WS# 14: Ilog Maria

Let’s take a break from Negros and head off to Silang, Cavite for now. On our way home from Tagaytay today, we passed a honeybee farm which has been on my radar screen for quite sometime now.  A friend even swears by their products and regularly orders on-line.  And me being a lover of all things natural and organic could not in the world pass this up could I?

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Ilog Maria is a honey farm that produces a wide range of natural and organic honey-based products from beauty essentials, candles, and insect repellants to even products for ailments in which their Virgin Honey tops the list.  Other products include Honey Cider Vinegar, Frozen Royal Jelly to even a sore throat spray. 

ilog-maria-products

Unfortunately, since Sept 2008, their Virgin Honey has not been available.  Not only is natural honey seasonal, weather started to change and is no longer predictable.  Blame it on global warming, bees are disappearing all over the world and this phenomenon has been called Colony Collapse Disorder (CCD).  Honey has been scarce for Ilog Maria this year.

ilog-maria-bee-farm

To know more about the farm, its products and how it is coping with the worldwide phenomenon, click here.

A World Heritage Expedition

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“We woke up to a perfect storm”, aptly described by a friend of the bad weather that welcomed us one morning as we approached the Sulu Seas on our way to Tubbataha Reefs National Marine Park, simply called Tubbataha.  The park was declared a National Marine Park in 1988 and a UNESCO enlisted World Heritage Site in 1994.

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We were on an expedition on board the M/V Minerva, a research vessel owned and operated by WWF-Philippines, which opened the Cagayancillo micro-archipelago and Tubbataha Reefs to non-divers.  Yes NON-DIVERS.

Intrigued with Tubbataha, I’ve always wondered what it was all about.  “A must-see and a must-do especially if you are a diver”, I was told, which made me all the more attracted to it, never mind that I didn’t dive (then).  The hindrance was the cost and not to mention, the divers will be underwater while I will be left above, trying to get a glimpse of the world beneath (or so I thought).  So when I got hold of this offer to join the expedition… you guessed it, I jumped right at the chance.  Worth every centavo… good food

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and awesome sunsets were just the tip of the iceberg.

cagayancillo

Cagayancillo was a discovery, but best of all, we were brought to snorkeling sites (as opposed to dive sites), and without having to don a scuba gear, we saw jacks (schools of ’em) in our face, sea turtles, even reef sharks, stingrays and barracudas owing to very clear visibility.  It was a turning point, so to speak.  Took up scuba diving soon after and turned out to be one of the best decision ever.   🙂

tubbataha

A reef ecosystem made of 2 atolls; Tubbataha is home to many marine species and is recognized as being probably the best diving in the Philippines and amongst the best in South East Asia.  Politically part of Cagayancillo, Palawan, the name Tubbataha comes from the dialect of the Samal, seafaring people of the Sulu region, and means “long exposed reef”.

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The remoteness of Tubbataha Reefs has been its greatest protector against our exploitation.  There are no permanent residents here and the reefs are only accessible by live-aboard dive boats.  Not exactly cheap and easy.

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Situated on the north face of the north atoll is a large reef popularly known as Bird Island due to the numerous “boobies” and “noodies” that nests in the islet.

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We were greatly charmed by these critters from afar.  The nearest we could get to them is thru telephoto lenses as stepping foot on this island is reserved for rangers and researchers.  Be that as it may, it was the most spectacular sight I’ve seen as far as bird watching is concerned.

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A project of WWF-Philippines, it aims to encourage and demonstrate to the commercial tour operators that there is a market in the non-divers.  The hope is that with the support of such operators, Tubbataha Reefs will raise funds each year to pay for itself.

Enjoyed myself immensely that I went on the expedition twice.  The first time, as a paying volunteer (to check out the sites) and the second was when it ran its first commercial trip in 2007.

The expedition takes you to not 1 but 3 World Heritage Sites.  Aside from Tubbataha, the expedition kicks off and/or concludes with a trip to Miag-ao church and the Puerto Princesa Subterranean underground river.

For the 2009 trip details, click here.

I hope you enjoyed my world this week.  To enjoy more worlds, hop on over to My World Tuesday.

WS# 7: A New Dining Experience

Eat, drink and be merry for tomorrow we diet!

Was what my friends and I did two Thursdays ago at Chef’s Table, a newly opened private dining of a different kind right at the kitchen of Chef Bruce Lim.  A different kind because you get to watch him prepare the dishes right in front of you while he entertains you with trivias, stories of his stints abroad, etc.

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For those who spend less time on the couch, Chef Bruce is the Chef/host of Tablescapes and Chef’s Table.  He could very well be the up and coming celebrity chef in this side of town.

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His kitchen serves as kitchen studio for many years to the show produced by Mis en Plus Production and shown at Studio 23, TFC and recently at AFC.  Tucked away in the outskirts of the Fort, perched atop his family’s building, this kitchen has found another purpose.  It is now becoming a hot spot for freestyle dining.  Chef Bruce has opened his home… er… kitchen to the public.  It is now open for dining every night except Wednesdays.

chef-bruce-table

Reservations required, a week in advance for the adventurous opting for freestyle dining and 1 day in advance for those opting the safer route, the set menu.  So what is freestyle dining, you may ask?  It’s leaving it up to the chef to surprise you.  You give your budget and he prepares your dinner.  Ours was at P1,500 per head and we had…

For starters…

Lato Salad and Sake Shooters:

lato-and-shooters

Fresh lato tossed with tomatoes, red onion and ginger.  Drizzled with a citrus vinaigrette.  The shooter had fresh oysters topped with a spicy tomato sauce and a shot of sake.  I never really like lato because of it’s fishy taste but this salad didn’t have that at all thanks to the ginger and red onion.  It was the best lato salad I had ever tasted.  Yum!

Tartar Duo:

tartar-duo

Fresh Ahi tuna and salmon mixed with aromatics and topped with crispy camote chips.  A perfect duo!  Although meant to be an appetizer, this dish had a great deal of flavor and richness from the salmon, one could only take so much… so perhaps a smaller serving would have been perfect.  But I finished it albeit slowly coz it was just too good to put to waste.

Roasted Tomato Halaan Cream Soup:

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Clams sautéed in onion and ginger than steamed in white wine, which brought out the flavor of the halaan complementing the sweetness of the roasted tomato cream soup drizzled in basil oil.  A different ambrosial twist to your classic halaan soup.   Definitely worth a try.

For the main course, we had 3 entrees!

Crab & Shrimp Cakes:

crab-cakes

Monterey style cakes served with a tamarind aioli.  This for me is the winner of the night.  First of all, it’s crabs and shrimps, two of my most favorite food in the world.  The combination was just superb.  The texture of the crab meat coupled with the crunchiness of the fresh shrimps… ahhh!  But the tamarind aioli definitely made a world of difference to this wonderful dish.  Love it!

Steamed Fish:

steamed-fish

Steamed Lapu lapu sat on a bed of ube (yam) mash.  Yes Ube.  I really love the colors and the presentation of this dish.  The meat however, was a bit tough unlike the Chinese-style steamed fish I am used to.

Chicken Jamon:

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Chicken leg deboned and stuffed with a cranberry rouge dressing and oven roasted to perfection.  Drizzled with a red wine orange reduction and served with potato gratin.  Not particularly fond of stuffed chicken and this one’s not an exception.

For dessert, we likewise got 2 kinds!

Crème Brule: Enjoyed this a lot, the custard baked perfectly leaving a smooth feel in the mouth.

creme-brulee

Mango Strudel:  Fresh mango tossed in sugar and cinnamon then wrapped in phylo dough.  Baked till golden brown.  It was the perfect combination of sweet with a hint of cinnamon and crisp.  Perfect cap to a great dining experience.

mango-strudel

Contact Details:

Chef’s Table
1238 Emilio Jacinto St. corner Kalayaan
Contact: Michelle Lim
0918-8871277

WS# 5: Flavored Polvorons?!

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I love polvorons and someone I work with gifted me with a box of polvorons this week.  Not just regular polvorons, mind you… but cute, flavored ones!

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They came in a long strip of box and as you slide to open, it reveals the different shapes and colors looking so delicious you can’t wait to pop them into your mouth.  Each shape is assigned a flavor.

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The flavors, you ask? …are Lavender, Rose, Cranberry and Kiwi.  Weird?  Being the adventurer that I am, it whetted my imagination and I couldn’t wait to be acquainted with these babies.  So did it measure up to my expectation? …I liked the Cranberry the most and the Lavender the least.  The latter had too much lavender essence, leaving a bad bitter after taste.  The cranberry was decent, different to say the least although I find them all a tad too sweet and I’ll stick to the regular ones for now, thank you very much!  I however, give the creator a 10 for creativity.  I think that these little babies will stand a chance if they go easy on the essences, not to overpower but to merely add hints of the flavors.

Perhaps it’s just me… you may want to try them and judge for yourself.   😉

Postres del Cielo
www.postresdelcielo.multiply.com
635-4734 / 0918-8118115

A Moon Garden

Apparently is any garden that is designed to be enjoyed at night.  These gardens are planted with a focus in flowers and foliage, which reflects the soft lights of the moon.

Tucked away from the main road, this garden is a wonderful discovery. The place looked promising as we approached the entrance and as promised, the garden is what makes this place.  Old furniture pieces here and there, some floral themed paintings but what caught my eye as I approached the main area was this lotus pond accented by a thatched cabana.  Nice. 🙂

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We arrived late in the afternoon after our Batulao trek and we practically had the place to ourselves even if there were cars parked outside.  The guests were probably out but even after dinner and during breakfast, they were nowhere to be found.  Honeymooners, you think? 😉

The casita was charming, complete with a welcome herb tea drink, the bed comfortable and the bathroom… interesting, as it does not have a door.  The headboard serves as it’s partition and both sides were kept open.   Good thing we are not shy girls! Haha! 😀

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At night the garden transformed into… well, a moon garden.  It was indeed lovelier at night with the lights perfectly positioned to add drama to it.  Love it!  I must say, this place is perfect for honeymooners. 😉

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Woke up early to take pics of the garden in the morning and to soak up this place.  Did a little journaling too.

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Breakfast was not bad, better than expected.  Nothing great though.  I had the ham and egg scramble with ciabatta bread and pineapple marmalade.  Love the marmalade, not too sweet and it had chunks of pineapple. They served Batangas coffee cooked the old fashion way (the way Barako coffee used to be) hence the strainer (to catch the stray coffee grind).  I love yogurt and the set came with homemade yogurt and honey (which was why I ordered it in the first place) but I was disappointed.  The yogurt was too runny; I prefer it thicker like Greek yogurt thick.  The guyabano juice, I’m not crazy about… I’d rather have it as a fruit.

breakfast

Other breakfast fares:

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Clockwise: Adobo flakes, Cheese Omelet, Homemade corned beef guisado, and Banana flambé

It was a great treat after the hike, beats having to camp out.  It’s a perfect hideaway if you just want to chill out and get away from the Tagaytay crowd.  Not too far from the main road so it is easy access to all the dining places should you decide to come out of seclusion. 

 

The Moon Garden
SVD Road, Bgy. San Jose, Tagaytay
09175023118
www.moongardentagaytay.com

Gotta Love Nitrox!

nitroxrulesLove it so much it’s got a post all it’s own.   Divers breathe nitrox as a means of extending the amount of time they can stay underwater or what we call bottomtime.  Got myself Nitrox certified prior to our trip to Yap so I (or we as a group) can stay longer underwater with the mantas (and sharks).  And I’m glad I did!  If you came across my earlier post (here), you would know that on our first dive, I only had 7 minutes left when the mantas came appearing, which also meant that I only had 3-4 minutes of “up close” time with them.  That’s what one gets for scrimping — didn’t wanna pay the extra $8 for Nitrox air. Haha!  From then on, it was Nitrox all the way baby! 😉

Aside from it being safer as it reduces the risk of developing decompression sickness (DCS), another reason to use Nitrox air is it does not drain you out at the end of the day.  We were partying till the wee hours — ok, that’s an exaggeration but we were up till almost midnight at least, considering that we had to be up by 6 every morning.   Nitrox Rules! 😀

Nitrox Air – is a breathing gas that many scuba divers use to extend bottomtime & increase safety while diving.  It is simply a mixture of oxygen and nitrogen but with a high concentration of oxygen than normal air.  Also called Enriched Air Nitrox, Safe air, or EANx.  Strict adherence to guidelines and procedures can allow divers to safely use Nitrox.

Ok… I will stop being dorky now.   I’m off to another (hopefully) great weekend out of town.  Hope to be back with new finds… until then, keep safe and enjoy your long weekend, which officially started this morning. 😛

I’m Smitten.

Absolutely. Totally. Smitten.  He’s on tour as of this writing and was recently in Paris.  Get a load of this clip and have a glimpse of his songs.  The guy just oozes with coolness 😉  Wonder when he’ll find his way to this part of the world?  Enjoy the vid and you can know more about him here.