Tag Archives: fine dining

11 10.31's Rackstar

The 10:31 palate by Chef M

Located in a quiet section of M. Parras Extension in Tagbilaran City, Bohol right across the St. Anthony de Padua Church is a cozy, intimate bistro with white interiors and minimalist shabby chic accent pieces highlighting inspirational quotes.


Parishioners will feel right at home here after attending mass. 10:31 is actually a Bible verse taken from 1 Corinthians which says “Whether therefore we EAT or DRINK or whatsoever we do, do all for the Glory of God.” A reflection of the general attitude Boholanos have toward faith and God, and the breaking of bread shared between families and friends.


The diner which made its debut in July 2016 as a bakery café serving coffee and pastries, and as a meeting place for clients in need of catering services, has reinvented itself into a fine dining establishment this 2017.

The menu is the brainchild of Chef Mary Wyvren Veloso (Chef M) and her business partner Ian Orillos. Artisan breads, specialty cakes, decadent pastries, and freshly brewed coffee are now joined by gourmet meals and organic blends of fruits and veggies.

A group of bloggers and journalists from Manila and Cebu were recently feted with the house specialties, to-share portions served on immaculate white porcelain to better highlight the food.


According to Ian, Boholanos who were picky with their caterers often had to go to Cebu to hire a perfect fit for their needs. “We saw this as an opportunity to pursue our passion (food) and at the same time establish a standard for the catering services industry here in Bohol.”

A distance away from the hustle and bustle of commercial areas, the diner tends to encourage an intimate dining experience for those who want to enjoy their meals with the company they keep.

“We really do not offer wi-fi services as we want our guests to engage in conversation, rather than be pre-occupied with texting and messaging all throughout the meal. For emergencies or business, we can lend them the password to our office internet if so required,” says Ian.

Now on its tenth month, 10:31 is proof that with prayers and hard work, success is not far behind. All the more reason to pray, eat and love.



Nachos. Premium tortilla chips with chili con carne and cheese sauce dips

5Tomatoes & Basil BitesTomatoes & Basil Bites. Classic bruschetta topped with tomatoes and basil, drizzled with a trifling amount of olive oil

9 10.31 Salad10:31 Salad. Pan-grilled prawns and ripened balls of mango and papaya nestled  on top of mixed lettuce tossed with vinaigrette, pomelo bits and roasted cashew

8California Salad WrapsCalifornia Salad Wraps. Six refreshing rolls of cucumber filled with mango, crabstick, carrot, and lettuce served with its distinct sesame dressing

7Buffalo WingsBuffalo Wings. Six pieces of chicken wigs coated with our home-made spicy sauce, served with crisp cucumber sticks and mayo for dipping

6 Cucumber Cooler, Carafes

Organic Blends in carafes. Cucumber coolers, Carrot Blend and Celery Blend


13Chef M's Roasted Chicken

Chef M’s Roasted Chicken. Half chicken marinated in Chef M’s signature spices, slow roasted and topped with thick gravy, served with marbled potatoes and cherry tomatoes

17Chicken Pesto Pasta

Chicken Pesto Pasta. Grilled chicken breast served over linguine pasta  covered with thick, creamy pesto sauce


20Lengua en SetaLengua en Seta. Tender slices of ox tongue flooded with our velvety mushroom sauce

11 10.31's Rackstar10:31’s Rackstar. Tender pork ribs expertly baked to perfection double glazed with special tangy sauce served with a slab of grilled corn

10 Herb Crusted Grilled Pork ChopHerb crusted Grilled Pork Chop. Thick, moist and tender grilled pork chop stuffed with robust pesto flavor.

12Pork Loin in Strawberry SaucePork Loin in Strawberry Sauce. Hefty portion of pork loin seasoned with secret spices and special strawberry sauce, slow roasted to ideal tenderness.


16 Crab RellenoCrab Relleno. Whole crab stuffed with its meat and spices, served with parsley rice and thin slices of green mango

21 Baked SalmonBaked Salmon. Thick salmon fillet baked with herbs and spices, layered cheese and garlic sauce


22 Molten Chocolate Surprise

Molten Chocolate Surprise. Chef M’s fudgy brownie topped with vanilla ice cream, nuts, and marshmallows sitting inside a chocolate dome which slowly melts with a pour of hot cream

For more information, please visit their facebook page:



Sincere gratitude to Ms. Josephine Remolador-Cabarrus, Ms. Gina Peluchi Kapirig and Mr. Neil Gerard P. Reyes of Bohol Tourism Office, Chef M and Ian Orillos for their hospitality and for sharing with us their passion for cuisine.


Aplaya Restaurant & Bar

A Culinary Feast by the Seashore

Feast on succulent seafood and the day’s freshest catch at Bluewater Panglao Beach Resort’s Aplaya Restaurant & Bar in Panglao Island, Bohol.

A Culinary Feast by the Seashore

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.

A Culinary Feast by the Seashore

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.

A Culinary Feast by the Seashore

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).

A Culinary Feast by the Seashore

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.

A Culinary Feast by the Seashore

 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.

A Culinary Feast by the Seashore

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.

A Culinary Feast by the Seashore

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.

A Culinary Feast by the Seashore

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 panglao@bluewater.com.ph, or call (63 38) 416 0702/0696

***special thanks to Ms. Margie Munsayac, Adie Gallares, Jairus Laguatan and the amiable staff for excellent service