1. Eating the stuff that I had previously tried and already knew that I liked; and
2. Trying new stuff.
Second day, first plate. I couldn't help it. I love the scent of warm bread in the morning.
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| Nutty bread and some ring-shaped bread thingy-- not a doughnut, not a bagel. Champion: Who bakes that nutty bread?! Can I buy it by the loaf? |
Second plate. The fixings of a typical Filipino breakfast on one side, and going European on the other side. (They ran out of horseradish for my salmon.)
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| Smoked salmon with mustard and capers. Tocino, longganisa, breakfast sausage and a spoonful of garlic rice. Two kinds of cheese. Champion: Tocino made from chicken, not pork. Less fat, and even more flavorful. |
Third plate. For some reason, I felt like going native and eating fiesta fare.
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| Arroz caldo and pancit. Champion: The stir-fried noodles were surprisingly excellent. I think they used broth instead of plain water to soften the pancit. It made a world of difference. |
Fourth plate. At this point, I broke down, forgot about my "strategy" and just took whatever looked good.
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| Steamed siomai topped with chili oil, dragon fruit, Schublig, orange and a mini quiche. Champion: Who doesn't love a big fat sausage? ;-) |
Of course, we had to get some ensaymada. Unfortunately, they were dry and crumbly that day. Boo!
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| Still cute, but looks aren't everything. |
To erase the taste of that horrid ensaymada, I grabbed some yoghurt with fresh mango. Sadly, it didn't ease the disappointment.
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| Fresh-squeezed yellow watermelon juice and yoghurt with fresh mango. Champion: Actually, ALL the fruit juices were very nice. They had mango, orange, honeydew, pineapple, red watermelon, cantaloupe and yellow watermelon. |
Each table at the Vintana Restaurant of Shangri-la's Boracay Resort & Spa had a centerpiece of little jars of honey and jam. Too adorable!
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| Should try with the nutty bread next time. |
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