Food

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

Ensaladang Pako Pako is an indigenous fiddlehead green that grows wild in waterways and forests. In Laguna, crisp sprigs of fresh ferns are laced with vinaigrette dressing, crowned with salted eggs, tomatoes, and onions. Indulge in a refreshing bowl of salad to start a hearty meal at Sulyap Gallery Café, Boutique Hotels & Restaurant. Remember … Read more

Bugok Victoria, Laguna has been a center of duck production. With the abundance of duck eggs, some hatches that do not reach the stage of becoming balut are called “abnoy” or abnormal eggs. With ingenuity and the principle of not wasting food, it has turned into an omelet that resembles a fluffy bibingka named bibingkang … Read more