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Caylabne Bay Resort
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The favored hideaway of the rich and famous, Caylabne Bay Resort offers plush Mediterranean style, semi detached suites in Spanish Antillan structures. Each airconditioned suite features color TV, in-house movies, mini-bar, and hot & cold water. Most of the suites have their own living room, dining room and private balcony. Selected suites are furnished with private jacuzzi.
The pilgrims of Ternate in the Mollucas may have been gone, but they left a living legacy at Caylabne Bay Resort. It is the Legacy of good taste, gracious living and fine dining
Fine dining by the sea. Savor the best of both Filipino and Continental culinary fare in a Mediterranean-inspired seafront ambience. Only at El Patio.
Look Out Cafe
The romance of cocktails and cozy dinner tete-a-tetes amidst one of the most spectacular sunset views you'll ever experience. The Look Out Cafe. Definitely an encounter above all else.
The Caylabne Hall can accommodate up to 200 persons and is equipped with the latest in audio-visual equipment. The open spaces allow for a wide array of outdoor team building activities. Let loose and enjoy the colorful theme parties like the Hawaiian Luau.
He travels the fastest who travels alone. Rudyard Kipling
The traveler sees what he sees, the tourist sees what he has come to see. Gilbert K. Chesterton
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
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