FINER FLAVORS
While Baguio has been informally designated as the “salad bowl” of the country (thanks to the fresh garden produce from neighboring communities and distant gardens from all over the Cordillera that find their way to the city’s markets), chef Allen Dulawan would like to highlight popular Filipino recipes, and some traditional Ibaloi dishes, in the menu of the hotel’s The Atrium Lobby Café.

For lunch, he treated us to a sumptuous spread of all-time favorite Filipino specialties such as Bulalo, Kare-Kare (his version consists of a sizeable crispy fried pork hocks and assorted native vegetables laced with a rich peanut sauce with the shrimp paste served on the side), and Grilled Tuna Belly. He also offered us a plate of savory Pancit Batil Patong (a bed of egg noodles topped with a poached egg, and sautéed beef and vegetables).

Located in a separate building, The Outlook Grill & Steak overlooks the garden and has a delightfully laidback vibe. The first level has a large billiard table and a bar where guests can have a Mint Mojito cocktail, or a bottle of beer, before sitting down to a hearty steak dinner. On the roof deck is an al fresco dining section with large woven seats and low tables. Here, one can wine and dine under the stars, and relish the cool mountain air.

Here, chef Richmond Tadifa indulged our appetite with enormous servings of some of the house specialties—sous vide steaks. “We pride ourselves in creating the first sous vide steaks in the city,” he smilingly informs. To whet the appetite, he first put together a generous serving of Cajun Shrimp Salad (with the spiced shrimps providing a hit of fire to the crisp freshness of the greens). We then had the chunky Sous Vide Marinated Flank Steak served with Classic Mashed Potato. The thick slab looked formidable but was surprisingly tender to the bite and dripped with its own juices.

Up next, Chef Tadifa introduced us to the succulent Sous Vide Grilled T-Bone Steak, another sizeable portion that possessed the wonderful smoky flavor of a great barbecue. Finally, we feasted on Angus Beef Salpicao, which was lightly stir fried in garlic and olive oil to add just the slightest hint of nutty flavor. Capping the meal was a serving of Molten Lava Cake, which holds inside a gooey decadent chocolate filling.

And while the dessert may sound like a sugar junkie’s dream, a trip to the Pastry Shop revealed a few more sweet treats, plus some savory delights. Here, the pastry chef has created an assortment of cakes and pastries that can be enjoyed at the hotel with a hot cup of coffee, or tea, or wrapped and taken home as delectable gifts. Apart from the cookies, we suggest the scrumptious Banana Loaf Bread which has a light and fluffy texture, and just the right sweetness of bananas. The Pasty Shop’s other offerings include the savory Pesto and Cheese Roll, Ham and Cheese Roll, Cheese Roll, and Pizza Bun.

FOR ART’S SAKE
Grand Sierra Pines Hotel is possibly the only hotel in Baguio City that has an extensive collection of valuable artworks and a number of historical treasures. On top of the reception area is a mural depicting village women in Banaue bringing in their harvest of watermelons. At the ground floor facing the elevator is another panoramic painting, this time, of a Maytime procession. Flanking the buffet area are reproductions of paintings created by two masters: “Fisherman’s Departure” (c. 1944) by National Artist Fernando Amorsolo and “Claire de Lune” (c. 1886) by Felix Resurreccion Hidalgo. Meanwhile, a pen-and-ink drawing by Dean Jose Joya hangs in the main dining area of The Outlook.

Located on the 2nd level of the hotel is a glass-walled, air-conditioned room that keeps some of the owner’s art and antiques collection. The gallery, called in its Ibaloi name, Adkos, houses some of the works by the country’s most preeminent visual artists that include an untitled molave wood carving and the iconic mural “Filipino Struggles Through History” both by Carlos “Botong” Francisco, “Portrait of Nelly Boustead” by Felix Resurreccion Hidalgo, “Barrio Fiesta” and “Princess Urduja” by Fernando Amorsolo, the delightful “Women with Fish” by Anita Magsaysay Ho, and “Parable in the Sun” by H.R. Ocampo.

Some of the gallery’s most valuable possessions are an untitled pencil sketch by our National Hero, Dr. Jose Rizal, and the original editions of “Noli Me Tangere” (published in Germany in 1886) and “El Filibusterismo” (published in Gent in 1891). On a drizzly afternoon, when all else was quiet save for the patter of the raindrops, our trip to the gallery proved to be a walk through Philippine history via the compelling colors and forms of visual art.

“It is our way of sharing to the public some of the treasures of Philippine art. By doing that, we hope to impart a sense of history and pride to our Filipino guests. And to our foreign guests, the gallery gives them a better understanding and appreciation of Philippine culture,” tells Reyes.

In truth, Baguio City remains an exciting destination. But, with its first-rate amenities, the superb culinary offerings, and its close proximity to nature, Grand Sierra Pines Hotel is proving to be an attraction and the journey’s end in itself.