Pananghalian (Boracay Island, Aklan)
Except for the breakfast buffet, hotel food for me is a culinary lightweight so I prefer eating out and exploring the local cuisine whenever I could. In Boracay, I convince two colleagues to buy our lunch and dinner at the talipapa and have it prepared at nearby stalls who offer cooking services. Our favorite place is the Plato D'Boracay. The P100 per kilo cooking service fee is steep but worth it. Above is our first Bora talipapa meal (clockwise from left): halabos na suwaheng dagat/pan-cooked saltwater shrimp, kinilaw na talaba/oyster ceviche, sinigang na ulo ng tuna/tuna head cooked in sour broth, and inihaw na blue marlin/grilled blue marlin.
Nikon D40 (NATCCO 32nd General Assembly, May 2009)