In my search for the best restaurant in Baguio, I asked Mitos, the Hill Station owner, on where does she eat good food in Baguio. She shared me this secret home-based Japanese place called Chaya. CHAYA stands for "authentic Japanese cuisine, wholesome food and healthy lifestyle" by CHAYA Chef, Sonoko Taguchi. I was skeptical at first, but we were blown away by our Chaya experience...
Market Basket ★ Surf and Turf. MARKET BASKET is a new modern-themed dampa restaurant located in River Park Festival Supermall, Alabang. Not only do they serve fresh seafood of your choice cooked however way you want it, they have some pretty good steaks as well.
PORKETTA is a 6 hour brick oven slow roasted pork belly. Think about it as a boneless pork belly lechon with crispy skin with lots of herbs and spices. PORKETTA MAN is a secret Porketta-on-the-go business by Ram Jorge that is now making waves in the lechon-loving foodie community in Manila. Thanks to Michi Calica for giving me the tip on this and for Chef Sau for raving about it and sending me a taste test :) Check out Porketta Man:
Perfect Every Time Pork Roast 3 pound pork loin 1 1/2 T extra virgin olive oil 1 T dried rosemary 1 T dried basil 1 tsp salt 1/2 tsp fresh ground black pepper Preheat oven 450° oven rack to center position bake 10 min reduce temp to 250° & bake for 60-90 min (time will vary depending on whether you have a short fat roast or a thin long roast) 145° internal temp
Tender is the veal when it’s a loin from DeBragga. Naturally raised, milk-fed veal is pure, delicate, lean, and mild, a tenderloin that is as delicious simply prepared as a roast with shallots as it is with a stuffing of shiitake mushrooms and herbs. Here's what you get: One 3.5 lb boneless veal loin