Ang Pahayagan

SUBIC BAY FREEPORT — Summer in Subic Bay just got hotter—and tastier—with sizzling gastronomic weekends drawing both resident and visitor foodies at the seaside Boardwalk events center here.

The “Flavors of Subic Bay” food extravaganza, organized by the Subic Bay Metropolitan Authority (SBMA) with the participation of local restaurants, cafes, and other tourism-related establishments, took off on April 24 to 26 with a showcase of Asian and Halal cuisines.

These included classic Chinese dishes and seafood specialties by New Feng Huang Seafood Restaurant, traditional and innovative Filipino dishes by Subic Grand Harbour Hotel, satisfying Korean comfort food from Bulpan Korean Restaurant, familiar homegrown recipes by Kape Rustiko, spicy and bold flavors by Habibi Grill, soft steamed dim sum and crispy bites from Hsin Café, and delicately crafted sushi and ramen by Sakura Japanese Restaurant.

The star of the culinary show, however, turned out to be no other than “Luto sa Buho,” the traditional Aeta way of cooking meat and rice in bamboo tubes over open pit fire.

The pork adobo or sinigang slow-cooked in bamboo and costing P700 per order, or the chicken adobo and its “niluyahan” variation (spiced with ginger) at P500, were so much in demand that they had to be pre-ordered, said SBMA Tourism manager Jem Camba.

Aside from the food offerings, the event also provided creative space for artists and live entertainers, as well as entrepreneurs selling knickknacks and souvenir items.

The “Flavors of Subic Bay” experience is intended to celebrate the people, stories, culture and creativity that are shaping Subic’s culinary identity, said SBMA Chairman and Administrator Jose Eduardo Aliño.

By featuring homegrown restaurants and local food entrepreneurs and opening new opportunities for tourism stakeholders, the food festival sparks new energy for Subic to create a niche as a foodie haven, Aliño added.

“This is a celebration that brings together established and rising players in the food industry,” he also said. “We want to support budding food businesses, create meaningful connections within the hospitality community, and enhance overall visitor experience in Subic.”

The second culinary offering held May 8 to 10 featured creations by Subic food establishments like Sexy Legs Chicken, Leonardo’s Pizza, Tambayan Diner, En Izakaya and Global Cuisine, Trattoria Altrove, Kon-Tiki Subic, Indochine Subic, and El Paso Café, she added.

As Subic sizzles from the scorching summer heat—a recorded heat index of 47 degrees Celsius late this month, and one of the hottest in the country this year, expect more steaming, roasting, searing, flaming, and piping hot flavors to come out here next. (Taktikom News and Features)

📸 Ang Pahayagan