The two-day food tour explores authentic cuisine and farm-to-table dining that define the culinary heritage of Laguna and Quezon Province.
By Kenn Anthony Mendoza
Kulinarya Tagala, a food and culture tour organized by San Miguel Foods Culinary Center, returns this year to champion the local culinary scene in Southern Tagalog.
Here’s a recap of the two-day tour featuring local dishes in Quezon and Laguna (and a possible dining and leisure guide when you’re in the area).
Aurora Filipino Cuisine
KM 83 National Highway, Brgy. Duhat 4009, Santa Cruz, Laguna
Housed inside Ted’s Bed and Breakfast compound, Aurora Food Cuisine was founded by chef siblings Theodore Day Salonga and Gel Salonga-Datu in 2016. The siblings named the restaurant in honor of their maternal grandmother, Aurora, who was well-known for her hospitality.
The buffet brunch featured Mini Pancakes and Bacon, Salmon Omelette, Chicken Adobong Dilaw, Sinugno na Tilapia Fillet, Inalamagang Baboy, Tostadong Suman at Tsokolate, and Pan De Coco. Last but not the least was a hearty slice of Torta de Pili cake that can satisfy any sweet tooth.
Linang ni LK
Barangay Kalyaat, Sitio Pandak 4328, Lucban, Quezon
Linang ni LK prides itself as a farm-to-table resort. “Linang” means bukid in Quezon, and “LK” means “lakwatserong kusinero” (wandering cook).
Chefs demonstrated how to cook Pansit Lucban, which uses dried flour noodles or Miki Lucban, topped with edible flowers and longganisa. After a hearty merienda, Ube Haw, a glutinous ube-flavored rice balls with ice cream, tickled everyone’s palate.
An in-house barista showed us how to make refreshing Kape Salay and Kape Pandan. As the name suggests, the pandan lent grassy floral notes and an aromatic flavor to the drink.
Bukid Amara
Sitio Aramin Brgy, Lucban, 4328 Quezon
Bukid Amara, a 2.7-hectare flower farm owned by agriculturist Mike Caballes, not only tends to a picturesque landscape of flowers, but also redefines farming, cultivating herbs and greens and a variety of melons with precision agriculture technology.
After the tour, everyone grabbed a quick bite of Floral Spring Rolls filled with chicken breast, edible flowers, egg omelet and vermicelli noodles.
Rodillas Yema Cake
A. Mabini St., corner Lucban-Tayabas Road, Tayabas, Quezon
The tour stopped by at Rodillas, a bakery in Quezon well-known for its yema cheesecake. Owner Juliet Rodillas gave a tour of the manufacturing plant and introduced an assortment of pastries, macaroons, cupcakes, ensaymada, lengua de gato, crema de fruta and different flavors of cheesecakes.
Jardin de Pio
Pan-Philippine Hwy, Tayabas, 4322 Quezon
Founded in September 2022 by Mafel Lagos and Bernard Sollestre, Jardin de Pio was built near the house of a priest who brought the relics of Padre Pio in the country. Paying homage to the Italian saint, the restaurant’s dishes borrows heavily from Italian cuisine.
The dishes exuded with the familiarity of comfort food—the kind you crave for once in a while. Appetizers were Pan de Ojo (garlic bread) and Antipasto Jardin Salad, followed by a heavy load of carbs: Aglio Oglio pasta, Jardin de Pio pizza, Paella Pollo, and Gambas Aligue.
Sitio de Amor Farm Resort
Purok Paraiso, San Antonio, San Pablo, 4000 Laguna
The 11.7 hectare hacienda owned by Amor and George Bondad exemplifies hacienda living. The Caluag, one of six houses inside the property, was the home of the late Tomas Morato, the first mayor of Quezon City.
Guests were treated to al fresco dining at Café Gaudencio located below at the Caluag house. The resort prepared farm-to-table dishes such as Pako Salad, Sinigang na Hipon sa Buko made with fresh Tayabas shrimps, Sinantolan made from grated santol rind stewed in coconut milk and shrimps, Sinaing na Bangus, Sinaing na Tulingan, Chicken Inasal, Liempo paired with Kulawo (banana blossoms in smoked gata vinaigrette), Mustasa Salad and Atsarang Kamias.
Lunch concluded with Chicken Empanada, Crème Brulee pastries, Cheese Rolls, and Éclairs flavored with coffee, chocolate, caramel, pistachio and lemon served by Antonas Bread and Pastries.
