Category Archives: Boholano Cuisine

Aplaya Restaurant and Bar, Bluewater, Bluewater Panglao, Bohol, Boholano Cuisine, Hinalang na Manok, Kinampay

Savoring Boholano Cuisine at Aplaya Restaurant and Bar

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I love Cebu’s lechon. And Zamboanga’s curacha. And Baguio’s chocolate de batirol. And Iloilo’s batchoy. And Coron’s manla. Oh, and how could I forget the scallops (sizzling, skewers, steamed, name it they have it!) at Islas de Gigantes? By now, you already know the kind of foodie that I am. I love to eat wherever, whenever. Period.

So, when we went to Bohol, we took the opportunity to get to know the cuisine that the island has to offer. We had our first encounter with Boholano cuisine at the Aplaya Restaurant and Bar in Bluewater Panglao.
It was lunch time then and our tummies were growling in hunger already (thanks to the delayed departure of the “zesty” aircraft). We went to the al fresco restaurant and browsed quickly at the menu. I recognized a photo which I was sure I saw on Bluewater Panglao’s FB page. So without any hesitation, I called the wait staff and ordered Hinalang na Manok (Php 320).





 Hinalangmeans “pinaanghang” or “made spicy”. If you are a big fan of Bicol Express, you will definitely adore the Hinalang na Manok at Aplaya as much as I did. It’s healthier than Bicol Express (I think), because instead of pork cutlets, it is made of chunky chicken breast slowly simmered until tender in a spicy coconut cream sauce. There’s a tinge of ginger and a dash of spring onions that made it more delectable. It’s a crossover between Bicol Express and Chicken Curry (sans the curry, of course).

We finished the bowl of Hinalang na Manok in an instant, taking breaks in between to neutralize the spiciness on our tongues. I love how the coconut cream perfectly balances the tinge of chili and ginger.

After having a “hot” lunch, we took a look at the beverage and dessert menu. I saw another familiar photo – Ube Kinampay Cake. Again, I gave in and ordered one to share with hubby.

The cake was a nicely-plated sandwich of coconut macaroons with Bohol’s special ube (purple yam) kinampayand cream with tapioca pearls. On the side is a refreshing scoop of ube ice cream. At first bite, I was surprised at how delicious the ube kinampay was. It’s creamy and rich with just the right sweetness. Now I know why Bohol is famous for producing the best ube!



We left Aplaya with ourselves filled to the brim. It was a memorable first encounter with Boholano cuisine! 


Special thanks to Ms. Margie Munsayac for making our stay at Bluewater Panglao all worthwhile.

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For reservations, please contact:

BLUEWATER PANGLAO
BEACH RESORT
Danao, Panglao Island
Bohol, Philippines 6340
Phone: (63 38) 416 0695 or 416 0696
Fax: (63 38) 416 0697
panglao@bluewater.com.ph
MANILA SALES OFFICE
Rm. 704 Cityland Herrera Tower
Rufino cor. Valero Sts., Salcedo Village
Makati City, Philippines
Phone: (63 2) 817-5751 / 887-1348
Fax: (63 2) 893-5391
rsvn03.manila@bluewater.com.ph