Travel

Paella Chavacana Taste the rich marine life of the Zamboanga Peninsula! Fused with Spanish colonial heritage, Alavar Seafood Restaurant crafted a specialty paella and branded it with its own. Their version starts by sautéing spices in annatto oil and adding a luxuriant array of fresh seafood. Cooked rice is poured and mixed, absorbing the flavors … Read more

Curacha con Sarsa de Alavar The red-orange crab is also known as the “spanner crab” in Sulu waters. The institutional Alavar Seafood Restaurant celebrates the harvest of the sea with its signature sweet-spicy-creamy sauce made of coconut milk and a medley of spices! To taste this is divine. You can’t say that you’ve been to … Read more

These are precious micro shrimps from Lake Palakpakin of San Pablo City. The dish is made by pounding the pinayti to be simmered in coconut milk and spices and shallow-fry until it becomes crispy. Calamansi and sili are always served on the side to allow the diner to craft his palate of pleasure. Try this … Read more

Adobo sa Kamatis Adobo has many variations in different provinces of the Philippines. What is the common denominator? The acidity. Owners of Sulyap Gallery café offer their inter-generational dish that uses kamatis: rendering a subtle punch of tartness and sweetness—cooked the traditional way on a fire brick stove. Be in awe of dining in an … Read more

Sinantolan During harvest season, rinds are squeezed out before cooking to minimize tannin or astringency, followed by the sauté process in spices and bagoong alamang (shrimp paste) before taking a rich bath in freshly squeezed coconut cream. The exquisite cuisine can stand on its own poured of steamed rice. Others add chunks of pork or … Read more