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The finest of Cordilleran cuisine




Lamisaan is an Ilocano word that translates to “a large table,” where families, friends and loved ones gather and bond over a hearty meal and discover the unique flavors of Cordilleran dining.

This is also the story shared by Holiday Inn Baguio City Centre’s Lamisaan Dining & Bar through the food it offers – with daily breakfast buffets; special themed buffets on Saturday nights and Sunday brunches. This November, it features the culinary gems of Ilocos in “Classic and Nouvelle Ilocano Cuisine” and a la carte dishes that expertly showcase the region’s diverse produce.

Chef Alwin Mantuano cooks up a selection of dishes that are close to the hearts of Filipinos and at the same time uniquely Cordilleran.

“We go with the seasons so that we could use different vegetables and ingredients in season and offer different dishes all year round,” explains the executive chef. “We are also inserting a young vibe into the plate so it’s not old school food, but classic in a nouvelle way.”

For starters, the Carpaccio di La Trinidad creates an appetizing symphony of flavors — the sweet carpaccio of beetroot mixed with the saltiness of feta cheese and the tangy-sweet taste of Sagada orange, drizzled with honey-calamansi dressing.

Lamisaan’s menu also offers Sinigang na Salmon sa Sampaloc, given a Cordilleran touch by adding in watercress that grows in abundance in Baguio.

Air Fried Bagnet – Binagoongan.

The Chicken Supreme de Cordillera combines seafood and meat by stuffing the chicken with crustacean fare and finished with organic yogurt-garlic dressing for a fuller savory taste. For a truly Filipino meal, the restaurant serves Steamed Highland Rice that adds more character to the dish with its texture.

“If you notice, there are similarities of products used because we are featuring highland vegetables sourced within Cordillera, like La Trinidad, Baguio and some nearby towns,” Chef Alwin adds.

A Holiday Inn Baguio City Centre specialty is the Trio of Air-Fried Bagnet, which is the classic bagnet — less the guilt, but still delightfully crispy — cooked in three different ways. First is Binagoongan, which tosses it in with local veggies. It is also in the Pinoy favorite Kare-Kare and, last but not the least, in Adobo, served with 64-degree egg and pickled watermelon skin.

Other choices are Pastrami Spiced Beef; Slow-cooked Premium Angus Flat Iron Steak crusted with pastrami spice and served with chocolate and red wine reduction, smashed young potatoes, butter-fried broccoli and carrots; and the Sagada Coffee-Rubbed Pork with Capocollo, the most marbled part of pork, topped with pommery mustard sauce.

To learn more about Holiday Inn, visit or call (074) 620-3333 or (632) 571-6079.

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