In celebration of Sustainable Gastronomy Day, Pico de Loro Cove reinforces its commitment to sustainability and community empowerment by offering guests a meaningful culinary experience grounded in responsible sourcing and ethical practices. This year, the cove honors the global observance by curating a special menu that highlights the importance of fresh, locally sourced ingredients, with every dish crafted in partnership with the nearby Bulihan farming community.
As part of Pico de Loro Cove’s farm-to-table initiative, each dish on the menu features ingredients harvested by local farmers. These seasonal ingredients are not only fresh and full of flavor, but they also help support and sustain the livelihoods of the farmers who grow them. By purchasing directly from Bulihan’s agricultural community, the resort is able to reduce its environmental footprint, promote sustainable food systems, and contribute to the growth of the local economy.
This year’s featured dishes include a trio of flavorful creations centered around corn and malunggay — two humble yet nutritionally dense ingredients that grow abundantly in the region. Carefully prepared by the resort’s culinary team, these dishes demonstrate how local produce can be elevated into hearty, satisfying meals that align with both health and environmental values.
Corn and Malunggay Fritters
Kicking off the special menu is a plate of Corn and Malunggay Fritters — golden brown, crispy bites that offer a perfect balance of sweet corn and the slightly bitter, earthy profile of malunggay. This appetizer not only sets the tone for the meal with its satisfying crunch and flavor, but also highlights the versatility of these two core ingredients.
Corn and Malunggay Chicken Soup
For a comforting main course, the Corn and Malunggay Chicken Soup stands out as a nourishing option that reflects the warmth and richness of traditional Filipino cooking. The slow-simmered chicken pairs beautifully with the malunggay leaves, while the sweet corn adds a natural sweetness to the savory broth. It’s a dish that speaks of home, community, and comfort — all while celebrating fresh, local ingredients.
Corn and Malunggay Salad
Balancing the hearty flavors of the menu is a refreshing Corn and Malunggay Salad, which brings together crisp greens, corn kernels, and malunggay for a light yet nutrient-packed side. The salad celebrates the ingredients in their most natural form, providing a clean, vibrant counterpoint to the other offerings.
Proceeds from every order go directly to the Bulihan farmers, offering tangible support that helps them continue to cultivate their crops and sustain their agricultural traditions. This farm-to-table initiative is more than a culinary feature — it is a direct investment in local livelihoods and a celebration of Filipino farming heritage.
Sustainable Gastronomy Day, observed globally each year, emphasizes the importance of mindful eating habits, cultural food traditions, and environmentally responsible agricultural practices. At Pico de Loro Cove, these values are reflected not just during this celebration but throughout the year, through ongoing partnerships with local producers and a consistent dedication to ethical sourcing.
By putting the spotlight on local ingredients and community collaboration, Pico de Loro Cove encourages its members and guests to take part in a more meaningful dining experience — one that nourishes both the body and the community. It’s a celebration of food that honors tradition, supports sustainability, and uplifts those who make it all possible.
Guests are invited to enjoy this special menu and discover how sustainable choices can create memorable culinary experiences while supporting a greater cause. To book a room and indulge in this unique dining offer, visit www.picosandshotel.com, email reservations@picosandshotel.com, or call +63 917 809 1289 or +63 2 8464 7888.
