Be Grand Resort’s Grilled Mussels, Squid, Chicken & Pork
CHRISTMAS in the Philippines is considered as the world’s longest and biggest celebration ever. Not surprising since the Philippines remains to be the bastion of Christianity in Asia, with 86 percent of the population Roman Catholics.
The countdown to Christmas begins in September through December, referred to as the “Ber Months.” Nostalgic Christmas carols fill the air, parols (Filipino Christmas lanterns) Christmas lights, trees, decors are visible everywhere, adding to the festive mood.
The Noche Buena is the traditional feast Filipinos partake after the Simbang Gabi or Midnight Mass, a culmination of the 9-day novena dawn mass or Misa de Gallo.
The feast is dominated by Spanish favorites like Jamon, Quezo de Bola, Relleno, Chicken Galantina and Filipino glutinous delicacies like Puto Bumbong, Bibingka, Kakanin paired with Salabat or Hot Chocolate made from native tableya.
With the sophisticated culinary trends, the traditional Filipino dishes we have grown to love are still the most festive. And the hospitality industry’s Christmas offerings can be merriment of choices from the well-loved Christmas favorites. And such is the thrill when I agreed to do a day trip to idyllic Be Grand Resort in Panglao, Bohol to savor the Chef’s Table Noche Buena.
Be Grand Resort’s Lechon de Leche Stuffed with Dinuguan Rice (1)
With 187 luxurious guestrooms and 19 elegant residential lavish villas with a meandering lagoon pools, the resort is a perfect destination for the
holidays. The main dining area, The Food Hall, was in holiday mode where the carving centerpiece was the tempting Lechon de leche flooded with lights befitting a star.
Ilocano Executive Chef Michael Mandigma brought with him “karimbuaya,” a cactus-like plant that is indigenous to Abra where he comes from, which he used to stuff the lechon, the “dagta” or sap of which when mixed with garlic, onions and lemon grass removes the odor of the insides of the whole pig and imparts a citrusy aroma.
Another surprise was Chef Michael stuffed a whole chicken in the pig’s belly and filled it further with the very tasty glutinous “Dinuguan Rice.”
I almost ignored the other festive dishes after feasting on the lechon.
The Humba Ronda with golden sauce with black beans and Mallorca wine and the Roasted Brisket in Hickory Sauce were just as scrumptious.
Who can refuse a platter of Grilled Mussels, Squid, Chicken and Pork Belly? The desserts were native Sapin-Sapin, rolled instead of layered in a tuile basket and the colors of Christmas captured in a Crystal Jelly.
Be Grand Resort’s Roasted Brisket in Hickory Sauce
Up in Nivel Hills, a team of well-trained Filipino Chefs proudly prepares Marco Polo Plaza Cebu’s Noche Buena Feast. Its Café Marco is one of the city’s culinary destinations that carry on the tradition of the festive Christmas feasts. The signature Christmas Ham was cured to perfection, succulent and juicy.
The Roasted Turkey, fast becoming a holiday favorite, is served with fresh cranberry sauce and giblet gravy. Its Rellenong Manok remains one of the best.
Over the years, the Filipino delicacies that are symbols of “Simbang Gabi” are stellar choices—Puto Bumbong, Bibingka and the Marco Polo brand of rich, moist Enseimada with assorted fillings and toppings.
I always prefer the classic enseimada topped with butter cream and cheese, paired with hot chocolate. Christmas favorites include the Crouquembouche (Christmas tree made of profiteroles or cream puff), the Christmas Fruit Cake, Christmas Cookies and the Gingerbread House.
Merry Christmas!
