Villa Amanda in Bataan...Villa of Amazing Filipino comfort food!

Growing up in a Singaporean-Chinese household, even though I was born and raised in the Philippines, I was not much exposed to Filipino cuisine.

I remember the handful of Filipino dishes in my youth...halo halo painstakingly mixed by my father with an old fashioned ice shaver, Lechon reverently sought in La Loma and brought home to much wide eyed, mouthwatering appreciation; but everything else that found its way to our table and our bellies was of Chinese or Singaporean Malay origin and influence!

It was only when I graduated from college, and began to eat out with colleagues and friends, that my education into Filipino culinary arts began.
Slowly I tasted and enjoyed the sinigang soups, the pinakbet, the inihaw dishes, and so many snacks and desserts besides.  Slowly I learned the right way to pair dishes together in a meal, and to savor tastes I had never known before that could be so wonderful!

Now in my twilight years, I have eaten over three decades worth of Filipino food, yet still I find there is much I do not know, and so many varieties of viands I have not yet tried and experienced.

It is summer...and in the Philippines, it is a good excuse to go on a road trip to explore untried as well as tested spots where one can enjoy or escape the sun at its blistering best or worst.

And on the way, is opportune time as well to discover culinary samples and traditions found all along the way to and through the spots.

On this weekend past, we found our way to Bataan to revel in Montemar Beach Club's exclusive and members only summery treats and delights.

After going out through the Dinalupihan exit, before driving straight to Montemar, we meandered our way to Abucay, in search of a little resort and restaurant called Villa Amanda.

Villa Amanda is a public resort with a few pools for families to swim in and cool down during the Philippine's world famous, or should I say notorious, summers?  On this day, the pools were full, and the air filled with the delightful shrieks of children and laughing adults.

My eyes caught sight of a few interesting structures in a fountain and a foyer leading to a terrace which in turn led to the eatery.  In the fountain area, was a small fish pond where St. Peter's fish or tilapia was being cultured and grown.  In the foyer were cages where there were exotic owls, pythons, and macaws were on display.

After a cursory look at the facilities, we moved into the restaurant and sat down to a simple but delicious repast of excellent Filipino comfort food....

It started with crispy, crunchy pig's rind and gizzards fried to a crisp, or chicharon bulaklak that crackled in the mouth and quickly melted into a satisfying flavor!

The next appetizer cum entree was rellenong alimasag or stuffed crabs, oozing with crabmeat cooked in its own sauce!

The piece de resistance was a ginger stew based fish dish called pesa, and cooked using the head of freshly caught tilapia fish.  What a delight it was to partake of this sumptuous soup...the meat of freshly caught fish is succulent and sweet!

And as if that was not enough, grilled buttered tanigue fish,  and sizzling chili sisig, made up of pig's ears and other innards, were served with steaming hot bowls of white rice!

Such a simple fare...yet lip smacking good...all diners were sated and satisfied!

It was a most auspicious start to our Bataan summer journey.