The following article is a commissioned article I wrote for this month’s issue (November 2010) of SMILE, the in-flight magazine of Cebu Pacific Air. You may browse the magazine online at http://www.cebusmile.com

Edgar Alan Zeta-Yap says every day feels like a fiesta in Pagadian, where you can enjoy Filipino food with southern hospitality served on the side

PHOTOS EDGAR ALAN ZETA-YAP

SPRINGLAND RESORT AND RESTAURANT

National Highway, Brgy Tuburan, Pagadian City, Tel +63 (62) 214 1881. Open daily from 6am to 9pm

WHAT IT IS A family getaway set amid a quaint mangrove village. Admire the koi pond, or take a dip in the springwater swimming pool.

CROWD PLEASERS You won’t go wrong with popular picks like fried crab in chili sauce, fried shrimp with salt and pepper, and braised cucumber with pork stuffing.

TRIED AND TASTED “You can only get the tastiest hot and spicy chicken at Springland.” – Michael Tan

KAMAYAN SA PAGADIAN

F S Pajares St, Brgy San Francisco, tel: +63 (62) 215 3950. Open daily from 9am to 9pm

WHAT IT IS A busy downtown restaurant serving Chicken Ati-Atihan favorites, and the best dishes from Luzon and Visayas. Do say hello to their pet python!

CROWD PLEASERS Aside from their best-selling Chicken Ati-Atihan barbecue, indulge in kinamatisang bulad (dried fish with tomatoes), kalderetang kambing (spicy goat stew), lengua estofado (braised ox tongue), rellenong hipon (stuffed shrimp) and sinuglaw (fish ceviche with grilled pork).

TRIED AND TASTED “Their kare-kare (oxtail stew) with bagoong is the best — tasty, thick and creamy.” – Rosette Alcachupas

JB’S INATO GRILLE

F S Pajares St, Brgy San Jose, tel: +63 (62) 2151123. Open daily from 10.30am to 12am

WHAT IT IS A chill place for good food and beer, playing billiards and darts or singing at the KTV.

CROWD PLEASERS Order a generous bilao of calamares, fried bangus, tortang talong (eggplant omelet), chicken adobo, lechon kawali (crispy pan-fried pork) and green mangoes with bagoong alamang.

TRIED AND TASTED “Papait kambing (savory goat innards stew) makes really great bar chow!” – Jerson Calunod

Try kinilaw – Pagadian style

THE PEOPLE OF the Southern Philippine provinces enjoy food prepared ceviche style or kinilaw — seafood and meats “cooked” in vinegar or some other souring agents. Every province has its own version of kinilaw. In Pagadian, try suglaw — tangigue kinilaw (mackerel ceviche) served with slightly charred pork (and yes, the skin and fat are included). As they say in these parts, “lami!” (“delicious!”).