Top international dining experience at The Ruf Restobar in Boracay

With satay, nasi goreng, backribs and more, it was a delectable international dining experience under the stars at The Ruf Restaurant and Bar located at the top deck of Ferra Hotel Boracay. It was the perfect dining destination to cap off the last night of the 3-day, 2-night Boracay escapade with my blogger friends.

With its cozy ambiance away from the hustle and bustle of White beach, I would consider The Ruf as Boracay in its most relaxed as Ferra Hotel is located midway between the the famous White beach and the more "adventurous" Bulabog beach - in a quiet nook creating a world of its own.

On a clear evening, The Ruf offers a "starry, starry night" as one can just lounge, linger and drink the night away. Perfect for those who want a peace just for the night as the the typical Boracay action is just a distant noise away. But Ferra Hotel just a a few minutes walk away from it all, very convenient to those who'd prefer to end the night with a bang!

And our preference was a gastronomic "bang" as our appetites exploded with what The Ruf has to offer. With a largely international clientele, Ferra Hotel, just like most of Boracay, offers a good mix of international cuisine to please the palate of this large chunk of tourists.

The Mushroom Toast started our culinary journey as it gave our taste buds an Italian flair with this bruschetta type appetizer consisting of sauteed mushroomsm cheese and tomatoes with green and cashew providing the crunch on the side.

Hands-down favorite was the Vietnamese-style Buffalo Wings - crisp-fried chicken wings with sweet and spiced coating. It was an appetizer but our tummies were already more than satisfied with it. And we can't help but clamor for more!

The Assorted Satay platter is always a delight - with skewered pork, chicken, tun and shrimps smothered in a rich peanut sauce. And there's always additional sauce on the side if you can't get enough of it

It was the perfect partner for the nasi goreng that came with all the works - pork, vegetables ,spices and fried egg. But on it's own this Indo-Malay version of fried rice is already a complete meal itself!

Then there's the Glazed Chicken which was among the gustatory centerpieces that night. What's more tempting that roasted chicken with a sweet glaze with a distinct Asian flavor?

And I answer myself! A rack of ribs - juicy and grilled to fall-of-the-bone perfection with a sumptuous "can-we-have-some-more" sauce! Hmmm... another order of ribs would have been better!

Capping off this nightcap was a "boozed" pink lemonade to guide all these food to our stomachs as well as provide a boost to the fun we all had that time in Boracay.

With all these delicious food, having this great company (looking for a group photo...) and a cozy place to enjoy it all, Boracay seems to wave at me again. And when I give in to this beckoning, for sure, Ferra Hotel and The Ruf will be among the top of my list!

THE RUF Restobar

Roof Deck, Ferra Hotel Boracay

Sitio Bulabog, Balabag, Boracay Island

Contact.No.: 09176809140

Facebook: https://www.facebook.com/TheRufRestoBar/

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

Search This Blog