The Provinces
Far from the city, into the greens
May 29 - June 4, 2023
Course 1
May 29-31, 2023
Appetizer: Bicol Express
Main: Ginataang Isda
Dessert: Ube Halaya
Time slots: Mon-Sat
9:00am-12:00pm; 12:30pm-3:30pm; 4:00pm-7:00pm; 7:30pm-10:30pm
Sun and Holidays:
8:00am-11:00am; 11:30am-2:30pm; 3:00pm-6:00pm
6:30pm-9:30pm
Course 2
June 1-4, 2023
Appetizer: Morcon
Main: Kaldereta
Dessert: Bibingka
Time slots: Mon-Sat
9:00am-12:00pm; 12:30pm-3:30pm; 4:00pm-7:00pm; 7:30pm-10:30pm
Sun and Holidays:
8:00am-11:00am; 11:30am-2:30pm; 3:00pm-6:00pm
6:30pm-9:30pm
Course 1
Appetizer: Bicol Express
- Bicol express is a popular Filipino dish consisting of sliced pork that is doused in a creamy coconut-based sauce and seasoned with shrimp paste and spicy chili peppers. According to popular belief, Cely Kalaw invented the dish in her Manila restaurant. She was inspired by the traditional Bicolano coconut-infused dishes and named the new invention after a Filipino train service operating from Manila to the Bicol region. Creamy and spicy Bicol express is usually served with plain steamed rice on the side.
Main: Ginataang Isda
- Ginataang isda is a Filipino fish stew made from fish and leafy vegetables in coconut milk with garlic, ginger, onion, patis or bagoong alamang, and salt and pepper. It is a type of ginataan. A common version of the dish, known as ginataang paksiw na isda or paksiw na isda sa gata, is additionally soured with vinegar
Dessert: Ube Halaya
- Ube halaya is a famous Filipino dessert made with purple yam. It is easily prepared by cooking mashed purple yams in plain milk, coconut milk, or condensed milk alongside sugar and vanilla essence. When set, it results in a slightly sweet treat that has a sticky texture and a unique purple color. Even though it can be eaten plain, ube halaya is often incorporated into other Filipino desserts or eaten as a creamy spread. It can be served well-chilled or lukewarm and is usually sprinkled with toasted coconut flakes or latik - the crispy Filipino coconut curds.
Course 2
Appetizer: Morcon
- Inihaw na liempo is a traditional Filipino dish consisting of grilled pork belly. Although there are many variations on the dish, it's usually preapred with pork belly that's marinated in soy sauce, lemon juice, salt, pepper, and garlic. When the pork belly is placed on the grill, it's often basted with a combination of leftover marinade, banana ketchup, and oil.
Main: Kaldereta
- Kaldereta is a Filipino meat stew that is traditionally served with a side of white rice. Although any kind of meat can be used in the stew, beef and goat are the preferred options. The dish is influenced by three centuries of Spanish colonization, and the word kaldereta is derived from the Spanish caldereta, meaning cooking pot or cauldron. Besides meat that is used in the dish, other ingredients include mashed liver, tomato sauce, and seasonings such as onions, salt, pepper, and garlic.
Dessert: Mango Float
- In its simplest form, bibingka is a simple Filipino cake that consists of rice flour and water. It was initially prepared in clay pots that were lined with banana leaves, which would impart a distinctive, smoky flavor to the dish. Bibinka is believed to have appeared under the foreign culinary influence, and the first written reference describing a similar cake dates back to 1751. Through history, bibinka was adapted with additional ingredients, and nowadays, it is typically prepared with milk, eggs, coconut milk, sugar, and butter, while modern variations may include anything from grated cheese, salted duck eggs or grated coconut, and a variety of different sweet and savory toppings.