“Lamisaan” is an Ilocano word that translates to “a large table,” the place where families, friends, and loved ones gather and bond over a hearty meal, and discover the unique flavors of Cordilleran dining.
This is exactly the goal Holiday Inn Baguio City Centre’s Lamisaan Dining and Bar wants to achieve. The in-house restaurant of the newly opened hotel in the City of Pines offers daily breakfast buffet, special themed buffets on Saturday night and Sunday brunch, and ala carte dishes, showcasing the Cordillera region’s diverse produce.
This month, it features the culinary gems of Ilocos in “Classic and Nouvelle Ilocano Cuisine.”
Executive chef Alwin Mantuano cooks up a selection of dishes that are close to the hearts and palate of the Filipino and are at the same time uniquely Cordilleran.
“We go with the seasons, so that we could use different vegetables and ingredients in season and offer different dishes all year round,” says Chef Alwin. “We are also inserting a young vibe into the plate so it’s not ‘old school’ food but classic in nouvelle way.”
For starters, the Carpaccio di La Trinidad creates an appetizing symphony of flavors—the sweet carpaccio of beetroot mixed with the saltiness of feta cheese and the tangy-sweet taste of Sagada orange, drizzled with honey-calamansi dressing.
Lamisaan’s menu also offers Sinigang na Salmon sa Sampalok, given a Cordilleran touch by adding in watercress that grows in abundance in Baguio.
The Chicken Supreme de Cordillera combines seafood and meat by stuffing the chicken with crustacean farce and finished with organic yogurt-garlic dressing for a fuller savory taste. For a truly Filipino meal, there’s Steamed Highland Rice that adds more character to the dish with its texture.
“If you notice, there are similarities of products used because we are featuring highland vegetables sourced within Cordillera, like La Trinidad, Baguio, and some nearby towns,” adds Chef Alwin.
Also available is the Holiday Inn Baguio City Centre specialty, the Trio of Air-Fried Bagnet, which is the classic bagnet—less the guilt, but still delightfully crispy—cooked in three different methods. First as Binagoongan, which tosses it in with local veggies; then as the Pinoy favorite Kare-Kare; and as Adobo, served with 64-degree egg and pickled watermelon skin.
Other choices are Pastrami Spiced Beef; Slow-cooked Premium Angus Flat Iron Steak crusted with Pastrami Spice and served with chocolate and red wine reduction, smashed young potatoes, butter-fried broccoli, and carrots; and the Sagada Coffee-Rubbed Pork with Capocollo, the most marbled part of pork, topped with pommery mustard sauce.
Go to www.holidayinn.com/baguio or call (074) 620-3333 or (02) 571-6079 for more information.