Mr. Ramon Quisumbing, President & CEO of Eagle Point Resort, tells this story:
“Colonel Edward Miller Grimm, US Army, was an intelligence aide of Gen. Douglas MacArthur during World War II. Col. Grimm came to the Philippines in the early 1900’s and was a wealthy and successful businessman. He built a huge wooden mansion on a 1 hectare lot in Sta. Mesa, Manila and anchored his 100 foot steel schooner ‘Lanikai’ off his backyard on the Pasig River. He sailed all over Asia and brought back plants which he planted in his property which was a veritable forest in the middle of Manila.”
“In 1992, Eagle Point Resort bought the wooden house from the heir who inherited Col. Grimm’s house and dismantled it. Recovered were many huge timbers, which went into the construction of the Eagle Point Resort main building and the Polynesian-inspired Samoan Long House Eagle’s Nest Bar & Restaurant - trusses in the ceiling, bar counter and sides, the different doors, wooden panels in the gift shop, and others. The wood is around 100 years old and very sturdy. The carpenters were complaining because they had a hard time cutting the wood with their handsaws. The timber of the wall plaque on which this history was written was the original lid of the Col.’s military wooden chest (foot locker).”
This astute practitioner of international law whose job allows him to travel to different countries frequently returns to his family villa in Anilao, Batangas for rest and recreation.
The restaurant is characterized by a very high ceiling accented by native lamps and chandeliers, wooden tables and chairs, and large open windows which have a splendid view of the sea. Dinners come with one of a kind sunsets and live performances by local bands every Fridays and Saturdays.
Start off by sampling Chicken Satay, specially marinated chicken barbeque served with peanut sauce on a bamboo culm, or Vegetable Samoza, mixed vegetables and potato curry with indian dough and creamy sauce.
You may also choose between nutritious Chicken Tinola, savory native chicken soup cooked with malunggay leaves and papaya, or a healthy dose of Ceasar Salad, Romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg yolk, mustard, anchovies, Worcestershire sauce, garlic, and black pepper. There are also other salad entrees to tickle your palate.
Main entrees include Pad Thai, stir fried noodles with shrimp and sliced pork done Thai style; Uyo Prawns, sautéed king prawns in garlic butter served with saffron rice; Fillet of Salmon in cream spinach with béarnaise sauce; Adobong Manok ni Puroy sa Bamboo, braised chicken in spicy coconut sauce with yellow ginger cooked Batangas style; and Pineapple Fried Rice, rice mixed with pineapple chunks, shrimp and chicken.
For dessert, don’t miss out on their Calamansi Pie, a local refrigerated version of the Lemon Pie using Calamansi which is abundant in the region; Tiramisu, a layered Italian dessert consisting of alternating layers of coffee-soaked biscuits and sweet mixture of cheese, eggs and sugar. Cocoa powder is sifted on top and sometimes between layers as both a garnish and a bitter counterpoint to the sweetened cheese mixture, plated with assorted fruit slices; Cheesecake, served in just the right amount with a dollop of berry jam and assorted fruit slices; or Leche Flan topped with sweetened coconut and assorted fruit slices.
For overnight guests at the resort, breakfast choices include Filipino Breakfast consisting of a cup of fried rice, tocino, eggs done sunny side up, atsara, fruit slices served with a glass of juice; American Breakfast with toasted bread, eggs done sunny side up, bacon strips, fruit slices served with jam and butter, and a cup of coffee; or Japanese Breakfast that include a cup of steamed rice and a slice of salmon in special herbs, miso soup and assorted fruit platter.
All throughout the day, quench your thirst with Coconut Shake served inside the coconut mixed with creamy milk and a dash of candy sprinkle for color.
Should you decide to go for a day trip to Sepoc Beach Center on Maricaban Island, a short 20 minute boat ride from Eagle Point Resort, the F & B staff are sure to oblige you with an appetizing meal of king prawns, grilled chicken or pork, Chinese noodles made flavourful with choice herbs, veggies and meat cutlets, eggplant salad, fresh fruit platter of fruits in season, and their latest addition to the menu – freshly harvested sea urchin roe, UNI, which may be cooked in pesto or tomato sauce pasta, and in fried rice served inside the shell.
After a hearty meal at Sepoc Beach Center, you may want to nap a bit in one of the native hammocks strung throughout the main hut, or work out the extra pounds by going for a picturesque walk in any direction.
Whatever you decide, you will be sure to appreciate the good life.
***I would like to congratulate the highly attentive staff at the restaurant for excellent service. Every time a course is done, used plates are serviced, drinks are replenished and flatware are replaced automatically. It makes the dining experience all the more memorable.
Gratitude to the Director for Sales & Marketing Mr. Ernie V. Martinez, General Manager Mr. Mark Anthony Lord, and staff for invaluable assistance. You are service personified.
For inquiries or reservations, please contact the MAKATI SALES OFFICE at Tel. No. 8133553, e-mail: firstname.lastname@example.org or check www.eaglepointresort.com.ph