• Plantation Bay introduces Philippine Voyager menu

      Plantation Bay Resort and Spa launches a tasting menu that celebrates Philippine cuisine. Executive Chef Lee Ramas created a 7-course tasting menu. It takes diners on a culinary journey around the country.

      The Philippine Voyager tasting menu combines diverse cultural influences. It takes traditional favorites and adds a twist to every course. The first course is Manny’s Ceviche a grouper with tropical fruits in red chilis, calamansi, and Pinakurat spicy vinegar from Mindanao. It is served on half shells. The second course is the Fresh Palm-Heart Lumpia Taco. Instead of using lumpia wrapper, it comes in a cone-shaped taco. It is made in the style of Cebu with pork, shrimp, and a garlic cream sauce. The next course is Old-Fashioned Arroz Caldo. It is made starting with raw rice grains, reduced chicken broth, and seasonings. This is served as a counterpoint to Adobo Toast. The chicken and pork are cooked slowly for hours to achieve the most tenderness and flavor. It is then minced and served on deep-fried home-made bread. The following course is Pansit Malabon. The traditional rice noodles are topped with chicharon flakes. The final savory course is Kare-Kare. It is made with beef shank and home-made XO sauce. It is pre-piled on three ceramic spoons. Resident shareholder Manny Gonzalez wants to promote Kare-Kare as the Philippine National Dish. He emphasizes it as a distinctive beef dish. The Filipino tasting menu is concluded with a Halo-Halo Sundae. It is Plantation Bay’s home-made langka ice cream with candied jellies and fruit preserves.

      Plantation Bay continues its effort to raise pride in Filipino cuisine. The Philippine Voyager tasting menu celebrates good Filipino cooking. It also keeps the food soul-satisfying and meaningful to a broad audience. It costs Php1,200 nett per person. It is available at Palermo Restaurant.

      For more information and reservations, you can visit www.plantationbay.com. (Janna Yuvallos)
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