Of the Daragang Magayon (daraga means lady, magayon is beautiful), I remain in awe. No photograph I’ve ever seen comes close. And if it was the only thing I saw during my trip to Legazpi City recently, there was nothing more that I could ask for.

But Albay had other plans for me. I fell in love with the clean and quaint city of Legazpi, a town that managed to keep the charm of days bygone.

From the old town, we proceeded toward Misibis.

Just to get there is a major production! The roads are not regular roads, but much like Baguio’s Kennon.

The ride takes 45 minutes through what seems never-ending fertile land. Even more surreal, a barge awaits one and the van one’s in for a trip across 200 meters to the other side of the mountain.

Misibis Bay in Cagraray is touted as a luxury island playground. It has zipline, banana boats, swimming pools in all shapes and sizes, jet skis, line fishing, sunset cruises, picnics by the beach and sulu lamp-lit dinners by the shore. It has an all-terrain vehicle ride that culminates in breakfast atop a hill or the amphitheater… There is something it seems for everyone at Misibis Bay.

The villas are simply beautiful, with magnificent views of the landscape. Some units even have their own private infinity pools.

To welcome guests to each villa, there’s a ceremonial washing of the feet (a foot rub cum scrub of sorts).

So comfortable are the accommodations that my visiting friends from Madrid, Myleen and Colleen Huenefeld, said, “We had never slept so much during the day as we did in Misibis! How relaxing!”

There were pleasant surprises for me during the trip. The first is how truly genuine the resort staff is. When they smiled, they radiated, and I could feel it! To have experienced it is a privilege. Not many smile like they do, not anymore!

Then the second surprise: Who would have thought that I would find some of the yummiest local sweet treats that bring back so much memories, in Misibis Bay, Cagraray Island, Bacacay, Albay?

Thanks to chef Danilo Gonzales and his delectable creations: turons of banana-langka and leche flan with pili sauce; buko pie with shortbread crust and an egg tart like custard; buko crème brûlée; pandan panna cotta and, last but not the least, his glorious buko pandan ice candy that is to die for!

The chef’s food replicates his character—happy, light and creative; his plating style, playful.

Together with the resort’s F&B manager, Rex Cortes, who works the dining area like a politician up for reelection backed by the perfect people skills of manager Ian Varona and Apple Lina, the team seems to have everything in order. It is an efficient operation with one goal, to make you feel at home.

With delicious ice candies and tasty turons to be had within the confines of such luxury, it is easy to believe that you are, indeed, home.

Chef Dan shares his recipes of my favorite Misibis Dessert Sampler of Buco Pandan Ice Candy, Turons of Leche Flan and Langka Banana with Pili Sauce.

Buco Pandan Ice Candy

1 can condensed milk
1½ c grated young buko
1 c pandan water (blend water with 2 pandan leaves, strain)
1 tbsp pandan flavor
1 c white sugar
1 tsp vanilla flavor
2 c coconut water
2 liters water
150 g powdered milk

Mix all ingredients together until well-blended.

Prepare ice candy plastic bags and pour mixture with funnel to make ice candies.

Leche Flan Turon

Caramel:
1 c brown sugar
¾ c mineral water

Combine in a saucepan and caramelize.

Pour in buttered leche flan molds

Flan:
1 can each evaporated and condensed milk (390 g each)
10 pcs egg yolk
1 tsp vanilla extract
1 pc grated lemon skin

Mix to combine.
Pour on molds.
Cover molds with aluminum foil.
Steam 20-25 minutes.
Let cool.
Cut flan into 3-inch-long sticks.
Wrap with lumpia wrapper.
Deep-fry until golden.

Langka Banana Turon

15 pcs banana (saba)
½ c matamis na langka
Lumpia wrapper
500 g brown sugar
½ liter cooking oil for frying

Cut bananas into 3-inch-long sticks.
Lay banana on lumpia wrapper.
Put ½ tbsp of langka and ½ tbsp of brown sugar in the middle of your cut bananas.
Roll wrapper, sealing the edges.
Deep-fry in hot oil until golden.
Roll in sugar.

Sauce for turon
1 can condensed milk (390 g)
500 ml fresh milk
1 tbsp vanilla extract
200 g pili nuts
4 tbsp cream

Combine ingredients.
Blend until smooth.

Misibis Bay has family packages for your next getaway. The more advance you book, the better the rates. They can arrange one for you inclusive of meals and airfare! Call 6618888.

For my new cooking class schedules call 0917-5543700, 0908-2372346, 4008496, 9289296.

E-mail the author at raspiras
@inquirer.com.ph