Beyond Bohol

Amorita Resort in Panglao Bohol also takes pride on its culinary gem that is Saffron Restaurant (named after the color of the sunset as viewed at the deck) where guests are treated to a feast of flavors with an international flair.

Palate pleasers in signature offerings are what Amorita’s kitchen brigade does best. In fact, they take cuisine seriously, hence the birth of the Boholano Menu – an intro to the local dishes that basically have coconut milk (gata) and ginger is the all-time favorite, Luy-a Degustation Menu which primarily uses the humble ginger, and the Bohol by Night, a culinary journey that highlights European cuisines.

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Fresh seaweed ensalada (salad) of guso with spices and salted egg (itlog maalat) opens the Boholano Menu line-up. Next, cozy up with a bowl of Chicken Binakol which is akin to Tinolang Manok, only it has ginger-infused coconut water as broth. Strips of coconut meat were also added for texture and extra flavor.

Another local favorite which is commonly served in eateries all over Bohol, and even in Cebu, earned a spot in the nine-course menu. Chef Rafael Ongchiong reinterpreted the Balbacua by using ox’s tail and chunks of pork pata in a thick sauce. It’s a harmonious combination of two all-time meat flavors in one heritage recipe with a twist which is truly interesting in the palate.

The health conscious will find comfort in tasteful Fish Sinanglay, cream dory wrapped in cabbage simmered in coconut milk. Another dish apt for Lent is the Ginataang Takla (crayfish which is plentiful in the province).

Not to be missed out are Chicken Halang-Halang (cooked like chicken curry) with buko strips and Tortang Talong stuffed with Boholano longganisa. And the sweet ending? Turon de Bohol, of course, with banana and langka, sprinkled with Peanut Kisses, drizzled with latik and topped with vanilla ice cream.

Amorita, the gastronomic genius, also mounted another degustation menu which is a showcase of ginger-infused dishes. The Luy-a (Visayan for ginger) Degustation is a five-course feast of ginger-based French, Pan-Asian and Filipino favorites “to better appreciate the subtle delicacy and spicy tang of this humble spice,” read in the press statement.

To start off, fresh tuna kinilaw set on mango Carpaccio with spiced coconut sauce as appetizer. Cream of carrot and ginger soup was next in line and coconut and ginger sorbet was on queue to cleanse the palate. Main dish was apple-ginger marinated beef medallion set on garlic pechay topped with ginger butter sided with sticky coconut yam (ube is an abundant produce in Bohol) and apple-ginger relish which was truly a delight in the palate. And to cap the luy-a food trip was the orange ginger panna cotta with candied ginger and orange peels on top.

The Luy-a (P1000/pax) and Boholano (P900/person) Menus require one day prior arrangement.

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Regional (fusion) dishes such as Beef Caldereta  (roasted beef sliced medium rare), Crispy  Sinigang (sinigang broth with kalamansi juice and veggies poured on deep fried pork belly) and Binagoongang Baboy with shredded green mango on top are house specialties that never fail to impress the taste buds.

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Off Saffron is Bohol by Night, an out-of-the-box walking food tour that takes foodies to a gastronomic adventure beyond Bohol and into the fine cuisines of Europe (Italy, Spain, Austria and Germany) in one night! That is three neighboring restaurants (within Alona area), four key cities of Europe and one hungry belly!

Destination #1: Italy – Giuseppe Pizzeria & Sicilian Roast

Giuseppe is for an antipasti (hors d'oeuvres) spread of authentic Italian pizzas,insalatas (salads), cold cuts and cheese. At the helm is Giuseppe Sgroi, an Italian national, who partnered with Giuseppe Cebu owned by Giuseppe & Rachel Genco.

Destination #2: Spain – Jugali’s Bistro

They serve German dishes but proprietor/chef Jorg Linke, a German national who spent more than four years in Spain and earned an extensive experience working in a Spanish restaurant in the Philippines, can whip up a Spanish menu. Main dishes were Paella Valenciana and Paella Negra with Cod Fish in Salsa Verde and Smoked Spanish Chorizo (cooked with cognac) on the side.

Destination #3: Germany and Austria – C.U. Restaurant & Delicatessen

Desserts of iced coffee, tiramisu, cream caramel and black forest came in small teasers of shot glasses. Owned by Chef Uli, who is known to be the first expat to open a restaurant along the Alona stretch, C.U. also sells sausages, cold cuts, cheeses, black forest ham and pastas.

Bohol by Night is exclusive for the guests of Amorita, for a minimum of six persons – P1,200net for adults, P800 for 6 to 12 years old.

The next time you visit Bohol, go with an empty stomach and get ready for a feast!

CREDITS

Photography by Sinjin Pineda (www.libotero.com) and Mark Gallardo (www.triptabai.com)