I know I promised Bohol, but as it turns out I did not get any decent food pics! Which was a shame since the food we ate at the resort we stayed in, Amorita, was nothing short but spectacular!
The mercury was already soaring when we took off from the Manila domestic airport. Now for those not familiar with the Philippines, it is made up of three regions, Luzon, Visayas and Mindanao. Bohol is in the central Visayas region, itself is made up of several islands (The Philippines, after all, is made up of 7000+ islands). We landed at the tiny airport of Tagbilaran City, Bohol’s capital which is about an hour by plane from Manila. From there it took us another 45 minutes to get to Panglao, the outlying island where our resort was located.
As expected, heat and humidity plagued us the moment we stepped out of the shuttle bus. As we waited to be checked-in, we happily gulped down the cold gulaman drinks (gelatinous dessert chunks made from seaweed) graciously provided at the reception area.
The weariness of the journey dissipated when we got to our room.
It was gorgeous!!!
Our own infinity pool visible from our room…
Our cottage had glass-paned walls that allowed us a view of our private little plot from inside.
Sadly we didn’t linger in our room much, because our stomachs started to growl and feeding them became our priority.
While waiting for everyone to show up, someone remembered to take pictures.
But alas, when the food arrived nobody did, until it was too late…
I’ll spare you all the beach and pool-side pictures, I think my family would appreciate it if I didn’t publish their various states of undress either. ;)
Because we were so impressed with lunch, we decided to stay at the resort for dinner. They had set up a grill where you can select from various freshly-caught fish of the day.
Hubby picked the red-snapper looking fish…
And it was prepared simply served with slices of lemon and a dipping sauce.
The idea of eating "light" was forgotten when our server persuaded my brother to order “Crispy Pata” (deep fried pork legs that epitomize every reason for a heart attack). When the plate arrived, I managed to sequester the dish long enough to pick my share of crispy skin before it got sent down the table – I realized that P doesn’t stand for Perez alone, it also stands for "Piranha" – because any plate of food that gets sent down the depths of the family table stands minimal chance of returning with any edible bits left.
But since I was the visiting "guest", my nieces and nephews did leave me the honor of picking the bone clean!
The following morning was a breakfast buffet. From dried fish and rice to sausage and potatoes, from omelette and pancakes to a bowl of noodle soup, I must really commend the chef of Amorita. The three meals I’ve had at the resort have been first-rate and fresh ingredients clearly played a vital role. Even something as simple as fish and chips was executed to perfection. Hubby even said he had the best pancakes of his life and I had a really, really good hot chocolate de batirol (yep, the hot and humid weather did not faze me). The fresh fruit shakes were also highly addictive, our favorite being the watermelon shake.