The words Bataan and tourism are seldom mentioned in the same sentence, at least not until fairly recently. The Bataan Peninsula, although one of the closest provinces to Manila – it literally is across Manila Bay, isn’t really a top tourist destination. I doubt it would even make the top 20 as recent as five years ago. The province is synonymous with the Bataan Death March, one of our country’s darkest memories from World War 2. The peninsula is also popular for one of the Marcos regime’s biggest showcase of corruption and public fund wastage – the Bataan Nuclear Power Plant. The circumstances around it’s planning, bidding and construction were “sketchy” to put it mildly. All told, Filipinos had to foot the bill of a useless project with a humongous debt that took 30 years to pay off.
But enough of Bataan’s past. We were visiting the province to see what it had to offer and none of us were prepared for how much natural beauty, good eats and hospitality were awaiting.
The Oriental Hotel Bataan
Our hotel, The Oriental Bataan is located inside the Freeport Area of Bataan. As pretty as the pictures online were, The Oriental Bataan is even nicer in person. Driving up a hill within the freeport zone, the hotel is a welcome surprise to travelers. The Oriental Hotels and Resorts group takes pride in taking old, abandoned properties and reviving them. The Oriental Bataan used to be known as The Hilltop Hotel, built in the early 1970s to cater to the booming export processing industry then. While repurposed and renovated hotels normally end up being shadows of their former glorious selves, The Oriental Bataan seems like a better version of the former hotel. Taking advantage of the distinct circular design of the building, the 40 year-old hotel still seems contemporary. With well-appointed common areas, dining outlets and luxurious rooms, The Oriental Bataan is a lesson in how to do contemporary Asian-inspired interiors. Everywhere you look are nooks, areas and design elements that are “Instagrammable” and “Pinterest worthy”. The designs are classy, well thought-out and done with restraint. Local as well as Southeast Asian pieces complete the whole look, with touches of modern pieces which break what could have been an overly themed look.
Lunch at Cocoon
Having visited quite a number of hotels and resorts for our Foodie Road Trip series, the food at these places can be hit and miss. While we’ve had really good food at times, there were also countless times when the food seemed to be an afterthought. Hotels, especially the provincial ones can sometimes get complacent when it comes to food. The lack of competition, having guests as captured market and limitations with regards to a hotel theme or maintaining a certain image can sometimes compromise the dining outlets. While the food almost always looks good (it needs to because of how much hotels charge), rarely do we find places that serve really good grub. There will be one or two okay dishes, but most of the time the bites are generic.
At Cocoon, attention to detail is evident as soon as you step in. From their custom made stone serving ware to the way Southeast Asian design elements are mixed with contemporary furniture and vintage decorative pieces, the sum of each element just works with each other. Of course, as much as we adored the interiors of Cocoon, we were there for the food and they did not disappoint.
Cocoon serves Southeast Asian specialties and some Continental favorites. Dish after impeccable dish came out and by the time they were done bringing the dishes out, our long table was filled. We wanted to try everything and as daunting a task that may have been, we soldiered on like pros.
Appetizers were the Dragon Ball, crispy balls of mince, coated in wanton strips. The Tom Yum Soup was soothing and aromatic with lemongrass and ginger and refreshingly sour. The Hot Prawn Salad was creamy and sweet, with just a touch of sourness complimenting the plump prawns. The mains came next, beginning with the Fish Fillet with Tofu, a light and healthy alternative for those who are watching calories. Healthy as it may be, the dish was still packed with flavor. The next dishes were another showcase of Asian culinary wizardry, we were served Spareribs with Wasabi Sauce, Singaporean Chicken, Beef Rendang, Salt and Pepper Squid and Seafood Chopsuey. To compliment the main entrees were Nasi Goreng Fried Rice, Pineapple Fried Rice with Pork Floss and Fried Noodles with Beef. As if all those dishes weren’t enough, Cocoon’s talented chefs decided to give us a glimpse of their Continental dishes with a Breakfast of the Day platter, their Chicken, Hungarian Sausage Sandwich, Bacon Ranch Pizza and Clubhouse Sandwich with Potato Wedges. Oh and before I forget, Cocoon also serves the best beers from all around the world. And just in case diners still have room for dessert, they have a great selection of sweet endings too. For fruit lovers, there’s Wilbert’s Chocolate Fondue. Chocolate lovers will go bonkers for Delphine’s Secret Love and Truffle Ganache. Other specialties are the Red Velvet Cake, Ensaymada and their Blueberry Cheesecake.
As I am writing this and recalling everything served, it was pleasantly surprising how each dish was treated with utmost care. None of the dishes tasted like menu-fillers, you know, dishes that are there just to complete the menu, to add to the choices. At Cocoon, the menu is well curated, each item meant to be there, each dish a contender for house specialty.
Dinner at Forest Grill
After an afternoon of swimming at Five Fingers, Mariveles and touring under the sun, our group was understandably famished when we got back to the hotel. Luckily, GM Bong Carandang had the staff at Forest Grill ready for us. Unlike Cocoon, Forest Grill serves predominantly Filipino fare with additional grilled items such as steaks. Located at a cliff just across the hotel lobby, tables and outdoor sofas are laid out al fresco to fully take advantage the cool summer evening breeze. With talented bands performing as diners enjoy their food and drinks, Forest Grill provides the ambience for a great night out without needing to leave the hotel premises.
Right as guests enter Forest Grill, they are greeted with the sight of fresh seafood and the sound of chefs cooking away at the open kitchen. Pick your own fresh fish and seafood and have the chefs cook them or you can order from their extensive menu. Being the perfect host that he is, GM Bong ordered ahead for us, with a generous offer to order whatever else we wanted. We had Chicken Binakol, Grilled Liempo, Grilled BBQ Ribs, Fried Chicken, Grilled Chicken, Sautéed Shrimps and Crabs. We also had Pinakbet with Bangus Belly and their Bangus Sisig. We also got to try their perfectly grilled Ribeye Steak. Again the chefs have outdone themselves and prepared a feast for our group, all while listening to the live band and enjoying our cold beers and cocktails. With full bellies and mildly buzzed from the drinks, we headed off to bed after a long day of food, fun and frolicking under the sun.
Apart from the great food and accommodations, The Oriental Bataan also has amenities for those wanting to spend more time at the hotel’s luxurious premises. There is the gym, the Liquid Bar right beside the pool, the Cliff Lounge, the Team Building Facility and The Indoor and Outdoor Spa, one of the best spas I’ve seen. We didn’t have enough time to fully experience everything that The Oriental Bataan had to offer and even before we left, we were already raring to be back. The facilities, the food and the great service led by General Manager Bong Carandang all make The Oriental Bataan a hidden gem waiting to be discovered.