The Flavors of Spain in Davao (Davao City, Davao del Sur)

Upon invitation by Mr. Alfredo Roca and Ms. Michelle "Mitch" Garcia, Managing Director and Marketing Communications Manager respectively of Fuego Hotels and Properties Management Corp., I attended the Flavors of Spain held at the Pearl Farm Marina in Davao City, part of the Pearl Farm Resort, the third property managed by Fuego Hotels in the country.  

Check out “The Flavors of Spain in Batangas" and “The Flavors of Spain Goes to Clark”

Pearl Farm Marina

From the Pearl Farm Resort at the Island Garden City of Samal, where I was billeted, I joined other guests waiting at the resort's signature Parola.  From here, we were transported in style, via a 20-min. speedboat ride, to the Pearl Farm Marina on the mainland. Among those who joined us was Ms. Clara Romana, a professional Filipino flamenco artist with over 30 years experience in flamenco.

The speedboat we rode on

Guests were already pouring in when we arrived.  They were welcomed by Mikel Arriet Arruiz, club executive chef, and Mr. Roca.  Guests include Spanish ambassador Luis Arias and Spanish Economic Councilor Javier Alvarez.

  

The author with Ms. Clara Romana

At the party, I met up with fellow architect and now Davao City resident Jose "Jay" Mendoza (a former officemate at Mas Othman Associates) and professional photographer and writer Jojie Alcantara.

The Pearl Farm Marina had a special menu prepared by Mikel.  It included paella, jamon jabugo, chorizo and other Spanish delicacies plus chicken stew with red and green peppers, mista salad and meatballs with mushroom.  

Chicken stew with red and green peppers

Meatballs with mushroom

The guests were later entertained by a flamenco dance performed by Ms. Romana (with Mr. Roca and another guest joining in) while the Suave Quartet serenaded them with a Spanish repertoire.  

Clara Romana performing a flamenco dance with 
Mr. Alfredo Roca,  Behind them is the Suave Quartet

There was also a raffle draw and prizes included weekend getaways at Pearl Farm Resort, Club Punta Fuego (Nasugbu, Batangas) and Taal Vista hotel (Tagaytay City, Cavite) as well as Nautica watches, gift packs from Smart Infinity and gift certificates from The Travel Club. Other sponsors were KLM Royal Dutch Airlines and Clara Romana de Danza Flamenca. 

Pearl Farm Resort: Island Garden City of Samal, Davao del Norte.  Tel: (6382) 221-9970 to 73.  Fax: 221-9979.  E-mail: pearlfarmresort@fuegohotels.com.  Website: www.pearlfarmresort.com.  Davao City sales office: G/F, Anflocar Corporate Center, Damosa Bldg., Lanang.  Tel: (6382) 235-0876 and 234-0601.  Fax: (6382) 235-0873.  E-mail: dvosm@pearlfarmresort.com.  Manila sales office: 15/F, 1504 Corporate Center, 139 Valero St., Salcedo Village, Makati City.  Tel: (632) 750-1896 and 98.  Fax. (632) 750-1894. E-mail: mlasm@pearlfarmresort.com.  

The Flavors of Spain in Batangas

Cooking demonstration with Chef Mikel (left)

The Spaniards are at it again, trying to conquer the Philippines, not with galleons, swords and arquebuses, but through the Filipinos’ heart, via the stomach.  This invasion, truly of a different sort, is led by Club Punta Fuego Resident Chef Mikel Arriet Arruiz and his culinary team.   This traditional “welcome invasion” is called the “Flavors of Spain.”

Check out “The Flavors of Spain Goes to Clark” and “Flavors of Spain in Davao”

   

A delectable array of bite-size tapas

Fuego Hotels, together with the Trade Commission of Spain, hosts this much-awaited, 30-day traveling caravan of rich and varied Spanish cuisine, now on its fifth year, to be held at Punta Fuego Yacht Club in Nasugbu, Batangas. 

Mr. Alfredo Roca (Chief Operating Officer) and Ms. Michelle "Mitch" Garcia (Marketing Communications Manager), both of Fuego Hotels and Properties Management Corp., invited a media team to cover this event.

At the Marina Bar, a table filled with a dazzling buffet of irresistible wines and ingenuously-prepared, delectable and tempting Spanish cuisine awaited us.  

Pintxo de Ensaladilla Rusa

Its numerous piece de resistance included top of the line, dry-cured Real Iberico ham, chorizos of every variant, manchego cheese, black blood sausage, charcoal tempura shrimps and small but sumptuous, bite-size appetizers called tapas (called pintxos in Basque). 

Puding de Pescado

These tapas included  Morcilla de Arroz con Tomate,  Pintxo de Ensaladilla Rusa, Puding de Pescado, Pintxo de Jamon con Atun, Pincho de Pimiento Asado con Anchoas, Tartaletas de Marisco, Chorizo a la Sidra,  Calamares Andaluza and Txistorra.

Puding de Verduras

Tapas, when combined into a full meal, made for a perfect repast.  Tapas (called pintxos in Basque and pulutan or pica-pica in Filipino), derived from the Spanish verb tapar, meaning “to cover,” was said to have originated during the reign of King Alfonso XII (1857-1885).  

Chef Mikel Arriet Arruiz

The king stopped by a famous venta (inn) in the windy Andalusian city of Cadiz, where he ordered a glass of sherry.  To protect the wine from the beach sand, the waiter covered the glass with a slice of cured ham before offering it to the king.  After drinking his wine and eating the ham, he ordered another sherry with the same tapa (“lid” or “cover”).  

Others say that, during long siestas or between sips, one would put a slice of bread over his wine glass to prevent fruit flies or dust from falling into one’s sweet sherry drink.  Later, it became a habit to top this “cover” with a snack.

Gallo Durum Wheat Spaghetti with Fresh
Watermelon Balls and Saffron

Chef Mikel, the star of this running fiesta, arrived in Manila in 2004 by way of the lovely town of Andoain, Gipuzkoa in the Basque Region of Spain, known for its gastronomic delights and for having produced a good number of the world’s best chefs. 

Young, hardworking, good-looking, always smiling but soft-spoken, Chef Mikel also oozes with talent and is passionate when it comes to his trade.  He has worked in many prestigious fine-dining restaurants in Ibiza,  Tenerife and Barcelona in Spain as well as  the Martin Berasategui Restaurant in Lasarte, awarded the highly coveted 3 Michelin Stars, the highest honor given to a restaurant.  Aside from Spanish cuisine, his expertise also includes Italian and French cuisine.

After this late lunch, we crossed over, by speedboat, from the yacht club to Terrazas de Punta Fuego where we witnessed a cooking demonstration, again by Chef Mikel, at Café Sol. Using Spanish Gallo durum wheat pasta and the freshest ingredients (basil leaves, watermelons, mushrooms, native pechay, walnuts, etc.), he combined and transformed them into full, delectable but healthy pasta dishes, using traditional cooking techniques, saffron (the world’s most expensive spice), garlic, blue cheese and a lot of olive oil.   

Gallo Vegetable Spaghetti with Blue
Cheese,Walnuts and Native Pechay

After this cooking demo, yours truly, Ms. Mira B. Gloria of Highlife and 13 others sat as judges in the Wine Challenge, sampling shots of three red and two white wines from ADP Industries, ATR-Torres and Barcino Gourmet, judging on the 2S (sight and sound) and 3Ts (taste, touch and totality), the winner being designated as the resort’s official red and white house wine for 2008. 

Come sunset, it was party time at Terrazas Beach Plaza, co-presented by Landco Pacific Corp., Prestige Cars (BMW), the Trade Commission of Spain and Spanish Institute for Foreign Trade (ICEX) and hosted by Mr. James Deakin.  Again featuring a sumptuous tapas spread, plus lechon, lengua, paella, bottomless sangria and a host of desserts, it also featured a fashion show by Waicoco Swimwear, the electrifying music of the Brass Munkeys and a raffle draw of prizes including Nautica watches, gift certificates from Washington Emporium, American Express, Digiprint, Taal Vista Hotel and Pearl Farm Beach Resort and gift packs from SMART Infinity.

Fashion Show of Waicoco Swimwear

The Brass Munkeys

Fuego Hotels and Properties: 15/F, 139 Corporate Center, Valero St., Salcedo Village, Makati City.  Tel: (632) 750-1999.  Fax. (632) 750-1893. Website: www.fuegohotels.com.

The Flavors of Spain Goes to Clark (Pampanga)

 

Members of media and guests at the Flavors of Spain

It was again “Flavors of Spain” season and I received an invitation from Ms. Michelle “Mitch” Garcia, Marketing Communications Manager of Fuego Hotels and Properties to attend the second edition (the first was at Rockwell Center) of this yearly culinary event at the new Hotel Vida at the Clark Economic Zone in Pampanga.  I was joined, together with Mitch and her assistant Victoria “Tori” Teves-Vicente, by a media group which included fellow Business Mirror contributor Ms. Ethel S. Timbol (Dean of Philippine Lifestyle Editors) and Ms. Norma O. Chikiamco (“Filipino Homestyle Dishes” author).

Check out “The Flavors of Spain in Batangas" and “Flavors of Spain in Davao”

 

Club Punta Fuego Resident Chef Mikel Arruiz and Gen. Manager Juan Roca

The trip from Ayala Center to the hotel took all of 2 hrs. and, upon arrival, we were welcomed by Korean hotel owner Mr. Daesik Han and Gen. Manager Mr. Juan Roca. A lunch featuring Spanish cuisine and wine, hosted by the Economic and Commercial Office (headed by Mr. Javier Alvarez Casanova) of the Embassy of Spain and prepared by Club Punta Fuego Resident Chef Mikel Arriet Arruiz (again the star of this running fiesta) and his culinary team, awaited us at the SALT Coffee Shop. 

The set menu included fardelito de berenjena relleno dequeso cremosogranizado de remolacha y aceite de pistachio (eggplant stuffed with cream cheese, beet root crush and pistachio oil), consome de txipriones, flotante de manchego, esfereas de pimiento verde y crujiente oscuro (squids consome, idiazabal flotins & black crackers), marmi-tako (tuna & potatoes stew), magret de pato con peras al romero (duck breast with pears & rosemary) and, for dessert, esferas de chocolate con limon (dark chocolate balls with lemon).  Also served was Clara Ole paella and country-style pasta.

 

Clara Ole paella

After lunch, it was check-in time and we were each assigned a junior suite at Hotel Vida.  Later, I joined Mitch, Ethel, Norma and Ms. Grace Aquino (Hotel Vida’s Marketing Manager) in a van and visited the new Nayong Pilipino sa Clark Expo and the Clark Museum as well as did some shopping at Puregold and SM Clark (to satisfy Mitch’s craving for green mango and bagoong) before going back to the hotel.  

Check out “Nayong Pilipino sa Clark Expo” and “Clark Museum”

 

Come dinnertime, we were joined at the coffee shop by fellow travel writer, artist, culinary expert and Angeles resident Mr. Claude Tayag and his wife Maryann Tayag.  After a sumptuous buffet, it was chitchat time, with yours truly and Ethel regaling (or scaring) the others with our ghost stories.  The equally scared Norma also joined in with her signature Makati Medical Center elevator ghost.  Our stories must have had their desired effect as Mitch and Norma switched from separate rooms to adjoining rooms.  They wouldn’t even let me go until I accompanied them in the elevator (Norma is to blame here). Even so, they were so scared to go to their respective toilets.  I suggested catheters.

Come breakfast (Filipino this time) at the coffee shop, it was the same group all over again minus Ethel who woke up with a fever (possibly “possessed” or sinapian by a ghost?).  She later joined us and the talk turned culinary with Claude at the helm.  Claude is the author of “Food Tour” and co-author of “Kulinarya.” Our breakfast talk soon extended into lunch and we decided to go Asian and indulge in Korean fare which included the signature bulgogi.  

 

L-R: Claude Tayag, Norma Chikiamco and Maryann Tayag

As with all things in life, the good times never last forever and it was time to pack up and go back to our respective homes, families and jobs in Manila. However, to soften the blow of leaving, Claude did not let us go without an early Christmas pasalubong of his signature Claude 9 inasal barbecue marinade, Oriental sauce and pure crab fat.  Now that’s la vida! 

Hotel Vida Clark: 5414 M.A. Highway, Clark Freeport Zone, Pampanga 2023.  Tel: (045) 499-1000.  Fax: (045) 499-0979.  Manila Office: UG-9 Cityland Herrera Tower, 98 V.A. Rufino corner Valero St., Salcedo Village, Makati City. Tel: (632) 840-1430.  Fax: (632) 840-3589.  Website: www.hotelvidaclark.com.

Restaurant Feature: Rafael's Farm Garden Restaurant (Babatngon, Leyte)

The boating lagoon

The entrance to main building

Rafael's Farm Garden Restaurant, in the next town of Babatngon, is just a 13-km./30 min. drive from Tacloban City. This peaceful, 16-hectare place in the middle of farmland, because of its ambiance, is a perfect place to dine, get close to nature and relax  with its beautiful, well-maintained landscaping.  

There were many open green spaces to walk around, a wishing well, a manmade waterfall, a calesa, a treehouse for children to play in and a lagoon where one can go rowboating.  A wooden platform leads to a gazebo at the middle of the lake.  At night, fireflies swarm at a nearby tree.  The restaurant was named after the grandson of owner/entrepreneur Rene Tampil. Rene is also the owner of meat shops and the "Join Us" fastfood eateries in Tacloban City. 

The thatched-roof main building, with its native decor and open on 2 sides, has a wooden floor, conversation areas with sofas, interesting coffee tables, old and lamps, sculpture pieces, and an infinity pond with koi fish around the perimeter. A favorite weekend destination, it is truly a nice place for one who wants to get out of noise and stress of city life, even if just for a few hours.

The conversation area and infinity pond

The main dining area has dining tables topped with crocheted tablecloth and wooden chairs with woven abaca backrests and seats covered with banig.  All around are artwork (done by local artists) for sale.  

The menu features a wide selection of delicious Filipino dishes (fish sinigang, grilled herb chicken, kinilaw, kare-kare, crispy chicken kawali, coco chicken stew, garlic butter fish steak, yellow pork chop, baked scallops, classic baby back ribs,  etc.), salads (farmer's salad, garden fresh salad, etc.), desserts (buko gelatin, halo-halo, turon, etc.), pastries and beverages (lemon grass tea, ginger tea, iced tea, etc.), all at reasonable prices.  You can avail of a set meal consisting of salad, a side dish, rice, main course and dessert for PhP220. 

Rafael's Farm: Brgy. Pagsulhugon, Babatngon, Leyte.  Tel: (053) 325-0729.  Mobile numbers (0918) 669-9909 and (0915) 920-0325.  E-mail: inquiry@rafaelfarm.com and reservation@rafaelfarm.com.  Website: www.rafaelfarm.com.

053.325.0729

Hotel and Inn Review: Hotel Don Felipe (Ormoc City, Leyte)

Date of Stay: October 11 -12, 2007

RATING (Scale of 1 to 10)

Location: ********

Rooms: *******

Condition and Cleanliness: ********

Staff Performance: *******

Room Comfort: *******

Food and Beverage: *******

Other Amenities: ******

Value for Money: *******

Hotel Don Felipe

One of the hotel's rooms

This quite old, standard-class hotel, close to the pier, has 73 rooms.  Some are fan-cooled single/double rooms (PhP360-420), great for budget-conscious travelers, while others are neat and spacious airconditioned rooms with bath, IDD phone and cable TV (economy single/double, family, standard, superior single/double, junior suite, senior suite, PhP580-2,880).  

Guests staying at rooms at the front of the hotel have a great view of beautiful Ormoc Bay and the sight of ships entering the city's busy port. 

This hotel, the tallest building in the city, also has a ground floor restaurant (El Comedor Restaurant) serving Mexican cuisine, a coffee shop (Bahia), bar, disco, ballroom, 3 function rooms (Malaga, Granada and Mungia), business center, gym, spa and a souvenir shop.  It is also walking distance to Gaisano Department Store.

View of Ormoc Port

Don Felipe Hotel: A. Bonifacio St., Ormoc City, Leyte.  Tel: 561-9620-21, 225-2460, 255-3540, 255-2007, 225-4661 & 225-3580-81.  Fax: 225-4306.  E-mail: hdfelipe@yahoo.com. 

Hotel and Inn Review: Leyte Park Resort Hotel (Tacloban City, Leyte)

Date of Stay: October 10 - 11, 2007

RATING (Scale of 1 to 10)

Location: ********

Rooms: *******

Condition and Cleanliness: ******

Staff Performance: ******

Room Comfort: *******

Food and Beverage: ********

Other Amenities: ********

Value for Money: *******

Leyte Park Resort Hotel - Driveway

Standard twin room

The Leyte Park Resort Hotel, a 6.13 hectare, standard class hotel, sitting atop a hill,  was built by former First Lady, Imelda Marcos in 1979 but was closed for 3 years until it was reopened in 1994 following renovation and refurbishing. 

The hotel has 100 well-furnished airconditioned rooms with bath, cable TV, NDD phone and minibar (single/twin standard, PhP2,250-4,800) within the main building. 

From the room balcony, one has a gorgeous view of beautiful San Juanico Strait (the world's narrowest navigable body of water), Mt. Danglay and San Pedro Bay.   It is also not far from Tacloban's heart and soul.  The hotel also has 50 villas (some with private infinity pools) and cottages.  Leyte Park Hotel still has the potential to be the best hotel in Leyte but it needs a further overhaul. 

The hotel has a number of food and beverage outlets.  Its specialty restaurant, San Pedro Bay Seafood Restaurant, offers  seafood and cultural presentations.  Its second floor coffee shop, Veranda Cafe (open 4 AM-2-AM), offers international cuisine as well as Samar/Leyte gourmet favorites.  The cozy Lobby Sala Grill, adjacent to Veranda Cafe, offers grilled seafood.  The Tavern Videoke Bar offers cool drinks, videoke and billiards. The Pool Patio Pizzeria, open 9 AM-12 PM, offers snacks and frozen delights while Park Cafe offers expresso.

View of San Pedro Bay, Mt. Danglay and the villas below 

The hotel also has a 100-150-pax airconditioned ballroom dancing pavilion (Don Joseph), bar (Bacchus), 500-pax plenary hall, four 40-pax function rooms, 20-pax executive rooms, 80-pax President’s Hall, business center, two swimming pools (open 10 AM-12 midnight), game room, barber shop, health and fitness center, beauty salon, clinic, two tennis courts, skating rink, target shooting range and gift and handicraft shop (Philippine Treasures,open 9 AM-6 PM).  

They also offer catamaran dinner cruises (Wednesdays, Fridays and Sundays) at San Pedro Bay on board the Lara Lynn.  The hotel also offers room service, safety deposit boxes, tours and airport transfers.

The hotel's two swimming pools

Leyte Park Resort Hotel: Magsaysay Blvd., Tacloban City, Leyte. Tel: (053) 325-6000,  325-5585 to 86 and 325-7859.  Fax: (053) 325-5587 and 321-1099.  Mobile number: (0922) 372-2829.  Email: leyteparkhotel@yahoo.com.  Website: www.leyteparkhotel.com.ph. 

Manila office: Unimasters Conglomeration, Inc., 1002 Orient Square, Ortigas Center, Pasig City. Tel: (632) 631-6015. Fax: (632) 687-5884.  Mobile number: (0922) 326-6563. Email: unimastersmanila@yahoo.com.

Hotel and Inn Review: Hotel Alejandro (Tacloban City, Leyte)

Date of Stay: October 9-10, 2007

RATING (Scale of 1 to 10)

Location: *******

Rooms: *****

Condition and Cleanliness: ******

Staff Performance: ******

Room Comfort: ******

Food and Beverage: ********

Other Amenities: *******

Value for Money: ******

Hotel Alejandro

De luxe room

This 2-storey, standard-class hotel, built in 1932, was formerly the residence of the late Dr. Alejandro Montejo (after whom the hotel was named).  During World War II, it was occupied by the Japanese Imperial Army and later, during the liberation, by American war correspondents.  

The hotel has 20 airconditioned de luxe rooms with bath, cable TV, IDD/NDD phone, work desk and minibar.  The hotel also has 2 executive suites and 30 standard rooms (PhP1,100-1,765).  

World War II Museum

View of city from roof deck

The hotel's ground floor coffee shop, Café Teresa, offers American, Spanish and Filipino dishes and has a 50-pax function room and wi-fi internet access.  

The hotel also has a 250-pax banquet hall (Commonwealth Hall) and the fourth floor, 40-pax function room (Liberation Room).   

The 200-pax roof deck terrace has a lap pool, a poolside bar and cafe and a great view of the city.  The hotel also has a computer room and souvenir shop.

One of the hotel's attractions is its World War II Museum which displays 450 original photographs of the October 1944 Leyte Landing and Gen. Douglas MacArthur.   

Hotel Alejandro: P. Paterno St., Tacloban City, Leyte. Tel: 321-7033, 523-7873, 321-7677, 321-7688 and 321-7509-10.  Fax: 523-7872. E-mail: hotelalejandro@globelines.com.ph.  Website: www.alejandro.tacloban.biz.