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MEDIA RELEASE 30 July 2020 The Department of Tourism (DOT) is pulling out all the stops to ensure that health and safety measures are in place in the country’s tourist destinations and to reassure all stakeholders of government support as the industry prepares to...
MEDIA RELEASE 18 June 2020 In line with the Department of Tourism's (DOT) priority effort to roll out its new health and safety standards as well as the Inter-Agency Task Force on the management of Emerging Infectious Disease (IATF-EID) restrictions among tourism...
It’s a reflection of our philosophy: Small is Beautiful. Recognising the beauty of our natural surroundings as our most precious resource, we treat mother Nature with the highest respect, continuously seeking new ways to reduce our footprint and increase our...
MEDIA RELEASE 1 July 2020 The Department of Tourism (DOT) said that it anticipates the reopening of the tourism industry in concurrence with the local government units (LGU), with the easing of travel restrictions, as more places around the country transition to a...
MEDIA RELEASE 26 June 2020 The tourism industry will recover well from three months of quarantine and restore the jobs lost by millions of Filipinos dependent on the industry Tourism Secretary Bernadette Romulo-Puyat gave this assurance on Thursday (June 25) in the...
Chicken Inasal is Bacolod’s famous chargrilled chicken marinated in garlic, lemongrass, calamansi, and ginger. Perfect for those summer BBQs!
Drawing influence from the Hispanic Bistec Encebollado, this Tagalog version consists of tenderised beef marinated in soy sauce, calamansi and cooked with onions. A dish which makes the most of its ingredients and gets those taste buds dancing!
No Churn Ube Ice Cream is a delicious, easy and perfect treat. Purple Yam (Ube) is a popular dessert flavour in the Philippines, from cakes, ice cream, candy, steamed cakes, sweet sauces and many more! Filipinos are obsessed with Ube!
Growing up we always had cassava cake, it was my mothers go to dish. We have always had a take on my mum’s cassava cake at our pop ups, for me it is a fitting way to pay tribute to my mum and to how Sarap got started in the first place.