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THE PLEASURE IN VARIETY
Timeless favorites, international delights, and creative cuisine make dining exciting in South Palms Resort Panglao WORDS by Joseph Cortes // Photos by Renjie Tolentino
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lphard Somosot has the best job in the world. As executive chef of South Palms Resort Panglao, every day is like a vacation. Compared with his previous jobs at prestigious Parisian establishments such as 58 Tour Eiffel and Rech by Alain Ducasse, the demands at South Palms are more laidback. Since he joined the resort’s culinary team last November 2014, Somosot has introduced changes to the resort’s menu to reflect what is locally available and in season: fresh seafood and vegetables that are specially grown within the resort. While
The popular prawn mango salad with bacon-wrapped sauteed prawns, ripe mango, grapes, mixed greens with roasted sesame dressing and crispy potato strips
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EXPER IENCE TR AV EL A ND LI V ING // Vol. 2 No. 3 // 2015
the a la carte menu contains standard Filipino and international favorites, a separate tabletop menu of weekly specials highlights the chef’s flair for French cooking. During our visit, the week’s special entrée was buttered poached lobster with mango beurre blanc, potato gnocchi, and tarragon oil. Lobster might be farthest from the minds of diners at the resort considering that there is a selection of live fish to be had—and he does tell us that live fish is quite popular among Chinese and Korean guests. However, the special menu is a convenient way of discovering Somosot’s talent.
Buttered poached lobster described in one word: delicieuse!
Customized and global The chef says the South Palms kitchen is quite flexible when it comes to guest requests. Often, it would mean preparing a simple dish that a guest wants. Europeans look for something simple and easy, such as a plate of buttered pasta. Koreans want fish cooked as they are accustomed to having it back home. Such demands are part of the service experienced chefs are used to providing diners. However, there have been special occasions where Somosot had been challenged by guests with strict dietary demands. He recalls a group of guests from India who were vegans and allergic to certain vegetables. He planned the menu in advance and specially prepared their meals for them. He says he felt a sense of accomplishment when he got their thumbs up at the end of each meal. But those occasions come few and far between. On most days, work at the kitchen would mean planning the specials to put out for the dinner buffet. Depending on the nationality of the guests at the moment, it could mean some spicy beef ribs for Koreans and steamed fresh pampano for Filipino and Chinese guests. It also helps that the South Palms buffet is extensive enough to have stations for live cooking. There are pasta, tempura, and Mongolian stations where chefs can prepare your order a la minute. There is also a special section for children featuring favorites such as spaghetti and fried chicken tenders.