Unforgettable dinner honors former Philippine president

As a travel writer, I have been fortunate enough to experience many once-in-a-lifetime events. But none compare to the Presidential Dinner at Anya Resort Tagaytay, a tribute to the legacy of former Philippine President Jose P. Laurel.

The evening was a remarkable blend of remembrance and honor—where history was not just revisited but relished, where the past was not only remembered but celebrated.

There was something surreal about sharing the dining table with the grandchildren of a former president. Among the attendees were Maria Lourdes “Inday” Laurel Avancena-Arcenas (Director of the Development Bank of the Philippines), Susie Laurel-Delgado, Francis Laurel (the eldest grandson present at the event), and the musically gifted Cocoy Laurel. Each carried a unique aura that echoed their illustrious lineage.

I found myself seated alongside Marilen Laurel, who happens to share the same birthday as me, although in a different year, and who has a journalist son writing for The New York Times—we instantly clicked!

Unearthing untold stories

Inday captivated us with fascinating anecdotes and untold stories about her grandfather, showing us old videos and vintage photographs of JPL (President Laurel, as Inday fondly referred to him).

These glimpses into his life portrayed both his role as a devoted family man and a respected statesman.

Through Inday’s words, we gained a deeper understanding of his character and his unwavering commitment to serving the Filipino people.

One message from her particularly resonated with me:

“The moment you find yourself stuck and you don’t move, you might as well die… Anything that does not grow is dying… If you’re stuck, you’re dying. So continue (keep moving forward), no matter how hard it may be. And he (JPL) believed so much in Divine Providence, that it will happen.”

Collaborative work in promoting heritage tourism

The Presidential Dinner, a partnership between Anya Resort Tagaytay and Fundacion Santiago, serves as an exemplary model of collaborative work in promoting history tourism and preserving the Philippines’ rich cultural heritage.

Anya Resort excels at creating unforgettable guest experiences while Fundacion Santiago, a non-profit organization passionate about community-based heritage tourism, is committed to fulfilling its mission.

Chaco Molina, Fundacion Santiago’s Executive Director, shared the organization’s two-pronged objectives: to fight against poverty and dispel the ignorance of our past. He spoke about their innovative approach to community-based heritage tourism, an initiative centered on history and heritage.

According to Molina, this presidential dinner is more than just corporate social responsibility for Anya Resort; it’s an opportunity to contribute to a larger cause. For Fundacion Santiago, it’s about advancing their mission of creating awareness of Philippine history.

This fruitful collaboration is a great example of what can be achieved when working together. By leveraging each other’s strengths, they are able to advance their respective missions and create a win-win situation for both parties and the communities they serve.

The Presidential Dinner

The highlight of the Presidential Dinner at Anya Resort Tagaytay was undoubtedly the “Laurel Menu”.

Inspired by the late President Laurel’s favorite dishes and significant events in the Laurel family’s life, this culinary masterpiece was meticulously crafted by Anya’s Executive Chef Chris Leaning and his F&B team.

Chef Chris confessed that creating the Laurel menu was challenging due to the lack of information about the president’s preferred food.

However, with the help of Chaco and the Laurel family, Anya’s culinary team discovered that the late president appreciated simple, local Batangas and Cavite food.

Thus, the menu featured traditional Filipino dishes with a modern twist and a touch of Batangas and Cavite flavors.

For the pass around, we enjoyed the fresh ceviche, White Snapper Kinilaw with Pickled Papaya and Tiger’s Milk.

This was followed by Ensaladang Talong (eggplant salad) on a Rice Cracker Topped with Salted Egg and Crispy Alamang.

A unique dish on the menu was Deep-fried Salsa Monja Croquetas. We were also offered a local delicacy, Kapampangan Bobotu served on a banana leaf, as well as Fish Tinapa (smoked fish) Terrine with Raisin Relish and Pickled Cucumber served with Malunggay (moringa) Crisp Bread.

An unconventional sinigang and more

An interesting twist was the Seafood Sinigang (sour soup) with Lightly Poached Oysters and Mustard Leaves served with Crusty Bread.

What made it unique was that the soup was poured onto the bowl only after being served dry, a surprise announcement made by Chef Chris.

The main course included four dishes: Salmon a la sal Carved Tableside served with Tarragon Butter Sauce and Grilled Asparagus Spears; Lechon Baka Rump Roast with Tanglad (lemongrass), Pinya (pineapple), Calamansi (Philippine lime), Coconut sugar, served with its juices; Heirloom Adlai Rendered Beef Fat Rice, and Braised Monggo with Malunggay, Shallots, and Sweet Tomato, with Local Anchovy Salad Garden Bowl.

Salmon a la sal Carved Tableside served with Tarragon Butter Sauce and Grilled Asparagus Spears

Left photo: Lechon Baka Rump Roast; Right photo: Braised Monggo with Malunggay, Shallots, and Sweet Tomato, with Local Anchovy

The Presidential Dinner concluded with an individual grazing platter featuring homemade Batangas Bibingka Tanuan, Suman Moron using Local Chocolate, and Native Fruits in Season.

Adding to the wonderful dining experience was the music of the talented musical artist Cocoy Laurel who delighted the crowd with Bayan Ko-Pilipinas Kong Mahal medley, Leon Ignacio’s Lambingan, and Some Enchanted Evening.

Left photo: Cocoy Laurel; Right photo: The Laurel grandchildren with some family friends

The Presidential Dinner was more than just a meal – it was a remarkable gastronomic journey through history and tradition. It showcased the late president’s simple and humble tastes, creating an unforgettable evening etched in the memories of all attendees. It was a delightful blend of history, heritage, and culinary delight that left everyone in awe.

Anya Resort Tagaytay’s commitment to sustainability

Gone are the days when travel was solely about ticking off bucket lists. Nowadays, mindful travelers are on the lookout for experiences that not only satisfy their wanderlust but also make a positive impact on the environment. This new age of conscious travel has put sustainable destinations in the spotlight.

This sparked my curiosity to dig deeper into Anya’s sustainability efforts. I had the chance to meet with Melody Amor M. Amacio, the Resort Manager in charge of sustainability, all thanks to Kim Buot-Sindac, the resort’s Marketing and Communications Assistant Manager, who helped set up the meeting.

Sustainable interior design: Luxury with a conscience

This isn’t my first time at Anya, but I’m still struck by the tasteful blend of luxury and sustainability in its interior design.

The Living Room (lobby), in particular, showcases this balance beautifully, with its fusion of contemporary and traditional elements.

From the gorgeous solihiya chairs to the cozy lighting, lovely plants and fresh flowers, this space embodies Anya’s commitment to sustainable luxury.

This dedication extends to the guestrooms, where local fabrics adorn the interiors to showcase the country’s heritage, reusable water bottles are provided, toiletries are in dispensers instead of single-use plastic bottles, and digital compendiums accessible via QR code replace paper.

“Even our water conservation measures are unique. We place empty wine bottles in the toilet flush, saving three liters of water with every flush,” shares Melody.

Anya Resort is proud of its green leaders who play a crucial role in its sustainability efforts. They have dedicated departments monitoring everything, from carbon footprints to noise pollution, energy saving, and purchasing criteria.

“Our green leaders meticulously scrutinize suppliers, checking the materials they use and the quality of their products. We even visit the suppliers’ place before signing the contract, ensuring every aspect aligns with our commitment to sustainability.”

The Sensory Garden

One of the most adorable features at Anya is the Sensory Garden. This garden thrives on rainwater, which nurtures the plants and allows them to flourish sustainably.

The garden supplies fresh ingredients for the resort’s restaurants, giving a farm-to-table experience that not only satisfies the taste buds but also shows how much Anya Resort cares about the environment.

Left photo: The Sensory Garden; Right photo: Harvesting buko from the trees in Anya

Anya Resort is also home to some adorable rabbits. These little bunnies not only bring joy to the guests but also play a part in the resort’s sustainability efforts.

The rabbits consume food waste from the kitchen, reflecting the resort’s efforts and commitment to reducing waste and promoting circular economy practices.

In the future, Anya Resort plans to welcome native pigs and goats to their family, further enhancing their sustainability initiatives.

Adopt-A-Tree: Planting seeds of hope and sustainability

One cannot talk about Anya Resort Tagaytay’s sustainability efforts without mentioning its Anya Adopt-A-Tree program.

For a small donation of Php 150, guests can contribute to the planting and nurturing of a new tree within the resort grounds.

This initiative, in collaboration with the Philippine Parks and Biodiversity, promotes a greener environment and gives guests the chance to leave a lasting legacy on the landscape.

Guest tree planting

Indeed, what could be more fulfilling than leaving a green footprint after your stay? At Anya Resort, both regular and corporate guests are allowed to plant a seedling in a designated area.

“We had these corporate guests who planted trees in our parking area as part of their team building activity,” shares Melody.

Each participant received a seedling with their name label, creating a personal connection with the tree they planted. This hands-on experience not only educated guests about the importance of reforestation but also left them with a tangible reminder of their contribution to the environment.

“Imagine returning to Anya and seeing how the tree you planted has grown over time! It’s a beautiful way to create lasting memories while contributing to the resort’s green initiatives.”

Arts and Crafts Saturdays: A splash of color

Every Saturday, the air buzzes with creativity at Anya with the Arts and Crafts sessions. It’s not just about having fun, it’s a chance to teach kids about sustainability and ignite their imagination.

During these sessions, children are given sanitized, used slippers to paint. These slippers become a unique souvenir of their stay, showing how waste can be turned into something beautiful. It’s a fun way to teach them about reusing and recycling.

At Anya, it goes beyond enjoying a memorable stay; it’s about making a positive impact and leaving the place better than you found it.

This commitment to sustainability doesn’t just make a stay at Anya a luxurious experience, but a meaningful one too.