Favorite of local and foreign tourists. There are artworks on the walls, a stone ato (the meeting place for Igorot tribes’ elders to chew the fat), and bamboo-slatted walls. Try gado gado (Indonesian dish with tofu and peanut sauce on top of fresh greens), Aunt Cecile’s chicken adobo and chocolate rice porridge served with smoked fish. Strawberry season (from November to February) is a good time to visit to try the strawberry vinaigrette salad dressing, strawberry desserts and fresh strawberry juice. 23 Chuntug; +6374/ 4464010; www.cafebytheruins.com.ph.
 |
| Horse Back Riding @ Camp John Hay |
Since most people making the trek up to Baguio want open spaces, pine trees and cool, clean mountain air, why not go back to where it all started? Visit camp John Hay Historical core (www.geocities.com/johnhayhistory/ main.htm) and learn about Baguio’s roots while leisurely wandering around some of the most well preserved pine forests in the city. Plan ahead, and bring a picnic lunch and a blanket and have a memorable lunch at the century old Amphitheater.
S.O.u.L. (‘Spice Of urban Life’) café, while technically not in Baguio (it’s at Camp One in Rosario, La Union, on the highway immediately before the turn up into the mountains on Kennon Road; +6372/ 7120852), is an ideal pit stop for drivers needing to recharge for their journey from Manila to Baguio. Heck, even if S.O.U.L. was in the most far-off, inconvenient location, it would still merit a pilgrimage, with dishes like osso buco (beef shank boiled and baked for four hours), kalua pork with lomi salmon (a Hawaiian recipe with smoked ham slow roasted in apit with sea salt) and the tasty salpicao pasta, all averaging about P200 each. Wash it down with a glass of kiwi lemonade or a cup of civet cat coffee, in relaxing surroundings.
No comments:
Post a Comment