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Saffron @ Amorita Resort, Panglao, The Philippines

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Saffron @ Amorita Resort, Panglao, The Philippines

Saffron @ Amorita Resort, Panglao, The Philippines

The very first hotel I stayed in The Philippines. Many years back now, and what a HUGE change Saffron @ Amorita Resort, Panglao, The Philippines has had over the years. We go back every time we visit. The last time was for Mary’s 40th with The Rutherford’s. But with Mary’s brother working there too, we have been down on the beach and said hi when staying at Hennan Resort too. Well, they are beach neighbours after all. It’s a stunning place. Today we left The BBC and popped along to have lunch. This is mine and Amy’s last day before back to work and school, so it’s a special one.

Small worlds too as my work colleague Stefano got married here not that long ago. And as we walk up to the restaurant there is another wedding setting up. No Ollie as back to school. No Jimboy as still at school. YanYan off sick from work at the hotel today. So just the five of us today.

Here we go. I tell you they did not disappoint. Saffron @ Amorita Resort, Panglao, The Philippines put food on the table today that was just stunning to look at to eat. I had to have a couple of dishes just to do a tasting of course. Come on you know me by now. Pig out on variety and believe me we certainly did that today. Let’s crack on guys. Check this out.

Saffron @ Amorita Resort, Panglao, The Philippines
A handful of my beautiful kids, sat in the sun, with a gorgeous back-drop. That’s not a bad setting for lunch now, is it…?
Saffron @ Amorita Resort, Panglao, The Philippines
Yes, I was indeed there too – lucky me. Pimp me up sunnies on today! What a stunner of a day today was. Beautifully sunny, and topaz blue everywhere.
Saffron @ Amorita Resort, Panglao, The Philippines
The first dish is up. They simply call this slow-cooked pork belly. Basically, this is slow-cooked for hours until it is fall-apart soft. It’s cooked in this pungent broth, very similar to the Chinese style dishes here in Singapore. Ding dong good.
Saffron @ Amorita Resort, Panglao, The Philippines
OMG, the next up is a cracker. I had this last time when we were with Ruthers. This is the crackling pork belly. Again this pork has been slow, slow cooked and then topped with a slice of super crunchy crackling. Damned fine this is. A lot of it too. Phew!!!
Saffron @ Amorita Resort, Panglao, The Philippines
My Mary gets going with a Thai beef salad. It gots lots of ooohs and aaahs as she was eating, so I have to assume it was good. I have to say it looks rather special. You have to love Thai salads, usually sour, sweet and spicy. Yummo!
Saffron @ Amorita Resort, Panglao, The Philippines
I don’t think they got the portion right for this plating as this was about a 1Kg block of their home-made liver pate. Cinnamon, apple chutney, and some balsamic reduction to accompany it. This was stellar. As in a wow moment at the first bite. I’ll so be having this again and again when we eat or stay at Amortia Resort. Next time. Die, die must try folks. And how pretty is that plating to boot?
Saffron @ Amorita Resort, Panglao, The Philippines
And all the while sitting looking at this view. Boats skimming past on the topaz blue seas, not a cloud in the sky. I am so going to miss The Philippines when I go home tomorrow. It’s paradise.

So there was my final lunch. So very sad to be going home to Singapore. I’ll miss you Philippines, and the amazing food on offer today at Saffron @ Amorita Resort, Panglao, The Philippines. It was an absolute belter of a lunch. The food as usual here was exceptional. Everything was so fresh, and so perfectly made and plated. Great work to the crew at the hotel. A fitting and wonderful conclusion. My first hotel ever in The Philippines becomes my last adventure for this trip. You must stay here, or at least visit and grab some food if you are on Panglao Island. It’s a must-do, and you will absolutely – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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