Bangka Feast
Discover the riches of the ocean
May 8-14, 2023
Course 1
May 8-11, 2023
Appetizer: Mixed Kinilaw
Main: Pinangat
Dessert: Buko Pie
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
May 12-14, 2023
Appetizer: Cameron Rebosado
Main: Ginataang Isa
Dessert: Turon
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: Mixed Kinilaw
- Kinilaw is a Filipino appetizer made with raw, cubed fish in a dressing based on vinegar. The appetizer is typically garnished with onions, ginger, chili peppers, and garlic. Fish should be washed in vinegar, not soaked in it, turning the pink flesh into white and slightly opaque in the process. Although kinilaw is usually consumed as an appetizer before a big meal, it can also be eaten as finger food, when it’s traditionally consumed with alcoholic beverages on the side.
Main: Pinangat
- Pinangat is a popular Filipino stew that is prepared in two main versions. The sour version is prepared with fish, bilimbi, tamarind, and vinegar, while the Bicol region version is prepared with coconut milk, taro leaves, hot chili peppers, and fish (sardines, catfish, or tuna).Bicol region is abundant with taro leaves, so it is unsurprising that taro is a key ingredient in many Bicolano delicacies. Pinangat is served with a variety of toppings, and is usually ladled over rice. Cooking the dish is an easy process that only requires combining all of the ingredients and cooking them together, which is one of the main reasons for its popularity.
Dessert: Buko Pie
- The real founder or, in this case, founders of the buko pie are the Pahud sisters, and their only shop, the ORIENT, is in Los Baños, Laguna. The idea for buko pie was born when the sisters planned to start their bakery. Since one of them has worked abroad as a housemaid in the United States and learned how to make apple pie, they wanted to offer this type of pastry in their bakery.But due to a scant supply of apples in the country, they decided to take advantage of what is most abundant in their area: coconuts.
Course 2
Appetizer: Cameron Rebosado
- Cameron rebosado is a traditional and simple Filipino seafood dish. It's usually made with a combination of large shrimp, lemon juice, flour, eggs, cornstarch, salt, pepper, and oil. The shrimps are marinated in a mixture of lemon juice, pepper, and salt. They're dipped into a batter of flour, cornstarch, water, eggs, and salt, then deep-fried in hot oil until golden and crisp. The battered and fried shrimps are served as an appetizer while still hot, and the mild-flavored dish is often accompanied by rich dips such as banana ketchup or sweet and sour sauce on the side.
Main: Ginataang Isa
- 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: Turon
- Falling in the group of popular lumpia snacks, turon is the famous Filipino treat made with saba plantains and jackfruit. The fruit is sliced lengthwise, dusted in brown sugar, enclosed in thin wheat wrappers, then fried until golden and crispy. Like other lumpia varieties, turon was also developed from the Chinese spring rolls and represents one of the most common sweet versions of the dish. Before it is served, it is commonly drizzled with caramel or sprinkled with roasted sesame seeds. It is usually sold by Filipino street vendors and enjoyed as a sweet snack or a satisfying dessert.