A couple of nights ago, Your Roving Eye, along with a select group of lifestyle writers from Cebu and Manila, was invited by Bluewater Panglao to a Filipino- themed degustation dining experience aptly named “Hayop sa Sarap na Degustation” to kick off the resort’s annual Christmas tradition named “Pasko sa Bluewater”
The eyecatching menu promised a delightful evening ahead
By the way, for those out of the loop, degustation is a French culinary term that refers to sampling an array of small dishes served one after the other. The term also encompasses ideas like savoring of food with all the senses, appreciation of ingredients and the chef’s technical skills and enjoying food with good company. Last Friday’s degustation involved sampling small portions of some of the featured chef’s signature dishes in one sitting.
Filipino knick knacks for that unique Pinoy Christmas flavor
great conversation pieces
Everyone could feel the coming of the holidays with the very Filipino Christmas decorations and conversational centerpieces that bedecked the dining tables. The gustatory experience at the resort's Aplaya Restaurant which started promptly at 7 pm was a very creative 12-course Filipino-inspired degustation celebration capped by Pepita’s Lechon de Leche.
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The iconic tartanilla takes the spotlight
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Dedet dela Fuente also known by food enthusiasts as the Lechon Diva behind the popular Pepita’s Kitchen in Makati was in her elements that night. Funny, endearing and warm, she welcomed all guests including the top mavens of Bohol’s travel and tours industry by sharing the story behind Pepita’s Kitchen and gave the proper introductions as each dish was served.
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Dedet dela Fuente, The Lechon Diva” shared her passion for food at
the Bluewater Panglao event
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We started the whole shebang with a lambanog shot into the martini glass, where it magically melts actual pink cotton candy. It was surprisingly delicious and set the tone for the rest of the evening.
Among the memorable dishes was the Hiplog which combined hipon (or shrimp) in itlog na maalat (salted egg) sauce. The shrimp is coated with rich crab fat butter and topped with bits from the salted egg.
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Jo Philipps, Paolo Rigotti and Juriz try their hand in preparing the “Tuslob Buwa”
while Bluewater top honcho Margie Munsayac looks on |
Most of the curious guests including yours truly stood up to help prepare the “Tuslob Tuwa” at a cook-it-yourself station near the dining tables. We also had the “Sipit sa Sarap” , huge crab claws with aligue sauce.
Before we were treated the ultimate treat, we were served the perfect palate cleansers, refreshing ice candy in ginger and kalamansi flavors that rid traces of the previous dish.
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| Baked lechon bread becomes hot conversation piece |
Finally, we were served the “Pepita’s Lechon de Leche”, stuffed with truffle rice and served with divalicious labuyo sauce. The crispy lechon skin is brushed with gold powder and you can’t help but notice the dish has a miniature Philippine flag stuck to it. Well, it is a Philippine pride after all after being awarded in London as “The Tastiest Dish in Asia”
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The Lechon de Leche stuffed with truffle rice
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Because of a prior engagement, I wasn’t able to wait for the dessert. Anyway, there’s plenty of opportunity though for this holiday season, Bluewater Panglao will be showcasing g the best of Filipino culinary treats as well as its array of international cuisine. After all, what is Christmas without the overflowing food and drinks ?
All in all, it was one of the best gustatory experiences I’ve ever had. Good food, delightful company and the most cozy Christmas ambience. The perfect way indeed to kick off the holiday season!
See you at Bluewater Panglao this Christmas!
