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Panglao Island Nature Resort
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Superb service and exquisite cuisine aer natural complements to the paradise that is Panglao Island. Starting with a priestine white sand beach, we built around the natural contour of the premises and dotted the resort with high-ceiling, thatched roof huts.
Guest rooms are spacious and welcoming with contemporary interiors and conveniences that ensure a visit is productive, relaxing and very enjoyable.
The restaurant features Filipino and Western cuisine in a relaxed, elegant beachfront setting. The Seahorse Pool Bar lets you slowly sip a cool drink accompanied by the sound of gently rolling surf.
The attention of a traveller, should be particularly turned, in the first place, to the various works of Nature, to mark the distinctions of the climates he may explore, and to offer such useful observations on the different productions as may occur. William Bartram
Reminds me of my safari in Africa. Somebody forgot the corkscrew and for several days we had to live on nothing but food and water. W. C. Fields
Pulutan (from the Filipino word pulutin which literally means "something that is picked up") is a term roughly analogous to the English term "finger food". Originally, it was a snack accompanied with liquor or beer but has found its way into Philippine cuisine as appetizers or, in some cases, main dishes, as in the case of sisig.
More details at Pulutan Philippines Cuisine
As a tropical oriental country it should come as no surprise there are many treats made from rice and coconuts. One often seen dessert is bibingka, a hot rice cake optionally topped with a pat of butter, slices of kesong puti (white cheese), itlog na maalat (salted duck eggs), and sometimes grated coconut. There are also glutinous rice sweets called biko made with sugar, butter, and coconut milk.
More details at Desserts Food, Philippine Cuisine