Magdalena, once a favorite playground for Filipino action heroes, still hums with cinematic energy: rolling fields, rushing streams, and the thrill of discovery at every turn. Near the Liliw border, Good Food Farm sprawls across the countryside, a green oasis where Anihan, the country’s first fully sustainable restaurant, has planted its flag.
Helming the kitchen is Chef JR Royol, MasterChef Philippines’ first champion and TV host, whose energy is as infectious as his cooking. His ingredients come from Good Food’s gardens and the fertile towns and artisans of Laguna and Quezon. Herbs, produce, handmade delicacies—they all tell the story of land, craft, and care.
The menu is a masterclass in innovation.
Start with Carabeef Uragon: fork-tender carabao in coconut cream, flecked with red chilies. Laguna comfort meets Bicol heat, creamy yet bold. The braised pork in soy-vinegar sauce, with silky liver pâté and pickled vegetables, winks at tradition while nudging it modern. Fried fish in puréed laing sings of sea and spice. Black Pancit Buko swaps noodles for young shredded coconut—playful, fragrant, surprising. And the Kinulob na Pato: fall-apart duck on mashed sweet potato and onion confit, rustic, hearty, refined.
Desserts are pure joy. Bibingkang Puti, a tender mix of carabao milk cheese and glutinous rice, is like a warm hug. Tikoy and Latik, sticky, sweet, and kissed with coconut caramel, close the meal with a flourish.
Yet Anihan feeds more than appetites.
Owned by Rise Against Hunger Philippines, its earnings fund school feeding programs. Each dish delights the diner while nourishing a child—a rare combination of pleasure and purpose.
The road from Manila may stretch three hours, but every twist, turn, and pothole becomes part of the adventure. Tarragon and dill drift lazily on the breeze, streams chatter over rocks, and Mount Banahaw rises like a dramatic co-star in the backdrop. The food? Bold, generous, and a little cheeky—each bite a wink, each dish a story. At Anihan, flavors dance, senses awaken, and even the most serious diner can’t help but leave grinning.
