Put a fresh spin into your usual Baguio City Public Market run and explore it with a well-known chef, cook in her private home with a view, and prep and eat an amazing meal, too.
If you've been to Baguio City many times and a visit to the public market is part of your standard routine, then consider putting a fresh spin in your next visit by seeing it through the eyes of an acclaimed and well-respected culinary personality.
It's the last frontier of resistance as the resurging tourist boom in the City of Pines is also seeing new buildings being constructed and the looming news of the public market finally being turned over to a giant mall developer for a major makeover. "Baguio market isn't one market only, but it's composed of several parts. Travelers are often used to visiting the touristy part of the market—where the strawberry jams and souvenirs are. The view from the Malcolm Square bridge offers a good visual introduction to the market. From there, you'll see Blocks 3 and 4, the Hilltop Market, which is the original Baguio stone market, and the Hangar Market.
But the lockdowns took its toll on business and so she decided to move to Baguio. Today, Gypsy Baguio by Chef Waya and Taguan Café, both on Quezon Hill, are doing very well. "It was a new experience for them because they entered an alley where fresh herbs are sold wholesale. You can imagine the smell of that part of the market where the fragrance of all kinds of herbs was wafting in the air," Chef Waya shares with delight.After the market visit, participants are picked up by the van at the other side of the market on Kayang Road, and takes them to Chef Waya's private home in Mirador Hill for the culinary demo and brunch.
This time, guests learn how to make Mediterranean entrées like Fresh Corn Polenta, Tomato and Wine Braised Beef, Crispy Enoki and Squash Flowers. They also learn how to plate the dishes they cooked, chef-style.
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