Southeast Asian Cuisine · Baguio City
Fifteen years ago, a Malaysian executive chef left the hotel kitchens of Phuket and moved to the mountain air of Baguio. He brought his recipes — and his wife's family home.
Chef Alvin Emuang doesn't alter his recipes to suit local palates. The beef rendang simmers for hours with imported galangal and kaffir lime leaves. The tom yum broth hits the same balance of sour, spicy, and herbal you find in Bangkok or Penang. If you want the dish the way it was meant to be eaten, this is where you come.
Coconut-braised beef curry. Rich, complex, and so tender it falls apart. Voted one of the best rendang in the Philippines by food bloggers.
The definitive Thai sour-spicy soup. Lemongrass, kaffir lime, bird's eye chilies, and tiger prawns in a broth that defines the taste of Thailand.
A Northeastern Thai classic — shredded green papaya smashed with lime, fish sauce, dried shrimp, and just enough heat to make you reach for your glass.
Hand-pulled flatbread with banana, peaches, ice cream, and coffee sauce. A Baguio original that guests have been requesting for over a decade.
Wok-tossed rice noodles with tamarind, palm sugar, and your choice of protein. The benchmark by which every other Pad Thai in Baguio is measured.
Pulled milk tea done the traditional way — poured between two cups to build the froth. Best enjoyed on a cool Baguio evening.
The restaurant started in the same space that was once Gina's uncle's sari-sari store. Today it sits along Marcos Highway in Bakakeng, surrounded by gardens and cool mountain air. Indoor and outdoor seating. Candlelit tables. The kind of place where you stay for three hours without noticing.
Inside Old Sicat Hotel, Unit C
Hours Mon–Sat, 11AM–2:30PM & 5:30–8:30PM
Closed Sundays
Phone +63 916 444 5756
Also at 13 Outlook Drive S (corner Romulo Drive, near The Mansion)
Come for the rendang. Stay because it feels like home.