Baguio Hotel Lodges:
Baguio City, Islands Philippines
There are at least a thousand and one choices: from
luxury city hotels, homey apartelles and pension houses to quaint
little country inns, for all travelers. First-time visitors are
advised to make reservations before going up. During the summer,
the number of tourists can go as high as 200,000. The peso is the
medium of exchange - although the dollar is also widely accepted.
Major credit cards are recognized in most establishments. And if
you're a little short of cash, there's always the friendly ATM machine.
Baguio Holiday Villa Court Hotel, No. 10 Legarda Road, Baguio City
Whether you are on vacation or on business trip, Baguio Holiday Villa Court is the place to be. A traveler's heaven, we make sure the warmth and comfort of your stay, giving you the security and tranquility of a distant home.
Club Safari Lodge, Leonard Wood Road, Baguio City
Igorot Lodge Baguio, Club John Hay, Baguio City
A 27 hotel-type rooms and six (6) two-bedroom cottages plus a modern caseroom and a multi-purpose hall. Settled on a hill with a panoramic view of the Club's sprawling golf course, it is conveniently located between the Camp John Hay Club House and the 7th Tee Off.
Mountain Lodge Hotel & Restaurant, 27 Leonard Wood Road, Baguio City
Just a walk or ride away to most of Baguio's attractions: Botanical Garden, Teacher's Camp, Wright Park, Mines View, Mansion House and Camp John Hay.
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Featured Baguio Hotels - Recommended Baguio Accommodations
Wherever you go, go with all your heart. Confucius
The world is a book, and those who do not travel read only a page. Saint Augustine
Central Philippine Cuisine
Bicol is noted for its gastronomic appetite for the fiery or chili-hot dishes. Perhaps the most well-known Bicolano dish is the very spicy Bicol express. The region is also the well-known home of natong also known as laing or pinangat (a pork or fish stew in taro leaves).
More details at Central Philippine Cuisine
Southern Philippine Cuisine
In Mindanao, the southern part of Palawan island, Sulu and Tawi-Tawi, dishes are richly flavored with the spices common to Southeast Asia: turmeric, coriander, lemon grass, cumin, and chillies — ingredients not commonly used in the rest of Filipino cooking. Being free from Hispanicization, the cuisine of the indigenous Moro and Lumad peoples of Mindanao and the Sulu archipelago has much in common with the rich and spicy Malay cuisines of Malaysia and Brunei, as well as Indonesian and Thai cuisines.
More details at Southern Philippine Cuisine