Tons of thanks to our gracious host, the Yek Yeu Merchandising, Inc., for welcoming us to the Shihlin Electric product launch complete with a grand Baguio Country Club experience. (The company’s behind the efficient power distribution system in the Taiwan 101, the world’s tallest from 2004-2010, which I’ll write about in a separate post.) Food overflowed from morning ’til evening. We didn’t have to worry about anything except burning the excess calories.
My picks from the buffet table:
First row: Caesar’s salad; assorted cheese, smoked tanguegue and Greek salad; Black Angus ribeye steak; corned beef and rice; passionfruit, papaya and watermelon; bacon, bread, mini banana-almond pie.
Second row: Grilled lamb chops with mint jelly; cold cuts, creamy seafood in puff pastry and dinner roll with butter; coleslaw salad, greens with Thousand Island dressing, smoked ham and salmon marinated in dill.
Third row: Eggs Benedict, salmon trout and salsa, lamb in port wine sauce with mint jelly; strawberry crepe with vanilla ice cream and extra chocolate syrup; sweetened banana (minatamis na saging) and macaron.
Cheers to good food, good hotel food! Though everything was above par, I personally loved the (unforgettable) fantastic, melt-in-your-mouth Black Angus ribeye steak from the Cotterman on the first night; the tender, juicy lamb chops; the daily dose of fresh greens and cheeses; the smoked ham and tanguegue and dill-marinated salmon; and the lamb in port wine sauce with mint jelly from the special Sunday lunch buffet at the Verandah. Oh, the BCC iced tea was excellent!
Stand-up comedian slash TV writer slash TV host Alex Calleja, who performed at the Shihlin launch, says, “Kung noon ay dinadasalan muna ang pagkain, ngayon ay pinipiktsuran muna bago kainin.” LOL, nail me!
Passed by the Hamada. This Japanese resto consistently gets good reviews from food critics.
A stay at the century-old Baguio Country Club is incomplete without a stop by the café. The goodies include its famous Raisin Bread and Centennial Raisin Bread.