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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
Travel Quotes: We shall not cease from exploration, and the end of all our exploring will be to arrive where we started and know the place for the first time. T. S. Eliot
It is better to travel well than to arrive. Buddha
Puchero (beef in bananas and tomato sauce), afritada (chicken and/or pork simmered in a peanut sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, eggplant, beans, okra, and tomato stew flavored with shrimp paste) crispy pata (deep-fried pigs leg), hamonado (pork sweetened in pineapple sauce), sinigang (meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls). More details at Philippine Cuisine Island Philippines
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