Photos by Bernadette Lunas
It is said that people will travel all the way from one place to another for food. People go to Baguio for strawberry jam, to Iloilo for La Paz batchoy, to Davao for marang and durian. Food has become the new tourism attraction.
Batangas, being in a strategic location with access to fresh seafood, premium meat, and various fruits and vegetables, is home, not only to multitude of beach resorts, but also to a delicious array of culinary offerings exclusive to the southern Luzon province.
“Likewise to the prominent provinces in the north, like Pampanga and Bulacan, Batangas has a lot of things to offer,” Jaja Andal, a homegrown chef from the municipality of Balayan, proudly says.
Taking advantage of the underappreciated Batangas cuisine, the Matabungkay Beach Hotel in Lian launched the Batangas Food Festival. Now on its second year, the food festival offers 35 local dishes and beverages to celebrate the hotel’s 35th anniversary.
In an interview with Chef Nancy Reyes-Lumen, she told Manila Standard that the 30 dishes include jazzed-up traditional Batangas fares that are conceptualized by Matabungkay Beah Hotel’s executive chef Jun Dino, Chef Jaja Andal, and herself, and seven heirloom recipes from prominent families in the province, namely, Andal, Daza, Leviste, Limjoco, Lontoc, Poblador, and Segismundo.
“This is the first time we include family recipes,” shared Chef Nancy.
Hotel guests will get to try Limjoco-Lejano clan’s Pesang Maya-Maya with Ginisang Kamatis at Miso, Poblador’s Sinampalukang Manok, Daza’s Lomi ng Lipa, Leviste’s Sinaing na Tulingan sa Gata, Lontoc’s Pinais na Baboy, Andal’s Menudo ng Batangas, and Segismundo’s Klasik Kaldereta during the food festival ongoing until end of December.
Aside from these heirloom dishes, there’s also Chef Jaja’s flavorful Alla-Ella Halaan paella and satisfyingly sweet La Jajingka Bibingka, Chef Jun’s Baby Squid Salpicao and Kinamatisang Bulalo, and Chef Nancy’s sumptuous Rodrigo’s Roast and Crispy Adobong Manok sa Kapeng Barako.
Complementing the spread are five beverage concoctions: Barakotini (lambanog and kapeng barako), Chili Mojito (lambanog, mint, dayap, and chili), Moringamansi (moringa juice, calamansi, and ginger), Blue-ya (ginger), and Creamy Buko (buko juice and powdered cream).
“One of the purposes of our promotion is to augment Batangas cuisines and other food products,” said Andy Mariscotes, the hotel’s general manager.
However, Mariscotes revealed that the Batangas Food Festival remains an exclusive project of Matabungkay Beach Hotel. “Right now, since it’s only our second year, we are not supported by the LGU, probably next year we will ask for their support.”
But of course, the hotel also aims to attract more guests with the help of this event, in a bid to replicate the feat of its neighbor Tagaytay whose food products pull in tourists from Metro Manila and nearby provinces.
For inquiries and reservations, call (02) 752-5252 or email reservation_mbrh@yahoo.com