Resort Review: Balesin Island Club - Costa del Sol (Polillo, Quezon)

 Date of Stay: May 6-7, 2019

RATING (Scale of 1 to 10)

Location: *********

Rooms: ********

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

Staff Performance: *******

Room Comfort: ********

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

Other Amenities: ********

Value for Money: ********

Costa del Sol

Casa Grande

Entrance arch

The charming Balesin Island hamlet of Costa del Sol, which literally translates to “Coast of the Sun,” draws  inspiration from the quaint, coastal towns within the province of Malaga of Southern Spain, features handsome Spanish colonial architecture with arched thresholds, imposing stucco walls and manicured courtyards.

Check out "Balesin Island Club"

Casas of Costa del Sol

Casas of Costa del Sol

Each of the suites and rooms in the six casas (Estepona, Fuengirola, Malaga, Marbella, Ronda and Torremolinos) opens up to a picturesque view of Lamon Bay and the Pacific Ocean.  We checked in at two luxurious rooms (11 and 12).

Also check out “Resort Review: BalesinIsland Club – Phuket Village”

Room 11

Room 11

The room we checked in can accommodate up to 8 people, with a couch and 2 double beds on the first floor and 1 king-size bed on the loft. 

There were also two bathrooms.  Our veranda had a small dining set, daybed and a sofa set.

Costa del Sol is home to two beautiful, 5-ft. deep swimming pools that bookend each other - a black-tiled saltwater pool and a blue-tiled freshwater pool. 

Both are surrounded by sun loungers and parasols. There is no children’s pool.

Room 12

Casa Grande, the main signature dining facility, has a warm and cozy classical Spanish style interior. Its menu features Spanish favorites.  

Their selection of tapas includes tortilla de patatas (traditional Spanish omelet), callos a la Madrileña (ox tripe and chorizos in tomato sauce), tortillas de chorizo (Spanish omelet with chorizo) and  beef salpicao.  There are three types of paella – Valenciana (mixed seafood, chicken, ham and chorizo), Mallorquina (seafood on saffron rice) or arros negre (with baby prawns in squid ink).

Living Room. L-R: Bryan, Cheska, Kyle, Jandy, Grace and the author

Other items in the menu include almejas a la pobre (baby clams with crispy garlic and gravy sauce), gambas al ajillo  (river shrimp in garlic and olive oil with paprika), bacalao a la Vizcaina, and the always popular cochinillo asado (a suckling pig with tender, juicy meat and the crispiest, tastiest skin, order at least six hours ahead and good for 6 to 8 people). Jandy and I tried out the beef salpicado (beef tenderloin cubes in garlic and olive oil with paprika).

Interior of Casa Grande

All these can be enjoyed with a pitcher of sangria or with a bottle of Rioja from the restaurant’s extensive wine list.  

You can dine in one of the four uniquely designed private dining rooms—Vista de la Playa, Vista del Mar, Marbella Club, and Puerto Banús.

White sand beach of Costa del Sol

Balesin Island Club: Brgy. Balesin, Polillo 4339, Quezon.

Metro Manila Corporate Office: Alphaland Corporation, Alphaland Makati Place, 7232 Ayala Ave. Extn., 1209 Makati City, Metro Manila.  Tel: +63.2.5337.2031 and +63.2.5337.2055 loc 271 to 274 (Reservations). Fax: +63.2.5338.1231,  E-mail: info@alphaland.com.ph.  Website: www.balesin.com.

Resort Review: Balesin Island Club - Phuket Village (Polillo, Quezon)

 Date of Stay: May 4-5, 2019

RATING (Scale of 1 to 10)

Location: *********

Rooms: ********

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

Staff Performance: *******

Room Comfort: ********

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

Other Amenities: ********

Value for Money: ********

 

Villa No. 6 at Phuket Village

The hamlet of Phuket Village, our home for two of the three nights we stayed on Balesin Island, is tucked away in the southernmost tip of the island.  We were checked in at Villa No. 6.  

Each Phuket villa is characterized by multiple roof tiers, undulating serpentine shapes, pointed finials reminiscent of grand Thai temples and blade-like roof projections which are all hallmarks of the rich Thai heritage.

Also check out "Resort Review: Balesin Island Club - Costa del Sol"
and "Balesin Island Club"

Interior of Villa No. 6

Day bed

Outdoor jacuzzi

Our Phuket villa, nestled in a lush green forest, are said to be similar in layout to Bali and Balesin Village villas with an outdoor deck, daybed, and lounge chairs and tables for relaxing and spectacular viewing of the sunrise at Lamon Bay and the the sunset at the Pacific Ocean side. This was an unplugged, technology-free stay as our villa had no internet of mobile phone signal.

Check out "Balesin Island Club - Bali Village" and "Balesin Island Club -Balesin Village"

Loungers at verandah

White sand beach at Phuket Village

Our large ensuite bathroom had no doors plus the clear glass enclosures of the water closet and shower gave no privacy either.  A nice touch though was the private outdoor heated jacuzzi. 

Veranda of Villa No. 6

The awe-inspiring Salathip, Phuket Village’s main dining area, reflects the style and quiet elegance of Thai culture with liberal use of wood and scaled roofs.   

It is adorned with a mix of Thai design elements such as Buddha statues and authentic Thai artifacts.  Internet access was available here.

Salathip Restaurant

Its traditional menu lists Thai favorites with a complex mixture of the distinguishable bitter, sweet, sour, salty, and hot flavors. 

From appetizers through dessert, the food is successful in delivering the vibrant tastes, lush textures, and warming tingle of spices that the cuisine is known for.

Reception Area

Its most popular house specialty dishes on the menu include tom yam goong (a shrimp soup with fresh herbs); fla neung manao (steamed fish with lemon sauce); pad Thai goong, everyone’s favorite stir-fried noodles with shrimp; tako (a Thai rice pudding topped with coconut cream); pad Thai, and keng deng gai.

Al fresco dining area

Diners here can either eat in the large airconditioned indoor dining room or dine al fresco, in the large, generous outdoor verandah or sala that overlooks an unusual black-tiled 25 m. long swimming pool, with a row of lounge recliners and parasols along the beach, and the sea. One can dine in privacy at the Hua Hin and Koh Samui rooms. Each can seat 6-8 persons.

Swimming pool

Balesin Island Club: Brgy. Balesin, Polillo 4339, Quezon.

Metro Manila Corporate Office: Alphaland Corporation, Alphaland Makati Place, 7232 Ayala Ave. Extn., 1209 Makati City, Metro Manila.  Tel: +63.2.5337.2031 and +63.2.5337.2055 loc 271 to 274 (Reservations). Fax: +63.2.5338.1231,  E-mail: info@alphaland.com.ph.  Website: www.balesin.com.

Makulay na Pamana ng Quezon Kulinarya

Quezon Kulinarya

Chef Alfonso Rafael "AR" Jose 
Ranido

April is Philippine Food Month and this is a perfect time to head south and check out Quezon province’s famous delicacies. 

To showcase its cuisine, members of print and online media were invited to the Makulay na Pamana ng Quezon Kulinarya, an event organized by the Tourism Organization of Quezon Province (TOQPPI), Philippines Inc., led by its president Chef Alfonso Rafael "AR" Jose Ranido, as part of the Flavors of the Philippines 2017, a month-long (March to April 2017) gastronomic celebration hosted by the Department of Tourism as the local component of Madrid Fusion Manila. 

This event will showcase the ingenuity and abilities of Quezonian in the hospitality and food service industry as well as learn from the experts in the field.

Media group at Quezon's Best Niyogan Pasalubong and Coffee Shop 

Breakfast fare

Lito and Maureen Pasciolco 

After a 2.5-hour drive from Manila, we had our first taste of Quezon cuisine at the roadside Quezon's Best Niyogan  Pasalubong and Coffee Shop in Tiaong.  

Here, the down-to-earth and hospitable owners Lito and Maureen Pasciolco welcomed us with a hearty breakfast of pan de sal, coconut jam (a best seller varieties with pineapple, chocolate and salted caramel), macaroons, ginatang mungo and bilo-bilo, pancit habhab and fresh mangoes and suman.  

These we downed with coffee, fresh buko, or  sweetened  tuba. Opened in 1993, this coconut products store sells export-quality nata de coco, virgin coconut oil, and coconut vinegar to name a few.

Rebecca Labit

Verna Esmeralda Buensuceso

The grand launch of the Flavors of the Philippines was held at the Atrium of SM Lucena where local tourism officials welcomed us.  The Master of Ceremony was Mr. Ramoncito "Monching" Leynes. 

Welcome messages were delivered by the SM City Lucena Mall Manager Ms. Maricel Alquiros, and the TOQPPI 2016 - 2018 president AR Jose Ranido, follow by the opening remarks by Event Chairman Mr. Niño V. Magararo (Operations Manager of Rainsummer Travel and Tours).  

Jota Gumaqueña performed by Gumaca National High School Dance Troupe

Minanok

Sinantolan at Sugpo

Also present during the grand launching were  Ms. Verna Esmeralda Buensuceso (DOT Director for Market Development) and Ms. Rebecca Villanueva-Labit (DOT Region IV-A Director) who both spoke on the  emergence of  Filipino culinary tourism as an important segment that has developed into an emerging international trend. During the intermission, a dance number was provided by the beautifully costumed Gumaca National High School Dance Troupe who performed the "Jota Gumaqueña." 

Tagayan ritual presented by Mrs. Tina Decal (at left)

Minukmok

Pancit Habhab

A tagayan (drinking ritual to welcome guests), featuring Quezon's lambanog, presented by Mrs. Maria Cristina "Tina" Diasanta-Decal (who operates Kulinarya Tagala, a food and culture tour of southern Tagalog) ended the celebration. Closing remarks were delivered by Quezon Kulinarya Vice-Chairman Ms. Jean de Guzman (Senoritas Mexinoy Kitchen)  A delicious lunch was prepared by Mrs. Milada Dealo-Valde of Koffee Klatch Bakeshop and Cookies and La Donna Anna Restaurant and Catering Services of Lucban, Quezon.  After lunch, a press conference was held.

Press Conference: L-R: Ms. Marissa Nallan, Dir. Verna Buensuceso, Dir. Rebecca Labit, Ms. Carmen Marasigan, Ms. Cristina Decal, Chef Cornelio "Cocoy" Ventura (Villa Escudero executive chef), Mr. Nino Magararo 
and Chef AR Jose Ranido

Matamis na alang-ang na cassava

Pilipit

Also held during the launch were experiential and interactive cooking demos, by Quezon chefs (Chef Vincent "Vino" Veluz of Buddy's Restaurant; Ms. Maria Luisa "Malou" Martinez of F & M Restaurant; Ms. Ma. Carmen "Chuchay" Marasigan of Luisa & Daughter, Ms. Cynthia "Chi" Eleazar of Halina Hotel; Mr. Irvin Jae S. Wagan of Laksa Restaurant;   Ms. Milada Valde of ADV/Koffee Klatch; and Ms. Agnes A. Luna of Samkara Restaurant & Garden Resort ), of simple and straightforward heirloom recipes and heritage Quezon cuisine handed down from generation to generation.

Ms. Malou Martinez demonstrates how to make alang-ang

Puto bao

Suman

They include pansit buko (noodles, made of buko strips, sautéed with fresh vegetables); adobo sa puti (simmered in local sukang niyog); bingangi (grilled shrimp topped with sinantolan, grated santol simmered in rich coconut milk); minanok consomme (a soup dish using beef instead of chicken, mixed with garlic, onions and mustard leaves) and hardinera (their version of embutido). 

Gourmet tuyo and tinapa, suka, alabing, banana loaf and sampinit jam

Appetizers prepared include minukmok, kaliblib galletas (mashed boiled cassava mixed with salt and sugar), Dona Aurora with latik (grounded glutinous rice in caramelized sugar) and bikang dulong (small fish fritters). Generous servings of bukayo (caramelized coconut strips);  tinutong ng monggo (sticky rice cooked in coconut milk mixed crushed broiled beans); puto bao; and saging na niyupak (boiled bananas peeled and mashed with sugar, grated coconut and margarine) were served to guests. 

Ouan's Worth Farm Resort

The resort's swimming pool

After the launch, we were checked in at Ouan’s Worth Farm where, prior to dinner, we were shown around the family museum by no less than retired PNP  Chief (during the Ramos administration) Director-General Recaredo A. Sarmiento (PMA Class 1966), who is from Buenavista in Marinduque.  The 3-hectare resort farm also offers a lot of activities such as picnicking, swimming, wall climbing, rappelling and zip lining.

Retired Gen. Recaredo Sarmiento

Dinner that night was to be al fresco at the Halina Z Compound along Red V Road where we experienced Quezon’s Mercato dining. Here we feasted on local Quezon cuisine as well as familiar grilled favorites coming from 17 different stalls. The next day, after breakfast at Ouan’s Grandma’s Kitchen, we were driven to Verdana Farm in Brgy. Balubal within the nearby town of Sariaya.

Mercato dining at Halina Z Compound 

Here, we were to have an encargado lunch, an authentic farm dining experience with roots from the Spanish Colonial era, with Mt. Banahaw as our backdrop. The encargado (or katiwala) were the people who looked after the affluent middle-class’ plantations. 

Verdana Farm

Ginangang tambakol sa kamias

Inadobong baboy sa sukang niyog 

The dishes were cooked and presented by TOQPPI pillars Mrs. Chuchay Marasigan,  Mrs. Chi Eleazar, Mrs. Malou Martinez (Vice-President of TOQPPI) and Mrs. Tina Diasanta-Decal; followed the theme of the event – Pamana (Heritage).  They were assisted by Chef AR Jose Ranido and  committee members Mr. Irvin Jae S. Wagan, Ms. Jean de Guzman, Niño Magararo and Ms. Maria Luisa "Mariz" C. Villabroza (of Myles Travel and Tours).

Inihaw na sugpo stuffed with sinantolan thermidor

Several of the locally-made dishes served to us mostly used coconut as its key ingredient - inadobong baboy sa sukang niyog and adobong manok sa gata. 

Other dishes include inihaw na sugpo stuffed with sinantolan thermidor; ginangang tambakol sa kamias; minanok consommé and bulanglang na gulay with bagoong isda.  These we partook of using our hands (kamayan) on plates fashioned out of the trunk of banana trees.

Ingredients and tools for making
minukmok 

Pinais

After lunch, we witnessed how buri (or buli) is made into threads as well as how local delicacies such as the sticky an sweet kalamay (a family staple every Christmas, it is a mixture of glutinous rice flour, coconut milk and muscovado brown sugar, steamed until set and of chewy consistency), pinais (a dish made out of prawns, pork and coconut meat, wrapped in banana leaf then cooked in coconut milk) and minukmok (made from a variety of banana called saba). 

Long ago, before the age of the "texting,” young men can get a chance to spend time with the women they were courting when protective parents of the girl ask them to make minukmok using the traditional large mortar and pestle.

Prior to our departure for Manila, we dropped by the Rodriguez House (also called Villa Sariaya), a luxurious ancestral home owned by former Mayor Catalino Rodriguez (the town’s presidente during the American Occupation).  On May 14, 2008, it was declared by the National Historical Institute as one of the three Heritage Houses of Sariaya.  Now transformed into a museum, here we did photo shoots wearing Commonwealth Era period attire for - Filipiniana costumes for the ladies and priestly garb for the guys.

The author (left) and media colleague Randy Valiente dressed up as priests

Quezon's Best Niyogan  Pasalubong and Coffee Shop: 1358 Capistrano St. Lusacan 4325 Tiaong, Quezon. Tel: (042) 545-6173. Email: quezonsbest@yahoo.com.ph.