Just an hour’s flight southwest of the Philippines’ capital of Manila, Amanpulo lies on Pamilican Island, a private sanctuary fringed with white sand beaches and pristine reefs. For the last three decades the resort has established itself as an undisputed destination for those seeking tropical paradise, delivering unique experiences inspired by its naturally beautiful setting.
For many international visitors, Amanpulo has been the first introduction to the welcoming and hospitable Fillipino culture and remains a jewel in the country’s crown. To mark its 30th anniversary, the resort is hosting a series of inspiring experiences celebrating Filipino art and cuisine, honoring the wonders of Pamalican Island, and giving back to the community.
Organic Garden: Spice Table
The newest addition to Amanpulo’s organic farm is the Spice Table – an outdoor private dining experience in the heart of the resort’s kitchen garden. Available for lunch or dinner, the table, seating up to eight people, is immersed in the Pamalican’s lush organic farm. Handcrafted by the resort’s talented artisans, the table and chairs have been created using fallen tree branches from around the island.
In this verdant setting the chef led experience provides an opportunity to learn about all the fresh produce grown on the island including the 12 native chili plants that are used in the various restaurant kitchens at Amanpulo. Every dish on the multi-course bespoke menu features a variety of chilis, herbs, and spices homegrown on the farm and in the neighbouring islands of Pamalican, immersing guests in a multitude of local flavours.
Clubhouse: Philippine Culinary Road Map
At the heart of the island is the resort’s convivial Clubhouse. From May until December, the Clubhouse delivers a culinary journey across the islands of the Philippines with a monthly seven-course tasting menu featuring dishes distinct to the different provinces and regions.
For May, the spotlight is on the Ilocos region, with specialties like the Batac Empanada, a savory pastry with fillings of Vigan Longganisa (local sausage), bean sprouts, green papaya and egg, and the Pinakbet at Bagnet, a vegetable stew with squash, beans, shrimp paste and crispy pork.