How Mt. Camisong’s Alapaap elevates Cordillera food, culture in Benguet

Just beyond Baguio’s borders, Itogon shelters Mt. Camisong, a mountain retreat experience that captures the essence of the Cordilleran culture in every detail.

Launched last February, the park and events place had also unveiled their private dining hall: Alapaap, taking from the Tagalog word that means “cloud” or “the upper heavens.”

True to its name, Alapaap lifts regional cuisine to new heights through thoughtful flavors and techniques, grounded in a shared sense of community and care for the environment.

Mt. Camisong’s vice president for food and beverage, chef Stanley “Stan” Suva, stands at the helm of the kitchen, leading it with a deep respect for Cordilleran traditions and local ingredients. His background as an avid outdoorsman and his love for cooking over firewood on camping trips reveal themselves in Alapaap’s affinity for earthy, open-fire flavors.

Though Kapampangan by heritage and raised in Manila, Suva’s approach to his “complex food” draws from his travels across the mountains such as in Kalinga and Besao. This exposed him to highland cooking methods such as smoking, fermentation, and foraging — traditions that now manifest thoughtfully across the menu.

FINE DINING. Chef Stanley Suva introduces the Ibagiw Festival menu.

FINE ARTS. THE Ibagiw Festival menu is inspired by local arts such as the paintings of Cara Bruno. Photos by Susan Larsson

“All my dishes here have a Cordilleran touch,” Suva told Rappler — a philosophy that shines in Alapaap’s special menu curated for Baguio’s annual Ibagiw Festival, which celebrates local visual, musical, and culinary creativity. 

The curated menu, which is available to the public from November, features staples from their regular menu and bespoke dishes inspired by local artists Cara Bruno, Francis Alingcayon, and Michell Camolo.

According to the chef, the Ibagiw 2025 menu is a testament that creativity has no boundaries. “It can be painted, sculpted, performed, or plated,” he said. “We hope that every meal reminds you that food, like art, can move the soul.”

From the ambience down to the flavors, the menu offers a gastronomic experience that truly embodies what the Cordillera is all about.

Dining among the trees

The first thing you’ll notice is that Alapaap was designed to blend in with the mountains. Down the slope of the park, you will be greeted by Mt. Camisong’s signature glass walkway and viewing deck that offers a panoramic view of the surrounding mountains.

Tiers and stairs lead gently from the deck down to the dining area, which is seamlessly integrated with the pine forest. Inside, tall glass walls fill the space with natural light while framing the greenery of the Benguet highlands.

The space also lets in the cool Benguet breeze, sans airconditioning. This sets up a meal that feels sophisticated and intimately connected to nature. 

BREATHTAKING VIEWS. Alapaap’s interior highlights the majestic mountains that surround it.

SERENITY. Alapaap’s stunning view. Photos by Susan Larsson.

Special Drink: Maharlika ng Alapaap – foraged grapes and apples

Before the meal, they served a light refreshment with a soft pink hue. Called “Maharlika ng Alapaap,” it is made with foraged grapes and apples, topped with delicate cloud-like bubbles and a fruit garnish inspired by Michelle Camolo’s wire sculptures.

The Maharlika offers a subtle and earthy taste, with a hanging wired fruit braid that melts into the drink to add a touch of natural sweetness. Notably, a strip of fruit leather made from dehydrated mango and pineapple peels added to its visual appeal, showcasing a resourceful use of leftover ingredients and the park’s commitment to zero-waste dining.

MAHARLIKA NG ALAPAAP

PAGSIBOL – KILAWIN IN BLOOM. Photos by Sydney Cañamo/Rappler.

Starter: Pagsibol – Kilawin in Bloom

First on the menu was “Pagsibol – Kilawin in Bloom,” a vibrant starter that immediately awakens your senses. For this dish, fresh tuna is marinated in citrus, coconut milk, and bugnay vinegar — a local alternative that gives the dish a nuanced tang and sourness far beyond ordinary vinegar. 

Visually as striking as it is flavorful, the Kilawin was adorned by edible blooms and microgreens that felt reminiscent of a miniature meadow. Inspired by the floral elements in Cara Bruno’s paintings, the bright starter left a lasting impression that teases your appetite for the courses to follow. 

Main Course: Tadhana – Adobo and Pares smoked pork ribs

The main course was a smoked pork ribs platter called “Tadhana” meaning “fateful meeting” in Tagalog. The dish offers the pairing of two beloved Filipino staples, adobo and pares, into what Suva dubs as “AdoRes.” The combination of the two sauces reflect the Ibagiw Festival’s convergence of fine arts and fine dining.

Highlighting Suva’s signature smoky flavors, the meats were infused with depth, especially as the two sauces meet into a sweet, savory, and aromatic harmony. The mashed sweet potatoes provided a creamy counterpoint to the textures of the grilled and sautéed root vegetables, which felt like a dance on the palate.

The AdoRes combination was a surprising hit, proving that marriage of popular Filipino flavors can elevate each other.

TADHANA – CONVERGENCE OF CANVAS AND CRAFT

WALANG HANGGAN. Photos by Sydney Cañamo/Rappler

Dessert: Walang Hanggan – Strawberry mascarpone

In any trip to Baguio and its vicinity, strawberries are always a given. Alapaap celebrates them beautifully in a layered dessert called “Walang Hanggan,” taking inspiration from Francis Alingcayon’s surrealist and dream-like artworks. 

The final course offers sweet strawberry mascarpone mousse, freeze-dried strawberry flakes, and cotton candy that look like clouds, creating a whimsical presentation. The tiny merengues add a touch of “candied” crunch while the dessert itself strikes a perfect balance of sweetness to end the meal on a light and playful note.

Overall, the filling course meal enjoyed with the backdrop of nature felt like a much-needed reset from the hustle and bustle of urban life.

The full-course meal at Alapaap is priced at P2,400, good for two. Considering the value for the quality and freshness of the ingredients, the menu is already a bang for your buck compared to Metro Manila prices.

Visitors should note, however, that Mt. Camisong charges an entrance fee, making it best to plan for the complete experience:

• P500 for adults
• P400 for students and locals (Baguio, La Trinidad, Itogon, Sablan, Tuba, Tublay)
• P350 for Senior/PWD
• Free for children 7 years old below

All year round, Alapaap features different curated menus, with the Ibagiw Festival set available until December 15 only. Meanwhile, the restaurant will also be offering their Holiday Menu that features a noche buena-style meal including Seafood Bringhe, Roasted Chicken with Orange Watercress Salad, Ube Maja Blanca, among others.

Mt. Camisong also offers multiple dining options outside of Alapaap, such as Marahuyo Café and the Muni-Muni Snack Bar, also conceptualized by Suva. These casual spots serve creative Filipino rice bowls with twists such as Tapa Pigar-pigar with stir fried cabbage and kangkong sambal and Pinangat na Tilapia. 

Visitors and diners will find that a meal at Mt. Camisong lets you experience the best of what Cordillera has to offer: food that celebrates its community, respects its environment, and reflects the artistry that continuously elevates it. – Rappler.com