New Siargao dining and drinking spots to check out
It has been a year since I last visited the island recognized and beloved for surfing and though the electric vibe and laid-back lifestyle are the same, the dining and drinking options have become more varied—for the better!
Last Chance
The island has a handful of bars that turn the heat up—and the volume! And then there’s Last Chance, which has become an easy favorite for those who want to enjoy their spirits and the company of friends in a more relaxed lounge vibe.
Located next to Seasky Resort, the American-style classic cocktail bar with a Filipino soul was started by friends and business partners Jessey Qi and Bobby Heugel in summer of 2024. Given its cool vibe, it was quick to lure attention and a loyal crowd. Adding to the pull is their bar chow, composed of smokey olives with charred pineapple, roasted carrots with tzatziki and fennel honey, Singaporean chili shrimp, and Cajun steak frites with a peppercorn medley sauce.
Though the food delivers, don’t miss the house cocktails. There’s the Forget Me Not made with chamomile vodka and framboise; an Old Fashioned made with coconut oil-washed bourbon; Sunny Sili, a refreshing and mild spiced gin-cucumber-calamansi number; and Saging Palenque made with banana-infused mezcal and amaro.
No loud, head-banging music here; just jolly good times and hopefully, moments you’ll remember the day after.
Instagram.com/lastchancesiargao
Marmalade
Marmalade is a Santa Fe cafe that soft opened just last March. Though the space is small (can barely fit a dozen inside), its offerings are plenty.
Their toasties are a hit among the island dwellers. And there are five to choose from, including a triple cheese sandwich (cheddar, mozzarella and emmental), a bacon jam, a classic tuna melt with special sauce, a caprese with balsamic reduction, and a chorizo grilled cheese.
For those looking for a sweet fix, the granola fruit salad, mango sago, and selection of baked treats that vary per day can satiate cravings. Either those or their beverages, which include thick milkshakes flavored with Oreo or berries and basil.
There’s a dirty matcha latte, affogato, and a range of bestselling coffee items up for grabs. But those typically make way for the more favored signatures like coconut water with matcha cold foam, and a chai-lamansea tea.
Instagram.com/marmalade.iao
Salt
Tucked on the rooftop of Reside Siargao, which opened only last December, is an al fresco restaurant with a beach view. It’s called Salt and it stands for seasonal, artisanal, local taste. Realized by the culinary mind of chef Chris Leaning, who is also the executive chef at Anya Resort Tagaytay, the menu borrows from different cuisines—from American (BBQ pork back ribs and a double smash beef burger) to Filipino (chicken adobo sa gata and braised beef shank mechadong bulalo).
For an interactive dining experience, guests can grill their choice of proteins in their very own charcoal-fueled hibachi. And the variety is quite lengthy, from cajun-marinated chicken gizzards and pork belly skewers to green lip mussels, Norwegian salmon, and French-trimmed lamb chops. To season them as they’re grilling are flavored salts like dukkah and sesame and seaweed as well as house butters like fermented black garlic and wholegrain mustard.
The luxury of choice extends to the desserts where diners can pick any (or all) of the eight on offer. They include sticky glazed biko with spiced mango and cheese salad, sapin-sapin spiral with salted egg sauce, and BBQ pineapple chocolate brownie flamed with rum.
Instagram.com/residesiargao
Branch by Roots
This cheekily named brunch spot started operations last May 26, as a spin-off of Roots. “It’s a way for us to connect with the island and offer something more approachable,” says Ricardo Miranda, one of the founders. “From the start, we have always wanted to do something more than just Roots, which is known for its tasting menu. Branch was always in our minds. We just didn’t know exactly how to approach it. Until we made the decision of making use of the space and coming up with the concept for Branch. It has the same philosophy of using local ingredients to come up with dishes that are relatable and filling.”
Available from 8 a.m. to 1 p.m. daily, Branch is the go-to spot for early coffees and late breakfasts as well as post-workout and surfing sessions and lazy mid-mornings. There are six items on the menu including a tortilla de patata with aioli and sourdough bread; a rice bowl with fried chicken and kimchi; a three-layer homemade milk bread that sandwich cheese and mole brisket; and my favorite of the lot, a focaccia sandwich stuffed with porchetta slices, onion emulsion, and pickles. For something sweet, there’s the Butter Me Up, a giant French toast with a peanut butter and langka jam filling.
Drinks include fruity juices, their house kombucha, iced and hot coffee, and for those who had a busy night, a hangover cure in the form of Watermelon Bloody Mary.
Instagram.com/branch.byroots
