CLARK FREEPORT – Adding more seasoning, as it were, to Hann Resort’s cognomen as the “Culinary Capital of Clark” is the relaunch of Salt Resto at the Widus Hotel here.
On April 4, members of the premier press club Central Luzon Media Association-Pampanga chapter were treated to but a sampling of Salt’s new menu – an all-Pinoy favorite, with some new delightful finds, at least to this Kapampangan food lover.
The appetizers: okoy, crispy and dipped in vinegar with crushed chili as should be; bringhe, not your usual turmericized glutinous rice though but balled bite-size; and chicharon bulaklak, not simply dipped in spiced-up vinegar but eaten ala-samgyupsal – rolled in lettuce with pickled cucumber and radish and minced green mango and bagoong. Drool.
The soup: prawn sinigang, o so divine!
The main course: tiyula itum (beef stew) and pyanggang manuk (braised chicken) both characteristically black due to the unique use of charred coconut meat, both originating from Tausug cuisine. So exotic, so exquisite.
Also, the Kapampangan sisig – served wrapped in crispy thin dough like a giant dimsum; and pancit palabok, with slices of lechon kawali on the side.
The dessert: sans rival – really unrivalled sweet, sweet ambrosia.
Salt. Aye, not just for seasoning. All for savoring. Punto Lifestyle Team/Photos:
Bong Lacson, Gerald Gloton-CLMA Pampanga.
