OUTSTANDING CUISINE

We take pride in our kitchens at Plantation Bay, and can assure you of consistently delicious, beautifully-presented dishes at reasonable prices. For groups and conferences, our award-winning chefs can prepare just about any kind of banquet you desire. Haute cuisine? Nouvelle? Theme-party buffets? Marshmallows and beach bonfire? We've got a menu and a venue for you.
 
FOUR OUTSTANDING RESTAURANTS. Palermo, Tapas and Pastas. Kilimanjaro Kaf้, International. Fiji, Seafood and Asian specialties. Savannah Grill, fast-food favorites with 5-star flair. Click below for sample dishes and prices.
 
 
A Member of :
CONFRÉRIE
DE LA CHAINE DES ROTISSEURS
ORDRE MONDIAL
DES GOURMETS
DEGUSTATEURS
 
BANQUETS FOR WEDDINGS, CONFERENCES AND ALL OCCASIONS. Choose from a variety of air-conditioned, rooftop, and beach-area venues. Sample Packages. Function Areas and Capacities.
 
OPEN DINNER BUFFETS
There's something different every night at Plantation Bay Resort and Spa.
Rockin' USA
Rockin' USA

A Rock and Roll Dinner Show
Song! Dance! (and some Skin!)
Plus barbecue, ribs, and beer!

P 1595 nett
Mondays, 6:30 PM
Orion Beach
Hawaiian Luau

Fire Eaters. Provocative Hula dancers.
Skimpy loin cloths on sexy male performers.
Oh yes, plenty of high-cholesterol food.

P 1595 nett
Tuesdays, 6:30 PM
Peninsula Beach
Filipino Fiesta

Filipino cultural dance performance with a
feast of native Philippine dishes.

P 1595 nett
Wednesdays, 6:30 PM
Galapagos Beach

Sahara Nights

 Bare skin! Appetizing Gypsy Dancers!
Very hot Harem Costumes!
and Lots of Yummy Food!
(Shawarma, Kebabs, and more)

P 1595 nett
Fridays, 6:30 PM
Galapagos Beach
Brazilian Fever

Brazilian Fever

Hot and tempting...and that's just food

P 1595 nett
Saturdays, 6:30 PM
Orion Beach
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CULINARY SUPERLATIVES AT PLANTATION BAY
 

Plantation Bay offers an astonishing range of food items that various guests have judged the best, or comparable to the best, they’ve ever had:

 
Breakfast
Croissants – Light, flaky, buttery but not oily. You'd have a hard time finding a better one in Paris. (As a matter of fact, we never have.) From our own patissier (as are all the breads, pastries, and desserts served in the resort).
Danish Pastries – Crisp, not too sweet, with a perfect custard lining and a selection of fruity toppings.
Dwarf pineapples – Crunchy instead of pulpy, and naturally sweet. Even the pith is delicious. Without any question the best pineapple on earth, and available only in Cebu and nearby islands (certainly not Manila).
Mangoes – Tart, firm, with hardly any fibrousness, Cebu mangoes are quite unlike their poor relations from Mexico or Africa, and are considered the world standard by connoisseurs.
Pan de Sal – Possibly the last remaining properly-made Philippine breakfast bun – chewy, stretchy, with a subtle wheat flavor. Some of our Filipino guests order it by the dozen to take home.
Eggs any style – Cooked precisely to your preference in front of you, anything from fluffy-soft scrambleds to impeccable sunny-side ups. Few hotels (and fewer resorts) can claim as much.
Longganiza – Philippine breakfast sausage of the highest order. Made in our own pantry, slightly on the lean side, with just a hint of sweetness and a smattering of spice. Nobody does it better, we humbly inform you.
Wheat Pancakes – Full-bodied but not heavy, smooth but not insipid. Didn't come from a carton.
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Lunch and Dinner
Batchoy – If it's absolutely authentic native cuisine you're after, look no further. We borrowed the recipe for this quintessential Philippine onion-and-noodle soup from our very own staff cafeteria after it was discovered that some enterprising (and obviously discriminating) guests were eating there on the sly.
Caesar Salad – Nothing like American Caesar salad, the Philippine version (some would say, original) is thick, creamy, garlicky, lemony, and piquant. This dressing doesn't keep at all, and so must be prepared from scratch each time it is ordered. When our waiters are having a good day, our Caesar outshines the best from Manila; on a bad day, it's still better than anything east of the Pacific.
Prawn Tempura – Tiger prawns almost as big as chicken drumsticks, coated in rice-flour batter and deep-fried. Certainly the best in the country, our tempura would hold its own in Tokyo, or anywhere.
Roast pig (Lechon) – Cebu's lechon is prized as the finest in the Philippines, and we do it better than anyone else. Slow roasting, herb stuffing, and a secret dressing process yield crunchy skin and delectable flesh so tender and juicy you can cut it with a fork.
Kare-Kare – Philippine oxtail stew with banana flowers in peanut sauce, served with shrimp paste on the side. There's nothing quite like this dish anywhere else in the world, and ours is about as good as it gets. Messy and fun: eat with a spoon, and leave the Hermes ties and scarves at home.
Char-broiled US Angus Prime Rib steak – US cornbelt restaurants undeniably have better meat to work with, but we try harder. Our proprietary marinade combines Midwestern and other ingredients, and we wait two days for the flavors to ripen. The results are sublime – tastier, smokier, juicier than anything out of Chicago. Don't believe us? Try it, and decide for yourself.
Barbecued Polynesian Spareribs – What is this obsession with baby-back ribs, we ask. Baby-back just means the pig was small and skinny. Our ribs come from meatier and – yes, we admit it – fatter pigs, and our special Polynesian barbecue sauce would make even Kansas City gourmands sit up and take notice.
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Fast Food
Chile con Carne – Our meat is diced, not ground, and we use just the right amount of chili powder and other condiments, kidney beans, and fresh bell peppers (“chile” means pepper as in bell pepper, or is a shorthand way of referring to the whole dish; “chili” is a spice). Then we mix in yesterday's leftovers and simmer for hours. Trust us, this is the way to do it. South-of-the-border purists might not be impressed by our “moderately spicy” chile, but if your standards are based on what's generally available in Los Angeles or in cans, this is as good as it gets.
Hot Dogs – Really! We didn't make them, but we searched high and low for the world's best, and came up with a tie: Hebrew National Jumbo (all-beef), and Armor Kielbasa (beef, pork, and turkey). Then we went through a heck of a lot of trouble importing them. Plantation Bay is the only place in Asia (and probably the US, too, for all we know) which serves the two best hot dogs in the world.
Char-broiled Hamburger – Our patties are made in-house with a precise blend of different cuts of beef, and go through a multi-stage grinding process to assure the right texture and cohesion. Then they're seared over a real fire, with the flames licking all around. In all our travels in America, we haven't found any burger, anywhere, at any price, as outright delicious as ours. And you can quote us on that.
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Desserts
Three Chocolate Mousse Cake – Know what Guy Lian Fruits de Mer Belgian chocolates are? Our mousse cake is built on a similar concept, layering white, milk, and dark chocolate flavors in a single chocolate-lovers' delight.
Flambéed Mango Crepes – Fresh mangoes, of course. Really thin crepes. Rum. Creamy vanilla sabayon with a flame-kissed fringe. Most plates go back to our kitchen looking like they were licked clean.
Cheesecake – We realize we're treading on thin ice here, but our semi-New York-style cheesecake, modified for Asian tastes (meaning slightly heavier, slightly sweeter, and with a moist, dense, butter-packed Graham-cracker crust), has a lot of devoted followers. Including some New Yorkers.
Halo-halo – A Filipino's idea of a refreshing afternoon snack, a colorful mixture of candied fruits, jellies, and custard, collated with shaved ice and native ube ice cream. Don't leave the country without having sampled this.
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