Balikbayans flying in from all over to spend the holidays in the Philippines usually mean two things for most: satisfying a craving for Filipino food and a staycation with the family.
B Hotel is a boutique hotel located inside Madrigal Business Park in Alabang that delivers on both counts. It has spacious rooms where guests can snooze all they want, and a glorious Filipino menu at Prime Café on the ground floor that’ll make them order extra rice and break out the bucket of beer.
In celebration of its seventh year in the industry, Prime Café Head Chef Ricky Galon and his culinary team dug deep into their Filipino heritage, picking out dishes they knew would be familiar with the foreigners that check into the hotel as well as comforting for Filipinos who stay there, too.
The dishes wonderfully represent our regional cuisine, and with every spoonful, will transport anyone to the three main islands of the Philippines.
There's B Hotel’s Chicken Inasal that will instantly bring diners to Bacolod. A serving has a generous piece of chicken thigh fillet marinated in lime, pepper, vinegar and annatto oil, and grilled on a lava rock before being served to guests. A beautiful balance of sweet, sour, and spicy flavors indeed.
Travel up north with one of the most popular dishes on its menu is the Pork Sisig, a Kapampangan dish made with pork mask and liver, served sizzling on a plate and seasoned with a touch of mayonnaise, calamansi and chili peppers.
Funnily enough, the name sisig was first mentioned in a Kapampangan dictionary in the 17th century meaning "to snack on something sour" and "salad."
In more modern times, the snack and salad has turned into a full meal, and Prime Cafés version is better than most having hit that sweet spot of crunchy, creamy textures with a sour, savory, and spicy component that tickles the taste buds – easily one of the best versions of the dish in the south.
Taking your taste buds on a trip to Davao, Prime Café’s Pork Sinuglao is definitely something you’d want to pair with a beer or two. Cooked pieces of grilled pork and raw tuna are mixed and served in spicy vinegar with chopped chilies for some much needed heat.
Of course there are other things on the menu that will have you asking for extra rice. The café’s Sizzling Crispy Belly is a magical hybrid of the Pinoy lechon kawali and the Chinese sweet and sour pork.
It's on a whole new level of delicious, with the deep-fried crispy pork belly slathered in their special sweet and spicy sauce. Each bite lets out an audible crunch with the interplay of opposite flavors making you want to ask for seconds.
Chef Ricky reinvents the humble salpicao, using chicken in lieu of beef. The Chicken Salpicao uses chicken strips that have been sautéed in olive oil, lots of garlic and a special sauce, and served with garlic rice.
Lastly, if you’re looking for something a little different, the café’s Adobo Flakes Pizza may pique your interest. A traditional pizza crust is topped with flavorful, crispy adobo flakes on a base of sweet, adobo sauce. It’s hard to stop at just one slice.
The Filipino menu is keeping theme with the 152-room hotel's slant of genuine, Filipino hospitality.
Since its opening in 2010, it has been the top choice for relaxing staycationers in the Metro South with its cozy rooms, remarkable dining experience and impeccable service. — LA, GMA News
To know more about the hotel, visit their website www.bhotelalabang.com. For reservations, please call +63 2 828 8181 or email email@example.com.