We are coming up on the end of week 2 and it has truly been a week of “firsts”.
Sunday Richard took us on our first trek around the outside of the island. It was amazing. The journey consists of a mix of mild rock climbing, swimming, snorkeling and hiking. It is truly not for the faint of heart! Along the tour you are able to check out the series of natural caves that occur on the island as well as more of the interesting wildlife, both on land and in the sea. Unfortunately we were not able to get any pictures because a water proof camera is required…definitely something we will be purchasing ASAP! The trek takes about 1 ½ hours if you are fast but when stopping for sightseeing the amount of time varies from tour to tour. We will be leading a French couple on our first sans Richard tour today. The ability to safely complete the journey is very dependent on the tides because as you round the tip of the island you are travelling along the South China Sea. We timed the tour today for low tide!
Monday we took our first trip to Coron. The water was flawless on the way over and it took only 1 ½ hours.
Flawless
The Approach to Coron
The Docking Area in Coron
The "Tri-Cycles" waiting to pick up arrivals
Upon arrival we followed Jun Jun (one of the boatmen) around the town to complete our various errands. We were driven around town in a “tricycle”. It is essentially a small motorcycle on the driver’s side with a little buggy built around it for carrying passengers and goods. I will make sure to get a close up picture next time.
We started by heading to the market to hand over our shopping list to Perper, our contact in Coron for food purchases. We text her a list the night before our trip, then bring her a paper copy and she travels around the market, doing her best to gather everything that is available.
After that we head to the “laundry”. We have no washing machines on the island so we have to send out all the linen/towels to be laundered. Apparently it keeps disappearing but we are installing machines in the next month or two so that won’t be an issue soon (another first, we get to hand wash ALL of our own laundry :) ) Of course when we go to the laundry, they speak with Jun Jun in a form of native dialect and we have NO clue what they are saying…and the missing laundry is nowhere to be found.
After laundry, we head to the “hardware” store. It is a very unique hardware store as it contains everything from random nails, screws, parts etc. to kitchen utensils and equipment. It doesn’t appear to be organized in any sort of logical manner and they also speak minimal English. Richard tells us they just built the store in the last 3 years and before that there was no other option locally so we are learning to adapt and take what we can get! After a quick stop by the pet food store we parted ways with Jun Jun for a half hour so we could grab a few snack items and explore the market a bit ourselves. While we did that, he went to collect our shopping items from Perper. We then loaded up the cargo in the bottom of the boat and headed to Sea Dive Restaurant to meet our new guest arrivals. We picked up 4 new guests (a German couple and a couple from the UK) and headed for Mangenguey.
The wind had picked up and we were heavy with cargo so the trip back to the island almost 2 ½ hours. Not only was it a long day, we enjoyed another first…sun burns. Crazy because we probably spent maybe 45 minutes in direct sun? Oh well, we learned our lessons for sure. Luckily because of the humidity we don’t seem to be peeling at all and we blend in a little better too!!
In preparation for their departure, Helena and Richard have begun backing off a bit with food prep, bartending, guest relations etc. and handing the roles over to Trevor and me. They decided I fit best in the front of house so I have been practicing my bartending and schmoozing skills. Of course we all have to be able to handle all aspects but we seem to be falling more into set roles. Trevor manages the facilities and finishes the execution of most meals (Ane preps everything).
Ham Croquettas
Filet with Bernaise Sauce and Mashed Ube
Berry Shortcakes
I have taken on a Resident Manager/Guest Relations/Bartending role. It seems to suit us fine…I just have to keep remembering to introduce myself as “Kiku” (Helena thinks is fits the environment better than Jessica and I have always liked my slightly more exotic middle name anyway :)) We also need to get scheduling down a bit more so we aren’t working from 6 – 9!
Reuben returned on Wednesday. It was our first time meeting him and he is very nice and friendly. He is a long time friend of Helena and a master of décor and design. He is also Filipino and able to help us with our communication. Especially after our trip to Coron it has become apparent that we have to start focusing more on learning the native language if we want to accomplish all that Richard and Helena need us to do.
Helena and Richard left this morning so we will be handling everything until they return. We have an endless amount of tasks to work on while they are gone but so far have no guests after Monday morning. We are excitedly anticipating another first….a few hours off!!!
There are always little geckos running around the ceilings at night. These two seem to be in love :)
Pandak, One of the 3 Island Dogs
Join us as we recount the true story behind our adventure in the Philippines and update you on our newest surroundings...Live! From the center of the country, enjoy!!
Thursday, April 28, 2011
Friday, April 22, 2011
The First Week on Mangenguey
We have officially been here for one week now but it feels forever (in a good way! :) We have slowly been making progress on a number of different projects but there is an endless amount of things to do. Our American co-worker is no longer with us so we are down to just me and Trevor. The native staff is great though and I think we are better off now. It is amazing how one person’s negative energy can suck the good energy from an entire group!
We have been getting used to the kitchen by cooking “Family Meal” for us, Helena, Richard, Ane (our Sous Chef) and Brigitte (housekeeper/masseuse). There are many ingredients we are not used to and many that we considered standard are not readily available. Because of our remote location, all ordering is subject to many factors and requires precise timing. Our closest available resource for food is Coron which is a 2 hour boat ride away. We try not to waste money or fuel and go for special trips so most trips are planned around guest arrival and departure. Coron is very limited on items that are available and it changes day by day. I am working on updating and organizing the inventory as well as creating order guides that correspond to the various locations where we are able to order to make things a bit easier for us. Trevor has been splitting his time between cooking and various construction/facilities related organizational projects.
Trevor's Wheelbarrel
The View from our "Office"
During guest meal preparation we have been watching Helena closely as she prepares her classic meals. She truly is a master of her craft and we have learned so much already! We are taking many notes and pictures and are working on creating recipes that can be used in the future when she is not around or doesn’t have time to cook. I did get to cook lunch for the 2 guests yesterday. They are a very sweet couple on their honeymoon, a Japanese man and his Filipino wife. They were craving Asian food and since that is not Helena’s specialty she had me prepare the meal. I made Coconut Green Curry sauce and served it over marinated Grilled Tofu, Jasmine Rice and assorted raw/blanched vegetables (julienned red peppers, julienned blanched carrots, blanched green beans, julienned “leeks” that look like large green onions, and kangkong, a native water spinach). They appreciated the special attention and enjoyed the meal. 2 more guests arrived later that evening and we will have 4 guests thru the Easter Weekend.
Asparagus with Hollandaise
Chicken Liver Pate
Churros con Chocolate
Helena's Bouillabaisse
Helena's Paella
Avocado and Crab Salad
Mangenguey Salad
Melmato (Marscapone, Wild Honey and Toasted Pine Nuts)
Pork Chops with Pineapple Salsa and Jasmine Rice
I have also been getting lots of front of house practice and learning to greet the guests, the check-in process and the billing process. Richard has been teaching Trevor the drink menu as well. Richard and Helena are both leaving next Friday so we have to be prepared to run the place ourselves. Their friend Reuben will have returned before they leave and he will be able to help us fill in the gaps on the things we are still learning as he has been here since the beginning. So far we have only 2 guests scheduled while they are gone but we have many potential inquiries so we will see what happens. Richard is going back to the NYC for 6 weeks and Helena is going to Manila for the week to do some specialty shopping and other errands.
Work days begin around 6 or 7 and go until 9:30ish but we take 20 minutes or a half hour once or twice a day to explore the island. It is summer time so we try to stay out of the sun except for early morning and in the late afternoon/evening. Despite all that, we seem to be slowing accumulating a tan :)
More Scenery...
We have been getting used to the kitchen by cooking “Family Meal” for us, Helena, Richard, Ane (our Sous Chef) and Brigitte (housekeeper/masseuse). There are many ingredients we are not used to and many that we considered standard are not readily available. Because of our remote location, all ordering is subject to many factors and requires precise timing. Our closest available resource for food is Coron which is a 2 hour boat ride away. We try not to waste money or fuel and go for special trips so most trips are planned around guest arrival and departure. Coron is very limited on items that are available and it changes day by day. I am working on updating and organizing the inventory as well as creating order guides that correspond to the various locations where we are able to order to make things a bit easier for us. Trevor has been splitting his time between cooking and various construction/facilities related organizational projects.
Trevor's Wheelbarrel
The View from our "Office"
During guest meal preparation we have been watching Helena closely as she prepares her classic meals. She truly is a master of her craft and we have learned so much already! We are taking many notes and pictures and are working on creating recipes that can be used in the future when she is not around or doesn’t have time to cook. I did get to cook lunch for the 2 guests yesterday. They are a very sweet couple on their honeymoon, a Japanese man and his Filipino wife. They were craving Asian food and since that is not Helena’s specialty she had me prepare the meal. I made Coconut Green Curry sauce and served it over marinated Grilled Tofu, Jasmine Rice and assorted raw/blanched vegetables (julienned red peppers, julienned blanched carrots, blanched green beans, julienned “leeks” that look like large green onions, and kangkong, a native water spinach). They appreciated the special attention and enjoyed the meal. 2 more guests arrived later that evening and we will have 4 guests thru the Easter Weekend.
Asparagus with Hollandaise
Chicken Liver Pate
Churros con Chocolate
Helena's Bouillabaisse
Helena's Paella
Avocado and Crab Salad
Mangenguey Salad
Melmato (Marscapone, Wild Honey and Toasted Pine Nuts)
Pork Chops with Pineapple Salsa and Jasmine Rice
I have also been getting lots of front of house practice and learning to greet the guests, the check-in process and the billing process. Richard has been teaching Trevor the drink menu as well. Richard and Helena are both leaving next Friday so we have to be prepared to run the place ourselves. Their friend Reuben will have returned before they leave and he will be able to help us fill in the gaps on the things we are still learning as he has been here since the beginning. So far we have only 2 guests scheduled while they are gone but we have many potential inquiries so we will see what happens. Richard is going back to the NYC for 6 weeks and Helena is going to Manila for the week to do some specialty shopping and other errands.
Work days begin around 6 or 7 and go until 9:30ish but we take 20 minutes or a half hour once or twice a day to explore the island. It is summer time so we try to stay out of the sun except for early morning and in the late afternoon/evening. Despite all that, we seem to be slowing accumulating a tan :)
More Scenery...
Tuesday, April 19, 2011
Finally some pictures!
The internet here is a bit slow and also only on when the generator is on. Usually that is only from 6 pm to 6 am but since we are doing construction it has been on during the day as well. Here are some pictures to catch you up!
The Boat Ride to Mangenguey:
Our New Home, Rosa:
Outside Looking In
View from the Bathroom Door
Above the Bed
View from the Bathroom Door
View from behind the Toilet
The View from our Room and our First Sunrise:
Picturesque Mangenguey:
:
The Boat Ride to Mangenguey:
Our New Home, Rosa:
Outside Looking In
View from the Bathroom Door
Above the Bed
View from the Bathroom Door
View from behind the Toilet
The View from our Room and our First Sunrise:
Picturesque Mangenguey:
:
Labels:
Mangenguey
Location:
Mangenguey Island, Busuanga, Philippines
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