(Second of two parts)
SANS RIVAL and silvanas come to mind at the mention of Dumaguete, but the City of Gentle People offers more than these famed delicacies.
The management of The Henry Resort Dumaguete has invited Dumaguete’s best purveyors of food to provide multiple options for guests.
Coffee Collective
This third-wave coffee shop and roastery was founded in Dumaguete to give its townspeople a specialty coffee experience. It is the first coffee shop in Dumaguete to roast its own coffee.
Coffee collective shares a peek into manual brewing and showcases an appreciation for specialty coffee serving, quality brewed coffee instead of the sugary drinks.
Noelle’s Brunch Bar
Named after Noelle Fuentes, the family brunch restaurant is inspired by traditions of comfort of brunch food its members grew up in.
Noelle offers three-piece Belgian waffles served with bacon, butter and maple syrup. Brunch Bowls, among which is the Herb Butter Pork Chop made of thick cut pork chop, garlic and herb butter, are served with roasted potatoes or rice. These pair well with a Banana Smoothie.
Negrense Microbrewery
Negrense Microbrewery and Food Lab offers a fusion cuisine and brews flavorful craft beer.
Beer Ni Bai, for one, is a dry, dark amber, American-style India Pale Ale strong beer with citrusy hops flavor and aroma. A small amount of chocolate malt enhances its amber color and gives it a slightly roasted flavor.
Cervesa Ni Inday is a refreshing saison with a slightly hazy golden color. It has a subtle taste of ripe mango and peach and a mixed aroma of grapefruit and pine.
Beer in Ex is a slightly sweet, refreshing and mild American pale ale, somewhat cloudy yellow with a thin head, and has a subtle caramel and pine aroma with lots of juicy citrusy lime flavor.
Red Kitchen
In 2009, Carmeli Teves, returning from culinary studies and career in the Isle of Man, England, started making bacon and ham at home.
By word of mouth, the good taste became known, and she soon started shipping them to other parts of the Philippines. Now registered as Red Kitchen, her Fantastico Foods started it all.
In the same year, she also partnered with Maribel Teves-Quimson in a Department of Trade and Industry-approved commissary. The Henry Resort Dumaguete became the launching site of their very first delicatessen.
The deli store houses several artisanal products, such as the Chorizo de Dumaguete, Chorizo Hubad, Wagyu Corned Beef, etc.
The Fabian de la Rosa Lawn, overlooking the South Tanon seascape surrounded by talisay and kalachuchi trees, serves as a postprandial favorite spot and some afternoon downtime which can accommodate 120 persons.
