Our trip to Baguio felt partly like Anthony Bourdain’s The Layover, where we wanted to do so much in a span of just hours. Most of the things did feel rushed at times, but thankfully it resulted to a satisfying trip despite the fatigue.
Our last stop was the famous Choco-late de Batirol. I was excited for this part when I first read our itinerary. I love love love chocolate and couldn’t wait to see what they had in store.
Located at the Igorot Park of Camp John Hay, Choco-late de Batirol is famous for serving their signature chocolate drinks, all the while ensuring that they champion the culture and traditions of the Philippines.
It’s a tiny restaurant found in the middle of a garden. There’s an indoor area where you’re shielded from the sun, but it’s admittedly a bit cramped. If you want to better appreciate the scenery and would prefer more space, I would highly suggest sitting outside.
I took the chance to try their Raspberry Hot Chocolate to wake me up. Found it a bit sweeter than expected, but delicious. It reminded me of the hot raspberry mocha kiss from Seattle’s Best Coffee.
It was already mid-afternoon when we stopped by the place, but I was still hankering for breakfast food. I was looking forward to the Pork Tocino with Egg I chose, but was beyond disappointed when what I got was a few pieces of tough, cold, dry pork meat. Definitely not what I had in mind. :-/
S chose to have their Pork Sisig, which tasted way better than my tocino. I loved the spiciness, but S wasn’t into it, preferring the tough tocino over his sisig. We ended up trading plates.
Our companions chose other dishes off the menu. One of which was this Beefsteak with rice.
Said to be one of the bestsellers, another companion chose the Beef Kaldereta. I won’t even try to describe these dishes since I don’t eat beef.
Their rice meals came with a glass of Iced Tea, which was cloyingly sweet. I suggest sticking with their chocolate drinks instead.
Towards the end of the meal, one of S’ colleagues decided to order a serving of the Turon with Langka to share among the group. It was the saving grace of what I would otherwise classify as a disappointing meal. I loved how the touch of melted chocolate complemented the bananas and jack fruit very well.
All-in-all, I appreciate how the people behind Choco-late de Batirol supports and promotes Filipino tradition via their restaurants. It’s just a shame that I didn’t seem so lucky enough to have experienced their best. For a place with a website showing that they top a list of best restaurants in the Philippines (according to the list they quoted), I was expecting a little more than your typical eatery. I wished there was better service and better food involved.
The impression it left on me was that Choco-late de Batirol is famous only for their chocolate and their turon. Admittedly, after this experience, those might be the only things I’ll come back for.