Category Archives: Travel

Below Casa Vallejo is Hill Station.  This is like the coffeeshop of restaurant of the hotel.  I heard about this place from friends so I asked Dad and Mom to take me here. So this was our last stop before leaving Baguio  

To me, as important as the food is the ambience of the restaurant.  I like it when the place is clean, nice, cozy and comfortable.  The feeling is light, happy and just give you an overall good feeling.   

It’s a nice open space with a nice view and the beauty of Baguio is the weather is so nice so the windows were just all opened and it was just perfect  that day

I asked the owner if I could take her photo for my website, so here she is 🙂  Mitos, the owner.  I heard from Vicky Clemente that she is the daughter of the owner of Mario’s restaurant 

There is a pasalubong corner where you can take home some of the restaurants creations 

I like trying and seeing different and unique bread baskets and not always the usual french bread and butter.  This was olive oil with like a spice, yummy!

Caesar Salad 

Gambas Al Pilpil 

Tex Mex Fries 

Calamares with Paprika Mayo 

Seafood Carbonara- but Mischka had the seafood removed 

Chicken Biryani 

Mini Blue Cheeseburgers 

Crispy Duck Flakes – it should come with Laing but dad had it removed 

Lechon Kawali with Laing sa Gata 

Of course they have breakfast as they cater to the tenants of Casa Vallejo 

For more information on Hill Station, click below to go to their website:

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One of the reasons to go to Baguio is to have a meal at Vicky’s table.  

Previous Entry:  Mamma’s Table by Vicky Tinio Clemente January 8, 2011 

This was the first thing we did when we arrived!  It’s a three hour relaxing meal 

 The kids also enjoy coming over to have Vicky’s meal.  I am so happy my two boys appreciate these type of meals

Mishcka likes the spaghetti and the hotdogs and marshmallows cooked in the fireplace 

Vicky comes out to explain each dish  

Amuse Bouche

Shiitake Mushroom, Caramelized Onions, Gruyere Cheese and truffle Oil Custard served with Anchovy Butterfinger Toast

Soup

Tomato Basil Soup

With Herbed Goat Cheese Crostini

In between dishes you can stand up and go around….so I took a peek at the kitchen to check on Vicky 

Intermezzo

Shrimp and Crabcake with Lemongrass and Cilantro on a Bed of Mango and Papaya Salad

In between……The weather gets a bit foggy

Soft Shell Crab Cooked in Fritter batter with Ground Pork Black Bean Risotto

In Between….. Javier learns from Chef Vicky some cooking techniques 

Intermezzo

 Bread Cup with Seared Apple, Smoked Aged Cheddar, Guava Jam

Duo of Duck – Seared Duck breast with Duck Sausage which has almonds, mushroooms, bacon, onions, ground pork and encased in the skin neck of the duck called dodine served with pomengranate linconberry jus with potato rosti with bacon and onion

Salad

Strawberries tossed in reduced balsamic vinegar with watercress and romaine and blue cheese

Gianduja Marjolaine – Vicky’s version of the chocolate Ferrero Rocher

Hazelnut Meringue, hazelnut choco filling with chocolate ganache

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