Filipinos are eager to travel following the over two-year lockdown. The usual favorites remain popular, but there is a goldmine of culinary destinations just a few hours’ drive south of Metro Manila.
To promote the diverse and dynamic food culture of the region, San Miguel Foods Culinary Center (SMFCC) recently organized a two-day gastronomic tour of the provinces in celebration of National Food Month.
“Our last food tour in the region was back in 2012, and we’re excited to be back to rediscover the unique flavors of Southern Tagalog cuisine. For some that are considered old favorites, it is all about adaptation and innovation, while staying true to the core of Tagalog cuisine,” says Llena Tan Arcenas, San Miguel Foods Culinary Center manager.
First stop was Santa Cruz, Laguna’s Aurora Filipino Cuisine, inside Ted’s Bed and Breakfast, projects of siblings Chef Theodore Day Salonga and Pastry Chef Gel Salonga-Datu along with her husband, Dino Datu. Originally located at a repurposed ancestral home, it has since been transferred to an al-fresco pavilion inside the property.
Guests were treated to a sumptuous spread featuring Mini Pancakes and Bacon, Pan de Coco, Salmon Omelette, Chicken Adobo sa Dilaw, Inalamangang Baboy, and Sinugno na Tilapia Fillets cooked in fresh coconut sourced from the restaurant’s backyard. Chef Dino shared that the Adobo Sa Dilaw, Inalamanang Baboy, and Sinugno na Tilapia are homegrown dishes the family enjoyed growing up. The meal ended with a slice of Chef Gel’s Torta de Pili, a decadent riff on a Sans Rival, paired with L’OR Essenso Brazilian 3in1 Coffee and L’OR Essenso Colombian 2in1 Coffee.
Crossing the border between Laguna and Quezon, the next stop was Linang ni LK, a farm resort owned by the former chef and camp boss of the Malampaya offshore gas project, Chef Francis Ocoma. The farm-to-kitchen concept was first introduced in 2019 and accommodations for overnight stays were constructed the following year. Today, the property offers a unique farm-cation experience where guests can enjoy fresh farm-to-table cuisine with ingredients sourced directly within the property.
Guests were welcomed with Ube Taw, glutinous ube-flavored rice balls served over Magnolia Gold Label Ube Ice Cream, topped with caramelized coconut milk. The dish was paired with Pancit Lucban, Quezon’s own noodle dish topped with longganisang Lucban.
Then there’s Bukid Amara, a flower and vegetable farm owned by Michael Caballes. Bukid Amara is home to sweeping swaths of edible flowers and herbs, creating a colorful Amorsolo-like landscape with Mt. Banahaw in the background.
More than just a farm, Bukid Amara is a learning center, showcasing modern farming solutions such as hydroponics, automated greenhouses, among other innovations aimed at helping farm owners optimize production and income. One of the highlights is the IoT-enabled greenhouse which houses various melon types from around the world. For snacks, guests enjoyed Floral Spring Rolls, filled with Magnolia Chicken Breast, edible flowers, egg omelet, and vermicelli noodles. Also served was a sampler of organic edible flowers and refreshing Cucumber and Citrus Quencher.
The Rodillas Yema Cake might be one of the most well-known pasalubongs the province offers. Located inside Tayabas City, the commissary produces over 2,000 cakes a day.
Owners Vincent and Juliet Rodillas personally make the yema icing used in the cakes every day. Their latest creation is the Cheese Ensaymada with Yema, developed in partnership with the SMFCC Culinary Team. It features a fluffy ensaymada topped with a generous amount of cheese. Hidden in the center is the yema custard that Rodillas has become famous for.
Jardin ni Pio in Tayabas, beside the Padre de Pio sanctuary, has become a popular destination for upscale al-fresco dining in the province. Founded in September 2022 by Mafel Lagos, Bernard Sollestre, and five other food lover friends, the restaurant pays homage to Padre Pio’s Italian heritage by using the finest ingredients.
Guests were welcomed with rondalla music and Quezon’s cultural brand, the Tagayan Ritual, which was curated by gastro diplomacy advocate, 2023 Centennial Tourism awardee and Fantasia Travel and Tours proprietor Maria Cristina Decal.
During dinner, guests enjoyed a variety of delicious dishes. The meal began with Pan de Ajo, spread with Magnolia Gold Butter Salted, and Antipasto Jardin Salad featuring green mango, lettuce, roasted tomatoes, and bagoong. There was Gambas Aligue, made creamy with Magnolia All Purpose Cream and Magnolia Real Mayonnaise, also Aglio Olio Pasta topped with crispy Purefoods Corned Beef, and Jardin De Pio Pizza generously covered with Purefoods Deli Beef Bacon, with crust infused with San Miguel Pale Pilsen. Guests also indulged in Paella Pollo, made using Magnolia Chicken Timplados Roasters Smoked Pepper Roast.
Lunch the following day was at Sitio de Amor Farm Resort in San Pablo Laguna. The passion project of retiree couple Amor and George Bondad, the property features several Asian-inspired homes as well as Filipino ancestral homes. One of the highlights is the Caluag House of Tomas Morato Sr., built in 1920 and originally located in Calauag, Quezon.
The sumptuous al fresco Laguna and Quezon lunch included Pako Salad, Sinigang na Hipon sa Buko made with fresh Tayabas shrimps, Sinantolan or grated santol rind stewed in coconut milk with shrimps, slow cooked and tender Sinaing na Bangus, Sinaing na tulingan, grilled Chicken Inasal using Magnolia Chicken Timplados Inasal, and Inihaw na Liempo paired with Kulawo (banana blossoms in smoked gata vinaigrette), Mustasa Salad, and Atsarang Kamias. For dessert, guests enjoyed Puto Bumbong glazed with Magnolia Gold Butter Salted and topped with grated Magnolia Quickmelt, leche flan, and macapuno.
Antonas Bread and Pastries, owned by Emmanuel Enriquez, offered a line of bestsellers such as Chicken Empanada made with Magnolia Chicken Breast, Taco Turnover and Crí¨me Brulee puff pastries, Cheese Rolls filled with Magnolia Cheezee, and Eclairs flavored with coffee, chocolate, caramel, pistachio, and lemon.
A province’s cuisine plays a key role in developing tourism. If the above destinations are any indication, Laguna and Quezon are home to many hidden gems intrepid foodies with gastronomic treats would find rewarding.
