8 (Sun) May 2011
Chicken and Pork Adobo
at Kilimanjaro Kafé
(Plantation Bay Resort & Spa)
-Mactan Island, Cebu, Philippines-
with W and DJ
Research Trip to WHO + First Overseas Family Vacation (Day 5 of 6)
- Day 1 (2.119 Chicken Cordon Bleu)
- Day 2 (2.120 Pork Goulash)
- Day 3 (2.121 Paella Negra with Shrimp, Squid, and Clams)
- Day 4 (2.122 Pancit Bihon Guisado)
In Cebu. During the week, I participated in an expert consultation on public health law at WHO WPRO in Manila. Now in Cebu with W and DJ for a weekend holiday.
Kilimanjaro Kafé is the resort’s “international” restaurant that offers a hodgepodge collection of American (e.g., steak), Italian (e.g., pasta), Korean (e.g., bibimbap), Japanese (e.g., teriyaki), Chinese (e.g., spring rolls), and of course Philippine dishes. Again, we stuck with the local fare. It was all rather blah. And overpriced.
Adobo is a Filipino dish. It’s a stew of meat, usually chicken and/or pork, simmered in vinegar and soy sauce. One of the Philippine national dishes.
It reminds me of Korean galbi jjim, but tangy, not as sweet.
At lunch earlier in the day, DJ presented his first culinary creation: the french fry hot dog. Noting that both french fries and hot dogs require ketchup, he topped his hot dog with french fries so that they could be consumed together in one bite, with ketchup, efficiently. This makes so much sense that it’s genius. To a father whose ultimate vicarious aspiration is for his child to become a chef, it was a proud moment.
By mid-afternoon, the wife and I gave up the notion of providing fun for our child and instead took turns watching the kid and getting spa treatments for ourselves. The treatments were fine, as were the young lasses giving them. But the prices were outrageous, in Philippine terms: 2,000 pesos (about US$50) for a basic 1-hour massage, more for anything involving aroma or oil, compared to around 500 pesos on the outside.
(See also FOODS.)
(See also PLACES.)