Feast on succulent seafood and the day’s freshest catch at Bluewater Panglao Beach Resort’s Aplaya Restaurant & Bar in Panglao Island, Bohol.
Open daily from 6:00 a.m. to 10:00 p.m., the resto offers a healthy mix of international, Asian and Filipino regional cuisine served on Hotel Line Porcelain. Designed by Bluewater executive Chef Gilbert Alan Mathay, the menu is now supervised by Sous Chef Val Villarin.
An assortment of live seafood such as crustaceans (lobsters, crabs and prawns), fish (grouper, jack fish, eel, abalone and stone fish), shells (oysters, scallops, clams), and seaweed, which may be viewed in aquariums, may be ordered and cooked according to your preference:
Chinese – steamed with ginger and soya; with salt and pepper fried in sea salt and Szechuan peppercorns; with sweet and sour sauce; or with black bean sauce
Filipino – grilled or fried and served with native Filipino vinegar sauce; Sinigang soup; Tinola soup
Japanese – Sashimi with wasabi and soy sauce; grilled with teriyaki sauce
Singaporean – in chilli sauce; with yellow curry
Thai – with red curry; grilled with lemongrass and served with nam pla (fish sauce)
Continental – steamed or grilled with lemon butter sauce or garlic butter sauce
When dining at the Aplaya Restaurant & Bar, we highly recommend that you allot ample time in order for you to fully appreciate the exquisite cuisine. Housed in a large, open hut adjacent to a free-form lagoon-shaped swimming pool and bamboo groves with a splendid view of the ocean, the only distractions allowed are the aromatic smell of good food and the anticipation of gustatory delights.
Start off with an appetizer, soup or salad.
The Aplaya Platter of teriyaki chicken barbecue, pork and shrimp spring roll and seared sesame tuna served on Hotel Line Claire Rectangular Platter (menu photo) is a must.
Or you can savor homemade wonton noodles stuffed with pork and shrimp, seasoned with soya sauce and ginger, gently simmered in chicken broth served in Hotel Line Katsu Bowl (menu photo).
From garden fresh salad choices, we had Aplaya’s Native Salad of cucumber, bitter gourd (ampalaya), tomato and jicama topped with stir-fried marinated shrimps and dry milkfish flakes served in Hotel Line Lorraine Square Flared Bowl (menu photo).
For Filipino fare under the Kusina Filipina menu, we tried Hinalang na Manok, a Bohol specialty of chicken cooked in onion, ginger, peppercorn, chilli and coconut milk served in Hotel Line Shikaku Bowl. Their sautéed beef steak marinated in soya sauce and calamansi (Bistek Tagalog), served with onion rings and rice in Hotel Line Lorraine Square Flared Bowl, as well as the trademark Filipino vegetable meal Pinakbet, stewed assorted vegetables with shrimps, fermented shrimp paste, and pork belly strips also served in Hotel Line Lorraine Square Flared Bowl reminded us of home cooked meals. Aplaya’s version of Adobo Rice, fried rice of chicken adobo flakes and sauce served with generous portions of adobong Bisaya is a sure stand-out. To share portions are served in halved bamboo culms, and eaten on Hotel Line Amore Square Plate.
Don’t miss out on the local favourite of sinugbang manok (grilled chicken), sinugbang nokus (grilled squid), or sinugbang tiyan sa baboy (grilled pork belly) served with onion and tomato salsa, steamed rice and native sauce.
From the Pasta, Rice Meals and Entrees, we sampled Bohol Bouillabaisse, a fresh seafood stew of seasonal fish, shellfish and vegetables, flavoured with a variety of local herbs and spices, served with rouille and melt in your mouth garlic croutons in Hotel Line Lorraine Square Flared Bowl. Pan seared lemon marinated chicken breast (Lemon Herb Chicken) on mashed potato and grilled garden vegetables with citrus-mustard reduction was beautifully plated on Hotel Line Amore Square Plate. Literally a mixed meal, the Korean Bibimbap had warm rice topped with sautéed ground beef and raw egg, served with julienned onion leeks, cucumber, carrot, homemade pickled radish, kimchi and bean sprouts in Hotel Line Nancy Bowl. From a choice of bolognese, marinara, pomodoro, alfredo or carbonara sauce, we had Spaghetti Marinara served on Hotel Line Tagliatelle Pasta Plate.
For a quick meal, an assortment of sandwiches are on hand such as the Bluewater Cheeseburger, 250 grams of US Black Angus Beef, fried onion chips and mozzarella cheese served on Hotel Line Claire Rectangular Platter (menu photo) , as are a kid’s menu which are creatively plated to catch the children’s attention.
To wind down your meal, have a serving of Aplaya’s Tiramisu, whipped cream cheese with espresso-flavored lady fingers served on Hotel Line Square Rim Plate (menu photo). Don’t leave without tasting the Boholano Ube Kinampay Dessert, a sandwich of coconut macaroons with halayang ube (purple yam), using Bohol’s special ube kinampay and cream with sago served with ube ice cream.
Amongst several choices of drinks, we couldn’t get enough of the standard Bluewater Lemongrass Cooler, a thirst-quenching cold lemonade brew with a hint of lemongrass which is also served as a welcome drink for all Bluewater Panglao Beach Resort guests.
If you happen to wine and dine at the resort on a Saturday evening, you’re in for a treat since Saturday nights are Barrio Fiesta Nights at the resort. Aside from the buffet dinner fare, diners are treated to several Filipino cultural dances like the Tinikling by agile dancers, after which the guests are invited to try them out for fun. Group photos with the dancers in colourful Filipino costumes are permitted after the program’s finale.
For inquiries and reservations, visit www.bluewater.com.ph, e-mail firstname.lastname@example.org, or call (63 38) 416 0702/0696
***special thanks to Ms. Margie Munsayac, Adie Gallares, Jairus Laguatan and the amiable staff for excellent service