A showcase of Bohol treats

The Philippines is known for its diverse cultures as reflected in some native delicacies. Each sweet delight, say a piece of broas (a local sweet biscuit), which usually comes in a variety of shapes, sizes, and tastes, speaks much about the beauty of a certain region’s cultural heritage.

Despite being varied in a multitude of ways, eating local delicacies has also become synonymous to great conversations and a love for life. Each bite of a Filipino delicacy brings out fond memories forged over meals.

Cesar Montano, one of the country’s veteran actors, has his own share of memorable experiences integrated with native delicacies. He spent his growing years in Bohol and its delicacies thrust him to a nostalgic manner.

“In Bohol, my cousins and I usually head to our aunt’s house to eat some really good broas. My aunt was making and selling them and we would freely snack on the ‘rejects’—the irregular shaped ones that didn’t make it on sale because they didn’t fit into the cookie canisters. But it’s the taste we’re after and not the shape,” gleefully recalls Montano over a cup of tea at the Manila Hotel.

His visit marked the launch of the hotel’s latest endeavor: afternoon tea at the hotel’s lobby featuring Bohol’s delicacies.

The launch is also part of the hotel’s efforts to promote different delicacies of the 12 regions of the country, highlighting a region or province every month.

Manila Hotel’s General Manager Leon Keekstra says that the hotel’s aim is to make Filipinos from different regions be aware of the various native delicacies around the country. 

For February, one will enjoy indulging in the featured native delicacies of Bohol which include broas, kalamay hati (a concoction of coconut milk, sugar, and ground sticky rice), peanut kisses (soft and buttery peanut cookies), and ube polvoron (a classic powdery sweets with a purple yam twist). These delights are usually washed down with a cup of traditional hot chocolate that’s rich and velvety. Or one may also opt for a simple and refreshing cup of hot tea instead, if things get too much sweet for the palate.  These food wonders may be availed any time of the day at the hotel.

Nueva Ecija’s bukayo, turon, and espasol will enter the spotlight next month, followed by native sweet treats from Bicol, Pampanga, Ilocos, and Bulacan.  

“We believe that the food of a nation greatly defines its culture and heritage. And we trust that the uniqueness of our offerings mirrors the distinctiveness of the Filipino people—their spirit and resilience,” ends Keekstra. For more information, contact Manila Hotel at 527-0011 or visit www.manila-hotel.com.ph.