A Culinary Journey: Discovering Local Filipino Flavors at Binga Beach Resort.

At Binga Beach Resort, we proudly offer a menu that celebrates the rich culinary traditions of the Philippines. Our dishes are crafted from locally sourced ingredients, many of which come directly from our own eco-farm. This farm-to-table approach ensures the freshest flavors and supports sustainable practices.

One of the highlights of our menu is our vegan curry made with banana heart, a delicious and nutritious alternative to traditional meat curries. We also feature Saba bananas in our Native Pancakes, offering a sweet and wholesome breakfast option. Our Ensaladang Talong showcases the versatility of eggplants, while dishes like Chop Suey and Vegan Stir Fry are packed with fresh okra and other local vegetables.

For breakfast, our Farm Eggs and Tapsilog (served with farm duck eggs) provide a hearty start to your day. Each dish is thoughtfully prepared to highlight the natural flavors of the ingredients, offering a true taste of Palawan.

We also cater to food planners for large parties, offering a unique dining experience with our Texas-style BBQ pit perfect for Lechon (roast pig) and huge vegetable platters. This allows guests to enjoy a traditional Filipino feast with a touch of Texan flair.

Our dedication to fresh, local ingredients extends to our seafood offerings. We have our own fishermen who bring in the daily fresh catch of the day, including fish, squid, and shrimp. This ensures that our seafood dishes are not only delicious but also sustainably sourced.

Join us at our beachfront restaurant to experience these delightful local dishes and more. Enjoy the serene beauty of Lumambong Beach while indulging in the vibrant flavors of Filipino cuisine. Whether you're planning a special event or simply seeking a memorable meal, Binga Beach Resort offers a culinary experience that combines luxury with nature's bounty. So book with us early so we can plan your daily food calendar to your likings.

Our Recipes

Discover our collection of recipe cards featuring your favorite dishes, thoughtfully crafted for easy cooking at home! Now you can recreate the delicious flavors you love from our menu, right in your own kitchen.

Tofu Sisig

In Filipino cuisine, "sisig" refers to a popular dish that originated from the province of Pampanga. It is typically made from chopped parts of a pig's head and liver, seasoned with calamansi (a type of citrus fruit), onions, and chili peppers. The dish is characterized by its tangy, spicy, and savory flavors, as well as its unique texture that combines crispy and tender elements.

The word "sisig" comes from the Kapampangan language, derived from the word "sisig" which means "to snack on something sour." This reflects the dish's origins as a pulutan (appetizer or snack) that is often served with alcoholic beverages.

Over time, sisig has evolved and adapted to different variations, with some versions using other types of meat like chicken or seafood, or even tofu for vegetarian options. However, the traditional pork sisig remains the most popular and iconic version of the dish.

Sisig has become a beloved and iconic dish in Filipino cuisine, representing the country's diverse culinary heritage and the ingenuity of Filipino cooks in transforming various parts of an animal into a delicious and satisfying meal.

Pancit Canton

Pancit Canton is a beloved Filipino noodle dish with roots in Chinese cuisine, originating from the stir-fried noodle dishes brought to the Philippines by Chinese immigrants. The term "pancit" comes from the Hokkien word for "convenient food," reflecting its quick and easy preparation. Over time, Pancit Canton evolved to incorporate local ingredients and flavors, featuring a mix of vegetables, meats like shrimp, chicken, or pork, and a savory sauce made from soy sauce. Traditionally served during celebrations and special occasions, it symbolizes long life and good fortune due to its long noodles. Today, Pancit Canton is enjoyed both during festive gatherings and as a regular meal, showcasing the fusion of cultures in the Philippines and the adaptability of Filipino cuisine.

Eggplant Julienne

In a quest to create a delightful vegan dish that would impress even the most devoted carnivores, I decided to experiment with a unique spaghetti recipe featuring eggplant meatballs and julienne vegetables as the noodles. The eggplant meatballs, sautéed to perfection and seasoned with a medley of herbs, offered a savory depth that complemented the fresh, crisp zucchini and carrot noodles beautifully. As I plated the dish, the vibrant colors of the vegetables contrasted with the rich, golden-brown meatballs, creating an inviting presentation. Drizzled with a homemade sauce and garnished with fresh herbs, this innovative take on spaghetti not only showcased the versatility of plant-based ingredients but also highlighted the deliciousness of wholesome cooking. With each bite, I was thrilled to discover that this experimental dish was not just a satisfying meal but a celebration of creativity and health, proving that vegan cuisine can be both delicious and fulfilling.

Bok Choy Stir Fry

Bok choy, a type of Chinese cabbage, is a versatile and nutritious vegetable that has become a staple in various Filipino dishes, reflecting the culinary influences from both Chinese and local traditions. It is commonly added to sinigang, a popular sour soup, where it contributes a mild flavor and crunchy texture, and is frequently used in stir-fried dishes paired with proteins like chicken, beef, or tofu, along with other vegetables. Bok choy also enhances noodle dishes such as Pancit Canton and Pancit Bihon, adding color and nutrition, and can be included in vegetable medleys or salads for a refreshing touch. Rich in vitamins A, C, and K, as well as calcium and iron, bok choy aligns well with the Filipino emphasis on fresh, wholesome ingredients. Its incorporation into Filipino cuisine highlights the cultural exchange between Chinese and Filipino culinary traditions, enriching the diverse and flavorful landscape of Filipino food.

Guest Guide

Guide to checking into Binga Beach Palawan.

New Concept Restaurant

Welcome to PHO - QUE, where Texas BBQ, Vietnamese pho, and a dash of Filipino flair collide in the most delicious identity crisis you’ve ever tasted. Think smoky brisket getting cozy with aromatic broth, while calamansi crashes the party to keep things tropical. It’s a mouthwatering, cross-cultural love story served up on a plate — and trust us, you’ll be saying “Pho-que, this is good!”

PHO - QUE: A Culinary Fusion Born of Heritage and Adventure

Growing up with a Texan dad and a Vietnamese mom, my life was a dance between two vibrant cultures. Little did I know this duality would inspire a bold, flavorful journey leading me to the shores of Palawan, a secluded paradise in the Philippines. Here, amidst white sandy beaches and turquoise waters, I’ve found a third world to call home — one where the smoky aroma of Texas BBQ mingles with the aromatic spices of Vietnamese pho, all infused with a dash of Filipino flair.

PHO - QUE is more than a kitchen; it’s a story on a plate. It’s the embodiment of my life’s journey — from Texas BBQ pits to Vietnam’s bustling street markets and now to the tranquil beauty of Palawan. Each dish I create reflects these roots and the flavors I’ve discovered along the way, celebrating the magic that happens when cultures blend seamlessly.

The Menu: A Fusion of Three Worlds

At PHO - QUE, the menu is a love letter to my heritage, with each dish telling a story:

• Brisket Pho with a Filipino Twist: Slow-smoked brisket meets my mom’s comforting pho broth, elevated with the zesty brightness of calamansi. It’s a bowl that brings together my childhood and my new home.

• Texas BBQ Meets Tropical Paradise: Brisket, ribs, and sausages smoked low and slow, served with Filipino-inspired sides like garlic rice, tangy atchara (pickled papaya), and a sweet-spicy calamansi BBQ sauce.

• Seafood Pho: A nod to Palawan’s bountiful marine life, this dish combines the umami of fresh seafood with a light, aromatic pho broth, served with a hint of tropical coconut milk.

A Place for Flavor, Connection, and Adventure

PHO - QUE is not just about food. It’s part of the immersive experience at Binga Beach Glamping and Cabins, my boutique eco-resort nestled on Palawan’s pristine shores. Guests wake to the sound of waves, savor fusion meals under the stars, and explore the untouched beauty of the island.

At Binga Beach, sustainability meets comfort. From solar-powered accommodations to locally sourced ingredients, I’m committed to preserving Palawan’s natural beauty while sharing its wonders with the world.

The Heart of PHO - QUE

PHO - QUE isn’t just a name; it’s a celebration of the unexpected connections in life — between cultures, flavors, and people. Whether you’re tasting brisket pho for the first time, sipping on a calamansi margarita, or simply enjoying a meal with the backdrop of Palawan’s stunning sunsets, I invite you to become part of this journey.

Here, food is more than sustenance; it’s an adventure. It’s my story, and now it’s yours too.