What makes it special? Its melt-in-the-mouth crusty pastry, much like the Napoleon, filled with a creamy mixture of eggs and milk, sprinkled with white sugar. Perfect for a steaming cup of strong coffee. This delicious thing is produced by the Escobido Bakeshop in Carcar, Cebu, quite a distance from the city. But at the airport, it costs P150 for a pack of 12.
Speaking of Cebu, it was one of the three featured provinces in the recent "Wow Philippines" event in Intramuros. The Performing Arts Group of the University of San Jose-Recoletos, which has successfully captured audiences in the US and Russia, among many countries they have visited, presented a show that stirred the dormant patriotism of those who watched.
A wide collection of food and household products was flown in all the way from Cebu, Bohol and Siquijor. In fact a daily ferry of the more delicate items was done to assure freshness. There was plenty of "tinagbuan" which means pasalubong, among which are the now very popular bite-size Chicharritos, either pork or chicken. From the Chilen group, more chicharon –packs of tuna skin (P70 for a pack of 80 gms), chicken at P30 and beef at P16. We were disappointed with the budbod, suman traditionally with chocolate rolled into it. When we opened the banana leaf, we found a suman, although delicious, without the choco. Bohol broas was also being sold, but nobody had the famous ube jam from this land of the Chocolate Hills.
Handicraft included mats and baskets, but we found the price not very competitive. In fact some are rather high-priced, like the barely decorated three-bottle caddy at P215. From Gloanse Enterprises were utility trays and boxes made of buri and rattan. Glass holders were at P225 for one that holds four glasses and P280 for six. Banig made into open trays cost P100, but sizes are limited.
Not from Central Visayas but who was there with her wares was Susana Diamante who is from Hulong, Duhat, Malabon. She sells the unique Akay-Akay. She coined the word because it is a samu’t-sari (hodge- podge) kakanin made of layers of mongo, pinipig, malagkit wrapped in thick coconut milk and topped with latik. Heavy, calorific but delicious at P20 a slice, which an average sweet fancier can’t even finish. Orders for parties are accepted through phone numbers 270-6368 and 0919- 220-1584.
A couple returning from lunch at Antonio’s in Tagaytay waxed ecstatic about the quality of food and the impeccable service. A diner, however, at Bizu noted that the pilaf rice was not authentic and seemed like it was heated in a microwave. Service staff on the second floor huddled among themselves, failing to see hands waving at them. The Boardwalk restaurants at the back of the old Army and Navy club, off Roxas Boulevard, have a most beautiful view of the harbor, but they need to pay more attention to keeping/serving their seafood really fresh. On the night we were there, the talakitok was succulent but the sole was nearly spoiled. Mil Novecientos in Remedios Circle has an excellent grilled St. Peter’s fish (tilapia) with lots of roasted garlic.
If you like arugula, get your greens at the Alabang (Narra) Farmer’s Market (Saturdays, from 6 a.m. to 12 noon). It sells for P250 a kilo against the P550 in some other store. Have a good Sunday!