Modernity’s meager hints in all of Camiguin’s facets preserve a culture, incomparable to Manila—evoking an image where fathers gather up nightly by moonlit roads with a cigar in one hand, and a shot of tuba in another as the wife brings out a freshly seared slice of Tanigue, and a mini-puddle of soy sauce, calamansi, and siling labuyo on the side—that mornings wake up with some work at the haciendas. There is technically no patisserie available within the location that can go with the notion on what a patisserie truly is, though by saying doesn’t really jam Camiguin’s best bakery known as the Vjandep.
A barbershop haircut costs 30 bucks. A good night with friends can best be enjoyed with some bottles of Emperador Brandy (being the only brand available,) especially during nights after a fine Filipino dinner at the Offshore Native Restaurant. Here, one can sample a tagalog’s comfort Tinolang Manok, without the spring onions and/or kangkong as a Visayan cooking preference, for less than
R80. An order of sizzling Sisig is priced R60 per order, and can pop up a feast way beyond what Sisig truly is. More or less, this Sisig is dubiously served a la Giniling na Pork with carrots, and tastes like Menudo.
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Camiguin Highland Resort’s Par-grilled Medallion
(Filet Mignon Steak) | |
Since this place is debatably the island’s finest off-hotel restaurant nearest to the airport, one can never really have time to play gourmet because of value for money—most dishes are priced between R60 to R110—and just delve into a menu line from Lechon Kawali, to Spaghetti, to… Ebi Tempura?
But, there is always magnificence in simple things, as how the people’s humble living conjures tropical tranquility during the day, even when Jeepcycles holler up the streets with voices of ladies from the central the market. The Capitolio’s noon air heats up with the scent of mild cigarette smoked by manongs and manangs benched along pathways, mixed up with the creamy-and-almondy notes of local tablea chocolates that they sell for R35, in a six-piece pack.
Sixty-year-old coconut trees pylon tall, overlooking the ripples of the sea, standing guard on the natural balance of nature, and the geo-histographical ruins of old Gui-ob Catholic Church, and a sunken cemetery (in Bonbon) after Mt. Vulcan Daan’s massive eruption in 1871, just offshore.
Technically, Camiguin’s environmental beauty of both flora and fauna, and its grandeur of geological scheming is a volcanic creation. Its virgin jungles boast of diverse genera of exotic orchids that are in perfect marriage with the abundance of cold and hot springs, black and white sand beaches, and majestic waterfalls.
And, if one is in search of rare and exotic fruits, Camiguin’s rain forests keep up to such collection—one can still find the rare fruit called the Tabon-Tabon, that natives use in an exclusively Camiguianon Kilawin Concoction of Tanigue and/or Tuna Meat, regimented by the acid of Sukang Tuba, bombarded with the ginger’s neutralizing aromatic flavor, highlighted by pepper cracklings and coconut milk. The Tabon-Tabon fruit gives a mild bitter flavor to the fish, and lessens its briny notes, yet enhancing the texture well composed as a true Pinoy exotic fare.
The Katibawasan Falls, situated within the outbounding ridge of Mt. Hibok-Hibok (that according to "local tourism materials," is the only remaining active volcano of the island,) jewels up not just interfacing water landmarks—like the Tuasan Falls, Ardent and Tangub Hot Springs, and Macao and Santo Niño Cold Springs—but also a rare dessert popularly known as the Kiping.
Sold by vendors outside the Katibawasan site, this Kiping—reminiscent to the Kiping of Pahiyas, Quezon Pronvince, which is usually composed of ground rice and baked into thin sheets, shaped as leaves—hawks as a favorite merienda, concocted by using ground kamoteng kahoy (cassava) shaped into thinly round sheets, fried and or baked to semi-crispy consistency.
Sampling this dish for only R5, can run up with some gustatory schisms and curiosity—knowing that this dish tastes like the South-American barbecue-partner known as the Patacon, a banana-bread, usually from Cuba and Brazil—yet, is truly Pinoy when topped with coconut syrup, which is basically a reduction sauce of coconut milk (gata ng niog,) and muscovado.
CAMIGUIN HIGHLAND RESORT
Best for some sure food and comfortable reception, one need not think twice in choosing Camiguin Highland resort, with staff service equaling famous restos and hotels in Manila.
Situated in Orasan, Soro-soro, Mambajao, Camiguin, this resort’s in-house café boasts of a wide selection of food, from tropical Burgers to Club House Sandwiches—Chinese Laureatte to Pinoy breakfast meals—meuniered prawns with sweet sauce to chicken cordonbleu—well enough for a mealtime fill.
Manned by highly service-oriented staff, trained at Camiguin’s Center for Arts and Trade—linked with TESDA—Camiguin Highland Resort is relatively regarded as Camiguin’s finest.
Recommended Dishes:
Kilawing Tanigue and/or Tuna (with Tabon-Tabon, doused, with coconut milk, with ginger, fresh garlic bits, and pepper)
Medallion Steak (Pan-Seared Filet Mignon Beef, with a choice between home groomed demiglace, and mushroom gravy.
