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Villa Escudero Plantations and Resort
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Warm and cheerful hospitality in a rustic Philippine setting - this is the unique experience of Villa Escudero Plantations and Resort.
As the sun sets over the Mt. Malarayat Range, the Plantation takes on a totally new magic.Enjoy an overnight stay with a choice of four styles of accommodations to choose from - five star to rustic riverside houses.After dinner, served in the Coconut Pavillion on the shoreline of the Labasin River, await evening serenaders to put you in the mood for a restful sleep.
A favorite of visitors and a most memorable experience is to enjoy a lunch featuring special Escudero family recipes at the Labasin Waterfall Buffet. Delight in the sparkling waterfall and lush tropical vegetation. Most diners opt to dine at tables placed directly in the stream and enjoy the cooling spring water flowing over bare feet.
Take the South superhighway and exit at 50A (Lucena, Legaspi, Batangas exit).
Turn left at the Sto. Tomas junction. Head straight down, by-passing the town of Alaminos and San Pablo City proper. Slow down upon seeing Quezon arch and turn left immediately after. Use caution when turning left.
Bus Lines: (Lucena route) BLTB, Tritran, JAC, Dessert Fox, Jam and Columbus
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
Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine of Malay, Spanish, Chinese, and American, as well as other Asian and Latin influences adapted to indigenous ingredients and the local palate. More details at Philippine Cuisine Island Philippines
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