Savor the Flavors of Pampanga with Mangan Tamu at Cucina in Marco Polo Ortigas Manila

The flavors of one of the country's famed culinary regions are celebrated and showcased in a lavish buffet alongside international dishes for a memorable dinner experience. Reconnect with the comforting and nostalgic flavors of Pampanga at Marco Polo Ortigas Manila with Mangan Tamu at Cucina...

Bulanglang, Pulutok, Kilayin Babi, Bringhe, Betute, Sisig and Burong Hipon, that's just some of the Capampangan delicacies you can enjoy in an elegant buffet setting at Marco Polo Ortigas Manila. With its always impressive buffet spread featuring international cuisine, the freshest seafood and a mouthwatering Carving Station with the day's savory roasts, buffet dining at Cucina has always been top-of-mind among local diners in this part of the metro. And it gets better with its themed selections focusing on local regional cuisine. Starting March onwards from Thursdays to Saturdays, Cucina at Marco Polo Ortigas Manila includes the famed dishes of Pampanga in its Dinner Buffet offerings. Explore the rich and diverse flavors of our culinary heritage with a sumptuous dinner buffet featuring Capampangan cuisine with Mangan Tamu at Cucina in Marco Polo Ortigas Manila. Mangan Tamu!

Highlighting local and regional cuisine has always been part of the culinary repertoire of Cucina at Marco Polo Ortigas Manila. This year, classic Capampangan flavors take the spotlight at Cucina following the success of earlier themed buffet offerings (for more on Cucina's previous themed buffets, see my posts Discover Davao with Dayaw: The Flavors of Davao at Marco Polo Ortigas Manila's Cucina from 2020, Amazing Ilocos: Bagnet, Empanada, Dinengdeng, Dinardaraan, Papaitan and More at Marco Polo Ortigas Manila's Cucina from 2019 and Kaon 'Ta sa Cucina: Savor Ilonggo Flavors at Marco Polo Ortigas Manila's Cucina from six years ago). The themed concepts offers a good reason to revisit Marco Polo Ortigas Manila for a unique culinary journey you just can't pass up. It's time for a Capampangan feast with Mangan Tamu at Cucina... 

...but first, some refreshing libations to cool you down from the summer heat. Guinilu is a traditional sweet and creamy Capampangan dessert beverage made with coconut milk and sago or tapioca cubes with its distinctive pink hues. The addition of shaved ice makes it the perfect summer cooler and the perfect way to start your all Capampangan feast at Cucina. One sip and memories of Holy Week and summer weekends in Pampanga pop in your head. You can also indulge in Unlimited San Miguel Light Beer, Iced Tea and sodas if you prefer. 

Next, enjoy tasty nibbles of street food delicacies paired with dipping sauces...

...from fried Hot Dogs...

...and the ever popular and ubiquitous street food staple Fish Balls...

...to fried Kikiam, a sausage of Chinese origin made with minced pork, prawns and seasonings. Each bite transports you back to countless childhood summers triggering fond memories. Good food they say is transformative, taking you back to a place or time and the Capampangan dishes at Cucina does exactly that. 

You'll find the regular daily offerings at Cucina including the day's freshest catch at the Seafood Station, garden fresh and crisp greens at the Salad Station and your favorite noods prepared a la minute at the Noodle Station. Then, there's the Sushi and Sashimi Station, the Pasta Station as well as the Cheese and Charcuterie Station too guaranteed to satisfy every mood and craving. But right now, you're craving sisig...

The Interactive Sisig Station catches your eye, with fresh batches of the iconic Capampangan pork dish prepared as you order. Made with collagen rich pork mask, cheeks and ears with onions and fresh chilies, the now famous dish comes from humble origins yet firmly established Pampanga as a culinary destination. 

The tender pork mask, cheeks and ears are seared on the pan for that soft and delicately crisp finish. But it never was about the crunch with the original pork dish from the rail tracks of Angeles City. Like butter, the soft and mildly chewy texture of the pork just melts in your mouth with each bite releasing a lingering savory richness perfectly tempered by the bite of the onions and soothing heat of the chilies. 

A fresh squeeze of calamansi brings its own layer of unique flavor to the dish. And no, you won't find any mayo at the Interactive Sisig Station of Cucina. It's the creamy richness of the pork itself that does the trick. And no egg toppings too. 

Since the now famous pork dish was introduced decades ago, we've seen the Pampanga staple recreated in a wide variation of styles. But Cucina gets its done right, staying true to the original dish down to its soft and melt-in-your-mouth texture. The plate is finished with a generous topping of crunchy chicharon for that delectable play contrasting textures. Pork, onions and chilies and just a hint of calamansi remain the flavorful base of the original, nothing more. Like adobo or sinigang, there are countless versions of the dish from beyond the borders of Pampanga that's made it to the culinary mainstream. Extra crunchy or enriched with mayo and topped with egg which constitutes a crime for purists, you can customize your plate of sisig just the way you want it at Cucina. Being an Interactive Sisig Station, you may ask the station chef to prepare it your way in terms of textural finish. But I suggest you try the original version for a better appreciation and perspective on the origins of the beloved dish. And you can with Mangan Tamu at Cucina.

Right beside the Interactive Sisig Station, you'll find another Capampangan delicacy with the Betute or stuffed frog. Fried to a golden brown finish with a light crunch, the flavors resemble that of chicken with just a whisper of clean sweetness. The rich notes are kicked up by the savory filling of seasoned pork for flavorful bursts with each bite. 

At the spread, you'll also find an array of grilled meats and seafood like Derang A Manok or grilled and juicy chicken...

...Derang A Pusit or tender grilled squid...

...Grilled Mahi-Mahi...

...and Grilled Pork Belly. In true Capampangan style, you'll find all the condiments and dipping sauces to complete your dish. 

And when it comes to Capampangan condiments, the fermented buro comes to mind. That evening, Mangan Tamu at Cucina featured the Burong Hipon or fermented rice with shrimps and Burong Isda or fermented rice with fish. 

And when there's buro, you'll find Pebukal A Gule or steamed vegetables including bitter melon, eggplant and string beans. Pairing well with the variety of grilled meats and seafood, you'll want some extra rice on your plate. I was hoping to find some mustasa or mustard leaf and hito or catfish, hopefully by the next cycle. But the steamed ampalaya, talong and sitaw more than make up for the mustasa while the variety of grilled offerings fixes the traditional catfish pairing with buro.

Cucina also has a permanent Paella Station in its daily buffet offerings, this time featuring another traditional Capampangan staple with Bringhe. Similar to paella, the Capampangan version features coconut milk as one its many ingredients adding a layer of creamy sweetness. Moist and sticky rice with coconut milk, egg and local sausages combine for another flavorful and hearty must-try treat at Mangan Tamu at Cucina.

And that's just the first round with even more savory Capampangan dishes for the next so pick up another plate...

The light yet flavorful Bulanglang or vegetable and shrimp soup brings fresh, clean and nuanced flavors to the palate. Traditionally made with guava, the Capampangan bulanglang offers more delicate and subtle notes with the sweetness of vegetables and briny hints of succulent shrimps defining the play on flavors. Each sip warms the palate with the medley of vegetables and plump shrimps bringing its distinct flavors into play. Hearty and comforting, the elegantly simple and uncluttered fresh flavors will have you going for another bowl. 

The Sipo is a creamy vegetable dish with quail eggs and another staple in the Capampangan table. The sweetness of the vegetables and the richness of the quail egg are complemented and held together by the creamy sauce for comforting flavors pairing well with the savory mains. 

A Capampangan version of bopis, the Pulutok with minced pork lungs, carrots, chilies and peppers offers deep, rich and hearty flavors. It's comfortingly familiar yet with more pronounced and rounder even bolder offal notes. The chilies, peppers and carrots softens the earthy flavors of the pork lungs for a balanced and mildly spicy finish. Best paired with steamed white rice, the dish reflects one of many Capampangan staples where every part of the animal is used long before nose-to-tail was a trendy concept. It's dishes like this that reconnects you with both tradition and heritage for a nostalgic dining experience at Cucina. 

The Kilayin Babi or Capampangan kilawin with tender pork, liver and lungs marinated and slow-cooked in vinegar is a comforting homespun dish that just never fails to warm the palate with fond memories. The deep savory notes linger long after the last bite pairing well with steamed white rice. Like the Pulutok, the resourcefulness of Capampangan cuisine is once again showcased where no part of the animal is wasted. The result is a medley of savory flavors and textures in one dish. Extra rice? Absolutely.

The Kalderetang Kambing is a comforting stew with tender goat meat offering unique flavors. The rustic dish reflects the variety of protein options found in Capampangan cuisine. Stewed and slow-cooked for hours until fork-tender and fall-off-the-bone, the Kalderetang Kambing is a refreshing change from the usual beef rendition with its deep nutty hints and subtle sweetness. 

At the Carving Station, Cucina presented a tempting selection of savory offerings from Fried Duck...

...to the ever popular crowd favorite, the Lechon Belly Roll...

...and tender Roast Beef. Cucina's extensive buffet selections include the best of global cuisine all in one place from Chinese and Japanese to Indian dishes. It's been said time and again that the best way to understand and appreciate any culture is through its food, and Cucina is your gateway to global flavors in the Ortigas CBD. 

But save room for dessert. Cucina offers a wide range of tempting options from the DIY Halo-Halo Station to intricate cakes and pastries and ice cream too. But don't pass up on the indulgent Capampangan treats like the Maja Blanca made decadently richer with silky smooth coconut milk. Also known as Tibuk-tibuk, the local coconut pudding is a traditional Capampangan dessert staple served during special occasions and you'll find it here at Cucina. 

Then, there's the Tocino de Cielo. Made with egg yolks and sugar, the Tocino de Cielo or "heavenly bacon" are bite-sized indulgences with Spanish origins. The sweet caramel dessert is often confused with the popular local custard leche flan, but its world's apart. Unlike leche flan, Tocino de Cielo does not include condensed milk or milk for its creamy finish. Instead, Tocino de Cielo is made entirely with egg yolks and sugar for a denser, richer and custardy texture and intense flavors. Cheat day? This is the perfect way to celebrate it. 

The Dessert Station at Cucina has so much more to offer, so order up a freshly brewed Cafe Latte to cap a sumptuous Capampangan feast on a high note. From Thursdays to Saturdays, embark on a nostalgic culinary journey with comforting and nostalgic Capampangan flavors at Cucina with its sumptuous Dinner Buffet spread. The menu cycle includes typical Capampangan delicacies like Tocino, Okoy, Sinasarhang Babi and Kalderetang Itek alongside international cuisine for only P 2,888 per person. Buffet dining remains a popular option in the metro and Cucina's regular updates focusing on regional cuisine is a much welcome treat. Hungry? Mangan Tamu! At Marco Polo Ortigas Manila's Cucina... 

Cucina is located at Level 24 of Marco Polo Ortigas Manila, Meralco Avenue and Sapphire Streets, Ortigas Centre, Pasig City, Metro Manila. You may call (632) 7720 7777 or email restaurant.mnl@marcopolohotels.com for inquiries and reservations. You can also visit their FB Page at https://www.facebook.com/MarcoPoloOrtigasManila/ for updates.

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