.

We started our fourth day with Dihua Street, arrived too early, found most of the shops still closed, and moved on. Then we headed to Chiang Kai-shek Memorial Hall intending to watch an 11 AM ceremony, only to get distracted by art and end up staying for noon instead.

Along the way, we photographed the National Theater and National Concert Hall, wandered through covered corridors, explored exhibitions, admired the gardens and architecture, learned more about the history of the complex, watched the Changing of the Guard, and accidentally walked much farther than planned.

It also gave us confidence that we could comfortably explore Taipei on our own.

By our fourth day, the MRT had become almost second nature. Stations were easy to find, routes were straightforward, trains were frequent, and getting from one attraction to another was remarkably convenient. With Google Maps as our trusty digital guide, DIY touring suddenly felt less intimidating and much more enjoyable.

And that was perhaps one of the nicest surprises of our Taiwan trip. The city made independent exploring feel remarkably easy.

Our itinerary may have been planned, but our day clearly had other ideas.

Sometimes the best travel experiences happen when you stop following the itinerary too strictly.

We missed the 11 AM Changing of the Guard, but we experienced Taiwan's finest art exhibits and installations, then still got to see the drill display later at its 12 noon schedule.

We arrived at Dihua Street too early, but got to see its historic character before the crowds and shops fully came alive.

We took what we thought would be the easy route back to the MRT, only to discover we had exited from the other side and had a much longer walk ahead to enjoy the garden view and the cool weather.

And we reached 10,000 steps before our day had barely gotten started.

I would call that a pretty successful DIY tour.

Next on the list: the Gondola! 🚠😁

Chili Garlic Sauce: LP's Sawsawera Queen Artisanal Condiments

2026-06-30T09:58:18.113+08:00

LP's Sawsawera Queen Artisanal Condiments
Lutong Pinoy. Crafted with Passion. Crowned with Flavor.

Long before the Philippines became known for its pristine beaches, warm hospitality, and vibrant festivals, our islands were already known for something far more valuable: flavor.

Centuries ago, kingdoms crossed oceans in search of spices. Empires built fortunes around them. Explorers risked storms and uncertainty for a taste of the East. The pursuit of spices changed the course of world history, and in many ways, it also changed ours. While the famed cloves and nutmeg grew farther south in the Spice Islands, the Philippines became an important crossroads of trade, culture, and cuisine. New ingredients arrived on our shores. Old traditions endured. Together, they shaped one of the world's most colorful culinary identities.

Filipino food has never been afraid of bold flavors.

We embraced vinegar long before refrigeration. We mastered fermentation. We fell in love with garlic, ginger, onions, chilies, and calamansi. We learned that every ingredient has a purpose, but every meal has a story.

And if there is one thing every Filipino understands, it is this:

A meal is never just about the food.

It's also about the sawsawan.

Introducing, LP's Sawsawera Queen
CHILI GARLIC SAUCE

No matter where you grew up in the Philippines, chances are you've reached for a little platito before your first bite. At every family table, beside every plate, sits a small saucer waiting to become your own masterpiece. Toyo with calamansi. Sukang may sili. Patis with calamansi. Chili garlic. Sweet, sour, salty, spicy. Every Filipino has their own signature combination.

That little saucer says something about you.

Some like it fiery.

Some like it tangy.

Some drown every bite in sauce.

Some proudly ask for extra.

We don't judge.

We simply call them... certified sawsaweros and sawsaweras, or the gender-neutral, mga palasawsaw or mananawsaw.

I happen to be one of them.

Whenever I dine at a restaurant, attend a fiesta, or visit someone's home, my eyes instinctively wander toward the condiments before the main dish. How many are there? Are they homemade? Do they complement the food? Can they turn an ordinary meal into one I'll remember?

In fact, if you ask many Filipino diners what makes a restaurant worth coming back to, you'll often hear something beyond the food itself. It's the little things. The service. The atmosphere. And yes, the condiments. How thoughtfully they're prepared. How generously they're served. For many of us certified palasawsaw, a well-stocked condiment station is almost a love language.

Some of the country's most successful restaurant chains seem to understand this instinctively. KFC has long been famous for its unlimited gravy, which many diners generously pour over almost everything on their tray. S&R may have shifted from self service condiment stations to individual sachets, but they continue to provide them generously. McDonald's does the same. Zark's places bottles of hot sauce, ketchup, and mustard right on the table, with mayonnaise readily available upon request. Even Tropical Hut continues to delight diners with a condiment station complete with soy sauce, vinegar, fish sauce, calamansi, chilies, ketchup, and hot sauce, inviting customers to create their own perfect bite.

The same philosophy extends well beyond fast food. Buffet restaurants and hotel dining have long recognized the Filipino love for sawsawan. Whether you're dining at establishments under the Vikings Group, Cabalen Group, Triple V Group, or Bistro Group, or enjoying the buffet of a leading hotel, you'll often find thoughtfully curated condiment stations alongside their food offerings. From Filipino favorites to Italian pastas, Chinese dim sum, Japanese tempura and sushi, grilled meats, seafood, and everything in between, diners are given an array of dipping sauces and condiments, whether expertly prepared by the chef or left for guests to mix according to their own taste. It's a quiet but powerful acknowledgment of a uniquely Filipino dining habit: no matter how beautifully a dish is prepared, many of us still delight in creating our own perfect bite.

LP's Sawsawera Queen Chili Garlic Sauce
Perfect with Siomai, Lumpia, Fried Chicked,
Adobo, Ginataang Ulam and More!

Asking for an extra dipping sauce or a house-made condiment is rarely seen as an insult to the chef. Rather, it's understood as part of our dining culture. While chefs carefully compose every dish, they also appreciate that Filipino diners have always enjoyed making each bite uniquely their own. It's not about changing the food. It's about celebrating it through flavor.

These establishments understand something uniquely Filipino: we don't just eat our food, we personalize it. We mix. We drizzle. We dip. We create our own signature flavor with every meal. That's one of the reasons they've earned loyal followings among generations of Pinoy palasawsaws.

On the other hand, it's hard not to notice when condiments are rationed too sparingly. Some restaurants and franchised branches limit ketchup or reserve certain sauces only for specific menu items, such as spiced vinegar being served exclusively with liempo. While these policies may help control costs, they can unintentionally diminish the dining experience for customers who see condiments not as extras, but as an essential part of the meal. After all, a generous serving of sawsawan costs very little, but it creates tremendous goodwill and often encourages diners to order even more. Sometimes, the generosity of the sawsawan becomes just as memorable as the food itself. Because to me, the true test of a great meal isn't only what's on the plate.

It's what waits beside it.

That lifelong love affair with flavor eventually became something bigger.

It became LP's Sawsawera Queen Artisanal Condiments.

Born from family recipes, countless hours in the kitchen, and an unapologetic obsession with creating the perfect bite, LP's Sawsawera Queen celebrates a uniquely Filipino tradition that deserves a place on tables around the world.

Because while cuisines may differ from country to country, everyone understands one universal language:

Good food becomes unforgettable with the right sauce.

Our signature Chili Garlic Sauce proudly wears the crown.

Made with generous amounts of fresh garlic and premium chilies, every jar delivers rich aroma, satisfying texture, and layers of flavor instead of overwhelming heat. It wakes up fried food. It gives grilled dishes new life. It transforms noodles, rice meals, seafood, vegetables, and sandwiches. Of course, it was practically destined to become the soulmate of every siomai.

One spoonful.

One dip.

One addiction.

But LP's Sawsawera Queen is more than just chili garlic.

It's a growing kingdom of handcrafted Filipino flavors.

Our Spiced Vinegar pays homage to one of the country's oldest culinary traditions, balancing tanginess with carefully selected spices that perfectly complement fried favorites and grilled delicacies.

Our Alamang Guisado captures the comforting umami that generations of Filipinos have loved, pairing beautifully with green mangoes, vegetables, seafood, and steaming rice.

Our Adobo Drizzle Sauce reinvents our national favorite into an everyday finishing sauce, making the iconic flavors of adobo even more versatile.

Every bottle is handcrafted with one purpose:

To make every bite more memorable.

But perhaps our favorite story about garlic isn't found in history books.

Who said Mananggals are afraid of bawang?
Even the Manananggals are certified Mananawsaw!

It's found in folklore.

For generations, Filipinos believed that bawang could keep aswangs and manananggals at bay. Garlic hung above doors, tucked into pockets, and became part of countless tales whispered after sunset.

Garlic was feared.

Until now.

Because somewhere along the way, even the legendary Manananggal must have caught the aroma of LP's Sawsawera Queen Chili Garlic Sauce.

One cautious dip became another.

Then another.

Today, rumor has it she's no longer hunting people.

She's hunting for extra rice.

The manananggal has officially become a certified mananawsaw.

It's a playful reminder that truly great flavor wins everyone over.

Even mythical creatures.

At LP's Sawsawera Queen, we honor Filipino heritage while embracing the future. We celebrate recipes that remind us of home while creating flavors worthy of sharing with the world.

This is Lutong Pinoy at heart.

Proudly Filipino in soul.

Universally loved by anyone who appreciates exceptional flavor.

Whether you're gathering with family, celebrating milestones, enjoying street food, preparing a home-cooked feast, or simply looking for that one perfect condiment to complete your meal, there's always room at the table for another sawsawera.

Or sawsawero.

Or simply, mga palasawsaw.

After all, every great Filipino meal tells a story.

Every unforgettable bite begins with the perfect sawsawan.

And every kingdom deserves its Queen.

LP's Sawsawera Queen Artisanal Condiments: Lutong Pinoy. Crafted with Passion. Crowned with Flavor.

Tong Yang vs Samgyupsal Buffet Review Philippines: Unlimited Hot Pot, Grill, Sushi, and Seafood

2026-05-22T16:33:48.647+08:00

Surrounded by fresh seafood,
meats, veggies, and endless
hot pot possibilities at Tong Yang.
My kind of buffet happiness.

Long before unlimited Korean barbecue became a full blown obsession in the Philippines, before the words samgyupsal became part of modern dine-out vocabulary, and before every other mall seemed to smell like sizzling pork belly and melted cheese, there was already a restaurant quietly teaching Filipinos the art of cooking their own food at the table: Tong Yang.

For many Filipinos who grew up in the 1990s and early 2000s, Tong Yang was their first real introduction to shabu-shabu and grill-it-yourself dining. It was the place where diners nervously stared at trays of raw seafood and thinly sliced meat, wondering, “So, what do I do now?” At a time when restaurant culture in the Philippines revolved around being served plated or ala carte meals, Tong Yang introduced something interactive, communal, and honestly, slightly intimidating.

Established in 1992 in Quezon City, Tong Yang became one of the pioneers of the eat-all-you-can hot pot and grill concept in the country. And while many people today mistakenly assume it is a Korean restaurant because of the grill setup and unlimited meat offerings, Tong Yang actually leans more toward Chinese and Japanese influences, combining shabu-shabu, hot pot, yakiniku-style grilling, sushi, and Asian buffet dining into one sprawling feast.

I still remember dining in one of its earliest Quezon City branches decades ago, back when the concept felt almost futuristic. Honestly, my first experience was not exactly love at first sight.

Seeing trays of raw squid, fish fillets, shellfish, shrimp, and various mysterious meat slices lined up in front of me was overwhelming. Back then, I barely knew how to fry an egg properly at home, so the idea of cooking my own seafood in boiling broth while also trying not to poison myself was mildly terrifying. Imagine no Google to ask or Ai to chat, how long do you cook squid? What vegetables go with seafood? Which sauce do you mix? What happens if the shellfish is still raw? Meanwhile, I was internally panicking beside a bubbling pot of broth. Why is everyone confidently grabbing mushrooms like they know what they’re doing? Help! Super stressed!

But that uncertainty was part of what made Tong Yang memorable. It was one of the first mainstream restaurants in Metro Manila that transformed dining into participation. You did not simply order food and wait for a server to bring it to your table. You became part cook, part flavor scientist, part buffet strategist.

And Filipinos eventually embraced it.

My own concoction of sauces
To my sawsawera heart's delight.

Shabu-shabu Favorites: Lobster balls,
crab sticks, squid balls, mushrooms,
spinach, vegetables, pork, beef, and more.

Before Samgyupsal Took Over Manila

It is funny how food trends evolve.

Today, unlimited Korean barbecue spots dominate almost every commercial strip, mall, and side street in the country. But before the Korean wave exploded, Tong Yang already introduced many Filipinos to the joy of grilling meat at the table and dipping cooked food into sauces customized to personal taste.

The difference was timing.

Tong Yang arrived before Filipino diners were culturally ready for DIY dining.

At the time, the average local restaurant experience involved waiters bringing cooked dishes directly to the table. Fast food already normalized self service to some extent, but buffet grilling and hot pot still felt unfamiliar. Many diners were hesitant because they did not know how to cook the ingredients correctly or combine flavors properly.

Then came the Korean wave.

K dramas like Dae Jang Geum slowly changed Filipino food curiosity. Suddenly, audiences were exposed to scenes of communal dining, sizzling meats, bubbling soups, side dishes, and shared cooking experiences. Later, the rise of K-pop further fueled the fascination with Korean cuisine and dining culture.

By the time samgyupsal became a national obsession, Filipinos were already much more open to the concept of interactive dining. In many ways, Tong Yang was ahead of its time. It laid groundwork for a dining behavior that would later explode into mainstream popularity.

Ironically, many younger diners now walk into Tong Yang assuming it is another Korean barbecue restaurant, when its roots are actually much closer to Chinese hot pot and Japanese grill traditions.

The Real Star of Tong Yang: Variety

What keeps me returning to Tong Yang after all these years is simple: selection.

Some buffet restaurants overwhelm you with quantity but sacrifice quality. Others focus heavily on cooked dishes while neglecting freshness. Tong Yang manages to satisfy that craving for abundance while still making the dining experience feel customizable.

Walking around the buffet stations feels like entering a playground for people who love soup, grilled meat, seafood, and endless combinations of textures and flavors.

The seafood section alone can already justify the visit.

There are shrimp, squid, shellfish, fish fillets, crab sticks, seafood balls, and other hot pot staples waiting to disappear into bubbling broth. Then come the meats: beef slices, marinated pork, chicken, even organ meats, and various cuts prepared for both grilling and hot pot cooking.

The vegetable spread deserves appreciation too.

Leafy greens, pechay, cabbage, water spinach, corn, carrots, tofu, seaweed, mushrooms of different varieties, noodles, and dumplings all wait patiently beside the soup stations. For diners who genuinely enjoy hot pot, vegetables are not side characters. They complete the broth.

And then there are the mushrooms.

Enoki, shiitake, oyster mushrooms, and others absorb soup flavor beautifully while adding earthy depth to every pot. Hot pot veterans know mushrooms are not optional. They are essential.

One thing I genuinely appreciate about Tong Yang is how customizable the experience becomes depending on your mood.

Feeling indulgent? Focus on grilled meats and seafood. Feeling comfort-food hungry? Build a rich hot pot loaded with vegetables and noodles. Feeling balanced? Alternate between soup and grill every few bites.

It becomes less of a buffet and more of a choose-your-own-adventure meal.

Hot Pot

Happy with the choice ingredients
for my Laksa broth.

The Three Soup Bases That Define the Experience

Every serious Tong Yang session starts with the broth.

For me, the soup is what elevates Tong Yang above many unlimited grill places that rely purely on meat quantity. Unlimited grilled pork alone eventually becomes heavy and repetitive. A good broth resets the palate and makes the meal feel more complete.

Tong Yang’s three soup bases each bring a different personality to the table. Plus, you can customize and enhance the flavors even more with the wide selection of sauces available, much to my sawsawera heart’s delight!

Sinigang Broth

This one feels instantly familiar to Filipino diners because of its sour tamarind profile. It cuts through fatty meats beautifully and pairs especially well with seafood. Shrimp and fish cooked in the Sinigang broth absorb that comforting sourness that Filipinos naturally crave.

There’s something deeply comforting about sipping hot Sinigang-style broth while rain pours outside a mall window. But honestly, even during peak summer, it still hits the spot. Like hot coffee, Sinigang is a year-round Filipino obsession, rain or shine.

Laksa Broth

For diners who love bold flavors, Laksa brings serious depth, richness, and heat. Hint of coconut, fragrant spices, and savory notes come together in a broth that feels far more intense and indulgent than the lighter Sinigang option. Seafood especially thrives here.

If you want an even stronger kick, you can ask the kitchen for extra laksa paste and throw in more chilies to turn the spice level up several notches.

This broth demands attention. It is not subtle.

Sukiyaki Broth

Sweet, savory, and comforting, Sukiyaki works best for thin beef slices, mushrooms, tofu, and noodles. It has that slightly sweet Japanese flavor profile that feels cozy and mellow compared to the sharper Sinigang or fiery Laksa.

Personally, I like rotating ingredients between the three because each broth transforms the same ingredient differently.

Shrimp in Sinigang tastes bright and tangy. Shrimp in Laksa tastes rich and spicy. Shrimp in Sukiyaki tastes mellow and sweet.

That versatility is part of Tong Yang’s charm.

The Grill Station Still Wins for Me

Despite the current dominance of Korean barbecue restaurants, I still find myself preferring Tong Yang when craving unlimited grilled meat.

Why?

Because it offers balance.

Many samgyupsal places focus almost entirely on pork, beef, and side dishes. After a while, everything starts tasting similar: salty, smoky, fatty, repetitive. Tong Yang gives you grilled meat, yes, but also soup, seafood, vegetables, sushi, noodles, dumplings, and buffet dishes in one sitting.

The grill becomes part of the experience instead of the entire identity.

You can enjoy smoky grilled beef, then cleanse your palate with hot broth and vegetables. You can shift from grilled squid to sushi to soup without feeling trapped in one flavor profile.

And honestly, the seafood options alone already make Tong Yang stand out.

Not all unlimited grill restaurants give you the same freedom to combine hot pot and grilled seafood in one meal.

Surprisingly Good Sushi

One thing that often gets overlooked at Tong Yang is the sushi.

Buffet sushi can be risky territory. Some buffet restaurants overload sushi with cold, stiff rice and excessive fillings just to make it look abundant. But Tong Yang’s sushi consistently feels more thoughtfully prepared compared to many other local buffet chains.

For me, the real difference lies in the rice.

True sushi lovers know that the heart of sushi is not the salmon, tuna, or toppings. It is the shari, the seasoned sushi rice itself.

Good sushi rice should never feel cold and lifeless straight from refrigeration. Ideally, it is served near body temperature. The grains should remain distinct and slightly firm outside while still soft inside. The seasoning balance matters too: vinegar, sugar, and salt working quietly together without overpowering the fish or whatever fillings.

When lifted, the sushi should hold its shape. But once eaten, the rice should gently loosen and dissolve almost effortlessly.

That texture is difficult to achieve consistently in buffet settings.

Yet surprisingly, Tong Yang manages to produce sushi rice that feels more proper and satisfying than what I have experienced in some larger buffet chains like Vikings or Dad's. Of course, it is not a 5 star hotel fine dining restaurant-level sushi. Nobody expects that from an eat-all-you-can buffet. But among buffet restaurants, Tong Yang performs impressively well in this department.

A Buffet That Grew With Filipino Diners

One reason Tong Yang has survived for decades while many buffet concepts faded is adaptability.

The Filipino dining landscape changed dramatically over the years. Food trends came and went. Buffet competition intensified. Korean barbecue exploded. International chains arrived. Social media changed how people choose restaurants.

Yet Tong Yang remained relevant because its concept naturally evolved alongside Filipino tastes.

Families still gather there for birthdays. Friends still spend hours around bubbling pots and sizzling grills. Couples still treat it as comfort dining.

Unlike trend-driven restaurants that rise quickly then disappear once hype fades, Tong Yang feels rooted in something more enduring: communal eating.

Its format encourages conversation because cooking takes time. People naturally linger longer around hot pots and grills. Meals become slower, more interactive, and more social.

In many ways, Tong Yang dining feels old fashioned now, and I mean that positively.

It encourages shared experience rather than rushed consumption.

Robinsons Place Antipolo and Comfort Food Nostalgia

Here in Rizal, Robinsons Place Antipolo gave Tong Yang another layer of familiarity for us.

As far as I can remember, it was among the earliest major buffet concepts in the mall, helping establish it as one of the go-to places for celebrations, family lunches, and comfort food cravings in the area. Even as newer restaurants arrived, Tong Yang remained one of those dependable places people return to repeatedly.

And honestly, that says a lot.

In a market flooded with trendy food concepts, staying power matters. Some restaurants attract curiosity once. Others become tradition.

Tong Yang belongs to the second category.

The true badge of a Filipino buffet experience? A build-your-own halo-halo station, a spread of kakanin, and of course, the fast rising star of local desserts: anything ube. 🇵🇭🍧💜

Why Tong Yang Still Matters Today

Food trends are cyclical.

Right now, samgyupsal still dominates youth dining culture. But eventually, trends evolve. People begin searching for more variety, more balance, and more complete dining experiences.

That is where Tong Yang quietly continues to excel.

It is not trying too hard to become trendy. It does not rely heavily on gimmicks. It simply delivers abundance, variety, comfort, and interaction.

And perhaps that is why it still works after all these years.

There is something nostalgic about sitting beside a steaming hot pot while grilling meat and watching ingredients slowly cook. It forces diners to slow down a little. Meals become conversations rather than rushed transactions.

I also appreciate how Tong Yang appeals to different appetites at the same table.

The seafood lover stays happy. The meat lover stays happy. The soup lover stays happy. The vegetable lover stays happy. Even sushi cravings get addressed.

That flexibility makes it ideal for Filipino families where everyone wants something different.

Final Thoughts

Looking back now, my first Tong Yang experience feels almost funny.

I went from being intimidated by raw squid and boiling broth to eventually appreciating the beauty of building flavors myself. What once felt confusing eventually became comforting.

And maybe that is the real legacy of Tong Yang in Philippine dining culture.

It introduced many Filipinos to the idea that eating out could be interactive, customizable, collective, and adventurous long before Korean barbecue normalized those experiences.

Today, countless samgyupsal restaurants owe part of their success to a dining culture that restaurants like Tong Yang helped prepare decades earlier.

But while trends come and go, Tong Yang continues doing what it has always done best: giving diners endless choices, warm broth, sizzling grills, comforting flavors, and the simple joy of gathering around food together.

Sometimes, the oldest concepts survive because they were good long before they became fashionable.

Morning Sun Eatery and the Michelin Buzz: Food Review

2026-05-18T18:49:12.773+08:00

Morning Sun Eatery
2026 Michelin Bib Gourmand Awardee

The moment the word “Michelin” enters a conversation, expectations instantly shoot sky high. Fancy tasting menus. Tiny artistic portions. Fine dining restaurants with months-long reservations. Celebrity chefs moving around open kitchens with tweezers in hand while dramatic background music probably plays in your imagination.

So when news broke that the Philippines was finally getting recognized by The MICHELIN Guide Manila and Environs & Cebu, food lovers, restaurant owners, chefs, and even casual kaineros collectively perked up with excitement. Finally, the global spotlight was turning toward Filipino cuisine in a more serious and prestigious way.

And among the names that stirred curiosity was a very humble eatery in Project 4, Quezon City called Morning Sun Eatery.

Not a luxury restaurant.

Not a hotel buffet.

Not some intimidating fine dining establishment with complicated plating and imported ingredients.

A simple, no frills karinderia style eatery serving comforting Ilokano dishes, pork barbecue, kambing specialties, and lutong ulam that many Filipinos grew up eating.

Honestly, that is exactly why its recognition feels so significant.

What Exactly Is Michelin?

Before diving into our experience at Morning Sun Eatery, let us first talk about why the Michelin name carries so much weight in the culinary world.

The Michelin Guide actually started in France in 1900 by the tire company. Yes, the same Michelin known for tires. The original guide was created to encourage people to travel more by car, which naturally meant more tire sales. The booklet initially contained maps, travel information, hotels, mechanics, and restaurant recommendations.

Over time, however, the restaurant section became the real star.

Eventually, Michelin inspectors began anonymously reviewing restaurants and awarding stars based on the quality of the food. Today, earning a Michelin distinction is considered one of the highest honors in the culinary industry worldwide.

A single Michelin star can completely transform a restaurant’s future overnight.

How Michelin Stars Work

Michelin stars are awarded using a very strict evaluation system.

One Star means the restaurant is “very good in its category.”

Two Stars mean it is “worth a detour.”

Three Stars mean it is “worth a special journey.”

Inspectors evaluate restaurants anonymously and focus primarily on the food itself rather than flashy interiors or social media hype. Some of the criteria reportedly include:

• Quality of ingredients

• Mastery of cooking techniques

• Harmony of flavors

• Personality of the chef reflected in the cuisine

• Consistency across visits

And no, being expensive does not automatically mean Michelin worthy.

Some tiny ramen shops in Japan earned Michelin stars. Hawker stalls in Singapore received recognition too. That is why food lovers became even more excited when Michelin started paying closer attention to Southeast Asian cuisine beyond luxury dining.

Because sometimes, the best food is served on plastic tables beside an overworked electric fan blowing warm air while noisily fighting for its life against the brutal summer heat.

Bib Gourmand: The Recognition That Foodies Love

Aside from stars, Michelin also awards something called the Bib Gourmand distinction.

This recognition is given to restaurants that serve “exceptionally good food at moderate prices.”

For many everyday food lovers, Bib Gourmand spots are actually more exciting and accessible because they celebrate delicious food that regular people can realistically enjoy without selling a kidney for the bill afterward.

And this is where Morning Sun Eatery entered the spotlight.

The eatery became one of the restaurants included in The MICHELIN Guide Manila and Environs & Cebu under the Bib Gourmand category, making it especially notable because it highlights regional Filipino flavors and humble comfort food rather than luxury cuisine.

For longtime fans of local eats, this felt like a proud moment.

Finally, the world was noticing what Filipinos already knew.

Our food deserves recognition.

Morning Sun Eatery: Humble Beginnings in Project 4

Located in Project 4, Quezon City, Morning Sun Eatery has long been known among locals and food enthusiasts for its Ilokano and Northern Luzon inspired dishes.

Unlike trendy restaurants built mainly for aesthetics and Instagram photos, Morning Sun Eatery feels refreshingly straightforward.

You come here primarily for the food.

From available information online and stories shared by patrons over the years, the eatery built its reputation through hearty home style cooking, grilled specialties, kambing dishes, and traditional Filipino comfort food that reminds many diners of probinsya gatherings and family celebrations.

It is the kind of place where steam from freshly cooked rice mixes with the aroma of barbecue smoke and simmering papaitan.

No dramatic presentation.

No unnecessary gimmicks.

Just honest lutong bahay flavors served turo-turo style.

And perhaps that authenticity is exactly what made Michelin inspectors pay attention.

Lunch at Morning Sun Eatery

We came in early for lunch at around 11 AM, hoping to avoid the usual crowd. Good decision, because at that time there were only a few customers, giving us enough freedom to choose a good table slightly outside on the al fresco side.

The ambiance was exactly what you would expect from a typical neighborhood eatery or karinderia. Casual. Simple. Functional. No fancy interiors whatsoever.

Actually, there are two stalls or sections.

One side handles the grilled pork barbecue skewers and the lutong ulam displayed turo-turo style. This section had dishes like dinuguan, ginataang langka, gising-gising, and other familiar Filipino favorites lined up and ready for serving.

The other side specializes more in kambing dishes such as papaitan, adobong kambing, kilawin, and even beef sinanglaw.

Immediately, you could already tell this was the type of place where people come specifically craving certain dishes.

And judging from the steady flow of customers even before lunchtime fully peaked, Morning Sun clearly has a loyal following.

What We Ordered

Naturally, we ordered some of their best sellers:

• Pork barbecue

• Dinuguan

• Ginataang puso ng saging

• Papaitan

• Adobong kambing

• Two orders of steamed rice

Dinuguan

Pinapaitang Kambing

Adobong Kambing

Pork BBQ

Ginataang Puso ng Saging

Sadly, the dinakdakan and calderetang kambing were still unavailable when we arrived. Honestly, those were among the dishes I was looking forward to trying the most, especially after hearing good feedback from other diners online.

We skipped ordering drinks because we already brought our own iced water in a flask.

That became one of our post pandemic habits, along with requesting disposable utensils whenever dining in high volume restaurants or eateries. In cases where disposable utensils are unavailable, we simply bring our own spoon and fork.

Practical and convenient.

The Food

Now comes the important part.

The food itself.

First, manage your expectations.

Going in with unrealistic Michelin level fantasies might set you up for disappointment. This is still fundamentally a karinderia style eatery.

The Bib Gourmand distinction recognizes value and quality, not luxury fine dining perfection.

The dishes we ordered were decent and satisfying, though nothing mind blowing.

Not bad at all, but also not exactly unforgettable.

Having Ilokano roots, we admittedly have tasted versions of these dishes prepared by relatives or in other restaurants that we personally found more flavorful or memorable.

Still, there is comfort in the simplicity and familiarity of Morning Sun’s food. The dishes tasted homey and approachable rather than overly commercialized.

The pork barbecue was savory and enjoyable with that classic sweet smoky Filipino profile many people love.

The papaitan served piping hot, had a rich comforting warmth that kambing lovers would appreciate, especially paired with hot rice.

Adobong Kambing

The adobong kambing was seasoned without becoming overwhelmingly gamey, although some may find the meat slightly tough. To be fair, a fresh batch was actually simmering when we arrived, and I noticed the cook was preparing it the traditional way without using a pressure cooker, which probably contributed to the firmer texture.

Meanwhile, the ginataang puso ng saging delivered creamy coconut goodness that balanced the stronger dishes on the table.

The Sawsawan Situation

Now as a certified “sawsawera,” I have standards when it comes to dipping sauces.

And sadly, the suka concoction did not pass my personal test.

It tasted bland, almost like it had been diluted with water. I barely detected the usual aromatic punch from spices like garlic and onions, although I did notice some sili floating inside the plastic squeeze bottle.

For me, a good sawsawan can dramatically elevate grilled dishes and barbecue. So this part felt slightly underwhelming.

Maybe other diners would not mind it as much, but kapwa sawsawera't sawsawero will probably understand the disappointment.

The Summer Heat Struggle

One thing that definitely affected our dining experience was the heat.

It was excruciatingly hot dining al fresco around noontime during summer. Unfortunately, there was no electric fan nearby, so we found ourselves rushing through the meal faster than intended just to escape the intense heat.

At one point, eating hot rice and papaitan under the blazing midday sun felt like a survival challenge.

Adding to the pressure were customers already waiting for available seating.

In fact, two groups were visibly waiting for us to finish eating so they could finally sit down.

That alone says a lot about the popularity of the place.

Even with the heat and limited seating comfort, people were still patiently lining up for their food.

Was It Worth It?

Honestly, yes.

Despite the imperfections, I still think Morning Sun Eatery is worth visiting at least once, especially for food enthusiasts curious about the restaurants recognized by The MICHELIN Guide Manila and Environs & Cebu.

The total bill came to around ₱510, which I think was fair considering the dishes we ordered, although servings were not particularly generous either.

But beyond the food itself, there is something genuinely interesting and exciting about seeing a humble local eatery receive international recognition.

It sends a message that Filipino food culture extends far beyond expensive restaurants and hotel buffets.

Sometimes, culinary identity lives inside busy neighborhood eateries where smoke from the grill perfumes the street and people casually eat shoulder to shoulder under the summer heat, much like in a typical paresan or mamihan where diners share a long bangko and a single communal table.

And honestly, that feels very Filipino.

Why Michelin Recognition Matters for Filipino Cuisine

The arrival of Michelin in the Philippines is more than just a food trend.

It represents visibility.

For years, cuisines from countries like Japan, France, Thailand, Singapore, and Italy dominated international culinary conversations. Filipino food often remained underrepresented globally despite its incredible diversity and depth.

Now, with The MICHELIN Guide Manila and Environs & Cebu, more international travelers and food enthusiasts are becoming curious about dishes like:

• Papaitan

• Dinuguan

• Sinanglaw

• Kare-kare

• Sisig

• Batchoy

• Kinilaw

• Pancit

• Inasal

• Adobo

And even regional specialties from Ilocos, Pampanga, Bicol, Cebu, and Mindanao.

Recognition also helps preserve traditional cooking methods and encourages younger generations to appreciate local culinary heritage.

Because let us be honest.

Many younger Filipinos can instantly identify expensive imported coffee brands but cannot explain the difference between pinakbet or adobo versions from various regions.

That is why seeing humble eateries included in Michelin conversations feels important.

It validates everyday Filipino food experiences.

Dessert Mission After Lunch

Conti's at Gateway Mall

After enduring the scorching summer heat during lunch, we desperately needed something cold, sweet, and refreshing.

So afterward, we headed to Conti's at Gateway.

Like many restaurants today, Conti's uses milk flavored smooth iced shavings for their halo-halo, somewhat similar to Korean bingsu. Personally though, I still prefer the old school kaskas-yelo, ice crystal shavings version drenched in evaporated milk or creamy coconut milk.

Nevertheless, we indulged in halo-halo and a slice of their bestselling Mango Bravo.

Perfect ending.

The halo-halo instantly cooled us down while the Mango Bravo delivered its signature combination of crunchy wafers, cream, mangoes, and sweetness that many Filipinos already know and love.

Highly recommended during the brutal summer heat.

Sometimes, the best food trips are balanced that way. Savory comfort food first, then icy desserts afterward to recover from Metro Manila weather trying to personally attack you.

Final Thoughts

Would I return to Morning Sun Eatery?

Possibly yes, especially to try the dishes unavailable during our visit like the dinakdakan and calderetang kambing.

Would I call it the best Ilokano food I have ever tasted?

No.

But that also does not erase the importance of what this eatery represents.

Morning Sun Eatery embodies the growing recognition of Filipino comfort food on the international stage. Its inclusion in The MICHELIN Guide Manila and Environs & Cebu proves that great food experiences do not always require luxurious settings or extravagant prices.

Sometimes they are found in modest roadside eateries packed with hungry customers, smoky barbecue grills, steaming rice, and recipes rooted deeply in regional tradition.

And perhaps that is the most exciting part of all.

The world is finally paying attention to Filipino food not just as a passing curiosity, but as a cuisine worthy of serious recognition.

For longtime Filipino food lovers, that feels like a win we can all proudly savor.

Baguio’s Food Scene: A Cool-Weather Culinary Escape Worth Savoring

2026-05-12T22:40:00.008+08:00

Baguio Food Scene at the Night Market,
Thriving and Pulsating After Dark

Baguio continues to prove that it is more than just the Summer Capital of the Philippines. It is fast becoming a serious food destination, driven by its growing culinary tourism, strong local culture, and a mix of traditional and modern dining experiences. On our recent trip, we found that what makes Baguio special is not just the food itself, but the setting, the climate, and the stories behind every dish. From rustic hotel breakfasts surrounded by pine trees to smoky street food at midnight, the city offers a well-rounded, deeply satisfying food journey. Whether you prefer curated dining, familiar comfort food, or bold local flavors, Baguio delivers in a way that feels both grounded and refreshing.

Here is a closer look at the food spots that shaped our recent Baguio experience, each one offering something unique while contributing to the city’s ever-evolving culinary identity.

1. A Serene Start: Breakfast at Le Chef, The Manor at Camp John Hay

Garden View Al Fresco Dining

There are breakfast buffets, and then there are breakfast experiences. Dining at Le Chef inside The Manor at Camp John Hay falls into the latter.

While the spread may not rival the grand buffets of Metro Manila in terms of sheer volume, it more than makes up for it with atmosphere. The cool Baguio morning air, scented with pine, sets the tone even before you step inside. The buffet spread is set up adjacent an al fresco dining area with a view of a beautifully landscaped garden with a central fountain. The ambiance, the scent of pines, and the chilly atmosphere create an air of tranquil luxury that envelops you immediately, perfectly setting the mood for a relaxed, slow-paced meal.

Inside, the restaurant leans into a rustic country aesthetic. Dark wood interiors, warm lighting, and a layout that blends seamlessly with the surrounding forest create a space that feels both elegant and grounded. It is the kind of place where you do not feel rushed. You sit, you sip your coffee, and you let the morning unfold. What elevated the experience further during our visit was the presence of art.

Art on a Plate and the Walls

The real surprise this season was the "Namwaw: Gratitude in Cordilleran Culture" art exhibit. Running from April 8 to June 30, 2026, the hotel transformed into a gallery showcasing local Northern Luzon artists. It was a beautiful bonus to see representational paintings reflecting the vibrant local culture right where we were eating.

After breakfast, the outdoor area became its own attraction. The “Summer in Bloom” setup transformed the garden into a playful, photo-ready space, complete with a carousel and train wagon that we took full advantage of.

2. A Routine That Works: Breakfast at SotoGrande Hotel

Our mornings in Baguio followed a rhythm, and it started early.

At around 6 AM, we would head to the dining area of SotoGrande Hotel for a straightforward but satisfying breakfast buffet. Sometimes we opted to dine poolside, taking advantage of the crisp air before the city fully woke up.

From there, it was straight to Burnham Park for our RWR routine, run, walk, and repeat. Baguio’s weather makes outdoor activity not just manageable but genuinely enjoyable.

What is great about Soto Grande Hotel is how it supports an active lifestyle. After our outdoor rounds and a quick brisk walk through SM City Baguio, we would hit the hotel gym and finish with a dip in the heated pool. And because we were on a vacation-friendly Intermittent Fasting (IF) 16/8 schedule, this early window was crucial to keep us energized for the rest of our food-hunting adventures.

3. Comfort Food Done Right: Canto Bogchi Joint

You cannot say you have eaten in Baguio without visiting Canto Bogchi Joint. The vibe is effortlessly cool with real crawling vines on the walls that give off a lush "The Last of Us" aesthetic. The star of the show is undeniably the Lomo Ribs and the BBQ Beef Ribs. We are talking fall-off-the-bone tenderness that keeps people lining up for hours. However, as a self-proclaimed "sawsawera," a term I use to describe someone obsessed with sauces and specialized vinegar dips, I faced a challenge. Derived from the Tagalog root word sawsaw meaning “to dip,” sawsawan refers to the sauces, spices, and condiments used to customize, balance, or enhance the flavor of dishes, often mixed right at the dining table. Meanwhile, a sawsawera is a woman who absolutely loves her sawsawan and cannot eat without it. Canto is so confident in its recipe that they do not provide staples like Tabasco or Worcestershire sauce or Knorr Seasoning or anything with a sour zing like calamansi or vinegar. While the meat is spectacular, my sawsawera heart yearned for a little extra kick. If you are like me, prepare to appreciate the meat in its purest and most unadulterated Canto form.

4. Familiar Favorites with a View: SM City Baguio

Sometimes you just want the comfort of a known brand, though everything tastes better in 18-degree weather and an open-air deck, which showcases the lush Baguio skyline, towering pine vistas, and a direct view stretching over to the mountains and Burnham Park.

• Gerry’s Grill: Located on the third-floor veranda, it offers a breezy and scenic atmosphere. It was the perfect spot to chill out with a large iced tea after our morning walk before grabbing a Grab Car back to the hotel.

• Tim Ho Wan: Even without al fresco seating, their hot congee and radish cake are the ultimate cures for a chilly Baguio afternoon. The baked pork buns are a must-order as always and not to forget the stir-fried noodles to go with it.

Chanced upon a talented musician
playing near Tim Ho Wan.
His music repertoire spans
everything from timeless ’60s melodies
to BINI’s “Salamin, Salamin.”

• The Vizco’s and CBTL Hack: While Vizco’s is now in Manila, eating their Strawberry Shortcake in Baguio feels more authentic since those berries likely came from La Trinidad just hours ago. Since their SM branch is mostly for take-out, we paired our cake slices with a hot Black Americano and a Matcha Macchiato at The Coffee Bean & Tea Leaf. It is the ultimate afternoon pairing.

5. Old-School Charm: Luisa’s Café

Luisa’s Café on Session Road offers a vintage dining experience with affordable Filipino-Chinese comfort food.

We tried the Chicken Mami and Asado Siopao, both nostalgic and satisfying. While it brings to mind classic Binondo flavors, it still holds its own as a Baguio staple.

6. Where the City Comes Alive: Night Market Street Food

The absolute hottest scene is the Baguio Night Market on Harrison Road. Forget the ukay-ukay for a second and head straight for the street food strip.

• The Innovation: Grilled Balut with Chili Garlic Sauce.

The vendors have leveled up as the balut is cracked open, grilled over charcoal for a smoky finish, topped with a spicy and garlicky oil, and served in a small paper cup with a spoon. It is like eating a savory and high-protein ice cream sundae.

7. A Taste of the Region: Mangan Taku Cordillera Food Fair

If you want to truly experience Baguio’s culinary tourism, you have to lean into the local fairs. We were lucky to catch the 7th Mangan Taku Cordillera Food Fair at Burnham Park. This event is a showcase of authentic indigenous cuisine where we finally got a taste of the elusive Pinuneg (traditional blood sausage) that had escaped us during our previous trips. However, what we bought and took home with us was the Pinunnog, a smoked pork sausage.

Events like this highlight Baguio’s commitment to promoting its culinary heritage.

8. Fresh Finds: Baguio Public Market

Our trip ended with a visit to the Baguio Public Market. Despite news reports of low vegetable prices in Benguet due to supply chain issues, you have to be a savvy shopper to find the real deals.

At the front stalls, broccoli was priced at P120 per kilo, but as we ventured deeper into the market’s labyrinth, the price dropped to a steal at P70 per kilo. We hauled back cauliflower at P60, spinach at P120, and cabbage at P40. I also snagged some pork chicharon with laman for half the price you would find in Manila, for only P150. Naturally, no trip is complete without a stop at Garcia’s Premium Coffee for their Excelsa Premium Barako, Dark Roast.

Below are some of the dishes I made using the fresh produce and ingredients we bought from the Baguio Public Market. Fresh, high quality, and incredibly affordable too, some vegetables were nearly 400% cheaper compared to Metro Manila prices.

Broccoli and Apple Salad

Tofu and Spinach in Oyster Sauce

Nicely paired with Bagnet Chicharon

Beef Short Ribs Nilaga with Cabbage and Spinach

Pata Tim with Broccoli

Pancit Bihon with Cabbage and Sitsaro.

I also cooked a separate ginisang repolyo with pinunnog. I only used about four inches of the smoked pork sausage, but the flavor it gave the dish was bold, deep, and rich. It was savory, smoky, garlicky, and had just the right amount of saltiness when sautéed with the cabbage. The texture was surprisingly smooth and dense, firm yet tender, like a high quality artisanal sausage. Pinunnog could easily compete internationally when it comes to flavor.

Why Baguio Keeps Calling Us Back

I have lost count of how many times I have visited Baguio, yet I keep coming back.

The cool weather, accessibility, and rich culture all play a role. But it is the food scene that truly stands out. It reflects a blend of indigenous traditions, local influences, and modern dining. Every meal feels like part of a bigger story.

In Baguio, food is not just something you eat. It is something you experience. It is a place where indigenous traditions, Ilocano influences, and modern adopted locals create a cooking culture that is constantly evolving. From the high-end halls of The Manor to the smoky charcoal grills of Harrison Road, Baguio remains a delicious and high-altitude sanctuary for everyone.

Until the next food crawl!

GSIS National Art Competition 2026: Non Finito Work

2026-05-03T08:30:00.002+08:00

I almost joined the GSIS (Government Service Insurance System) National Art Competition this year. Almost being the operative word.

The competition, which started back in 2004 in partnership with the Art Association of the Philippines, has become one of the more established platforms for Filipino artists. This year marks its 21st run, and for 2026, they streamlined things to a single category: representational. The theme, “The Filipino Public Servant,” sounds simple enough on paper, but it actually takes a bit of thinking to land on a subject that feels fresh without trying too hard.

TOPS, where I purchase online my
museum wrap canvases.
I like the quality of their canvases.

Entries had to follow a strict format, 36 by 48 inches, landscape, and submitted by April 25. The call for entries first appeared on the GSIS Museo ng Sining Facebook page in February, with full details released in March. That gave artists roughly a month to produce a finished work. At the time, I was confident I could pull it off. Acrylic dries fast, I told myself. What could go wrong?

Apparently, time.

My work in progress is still sitting in the studio, very much unfinished and very much judging me. So to everyone who made the deadline, genuinely, hats off. Finishing is a skill in itself.

I decided to join this year mainly because of the theme. With all the political controversies and corruption allegations surrounding government, it felt like a good exercise to step back and look at public service from a grounded, everyday perspective. No grandstanding, no heavy-handed symbolism, just actual people doing actual work, quietly fulfilling their mandate as public servants despite the noise and scrutiny around them. That led me to the Department of Environment and Natural Resources, specifically the Biodiversity Management Bureau.

Their work under the Coastal and Marine Ecosystems Management Program includes mangrove conservation, among other things, and that immediately clicked with me because I already had visual references in mind. I had just been to Puerto Galera, where I visited the Puerto Galera Mangrove Conservation and Ecotourism Area. It was my first time seeing mangroves up close, and visually, they’re hard to ignore. The roots alone are enough to build an entire composition around.

I was there with cousins, one of whom dives regularly, while I stayed firmly on the “enjoy the beach from above sea level” team. That contrast, being above and below water, stuck with me. So the concept for the painting became a split-level composition, inspired by over-under photography. It’s the kind of image where you see what’s happening above the waterline and below it at the same time, which is perfect if you want to show two connected but very different scenes in one frame.

Since I didn’t have an underwater camera setup and only had my phone, I supplemented my references with a few images online just to get the underwater perspective right. The goal wasn’t to be hyper-technical anyway, but to make the composition believable and cohesive.

The canvas is divided horizontally by the waterline. Above it, the focus is on people. Below it, the focus shifts to the mangrove ecosystem.

On the upper half, I placed three main DENR figures interacting with the community. The central figure is a female DENR employee guiding a child as he plants a mangrove sapling. The child is with his grandfather, who I imagine as a fisherman. It’s a simple, unstaged moment of teaching and participation, but it also points to something bigger. Mangrove restoration carries long-term, generational benefits, reflected in that pairing of grandfather and grandson, with the DENR employee facilitating that continuity. Often associated with blue carbon and vital ecosystem services, these efforts help sustain coastal communities and biodiversity for decades, even centuries.

My reference for the boat. I would have added the DENR
BMB, ang bagong Lipunan Logos as I progress.

My reference for the mountain/volcano
in the background. Looks like the Mt. Mayon.

On the right side, there’s another DENR worker standing on a boat. The boat carries the Philippine flag along with DENR and BMB markings. He’s holding a trash bag filled with collected debris in one hand and a pair of litter tongs in the other. It’s meant to show the less glamorous part of the job, the cleanup that usually happens in the background.

One of the informational signages
I photographed at the Puerto Galera Mangrove site

On the left side of the canvas, there’s another DENR employee working with a local resident, planting and tagging mangrove seedlings. Behind them is a bamboo walkway, directly inspired by agency logos. That detail grounds the scene in something familiar and recognizable, especially for anyone who has visited similar eco-tourism sites.

The composition above water is balanced but not symmetrical. Each group is doing something slightly different, but all within the same narrative of community involvement and environmental work.

Below the waterline is where the contrast comes in.

The mangrove roots take up most of the space, forming a dense, almost sculptural network. On the foreground on right side, I added two plastic water bottles caught in the roots. It is also the same side where the worker collecting trash aboard a boat is placed but on the midground. It’s not meant to be dramatic, just a quiet reminder of what ends up there.

My reference picture for the idea.

On the left side, beneath the planting activity, the underwater scene is cleaner and more active, with more fish moving through the roots. It’s a subtle visual comparison between areas that are maintained versus those that aren’t.

The idea is straightforward. Same ecosystem, different conditions, depending on human action.

Color-wise, I wanted the upper half to feel like early morning. Not a full sunrise, just that soft, in-between light. Think pale peach, muted yellows, hints of lavender and blue. Enough warmth to suggest the sun is coming up, but still cool overall. Light rays filtering through clouds add a bit of movement without overcomplicating the sky.

The underwater section leans slightly darker and cooler, but still clear enough to show detail in the roots and fish. I didn’t want it to feel murky or heavy, just distinct from the atmosphere above.

Everything about the composition is intentional but still meant to feel natural. No exaggerated gestures, no overly dramatic expressions. Just people doing their jobs, interacting with the environment, and the environment responding in kind.

Environmental themes can easily become too preachy or overly technical, and I wanted to avoid both. The painting isn’t meant to explain mangroves in detail or list out conservation strategies. It’s more about showing a snapshot of what that work looks like on the ground and how it connects to the bigger picture without spelling it out.

In my head, the finished piece is already there. The balance, the lighting, the color transitions, it all makes sense visually. Translating that onto canvas, however, is a different story, especially when time isn’t entirely on your side.

So yes, I didn’t make the deadline this year. Big congratulations to everyone who made it in, met all the requirements, and secured their spot for a shot at the ₱600,000 grand prize. That alone already makes them strong contenders, and I’m looking forward to seeing their work.

More than anything, the whole process turned into a solid learning experience. From planning a composition within a fixed format, to gathering references, to actually starting a piece with a clear narrative in mind, it gave me a better sense of what it takes to follow through from concept to completion. It also reinforced how different the pace and mindset can be across competition pieces, personal work, and commissioned projects. Each comes with its own expectations, structure, and creative approach, and navigating those differences is part of the process.

Next year, I might try again, depending on the theme, with a clearer runway and a schedule built around the piece from the start. Until then, my studio is officially open for commissioned work. I am ready to take your vision and translate it into a custom painting. If you have a concept that belongs on canvas, let’s make it happen.

Michael 2026: Review Michael Jackson Movie

2026-04-30T01:21:00.003+08:00

Michael Jackson, 5 Decades and Beyond

Born in the 70s and raised in the 80s, I belong to that in-between generation that remembers life before everything became instant, digital, and endlessly scrollable. A true Gen X upbringing meant cassette tapes, MTV on loop, and artists who did not just release music, they defined entire eras. And while Michael Jackson was technically a decade ahead of me, his peak years aligned perfectly with my formative ones. You did not have to be born in his exact timeline to feel his gravity. You just had to be alive when the world revolved around him.

Quick heads up: this review contains a few spoilers, especially around key performances and scenes.

The 1980s were not just a successful decade for Jackson, they were a cultural takeover. With Thriller in 1982, widely recognized as the best-selling album of all time, and Bad in 1987, he did not just dominate charts, he reshaped what pop stardom looked like. Music videos became cinematic events. Dance became storytelling. The “Moonwalk” became mythology. By the time the 90s rolled in with Dangerous and HIStory, his influence had already cemented itself across generations.

Watching Michael in IMAX felt less like viewing a film and more like stepping into a time capsule that somehow still breathes in the present. What struck me immediately, even before the first act fully unfolded, was the audience. It was not just Gen Xers reliving their youth. I saw Millennials, Gen Z groups, and even Gen Alpha kids sitting beside their parents. That alone says something no statistic ever fully captures. Jackson is not nostalgia. He is continuity.

And yet, numbers do tell a compelling story. The film reportedly opened to around $217 to $219 million globally during its first weekend in April 2026, making it the biggest opening ever for a biopic and even surpassing Oppenheimer in opening day performance. That kind of reception is not just about hype. It reflects enduring relevance.

Directed by Antoine Fuqua, the film focuses on Jackson’s life from the late 1960s up to 1988, stopping just before the controversies that would later complicate his public image. It is a deliberate narrative choice, and one that shapes the tone of the entire film. This is not a full cradle-to-legacy biography. It is a portrait of ascent, of talent under pressure, and of brilliance forged under relentless scrutiny.

The story opens in Gary, Indiana, during the late 60s, where a young Michael, portrayed by Juliano Krue Valdi, rehearses tirelessly under the strict discipline of his father, Joe Jackson, played with intensity by Colman Domingo. These early scenes are uncomfortable at times, not because they are overly dramatized, but because they feel grounded. The film does not shy away from the rigid and often harsh environment that shaped the Jackson 5.

When the group transitions into their Motown years under Berry Gordy, played by Larenz Tate, the tone shifts. Suddenly, the grind meets glamour. The Jackson 5’s rise is portrayed with energy, anchored by hits like “I Want You Back” and “I’ll Be There.” These moments are not just musical highlights, they show a young performer learning how to command an audience.

The film truly finds its rhythm in the transition from child star to solo icon. The collaboration with Quincy Jones, portrayed by Kendrick Sampson, becomes a turning point. You feel the shift from controlled family act to independent artistry. The creation of “Don’t Stop ‘Til You Get Enough,” “Beat It,” and “Billie Jean” unfolds with a sense of urgency and purpose.

One of the most powerful sequences recreates the 1983 Motown 25 performance of “Billie Jean.” It is here that Jaafar Jackson, making his film debut as Michael, delivers a performance that goes beyond imitation. When the Moonwalk lands, it is not just choreography, it is a moment suspended in time. You already know it is coming, yet it still gives you chills.

And that was my experience throughout the film. There was this unexpected emotional pull from the very beginning. I felt a lump in my throat before I could even rationalize why. Goosebumps. A quiet kind of awe. It is difficult to explain, but it speaks to how deeply Jackson’s presence is embedded in collective memory.

Jaafar Jackson deserves real credit here. He captures the voice, the physicality, and the subtle vulnerability of his uncle. More impressively, he rises to the challenge of embodying one of the greatest dancers in pop culture history, someone whose movements were not just learned but honed to near-perfection through relentless practice. You can see the effort in the precision of the choreography, the sharpness of each beat, and the confidence in his stage presence. He channels not just the steps, but the attitude and aura that made Michael Jackson so magnetic. That said, there were moments where I found myself thinking he could have leaned further into the physical transformation. Michael had a certain ethereal fragility, almost otherworldly. But then again, replicating someone larger than life is an impossible standard.

The film does not just rely on performance, it thrives on music. The official soundtrack, “Michael: Songs from the Motion Picture,” includes 13 tracks that span his career, from Jackson 5 classics like “Who’s Lovin’ You” to solo anthems like “Human Nature” and “Bad.” Beyond that, the film layers in additional songs such as “Smooth Criminal,” “Black or White,” and “Man in the Mirror,” enriching the narrative without overwhelming it.

There are also quieter, more intimate moments that stand out. A scene featuring “I Can’t Help It” plays over a reflective studio sequence. Another uses “Blame It on the Boogie” during a playful interaction involving Bubbles the chimpanzee. These glimpses humanize Jackson, reminding us that behind the spectacle was a person navigating extraordinary circumstances.

One of the film’s most intense sequences revolves around the 1984 Pepsi commercial accident, where Jackson suffered serious burns due to a pyrotechnics malfunction. The scene is handled with restraint, focusing less on shock and more on aftermath. It becomes a turning point, symbolizing both physical and emotional strain.

The narrative builds toward the Bad era, culminating in a grand IMAX-scale recreation of the Wembley Stadium performance. This finale does not try to outdo reality. Instead, it honors it. The scale, the sound, the energy, it all comes together in a way that feels earned.

Naturally, comparisons to Bohemian Rhapsody are inevitable. That film, centered on Freddie Mercury, set a high bar for music biopics, particularly with its Live Aid climax. Rami Malek delivered an Oscar-winning performance that captured Mercury’s flamboyance and vulnerability.
If I am being honest, Bohemian Rhapsody may still edge ahead in terms of narrative structure and emotional payoff. Its Live Aid sequence remains one of the most electrifying finales in recent cinema. It knew exactly where to land.

But Michael does something different. It does not build toward a single defining moment. Instead, it immerses you in a series of defining moments. It is less about one peak and more about understanding the sustained magnitude of Jackson’s career. And perhaps that is why it resonated with me in a deeper, more personal way. From the opening scenes, I felt emotionally anchored. Not because the film demanded it, but because the subject naturally evokes it.

The supporting cast also adds dimension. Nia Long brings warmth and quiet strength to Katherine Jackson. Miles Teller as John Branca and Derek Luke as Johnnie Cochran contribute to the broader picture of the people surrounding Jackson during key moments in his career.

What the film ultimately achieves is balance. It celebrates without blindly glorifying. It acknowledges pressure without turning the story into tragedy. It chooses a specific window in time and explores it with focus.

Walking out of the theater, I found myself reflecting not just on the film, but on the phenomenon itself. How does one artist remain relevant across five decades? How does music created long before streaming still resonate with audiences who have never known a world without it? The answer lies somewhere between talent, timing, and transformation. Michael Jackson was not just a performer. He was an innovator. He understood visual storytelling before it became standard. He treated music videos as short films. He pushed boundaries in ways that artists today still build upon. More importantly, he connected. Across race, across geography, across generations. That is not something you can manufacture. It is something you become.

And that is why the theater felt the way it did. Why different generations sat side by side, reacting to the same moments. Why songs released decades ago still trigger immediate recognition. The magic did not fade. It evolved.

Michael as a film is not perfect. It has pacing issues in parts, and it occasionally leans into safe storytelling choices. But it succeeds where it matters most. It reminds you why Michael Jackson mattered, and why he still does.

For those who lived through his rise, it feels like stepping back into a moment that once defined the world. For those discovering him now, it is a powerful introduction to an artist whose influence still shapes what music, performance, and pop culture look like today. Michael Jackson stands in a class of his own, not bound by era, geography, race, or gender, but elevated by a legacy that continues to unite audiences across every possible divide.

And somewhere in between those perspectives lies the real achievement of the film. It bridges time.

Long live the King of Pop.

Baguio Culinary Tourism: 7th Mangan Taku Cordillera Food Fair 2026

2026-04-27T01:20:00.000+08:00

Baguio Culinary Tourism
7th Mangan Taku
Cordillera Food Fair

The Philippines does not ease gently into summer. It shifts, often abruptly, from one extreme to another. Earlier this year, the northeast monsoon, locally known as the amihan, delivered a rare stretch of crisp, cool weather across much of the country. In the highlands, temperatures dipped to unusual lows, with Baguio recording around 10.6°C in January 2026, a reminder of why it has long been the country’s go-to escape from the heat. But by March, the amihan had quietly withdrawn, giving way to a dry season that wasted no time making its presence felt.

By the first week of April, heat index levels in several parts of the Philippines had already surged into the “danger” category, reaching 42°C and above. At that point, stepping outside felt less like a routine errand and more like a test of endurance. The air turned heavy, the sun unforgiving. Naturally, the instinct was to head somewhere cooler, somewhere breathable. So we packed our bags and made our way back to Baguio.

There is something almost ritualistic about escaping to Baguio when the lowlands begin to simmer. Perched over 1,500 meters above sea level, the city offers not just relief from the heat but a complete shift in pace. The air is thinner, fresher, and tinged with the scent of pine. Mornings invite movement, not hesitation. For us, that meant slipping back into our Run-Walk-Run routine, something that feels nearly impossible under the oppressive heat of the plains but becomes almost effortless in Baguio’s cool embrace.

What we did not expect, however, was that our trip would coincide with a vibrant celebration of Cordilleran culture and cuisine. From April 23 to April 27, 2026, Burnham Park played host to the 7th Mangan Taku Cordillera Food Fair, an event that brought together local producers, farmers, and cooks to showcase the rich culinary traditions of the region. It was the kind of serendipitous timing that elevates a simple getaway into something far more memorable.

Baguio has always been known as the Summer Capital of the Philippines, but over the years, it has steadily evolved into something more dynamic. It is increasingly positioning itself as a hub for fitness and wellness, attracting runners, cyclists, and outdoor enthusiasts who take advantage of its terrain and climate. At the same time, the city is embracing culinary tourism, highlighting indigenous ingredients and traditional cooking methods that tell the story of the Cordillera’s diverse communities.

The food fair embodied that shift perfectly. It was not just about eating; it was about understanding. Each stall offered a glimpse into a culture shaped by geography, climate, and tradition. Recipes were not merely prepared, they were preserved, passed down through generations, each bite carrying a piece of history.

One of the highlights for us was finally getting to try a dish that had eluded us on a previous visit. Back in June 2024, we had planned to dine at Farmer’s Daughter, a well-known spot in Baguio, specifically to try pinuneg, a traditional blood sausage associated with the Ibaloi people. Unfortunately, the restaurant had been closed at the time, and the experience had to be postponed.

Pinunog

This time, however, the food fair introduced us to something both familiar and new: pinunog, sometimes spelled pinunnog. At first glance, it might seem similar to pinuneg, but the two are distinct in both ingredients and preparation. Pinuneg is made using pig’s blood combined with fat and spices, resulting in a rich, earthy sausage. Pinunog, on the other hand, takes a different approach. It is a bloodless sausage made from pork entrails and fat, carefully seasoned and then smoked to develop its signature flavor. It is widely considered a specialty of Ifugao cuisine.

The vendor, an Ifugao woman who spoke with quiet pride about her product, described pinunog as a versatile ingredient, almost like a local version of Chinese chorizo. It can be incorporated into a variety of dishes, adding depth and smokiness. She suggested mixing it into fried rice, using it to enrich monggo stew, or adding slices to pinikpikan, a traditional Cordilleran chicken soup known for its distinctive preparation method and deeply savory broth.

Of course, pinunog can also stand on its own. Simply fried and served with rice, it delivers a satisfying combination of smoky, fatty, and slightly chewy textures. We decided to take some home, purchasing a vacuum-packed portion for ₱450. The vendor assured us that it could last up to a month when properly stored in the refrigerator or freezer, making it not just a souvenir but an extension of the experience.

Hanging Etag

Another standout at the fair was itag, also spelled etag or e-tag, a staple in many Cordilleran households. If pinunog is subtle and versatile, itag is bold and unapologetic. Made from pork that is heavily salted and then either air-dried or smoked, itag is often hung in strips, giving it a distinctive appearance that immediately draws attention.
Considered the indigenous counterpart to ham or bacon, itag carries an intense flavor profile that reflects its preservation process. It is commonly used in traditional dishes such as pinikpikan and other regional stews, where its saltiness and depth enhance the overall taste of the dish. Seeing rows of itag hanging at the stalls was both fascinating and grounding, a reminder of how food practices evolve out of necessity and environment.

The fair also offered lighter, more unexpected treats. Among them were wines made from honey, often referred to as mead. These locally produced beverages showcased another dimension of Cordilleran ingenuity, transforming simple, natural ingredients into something celebratory. The sellers even offered free shot samples, but it is best not to try everything all at once, the label shows about 12% alcohol by volume.

What made the experience particularly meaningful was the direct connection to the people behind the food. These were not mass-produced items stripped of context. Each product came with a story, each seller eager to share not just how something was made but why it mattered. In a time when convenience often overshadows authenticity, events like the Mangan Taku Cordillera Food Fair serve as important reminders of the value of tradition.

Beyond the food, the fair contributed to a larger effort to support local tourism and sustain regional economies. By drawing visitors and encouraging them to engage with local products, it helps create opportunities for small-scale producers and artisans. It is a form of tourism that feels more responsible, more connected, and ultimately more rewarding.

As our trip unfolded, it became clear that Baguio offers more than just a reprieve from the heat. It offers layers of experience. You can start your morning with a brisk run through pine-lined roads, spend your afternoon exploring local markets, and end your day discovering flavors that you will not easily find elsewhere.

The timing of our visit could not have been better. While much of the country grappled with soaring temperatures, we found ourselves in a place where the air invited movement and the culture invited curiosity. The contrast was striking, almost surreal.
For those considering a similar escape, the window for experiencing the Mangan Taku Cordillera Food Fair runs until April 27. It is an opportunity not just to cool down but to immerse yourself in a region that continues to redefine what it means to travel meaningfully within the Philippines.
In the end, what stayed with us was not just the cooler weather or even the food itself, but the sense of connection. Connection to place, to people, and to traditions that continue to thrive despite the rapid pace of modern life. Baguio may still be known as the Summer Capital, but it is steadily carving out a reputation as something far richer, a destination where wellness, culture, and cuisine come together in ways that feel both grounded and inspiring.

Cafe Ilang Ilang Buffet at The Manila Hotel 2026 Review: Is It Worth It?

2026-04-19T20:38:00.000+08:00

It had been a while since I last wandered through this side of Manila, where history lingers in the air and every corner seems to hold a story. This visit brought me to The Manila Hotel, not just for nostalgia, but to finally try the much talked about Cafe Ilang Ilang buffet. This iconic dining spot is housed within the historic hotel right beside Rizal Park, near Kilometer Zero, and within easy reach of Intramuros and the National Museum of the Philippines, making it as central as it is storied.

There is something about arriving at The Manila Hotel that feels like stepping into a different era. Opened in 1912 during the American colonial period, it was designed to rival the finest hotels in Asia. Over the decades, it has welcomed dignitaries, celebrities, and heads of state , enduring wars, restorations, and the passage of time with its reputation intact. It remains a proud showcase of early 20th century colonial era architecture, enhanced with Filipino design elements and ingenuity, making it more than just a place to stay. It is a living piece of history. And on this visit, the focus was clear, to experience the Cafe Ilang Ilang buffet and see if it truly lives up to its long standing prominence.

Before heading to the restaurant, we lingered in the hotel’s famed lobby, a space that has long been admired for its Filipiniana charm. The intricate woodwork, capiz shell chandeliers, and richly detailed ceilings immediately draw the eye. The dark polished wood, possibly narra or something equally enduring, gives the space a sense of depth and heritage that modern interiors often struggle to replicate. At the center of it all sits the grand piano, framed by white colonnades and gleaming marble floors. A resident pianist plays daily, filling the space with soft, elegant melodies that echo through the hall. It feels cinematic, reminiscent of a bygone era of refined travel and leisurely afternoons. There is a certain Titanic-like glamour to it, minus the impending doom of course. Just pure nostalgia wrapped in music and architecture.

That said, not everything in the lobby lives up to its historic prestige. Some of the sofas appear worn, with visible signs of age and lack of upkeep. While age can certainly add character, there is a fine line between charmingly vintage and simply neglected. Cleanliness and proper maintenance should never be compromised, regardless of how old or historic a property may be. The same can be said for the ladies’ room, which falls short of what one would expect from a five star establishment.

Still, the experience is not without its highlights. One pleasant surprise during our visit was the ongoing HATCH 2026 Art Exhibit, an annual initiative by Manila Bulletin. Now in its eighth edition, the exhibit carries the theme “Contemporary Visions, Timeless Elegance” and is currently displayed at the hotel’s grand lobby. The exhibit features acrylic eggs transformed into intricate works of art, each piece telling a unique story rooted in culture, identity, and creativity. It is vibrant, thought provoking, and best of all, free to the public until May 22, 2026. It adds a refreshing layer of contemporary artistry to the hotel’s classic setting, proving that tradition and modern expression can coexist beautifully.

From the lobby, we made our way to Cafe Ilang-Ilang. The restaurant itself presents a more contemporary ambiance compared to the rest of the hotel, though it still carries subtle nods to Filipino design. The lighting is excellent, bright enough for both dining and photography, which is always a win for those who enjoy documenting their meals. The air conditioning is also commendable, especially in Manila’s unforgiving heat.

One charming detail is the ilang-ilang flower inspired decor suspended from the ceiling. Its mustard hue interestingly matches the uniforms of the waitstaff, who are dressed in Filipiniana attire, with the women in saya and the men in barong. It creates a cohesive visual theme that feels thoughtfully curated rather than forced.

Guests are welcomed and seated even before the buffet officially opens at 11:30 in the morning, which is a thoughtful touch. It allows diners, particularly bloggers and vloggers, to take photos and explore the space without the usual rush. It is a small gesture, but one that makes a big difference in the overall experience.
Service is another strong point. The waitstaff are attentive, approachable, and efficient. Tables are cleared promptly, and requests are handled with ease. It is the kind of service that makes you feel taken care of without being intrusive, which is exactly what one hopes for in a setting like this.

Now, onto the main event, the buffet.

Cafe Ilang-Ilang is known for offering a wide array of international cuisines, with multiple stations representing different culinary traditions. From Filipino favorites to Japanese, Italian, and more, the selection is extensive enough to satisfy a variety of cravings.

One standout for me is the lechon, which easily takes center stage as the star of the spread. Perfectly roasted with crisp skin and flavorful meat, it delivers exactly what one expects from a good lechon experience. It is the kind of dish you keep coming back to, even when you tell yourself you should be trying other things.

However, navigating the buffet can be a bit of a challenge. The stations are spread out across different corners of the restaurant, which means it is quite easy to miss certain items unless you make a conscious effort to explore every section. Going back for a specific dish can also feel like a bit of a trek, especially if your table is located far from that particular station. While the variety is commendable, the layout could benefit from a more intuitive flow. A buffet, after all, should feel abundant but also accessible. When dishes are too scattered, it disrupts the dining rhythm and can make the experience feel slightly less seamless.
In terms of overall quality, the food is good, though not particularly groundbreaking. It meets expectations, but does not necessarily exceed them. Given the reputation of The Manila Hotel, one might anticipate something more elevated or memorable.

Still, there is value in the experience itself. Dining at Cafe Ilang-Ilang is not just about the food, but also about the setting, the service, and the history that surrounds it. It is about taking a moment to enjoy a slower, more refined pace in a city that rarely pauses.

All things considered, the buffet at Cafe Ilang-Ilang is enjoyable, though perhaps not as grand as one might expect from such an iconic hotel. It is worth trying at least once, especially for those who appreciate a mix of heritage and dining in one setting.

As for us, this visit feels like the beginning of a rediscovery. Next on the list is a proper exploration of the National Museum, followed by a return to Binondo for another round of food adventures. Because if there is one thing Manila never runs out of, it is places to eat and stories to tell.

Puerto Galera Travel Guide: White Beach, Sabang, Diving and Tourist Spots

2026-03-17T23:21:00.012+08:00

The road trip began while most of Metro Manila was still asleep. At 3 in the morning, our small caravan of cousins rolled out of Marikina with a private vehicle packed with bags, snacks, and the kind of excitement that only a beach trip can bring. The plan was simple. Drive south to Batangas Port, board a Ro-Ro ferry, and cross the water to Puerto Galera in Oriental Mindoro.

The drive itself felt like the prelude to an adventure. From C5 we connected to SLEX and then the STAR Tollway, watching the city lights slowly give way to darker highways and quieter towns. With light traffic at that hour, the trip took roughly two to three hours. By the time we reached Batangas Port, the sky was beginning to hint at dawn and the terminal was already buzzing with travelers bound for island escapes.

First time to bring in a
car on a Ro-Ro ship.

Boarding the Ro-Ro ferry was a first for me. Unlike typical passenger boats, these ferries carry both people and vehicles, which made the trip convenient for our group since we had a car with us. The crossing to Balatero Port in Puerto Galera took just about an hour, short enough to feel relaxed yet long enough to appreciate the open sea.

One unexpected hero of the trip was the small 7-Eleven store inside the ferry. It served a strong, bold Americano, just the kind I expected from 7‑Eleven and exactly what I needed after a very early wake up call. A word of advice though. If you plan to drink coffee during the crossing, be prepared. The restroom cubicles are tiny and far from comfortable. I ended up holding my bladder like a champ until we finally touched land. Once off the ferry, we hopped into the car and headed to our home for the next four days, Scandi Divers Resort at Big La Laguna Beach.

La Laguna Beach, particularly the Big La Laguna area, is known more for diving than for traditional beach lounging and swimming. Now here is the funny part. I do not dive at all. But one of my cousins is an avid diver and Puerto Galera has long been on their favorites list, so that is how I found myself checking into one of the area’s well known dive resorts.

Big La Laguna Beach, where Scandi Divers Resort is located.

Scandi Divers Resort itself has built a strong reputation among the global diving community. The property features a full in house PADI dive center that offers courses ranging from beginner level all the way to divemaster certification. Serious divers appreciate access to more than forty nearby dive sites, technical diving options, and dedicated dive boats that head out daily into the surrounding waters.

It is easy to see why divers keep coming back to Mindoro. The waters around Puerto Galera are part of a marine corridor known for vibrant coral reefs, steep drop offs, and an impressive variety of marine life. Divers talk about colorful reef gardens, sea turtles cruising by, and the occasional reef shark or schooling fish turning the water into a living aquarium. Even for someone like me who does not dive, just hearing the stories over breakfast made it clear that there is an entire world thriving just beneath the surface.

It is clearly a resort designed with divers in mind. Most of the guests during our stay were foreigners who had come specifically for the underwater experience. The facilities are professional and well organized, though the room rates, food, and drinks lean toward the higher side compared with many other local leisure resorts in the province. Honestly, the resort's food and amenities are not exceptional for its rate but then again, the focus is more on the specialized dive-specific amenities, underwater adventure, accessibility and safety.

The beach itself, however, may surprise first time visitors. Big La Laguna has a narrow shoreline, and the sand quickly gives way to rocks once you step into the water. Swimming is not really its strongest feature. During my walks along the shore, I also noticed quite a few stray dogs roaming around the area. Being partly residential, the neighborhood is a mix of resorts and homes, which also made me quietly wonder about local sanitation systems and drainage. For beach swimming and relaxed dining, we found ourselves heading elsewhere most of the time.

That elsewhere was White Beach.

The now tiled promenade at the White Beach in Puerto Galera

White Beach is easily the most famous stretch of sand in Puerto Galera, and it is not hard to see why. I had last visited more than a decade ago, and the transformation since then is impressive. The beachfront now features a lively promenade lined with resorts, cafés, restaurants, and souvenir shops. The atmosphere feels festive without being overwhelming.

During the day the beach becomes a playground of sun seekers and swimmers. The sand is wide and inviting, and the water is clear and shallow enough for long leisurely dips. One thing to know though is that the shoreline turns pebbly once you step into the water, with small sharp rocks scattered underfoot. I quickly realized barefoot was not going to work. After a few tentative steps and a lot of wincing, I gave in and bought a pair of aqua shoes from one of the shops along the strip, along with a banig, a large plastic picnic mat. Problem solved. With my feet happily protected, I was free to spend hours floating in the water, wading by the shore, sprawling on the mat, or hopping from one beachside restaurant to another.

Evenings at White Beach bring a different kind of energy. As the sun dips into the horizon, the lights along the promenade begin to glow and the restaurants fill with diners enjoying grilled seafood, tropical drinks, and the warm sea breeze. The crowd is a mix of local travelers, international tourists, and weekend adventurers escaping the city.

If you are looking for something louder after dinner, Sabang Beach is the place to go. Sabang has long been known for its nightlife scene. Bars, clubs, and music venues keep the area buzzing well into the night. It is a completely different personality from the laid back charm of White Beach, but that contrast is part of Puerto Galera’s appeal. You can spend the day swimming in the sun and then shift into party mode once darkness falls.

Sabang Beach

Beyond the beaches, Puerto Galera also offers several worthwhile stops for travelers who want to explore a bit more of Mindoro’s natural and cultural side.

One of the easiest excursions is Tamaraw Falls, located along the scenic road that winds through the mountains outside town. The waterfall cascades down a tall rock face into a stream below, creating a cool and refreshing sight, especially after a warm coastal morning. Vendors nearby sell local snacks and souvenirs, and many travelers pause here for photos before continuing their journey.

Tamaraw Falls

Another interesting stop is the Puerto Galera Mangrove Conservation and Eco Tourism Area. Wooden boardwalks allow visitors to walk through the mangrove forest while learning about the vital role these ecosystems play in protecting coastlines and supporting marine life. It is a peaceful break from the busy beach scenes and a reminder that Puerto Galera’s beauty extends beyond its shoreline.

For a touch of history, Muelle Cultural Heritage Park offers a glimpse into the town’s past. Located near the old pier area, the park features monuments and markers that commemorate Puerto Galera’s role as a historic harbor for ships traveling through the region. The area is quiet, scenic, and perfect for a short reflective stroll while looking out at the water.

By the end of our four day stay, Puerto Galera revealed itself as more than just a beach destination. It is a place where diving enthusiasts, beach lovers, night owls, and curious explorers can all find their own rhythm.

From a pre dawn road trip out of Marikina to coffee on a Ro-Ro ferry and sunset swims at White Beach, the journey had all the ingredients of a memorable island escape. Like most good trips, it left me already wondering when I might return for another round of sea, sand, and Mindoro sunshine.

Looking back, that Puerto Galera trip turned out to be more than just a beach escape. It quietly marked the beginning of something personal. Somewhere between the early morning ferry ride, the long beach walks, and the endless swims at White Beach, I realized I had reached the heaviest I had ever been. It was not a dramatic moment, just an honest one. By the time we packed up and headed back to the city, I had already made a quiet promise to move more, eat better, and take my health seriously. Funny how a simple island trip can do that. Sometimes the journey home begins with a tan, a pair of aqua shoes, and a small decision to start taking better care of yourself.

Tan line first. Waistline later.

At the White Beach,
wearing my aqua shoes.

OMAD, RWR, Indoor Walking: My Mall Workout Routine

2026-03-08T23:10:00.014+08:00

One of the unexpected parts of my fitness routine is that most of my favorite workouts happen in malls. Yes, malls. My two main routines, RWR and indoor walking, are usually done where people normally go shopping or hunting for food. For me, they double as a surprisingly practical fitness playground.

RWR Workout at the Parking Lot
of Robinsons Place Antipolo

The timing also works perfectly for my OMAD schedule. These days, my one meal a day happens around 11 AM. Yes, I moved it again, IYKYK. Adjustments are part of the lifestyle.

By the time I finish my workout, cool down, and change into a dry shirt, most of the restaurants are already open. Sometimes I even have enough time to buy groceries before sitting down for my meal. A productive morning followed by a satisfying OMAD is always a win.

OMAD at Prime Steak House
after the RWR Workout at the Parking Lot

Another reason I enjoy doing my RWR at Robinsons Place Antipolo is the variety of restaurant options waiting nearby. If I feel like loading up on protein, Prime Steak House Unlimited is a solid stop. When a buffet mood strikes, Vikings Luxury Buffet and Tong Yang are always tempting. I still keep my calorie deficit in mind and stay within the general rhythm of my diet program, but that does not mean missing out on good food. A few thoughtful choices and sensible portions usually do the trick. After a good workout, enjoying a satisfying meal is part of the experience too. Balance keeps the routine realistic and much easier to stick with. Self care, self love.

OMAD after Indoor Walking at the Mall

For certain cravings though, I sometimes shift locations. If I am in the mood for my favorite pork leg bihon or authentic Chinese flavors, I head over to Robinsons Metro East. That is where I usually do my indoor walking before settling down for my OMAD at Mann Hann.

OMAD at Mann Hann
after Indoor Walking
at Robinsons Metro East

OMAD at Mann Hann: Pork Leg Bihon,
Fresh Lumpia, and Sweet and Sour Pork

Another bonus there is the chance to check out the art displays at the Silab Art Reach Training Center. Their resident artists are persons with disabilities, and the works they produce are always inspiring to see. It is a small but meaningful stop that adds a creative touch to an otherwise routine fitness day.

Art is Love ❤️

While doing my indoor walking at Robinsons Metro East, I stumbled upon something that made those laps a lot more entertaining. A playful novelty store called KKV caught my eye, packed with quirky finds from Korea, Japan, and China. Imagine Miniso, Sanrio, Blue Magic, and Watsons all rolled into one lively space. Naturally, I wandered in. Browsing the aisles quickly turned into a fun way to rack up a few extra steps, and yes, a few things came home with me too. I picked up dried seeds, flowers, and lemon to mix into my tea, along with scented candles to keep my OMAD calm and zen. I got inspired by the green cardamom seeds a friend recently gave me, which I crush into green tea for that fragrant, citrusy lift and its health perks. Moments like that make the routine feel less like exercise and more like a pleasant detour during the day.

On days when convenience wins, though, I simply do my indoor walking at SM Taytay since it is closer. After my laps, I usually head straight to Zark’s for my OMAD. Speaking of Zark’s, I also want to give a quick shout out to the branch manager at SM Taytay, for going out of her way to keep regulars happy and satisfied.

OMAD at Zark's

Recently, we tried Zark’s newest addition to the menu, the Mozza Sticks in cheese flavor. In theory, it sounded great. Mozzarella sticks coated in breading and rolled in orange cheese powder. Unfortunately, the first batch we received was a bit disappointing. The breading was too thick and slightly undercooked, and the mozzarella inside did not deliver that glorious gooey, stretchy cheese pull we all expect. In fact, the sticks were oddly empty on both ends.We shared our honest feedback with one of the wait staff, not expecting much beyond a polite apology. To our surprise, the manager herself came over almost immediately. She apologized and insisted on preparing a replacement personally.

Mozza Sticks in Cheese Flavor

Mozza Stick in Salted Egg Flavor

Crispy and Savory with a
Good Cheese Pull

One Happy Camper

Soon after, we were served another batch of Mozza Sticks, this time in salted egg flavor, and this version was done right. The coating was oil based salted egg rather than powdered cheese like the flavoring used in some potato snack counters. The breading was crispy and properly cooked, and the mozzarella filled the entire stick from end to end. Best of all, it delivered the satisfying cheese pull that makes mozzarella sticks worth ordering in the first place.

That simple gesture made a big difference. Restaurants that actually listen to customer feedback and address concerns immediately deserve recognition. Good food is important, but good service builds loyalty.

Moments like that remind me why Zark’s remains a strong contender in the burger scene. The brand has had its share of challenges, including the infamous incident during their eighth anniversary promo in 2017, when burgers were sold for only eight pesos. The overwhelming turnout led to chaotic crowds and near stampede situations in several branches. Despite that rocky chapter, the brand managed to move forward and maintain a loyal following.

Today, Zark’s still delivers what many customers come for. Bold burgers, satisfying comfort food, and that unapologetically indulgent menu that pairs perfectly with a serious workout routine. If you are looking to reward yourself after a long RWR session or a solid round of indoor walking, their menu easily covers both your protein requirements and the occasional carb loading moment.

And that really is the beauty of turning malls into your fitness playground. You get a safe and convenient space to move, easy access to restrooms and groceries, air conditioned halls for indoor walking, and plenty of food options once your workout is done. It turns a simple routine into something sustainable and enjoyable.

For me, it keeps the discipline going. When the workout is easy to start and the reward is already waiting nearby, consistency becomes a lot easier to maintain.

So the next time you head to the mall, you might want to skip the escalator, take a few laps, and make the place work for your fitness goals too. Your steps add up, your routine stays on track, and your well earned OMAD tastes even better.

Or you can always run and walk around your own neighborhood. Just make sure to prepare your OMAD before heading out, keeping in mind a complete and balanced meal that aligns with the timing of your routine. That way, when you get home, your reward is already waiting. A good workout followed by a well planned meal makes the effort feel even more worthwhile.

Simple bagoong rice, chicken adobo, steamed kangkong, sunny side up eggs, and ripe mango for dessert keep me inspired as I do my RWR around our neighborhood where the streets are ideal for training because they are sloped and gently rolling. Instead of being flat, they follow a natural, wave like landscape with short, steep climbs and descents that make the workouts more engaging.

Whatever fuels your routine and keeps you motivated toward your goals is what truly matters. Health journeys should feel enjoyable, not punishing. Keep it real and sustainable by weaving your routine into the things you already enjoy, whether that is strolling through art displays, exploring restaurants, or simply taking a few mindful laps around the mall. When movement blends naturally with the experiences you look forward to, staying consistent becomes much easier. After all, this is not just a program or a phase. It is your lifestyle.

RWR in the neighborhood
at around 6AM

OMAD, Home Cooked
Balance Meal: 2 pc Chicken Adobo.
Steamed Kangkong, Fresh Tomatoes,
Alamang Rice, Double Yolk Sunny Side Up,
Sweet Mango, and Oolong Tea

Boracay Buffet: Mandarin Bay Resort and Spa

2026-03-05T13:44:00.003+08:00

Boracay at golden hour never disappoints. That early evening glow, all sun-drenched and cinematic, followed me as I walked into Mandarin Bay Resort and Spa in Station 2 for their 6 PM dinner buffet. I came in ahead of the crowd, camera ready and appetite fully cooperative, to properly scout their spread.

First things first: the vibe.

The dining area is fully enclosed and comfortably air-conditioned, offering cool respite from the island heat. Instead of feeling sealed off, it feels refined and thoughtfully composed. Warm amber lighting washes the room in a soft, flattering glow. It gives everyone that sun-kissed sheen and makes every dish look magazine-worthy. Good lighting is a powerful ingredient. It quietly transforms a buffet into a visual feast, especially for those who love food photography. After all, we eat with our eyes first.

Then there is the music. A live acoustic singer eases into bossa nova classics and jazzy blues, present but never overpowering. It sets the mood without stealing the spotlight. Think slow conversations, lingering plates, and no reason to check the time, just enjoying dinner as the gentle melodies float through the room.

Design-wise, the space strikes a balance between contemporary and island-inspired. Tall window panes framed in wood overlook a garden view, bringing in a touch of greenery without compromising the cool comfort indoors. Marble tabletops add a refined finish, while abaca chairs keep things grounded and tropical. Tables are spaced thoughtfully, so you can enjoy your meal without becoming part of someone else’s dinner conversation.

The buffet layout is streamlined and well arranged. The main spread runs along one side, complemented by two island stations that guide the flow. Guests move easily, with no awkward plate juggling or crowded corners, even at peak hour.

Now, the main event: the food.

The spread is generous and thoughtfully curated, offering plenty of choices and excellent value for the price. Carving stations, hot entrées, pasta, seafood, fresh salads, cold starters, and a dessert station that quietly tempts you before you even reach your main course. The roast beef is the crowd favorite and rightly so. Tender, well-seasoned, and carved to order, it explains why both local and international guests keep coming back for more.

What stood out to me is how global the lineup feels. Korean and Indian dishes now sit comfortably alongside Japanese, Italian, and Chinese offerings. It reflects how diverse Boracay’s dining crowd has become and how buffets are evolving to match that demand. The island is no longer just a beach escape, it is a melting pot of cultures, and the buffet mirrors that diversity.

Quality matters as much as variety. The warm dishes are properly heated, the salads fresh, and the buffet is refreshed steadily, so nothing ever looks tired. Service keeps pace with the experience. Plates are cleared promptly, staff move efficiently, and the rhythm of the evening flows smoothly. No frantic energy, no long waits.

Overall, the buffet at Mandarin Bay Spa and Resort is a smart pick when you are on the island and want real variety without compromising on quality. In my honest opinion, it even edges out the spreads from Henann Group of Resorts. Bold claim? Maybe. But after one well-loaded plate and a second trip for that roast beef, you will likely be nodding in agreement.

So make it your sunset dinner plan and thank me later. After all, when in Boracay we all deserve a generous dose of sun, sea, and unapologetic gastronomic indulgence. Cheers!

Boracay Art Scene Exclusive

2026-03-04T11:33:00.003+08:00

The art scene in Boracay is not just alive. It is thriving in full color. Beyond the powdery white sand, calm turquoise waters that stretch endlessly toward the horizon, and sunsets that set the sky ablaze, there is a creative pulse waiting to be discovered.

Boracay has long been known as one of the Philippines’ crown jewels, drawing well over a million visitors in a strong tourism year. People come for the beach life, the water sports, the food scene, and the kind of golden hour that bathes the island in a luminous glow, as if nature handled the editing herself. But somewhere between the paraw sails and the beachfront cocktails, there is another story unfolding. One told in brushstrokes, textures, and layered canvases.

We wandered into Station X Gallery and instantly felt that spark. Tucked inside the stylish grounds of Hue Hotels and Resorts Boracay in Station 2, the gallery is a vibrant reflection of island life and an exciting addition to Boracay’s already stunning beach scene. It is accessible, relaxed, and refreshingly unpretentious, very much in sync with the island’s modern yet laid back energy.

Think bold canvases, intricate mixed media pieces, expressive abstracts, and detailed portraits. Some works lean into tropical palettes bursting with turquoise and coral. Others are moodier, textured, and layered, echoing the island after the crowds thin out and the sky turns indigo. The artworks capture the spirit of seaside culture through a distinctly local lens. You do not just see Boracay. You feel it.

The space itself feels intimate enough to be personal, yet diverse enough to keep you lingering, moving from one piece to the next. There is something grounding about standing in front of art on an island known mostly for movement. Boats coming in. Tourists arriving. Music spilling into the streets. The gallery offers a pause without ever pulling you away from the magic outside.

Boracay’s tourism story is one of resilience and reinvention, especially after its environmental rehabilitation in 2018. Since then, sustainability and responsible travel have taken center stage. Spaces like Station X Gallery quietly contribute to that narrative by supporting local creatives and giving travelers a chance to engage with the island beyond its shoreline. It is culture meeting commerce in a way that feels thoughtful rather than transactional.

From tropical abstracts to island inspired scenes and contemporary interpretations of Filipino identity, every piece feels like a little slice of the Philippines you can actually take home. And let us be honest, souvenirs fade. A thoughtfully chosen artwork does not.

If you are staying nearby or just exploring Station 2, pop in and give yourself a culture fix between beach walks and sunset cocktails. The gallery staff are approachable, and you can easily ask the hotel about artwork prices, availability, and even delivery options if something steals your heart. Yes, they can assist with logistics, because falling in love with a painting on vacation should not come with baggage stress.

And if you are dreaming of your own Boracay inspired piece, whether it is a serene shoreline, a vibrant island scene, or a bold abstract that captures the energy of the tropics, I am always open to commissions for your acrylic vision. Let’s turn that beautiful island experience into a timeless piece for your wall, a work of art that lives on long after the tides have changed.

Sun, sand, and now a splash of serious creativity. Boracay is evolving, and its art scene is a testament to the island’s beauty, captured in ways you can carry with you beyond the shoreline. Next time you are on the island, add an art stop to your itinerary. Your camera roll will love it, but your walls will love it even more.

Boracay Eats After Dark

2026-03-01T16:04:00.000+08:00

Some nights in Boracay do not begin with a reservation. They begin with a mood.

Station 2 was glowing, music spilling onto the sand, hosts calling out dinner offers, the sea stretching dark and endless just beyond the lights. We were not lost, just selective. With so many options competing for attention, we chose something familiar yet dependable, Mesa Filipino Moderne.

Sometimes confidence tastes better than curiosity.

We knew what Mesa brings to the table. Consistent service. Polished interiors. Filipino favorites reimagined with flair. It felt like the right balance between island ease and city standards.

From there, the night only grew more interesting.

The Boracay branch sits beachfront at Station 2, right on the ground floor of the North Wing of Henann Regency Resort & Spa. You can dine indoors in cool comfort or step outside, where the breeze and the sound of waves become part of the experience. We chose the latter, settling near the small stage where a music duo was playing 70s and 80s retro classics, the kind that makes you hum along quietly while waiting for your food.

Al fresco dining by the seashore
after dark at Boracay

We ordered what we knew would not disappoint. The Crispy Sisig arrived on its signature sizzling plate, delivering that irresistible contrast of crunch and savory depth, with just enough heat to keep things interesting. The waiter cracked the sunny side up egg right on top and mixed it in for extra richness, adding a touch of tableside flair to the experience. A squeeze of calamansi brightens everything up, and a dash of Tabasco adds an extra kick. The Pancit Canton followed, glossy and well seasoned, generous enough for sharing. And of course, no Filipino meal feels complete without a cup of perfectly steamed, fragrant rice.

Just when we thought dinner was the highlight, the night shifted. The staff cordoned off the tiled beachfront strip directly in front of the restaurant. At first, we were puzzled. Then the crowd gathered. Fire dancers.

After Boracay’s six month rehabilitation and its reopening in October 2018, traditional fire dancing that used kerosene was banned to prevent fuel from seeping into the sand and polluting the shoreline. So seeing a performance along Station 2 naturally made me curious. The tiled area where they performed likely serves as a protective surface, minimizing direct contact with the sand and reducing environmental risk.

The performers were clearly seasoned. Some guests had arrived earlier, ordered drinks, and did not even dine. They were there specifically for the show. That says a lot. The routine was tight and dramatic, flames arcing boldly against the dark Boracay sky. Each daring spin drew cheers, even from the bystanders recording the show. It was thrilling and undeniably well executed.

You can catch the same group performing in other establishments around Station 2 on the same night, moving from venue to venue. It is shared entertainment and, importantly, a steady source of income for local performers. And that is where the dilemma rests.

On one hand, it is a thrilling island tradition that supports local talent and keeps visitors entertained long after sunset. On the other, Boracay has fought hard to restore its shores, and any activity involving open flames naturally raises questions about safety and environmental impact.

Still, taken as a whole, Mesa delivered. Reliable food, a polished beachfront setting, nostalgic live music, and an unexpected fire show finale.

In Boracay, dinner is rarely just dinner. Sometimes it arrives with sparks.

Commissioned Acrylic Paintings of Cats and Fur Mom

2026-02-27T03:36:00.001+08:00

𝗖𝗵𝗿𝗼𝗺𝗮𝘁𝗶𝗰 𝗜𝗻𝘁𝗶𝗺𝗮𝗰𝗶𝗲𝘀: 𝗕𝗹𝘂𝗲 𝗮𝗻𝗱 𝗣𝗶𝗻𝗸
𝗔𝗰𝗿𝘆𝗹𝗶𝗰 𝗼𝗻 𝗖𝗮𝗻𝘃𝗮𝘀,
17.5" 𝘅 45" 𝘅 2" 𝗲𝗮𝗰𝗵

Chromatic Intimacies: Blue and Chromatic Intimacies: Pink are companion paintings that explore the quiet, sacred dialogue between color, emotion, and form. Together, they unfold as a visual symphony of contrasts in which cool tones meet warmth, introspection meets expression, and tranquility meets affection. Despite their opposing hues, both sustain a shared atmosphere of sensuality and serenity. Each figure, crowned with a luxuriant bloom and accompanied by two felines, inhabits her own chromatic realm yet radiates a unified aura of harmony and protection.

In Blue, the palette leans toward calm luminosity, with the interplay of ultramarine, cobalt, and sapphire tempered by flickers of gold and violet. The composition evokes the serenity of water and air, suffused with the stillness of twilight. The subject sits in a poised, embryonic posture while cradling two cats, one rendered in cerulean and the other in golden orange. Their contrasting colors reflect the painting’s central dialogue of opposites. Blue, associated with peace and intuition in both color psychology and feng shui, embodies the yin principle of receptivity, wisdom, and deep emotional intelligence. The floral crown, composed of lilies, peonies, and hydrangeas, becomes a metaphor for contemplative beauty, where intellect unfolds into emotional clarity. The feline figures, symbols of mystery and guardianship, complete the aura of quiet vigilance and serenity.

In contrast, Pink opens into a radiant spectrum of blush, rose, and magenta, softened by traces of lavender and gold. It celebrates the yang energy that conveys warmth, passion, and affection. The subject mirrors her counterpart in posture, yet her gesture feels more open, suggesting invitation and gentle assertion. Her floral crown, an exuberant bouquet of roses and lilies, blooms with vitality and romantic optimism. The two cats, rendered in white and lilac hues, exude softness and purity, serving as emblems of tenderness and nurturing companionship. In feng shui, pink resonates with love and harmonious relationships, while white signifies clarity and peace. The mingling of these tones suggests emotional maturity, affection balanced by understanding, and desire refined by calm reflection.
Technically, both works demonstrate a mastery of acrylic layering and compositional rhythm. The surfaces are alive with texture, creating a marbled interplay of pigments that anchor the figure within a universe of color rather than a literal space. Each canvas functions as both portrait and abstraction, transforming the human form into a vessel of chromatic meditation. The careful rendering of skin tones against saturated backgrounds creates a luminous contrast. The recurring circular motifs, appearing as shimmering orbs of blue, gold, or magenta, suggest celestial constellations and the continuous cycles of intimacy between self and other, human and feline, matter and spirit.

When experienced together, Blue and Pink reveal a sophisticated equilibrium that recalls the natural balance of the elements, the meeting of water and fire, tranquility and passion, reflection and tenderness. Each painting stands complete on its own, yet both achieve full resonance when viewed side by side. They form a chromatic harmony that unites opposing energies into visual and emotional wholeness. The mirrored postures, shared structural rhythm, and complementary color fields create a continuum in which both figures exist as two parts of a single meditation on the nature of emotional intimacy.

The impact of these works is both aesthetic and metaphysical. From a feng shui perspective, Chromatic Intimacies serves as a talismanic pair in which Blue invites calm, trust, and insight, while Pink radiates affection, joy, and abundance. Together, they cultivate an atmosphere of balance and creative flow. On an emotional level, the paintings extend an invitation to stillness and contemplation, offering a reminder that intimacy, whether romantic, spiritual, or self-directed, is always a conversation of energies that seek harmony in one another’s hue.

Ultimately, Chromatic Intimacies: Blue and Pink transcend the boundaries of portraiture and enters the realm of symbolic meditation. These works speak of equilibrium between body and spirit, color and consciousness, solitude and connection. Through their serene yet radiant presence, they transform the act of seeing into an experience of being that feels whole, luminous, and profoundly human.

Laksa Soup at Eat Fresh Hong Kong Famous Street Food

2026-02-27T01:21:00.001+08:00

Eat Fresh Hong Kong Famous Street Food is always a solid choice when Laksa cravings strike. They serve it rich, creamy, and pleasantly spicy with a thick coconut-based broth that hits all the right notes. The “lemak” flavor is just right and the whole bowl stays boiling hot in its cute wok style dish that sits on a small burner. They say the serving is good for sharing but I find it actually 'tenbits' for two, so you will probably want to order extra broth. But if the Laksa cravings hit really hard, Vikings Antipolo is the clear winner! Here, you get to build your own bowl, choose your ingredients, let the chefs work their magic, then enjoy your Laksa steaming hot, served right at your table! The best part is that you can always ask for another bowl at no extra charge! Definitely super solb and never left wanting for more!

Vikings Antipolo also has plenty of other delicious options. You can also create your own Tom Yum and explore a wide international selection. For Sukiyaki lovers, they make it fresh upon request at Vikings Marikina and Megamall, sadly it is not available in Antipolo.

Surely a pleasure to try all these slurpy Asian treasures, but not to forget our own pambato noodle soup such as Lomi, Molo, Batchoy and everyone's comfy favorite, Chicken Sopas for the soul! Wow, sabaw!

Built my own Laksa soup at
Vikings Luxury Buffet at Robinson's Place Antipolo.

Enjoying my Laksa soup at Eat Fresh Hong Kong
Famous Street Food at Manila East Road, Taytay Rizal

Laksa at Eat Fresh Hong Kong Famous Street Food

Ogetsu Hime Japanese Restaurant (SM Megamall Branch)

2024-01-19T05:09:00.015+08:00

Asia, being the largest and most populous continent in the world is one gigantic gastronomic destination to explore! While the culture in each region/country is ultra diverse, there is an undeniable degree of homogeneity to Asian Cuisine that makes it distinguishable and globally popular. Food is indubitably the real universal and unifying language of the world!

The Filipino Cuisine is among the 100 Best Cuisines in the World for 2023, at 33rd place with an impressive rating of 4.35 out of 5 stars on Taste Atlas' annual list of the best-rated cuisines and dishes in the world! While it is obviously my strong Asian Cuisine bias, my next favorite is the Japanese Cuisine which deservingly earned the Top 2 rank, with a rating of 4.65 out of 5 stars!

When craving for Japanese food, the best way to go is choose a restaurant that offers a wide-range variety of traditional Japanese dishes using high quality, fresh ingredients, prepared meticulously and served like a masterpiece! Even better if you could find one that offers unlimited, eat-all-you-can authentic Japanese food for a single fixed price! Japanese Cuisine could be a bit pricey due to the cost of the premium ingredients used and the preparation techniques mastered by skilled chefs that underwent years of training and apprenticeship.

The Ogetsu Hime Japanese Restaurant offers 'eat-all-you-can' for only P 1,288 for walk-in diners and provides a discounted price to those who made early reservations. It's best to reserve a table in advance because the restaurant is mostly on full capacity even during weekdays. It goes without saying that the place is a bit crowded and noisy especially when there are large groups of diners celebrating an occasion. Another downside of this restaurant is their service, starting with a blurry, printed out menu order form where you're supposed to tick the boxes for your orders, except that it's hard to choose when you can barely read it because aside from it being blurred and the letters so small, the Japanese dishes do not have English descriptions. So, if you are not Nihongo proficient, you will need to compare it to the main menu for reference. Otherwise, make sure to bring your reading glasses and prepare to Google your favorites for the English translation so you'll know what's in your sushi. It's also advisable to order everything that you want on your first round and indicate the quantity (2 or 4 servings/orders) as well, because the service, aside from being slow, is also not accurate. Your orders will not come at the same time and some of it will never be served despite repeated follow-ups, including drink refills.

Nevertheless, the Ogetsu Hime Japanese Restaurant is still a recommendable place to satisfy your Japanese food cravings because they have a wide assortment of delicious and authentic Japanese dishes for a fixed and fair price.

Itadakimasu!

The traditional Ebi Tempura is one of the best they offer. They use fresh prawns coated with batter, deep-fried to a light 'blonde' brown achieve the correct fluffines, flakiness and crispiness expected of a good tempura! The combination of the sweet, meaty prawn and the crunchy coating dipped in the tempura sauce, create an exciting texture and flavor that will make you want to ask for more. Okawari kudasai!

Ebi Tempura

More Ebi Tempura!

The US Angus Tenderloin Teppanyaki is a must-try! The meat is tender, savory and juicy! Request for your preferred doneness because they usually serve it medium-rare, with visible traces of the red meat juice. Their US Angus Ribeye Teppanyaki is also good but a bit tough.

The Shake Sashimi (Norwegian Pink Salmon) is of course, a favorite! Served fresh and chilled, sliced hira-zukuri style with just the right thickness to fully enjoy the salmon's soft texture, juiciness and natural umami flavor; dipped in Japanese soy sauce with lemon, it definitely hits the sweet spot!

Their Sukiyaki is also great! They serve the sweet soy-based soup, hot in a bowl or you have an option to cook your own Nabemono! They will provide you with a portable propane stove and a cute little pot, as well as the ingredients and the broth to complete the9 experience of creating your own hot pot. Their authentic Miso Soup is also a good choice to start the meal!

Miso

Sukiyaki

For appetizers, you may try their beancurd/tofu selection. The Agadashi Tofu's (Deep fried beancurd) crispy coating somewhat resembles the taste of radish cake. On the otherhand, the Chawan Uni (Steamed sea urchin) is like a salty taho topped with sea urchin and served steaming hot. The smooth, silky texture of the soft tofu absorbs the natural sea salt umami flavor of the sea urchin. Weird, if you're used to the sweet taho but really quite delicious once you acquired the taste!

Chawan Uni

Agadashi Tofu

They have an impressive array of delectable aburi (flame-seared; torched) sushi and rolls to choose from! They all look nice and delicious, so just order those that really catch your fancy because you can't try them all in one visit, which gives you a reason to come back! Enjoy your meal!

#Foodblog #FoodReview #OgetsuHime #JapaneseCuisine #AsianCuisine #SMmegamall #Philippines #Japan #JapaneseRestaurant

Poetry: Knee-Deep

2024-01-10T09:42:00.002+08:00

San Juan Beach, La Union

𝗞𝗻𝗲𝗲-𝗱𝗲𝗲𝗽 𝘄𝗮𝗱𝗶𝗻𝗴 𝗶𝗻 𝘁𝗵𝗲 𝘀𝗲𝗮,

𝗦𝗼𝗮𝗸𝗶𝗻𝗴 𝘂𝗽 𝗮𝗹𝗹 𝘁𝗵𝗲 𝗯𝗲𝗮𝘂𝘁𝘆 𝘁𝗵𝗲 𝗲𝘆𝗲𝘀 𝗰𝗮𝗻 𝘀𝗲𝗲,

𝗕𝗮𝘀𝗸𝗶𝗻𝗴 𝗶𝗻 𝘁𝗵𝗲 𝗴𝗿𝗮𝗻𝗱𝗲𝘂𝗿 𝗼𝗳 𝘁𝗵𝗲 𝘀𝗰𝗲𝗻𝗲,

𝗪𝗵𝗲𝗿𝗲 𝘁𝗵𝗲 𝘀𝗸𝘆 𝗺𝗲𝗲𝘁𝘀 𝘁𝗵𝗲 𝘀𝗲𝗮,

𝗔𝗻𝗱 𝘁𝗵𝗲 𝘄𝗮𝘃𝗲𝘀 𝗿𝘂𝘀𝗵 𝘁𝗼 𝗸𝗶𝘀𝘀 𝘁𝗵𝗲 𝘀𝗵𝗼𝗿𝗲 𝗿𝗲𝗽𝗲𝗮𝘁𝗲𝗱𝗹𝘆.

𝗜𝗻 𝘁𝗵𝗲 𝗵𝗼𝗿𝗶𝘇𝗼𝗻 𝘁𝗵𝗲𝘆 𝗿𝗲𝗻𝗱𝗲𝘇𝘃𝗼𝘂𝘀,

𝗕𝗹𝘂𝗿𝗿𝗶𝗻𝗴 𝗹𝗶𝗻𝗲𝘀,

𝗢𝘃𝗲𝗿𝗹𝗮𝗽𝗽𝗶𝗻𝗴 𝗯𝗼𝘂𝗻𝗱𝗮𝗿𝗶𝗲𝘀,

𝗔𝘀 𝘁𝗵𝗲 𝘀𝘂𝗻 𝘀𝗵𝗶𝗻𝗲𝘀 𝗼𝗻 𝘁𝗵𝗲𝗺 𝗯𝗿𝗶𝗴𝗵𝘁𝗹𝘆,

𝗨𝗻𝘁𝗶𝗹 𝘁𝗵𝗲 𝗷𝗲𝗮𝗹𝗼𝘂𝘀 𝗺𝗼𝗼𝗻 𝗰𝗿𝗲𝗲𝗽𝘀 𝘀𝘁𝗲𝗮𝗹𝘁𝗵𝗶𝗹𝘆,

𝗖𝗹𝗮𝗶𝗺𝗶𝗻𝗴 𝗶𝘁𝘀 𝗿𝗶𝗴𝗵𝘁𝗳𝘂𝗹 𝘁𝗶𝗺𝗲 𝘁𝗼 𝗶𝗹𝗹𝘂𝗺𝗶𝗻𝗮𝘁𝗲 𝗿𝗮𝗱𝗶𝗮𝗻𝘁𝗹𝘆.

𝗔𝗻 𝗼𝗽𝘁𝗶𝗰𝗮𝗹 𝗶𝗹𝗹𝘂𝘀𝗶𝗼𝗻,

𝗔 𝗱𝗲𝗹𝘂𝘀𝗶𝗼𝗻 𝗼𝗳 𝗽𝗲𝗮𝗰𝗲,

𝗔 𝗺𝗼𝗺𝗲𝗻𝘁 𝗼𝗳 𝗯𝗹𝗶𝘀𝘀,

𝗞𝗻𝗲𝗲-𝗱𝗲𝗲𝗽 𝘄𝗮𝗱𝗶𝗻𝗴 𝗶𝗻 𝘁𝗵𝗲 𝘀𝗲𝗮.

~ 𝗞𝗻𝗲𝗲 𝗗𝗲𝗲𝗽, 𝗟𝗮𝗮𝗿𝗻𝗶 𝗣𝗮𝗿𝗮𝘀, 𝗝𝗮𝗻𝘂𝗮𝗿𝘆 2024

#beach #elyu #launion #sanjuan #poem #poetry

Prime Steak House Unlimited Imported Steak

2024-01-04T16:38:00.020+08:00

The Robinson's Place in upper Antipolo has some new and exciting restaurants opening soon, giving Rizalenos all the more reason to hang out at "The Place." The mall's layered design in mediterranean color scheme with varied slopes and elevation, gives it a variegated texture that blends perfectly with the terrain to showcase the area's vista. The trellises, canopies and angled roof lines on the facade, the refreshing landscape and garden designs, all complement the cool weather of Antipolo. The over-all look is like one welcoming village or community that brings out a feeling of familiarity; in contrast to other popular malls that are merely blocks of stone with monochromatic exterior wall cladding that, albeit being considered as modern, monolithic and minimalist in design, simply do not exude the same warmth. Another good reason to frequent the Robinson's Place is its vast parking area which used to be free of charge; valet parking is also available for a minimal fee to add more convenience to shoppers.

One of the best features of the mall is the 2-level, al fresco dining strip, lined with coffee shops and restaurants. However, the recent north wing mall expansion promises to elevate the Rizalenos' dining experience even more by inviting popular restaurant brands to finally launch operation in Antipolo such as The Prime Steak House, Tong Yang and Vikings, to name a few!

Medium or Medium Rare?

Karnevore's Rib Eye Steak and Tender Loin Steak

B&W Mural

There are some recommendable steak houses in Antipolo, but one of the definite go-to places is the Karnevore, along Sumulong Hi-way across the Robinson's Place. The prices are a real steal for the quality of their well-seasoned steaks, cooked precisely how you like it. The meat is tender, moist, juicy and exceptionally tasty. The portion and thickness of the steak are also fairly good, although do not expect a great side dish to come along with it. The serving time is likewise commendable, with the steak served smoking hot on a sizzling plate atop a wooden charcuterie board, fresh off the grill from their see-through grilling station. The Karnevore's commissary type ambiance with its old, tarnished wooden chairs and tables, bare ceiling design and a simple black and white calligraphy mural painting on one wall, do not make it a fancy steak house for a romantic date; but as their name suggests, it is indeed a place to satisfy your meat cravings and pacify the carnivore in you.

With only a handful of good steak houses in the area, it is delightful to hear that the famous Prime Steak House Unlimited Imported Steak has opened a branch at the expanded north wing of the Robinsons Place Antipolo in October of 2023! They do not occupy a very big space, but the dining area lay out is strategic with ample table spacing to allow comfortable dining. The lighting is just right, neither dimmed nor glaring but with a soft glow that makes it conducive both for dining and picture-taking. The piped-in, up-beat bossa nova music playing in the background, sets a relaxed mood for the diners to better enjoy their meal. The over-all interior design is casual and simple yet tastefully stylish.

Got the Best Seat in the House!

The restaurant was full during its soft opening with excited diners coming in groups. The early birds of course, got the best seat in the corner with adjoining faux marble-top tables, a cushioned L-shaped, built-in long seat, with a sage green brick wall accent at the back where the cornice-lighted Prime Steak House logo is displayed; definitely the nicest display table with the best angle!

The 3-paged menu is printed on bond papers held together by a clip board; it'll probably be more presentable after the trial run. The unlimited steaks offered on the menu for P899 are the T-Bone, NY Strip, Flat Iron, Rib Eye, Salisbury, Beef Salpicao and the Hickory Pork Ribs. The package includes 2 side dishes of your choice (all throughout the meal) with the following options: plain rice, steak rice, French fries, mashed potatoes, coleslaw, corn and carrots and buttery garlic green beans. To avail the unlimited Wagyu cubes, add P100. They also offer unlimited wine consumable in 2 hours for only P799 and other nonalcoholic beverages for a separate price.

Rib Eye Steak

T-bone Steak

We sampled the Rib Eye, T-Bone, NY Strip, Hickory Pork Ribs and Wagyu Cubes with steak rice, coleslaw and mashed potatoes as side dishes and ordered the unlimited iced tea to wash it down and cleanse the palate. The quality of the meat was good; however, it did not achieve the expected juiciness and tenderness because the slices were thin. I had to adjust my preferred doneness from medium to medium rare because the meat was a bit dry, tough and chewy, especially the Rib Eye. The flavoring was also too bland for my taste which I remedied with the available seasoning and their 2 types of gravy; I liked the mushroom gravy (the same one used in their mashed potatoes) better than the tangy one. The coleslaw was served delightfully cold and crisp each time, which added texture and flavor to the meat.

NY Strip Steak

Wagyu Cubes

The NY Strip did not disappoint, it was tender and juicy and definitely a must-try. Too bad they do not offer the filet mignon cut but the Wagyu cubes were a blast. I do not recommend the Hickory Pork Ribs at all.

Hickory Pork Ribs

The service was fast, and the crew members were polite and friendly; they even offered to take our photos. Overall, the dining experience at the Prime Steak House in Antipolo was good! I will definitely come back to try the Flat Iron Steak, Salisbury Steak and Beef Salpicao and of course, indulge in the NY Strip Steak which I highly recommend.

Taste Atlas' Top 50 World's Best Soup in 3 Consecutive Years, the Sinigang!

2023-12-26T08:18:00.018+08:00

The Philippines' Sinigang made it again this year in the Taste Atlas' Top 50 World's Best Soup! Ranked as the World's Best Soup (Top 1) in 2021, the 7th Best in 2022 and the Top 42 in 2023, just one spot ahead of the equally famous Pinoy Soup, Bulalo that ranked as Top 43!

Halo-Halo De Iloko's Sinigang na Manok sa Sampalok at Buko

The author tasted for the first time the
Sinigang sa Sampalok at Buko in La Union!

There are a lot of versions of the Sinigang such as the Sinigang sa Sampalok (Tamarind), Bayabas (Guava), Mangga (Green Manggo), Kamias (Bilimbi) and what have you. As a popular Filipino dish next to Adobo, one might claim to have tried all the versions, but a unique sort is on the menu of the Halo-Halo de Iloko Restaurant in La union, the Sinigang na Manok sa Sampalok at Buko (Chicken Sinigang in Tamarind and Fresh Coconut Juice with Kernels), served in a big coconut shell as its soup bowl! It is similar to Aklan's Chicken Binakol that also uses coconut juice and meat in the soup but with the tangy twist of sourness from the tamarind that blends well with the sweetness of the coconut! This variation of the Sinigang is definitely a winner to deserve the title, World's Best Soup!

I enjoyed the dish so much that I cooked my own version at home. It's also a way to celebrate the World's Best Soup, the Philippines' culinary gem and pride, our very own, Sinigang!

Coconut Juice and Kernel

Home cooked Chicken Sinigang sa Sampalok at Buko

Another specialty of the restaurant is the Okoy (Crispy, deep-fried fritters) but instead of the usual mung bean sprout (toge) and squash (kalabasa) as its base, they used sweet potatoes, making the dish a tad bit sweeter than the original recipe.

Okoy (Crispy deep fried fritter)

The Chicharong Bulaklak (Deep fried pork ruffle fat) was not as crispy as expected and the serving portion was a little disappointing. Do not be fooled by the picture below, it's a close-up shot of the dish served in a miniature kawali (wok).

Chicharong Bulaklak (Deep fried pork ruffle fat)

Another must-try when in the North is the Bagnet (Crispy fried pork belly). The Halo-Halo de Iloko's Bagnet is not the best but not bad either. However, the meager serving portion is not commensurate to its price. It should be noted too that the restaurant does not issue official receipts; the bill is only scribbled (illegibly) on a small piece of paper with the orders and corresponding prices.

Bagnet

To complete the experience at the Halo-Halo de Iloko, one must not forget to order their Special Halo-Halo served in a coconut shell. Afterall, this is their best seller and flagship product.

Special Halo-Halo in Coconut Shell

The interior design of the al fresco diner has a campy kind of charm with old capiz window panels hanging on one side and some on the ceiling adorned with dangling parols (lanterns). There are wood carvings of masks and carabaos on the walls, old lamps, old furnitures and other odd stuff on display. Nevertheless, the entirety is quite pleasant with a homey atmosphere.

You may also buy food and novelty items for pasalubong at the restaurant. They have T-shirts, bagnet, sukang Iloko, longganisa, chocolate de tablea and bamboo bags.

BONSAI ART EXHIBIT

2023-09-10T18:08:00.003+08:00

Award Winning Bonsai Tree

SCULPTED BY NATURE,
A BONSAI ART EXHIBIT BY THE
ART CAPITAL BONSAI CLUB
SEPT 4-9, 2023
G/F SM CITY TAYTAY

Bonsai Art is very much alive in the Philippine Art scene! A Bonsai exhibit, entitled Sculpted by Nature showcasing masterpieces by the local Bonsai Artist-Members of the Art Capital Bonsai Club was held from Sept. 4-9, 2023 at the ground floor of SM City Taytay! The ancient Japanese art which concept is said to have taken roots from China is considered to be an independent art form; a magical living art that is ever changing and growing that could last for over a thousand years!

The oldest known bonsai is the Ficus Retusa Linn, found in the Crespi Bonsai Museum in Italy. It is estimated to be over 1000 years old.

The most expensive Bonsai Tree is "A Japanese white pine Bonsai tree sold for $1.3 million at the 2011 International Bonsai Convention that broke all previous records. A well-known Bonsai tree artist named Seiji Morimae sold it to a Japanese private collector. The tree is a ‘Miyajima’ dwarf pine tree cultivar, a majestic specimen with lofted leaves, a strong, curving trunk, and an aged appearance. The age of this Bonsai tree ranges from 300 to 800 years, depending on the source." (Source: a-z-animals.com). However, it is also claimed that a 250-year old Juniper sold for $2 Million in 1981.

A living thing as an art medium that could last a millenium is like no other art form such as a sculpture or a painting or a photograph. For one, it is ever changing and growing and so it is also never ever finished, unless it withers and dies. One can never own a piece and expect it to stay how it was when bought. Remember, if you purchase a bonsai masterpiece, its beauty and life are now in your hands.

The Blogger posing with
the Award Winning Bonsai Tree.

The blogger posing with one
of her fave Bonsai Trees in the exhibit.

ASSOLUTA

2023-09-04T12:37:00.001+08:00

Introducing 'Assoluta', an exquisite quadriptych painting in acrylic, capturing the elegance of a graceful ballerina in each frame. A fine rendering in greyscale accentuated with splashes of bronze. The four-piece paintings preserve the ethereal beauty of the statuesque ballerinas executing delicate movements, as light as a feather.

Add a touch of sophistication to your space, access the fascinating world of beauty and dance, commission your own one-of-a-kind painting set of Prima Ballerinas!

ASSOLUTA
(12" X 18") 4
Quadriptych
Acrylic on Canvas
Artist: LAARNI PARAS

ART COMMISSIONS ACCEPTED.

Artist Laarni Paras with Assoluta

WILD FLOWERS 1 & 2

2023-09-02T21:15:00.001+08:00

Wild Flowers 2
20" x 30"
Acrylic on Canvas

Wild Flowers 1
20" x 24"
Acrylic on Canvas

Inspired by the colors of the rainbow, we present to you 2 versions of the 8-stripe Pride Flag embellished with wild flowers! It is a rarity in paintings for the background to be the actual focal theme rather than the image, which makes these original acrylic paintings extraordinary. Wild Flowers 1 and 2 boldly showcase the beauty of individuality while highlighting differences. They are stunning representations of the infinite expanse of human diversity that make each individual unique, despite their countless similarities with each other too. Wild Flowers 1 and 2 encourage you to embrace your true colors. To be confident. To be proud. To be authentically you. Always.

"𝗗𝗶𝘃𝗲𝗿𝘀𝗶𝘁𝘆 𝗶𝘀 𝗮 𝗳𝗮𝗰𝘁.
𝗘𝗾𝘂𝗶𝘁𝘆 𝗶𝘀 𝗮 𝗰𝗵𝗼𝗶𝗰𝗲.
𝗜𝗻𝗰𝗹𝘂𝘀𝗶𝗼𝗻 𝗶𝘀 𝗮𝗻 𝗮𝗰𝘁𝗶𝗼𝗻.
𝗕𝗲𝗹𝗼𝗻𝗴𝗶𝗻𝗴 𝗶𝘀 𝗮𝗻 𝗼𝘂𝘁𝗰𝗼𝗺𝗲."

ART COMMISSIONS ACCEPTED.

The artist, Laarni Paras with Wild Flowers 2 in the background.

LOVE TREE: Infinity

2023-08-31T14:07:00.005+08:00

Love Tree: Infinity, a series of surrealism paintings of codominant trees in the shape of humans with intertwined vines and branches in a seemingly loving embrace that support each trunk and secure it from splitting apart. The concept has 3 realized versions with the theme beauty, equality and love.

LOVE TREE: Infinity 1
9" x 12"
Acrylic on Canvas

Infinity 1, the smallest at nine by 12 inches, is glowing in a frenzy of colors! The entwined female figures with dangling aerial roots on its outstretched branches, are giving an illusion of energetic movements, as if enraptured in a climactic trance dance, giving out a vibe of unrestrained indulgence, free of inhibitions.

LOVE TREE: Infinity 2
20" x 30"
Acrylic on Canvas

Infinity 2 is the largest at 20 by 30 inches. The 'Love Tree' stands on a hill with a pond in the foreground where kois swim with lilies floating around and a beach in the background. The painting is bursting with a cornucopia of colors that feature the beautiful figures of a couple in a passionate embrace with musical notes floating in the wind as the sun sets in the horizon. One can visualize a romantic slow dance in perfect harmony with music and nature.

LOVE TREE: Infinity 3
12" x 16"
Mixed Media on Canvas

In contrast, infinity 3 is in bronze on a black background accentuated by a tinge of blue, creating a dramatic, somber effect. The figures are slightly raised from the background to add three-dimentionality.The simplistic approach highlights even the smallest of details of the Love Tree's delicate shape with its visible hairline crevices. The powerful composition persuades the viewers to draw attention to the subject, inciting a feeling, rousing an opinion, drawing a connection.

There may be other versions in the Love Tree Infinity Series in the future, but here's the artist's initial rough draw concept below.

ROUGH DRAW OF LOVE TREE
(8.5" x 11") 2
Graphite on Paper

LOVE TREE SERIES

ARTIST: LAARNI PARAS

COMMISSIONS ACCEPTED.

Infinity 1

9" x 12"

Acrylic on Canvas Board

Infinity 2

20" x 30"

Acrylic on Canvas

Infinity 3

12" x 16"

Mixed Media on Canvas Board

Infinity Rough Sketch/Study

(8.5" x 11") 2

Graphite 2B on 200 GSM Paper