From the get-go, this eatery looks like most karenderyas in the Philippines, the beloved ones where ambiance and sanitation are not necessary.
For such a small town, Coron, in the island of Busuanga, provides a variety of food choices - from the beloved eateries to slightly pricey restaurants.
While Baler is still on its way to become a foodie destination, there are still many surprising food hunts that can be had there.
To some extent, these humble karenderyas also contribute in preserving the memory of a city and of a bygone era that has not yet seen big air-conditioned supermalls with fastfood franchises.
When you are faced with that kind of predicament, you have every understandable reason to forget your table manners, or in my case, my imaginary dietary restrictions. All my three months worth of gym may have just been undone that very morning.
But next time though, I'll find myself a teapot and observe as well the proper tea preparation. I'll probably have my next tea experience in the morning or right after a hearty breakfast.
The bread is noticeably heavier in comparison to those being sold from franchise bakeshops elsewhere. It smells and tastes delicious too. One bite would tell you that it is not just another ordinary neighborhood bread.
Just when I started to cut down on my carbohydrates, my dad recently sent me a few kilos of nilubok - a traditionally milled rice characterized by its uneven grains.
For Nanay Lita Escarda, the business of cashew nuts is all these labor-intensive processes, plus so much more. These irresistable goodies have provided a steady source of income for her family through the years.
This comes as a surprise because although I spent my college years in Iligan, I was only able to visit this part of the city one Saturday evening last August.