Reviving Traditions

We revisited Camp John Hay on Day 2 of our 12-day Baguio Food Trip Vlog to check out a tourist attraction known as Choco-Laté de Batirol, located in the midst of a forested area.

Choco-laté de Batirol is a centuries-old mixture of a truly traditional procedure, as a chocolate paste in its natural oil that may survive for years at room temperature. This Heritage was almost obliterated by urbanization.

Tsokolate in the Philippines

Cacao has its own distinct version in the Philippines. Introduced via the galleon trade from Mexico, along with chico, avocado, maize, and other crops. Our tropical-temperate environment fostered the development and production of cocoa, maize, peanuts, and avocado on the islands.

In the Philippines; The word Cequate, Soquate, and Tsokolate, are frequently referred to as “chocolates.” The pitcher, known as batirol, is also known as chocolatera, batidor, and batiron.

Before serving these traditional drinks, it is mixed with a traditional wooden whisk, to prevent tablea particles from sinking to the bottom of the urn. This procedure fully blends the beverage and produces a thin layer of froth on top.

Location

A neo-Cordillera rainforest outfit describes their garden restaurant. As a campaign for the environment’s and the culture’s preservation in the Philippines. It is situated just inside a tiny forest area.

Although the restaurant has a sizable parking lot surrounding it, we visited on a Monday and the place was still packed, so I assume weekends and holidays can be very congested.

Arrival

We fell in love with the restaurant the moment we stepped foot inside. Everything, from the walls to the tables, is made to make you feel like you’re in a forest.

After selecting a table and taking our seats, since it was already lunchtime when we arrived, we began with orders of Classic Filipino Dishes.

After we put in our order, I started to look around at what they had on display. Their garden is a hodge-podge of wooden artifacts and oddities, some of which are over 100 years old. Nature lovers will love it.

They also had a mini museum called the Museo de Batirol, where you can see old tools used for batirol and old magazines about the place.

DISCLAIMER: My star ratings are based only on my own experience and do not represent that of other guests.

The Food

When our food finally came, we started with a sip of their Nilagang Baka (Boiled Beef). The soup wasn’t steaming hot, but it was still flavorful.
Php 500 ($8.90)

We also got a silog meal because we wanted to try their Vigan Longganisa. Like the Nilaga, it wasn’t served hot, but it was delicious.
Php 295 ($5.25)

The next dish is Crispy Pork Kare-Kare. It’s visually appealing and has a good texture, but it’s not served hot.
Php 450 ($8)

Baguio Mixed Veggies rounded out the Classic Filipino fare, and I really like how crisp and fresh they were.
Php 330 ($5.87)

After finishing our lunch and are ready to order some of their famous hot and cold beverages.
we started off with Ice Classic Batirol which is their signature smoothie version of their hot drink.
Php 190 ($3.38)

Of course, we also ordered the hot version, Traditional Classic Blend and Batirol Mallows.
Php 180 ($3.20)

You should also try their Suman, it was perfect for their hot drinks. however, their Palabok and Turon de Langka are not for me.

Suman – Php 130 ($2.31)
Turon de Langka – Php 115 ($2.05)
Palabok – Php 160 ($2.85)

---

Overall Satisfaction

Total Bill: Php 2,808 ($50)
(For 4-6 Pax)

They also sell jarred treats including chicharon, butcheron, lengua, choco brittle, uraro, and many more.

Conclusion

I won’t sugarcoat it: this is one of the few places in Baguio that I plan to return to when I visit again, I can’t wait to reminisce with a cup of the tablea I drank as a kid in the province; the blend here is just right, not too sweet, and I love it, and you can’t miss the lovely pine trees that surround the area.

Their service is remarkable; the staff member that assists us is really kind and helpful.

Following that, we go outside and do some exploring in John Hay. CHECK OUT THE VIDEO BELOW!