by Paolo Rigotti

Lamian Modern Filipino Cuisine: Inside Chef Piya Suthasiri’s 8-Course Degustation at The Bellevue Resort Bohol

Kicking off the holiday season in Panglao always feels special, especially when it begins at The Bellevue Resort in Barangay Doljo. Last night, we attended the resort’s annual Christmas Tree Lighting Ceremony—an evening that celebrated Boholano craftsmanship with native-inspired holiday decor, woven raffia pieces, and guests dressed in Filipiniana and Barong.

Celebrating the Christmas Tree Lighting Ceremony at The Bellevue Resort Bohol before dining at Lamian Modern Filipino Cuisine

Right after the tree lighting, the celebration moved to the table for an intimate dinner at Lamian Modern Filipino Cuisine, the signature Filipino restaurant inside The Bellevue Resort. Leading the kitchen into a new culinary chapter is Executive Chef Piya Suthasiri, who unveiled a thoughtfully curated Eight-Course Degustation Menu rooted in Bohol’s local harvests.

Who is Chef Piya Suthasiri?

Before diving into the courses, it helps to understand the story behind the menu. Chef Piya Suthasiri, Executive Chef at The Bellevue Resort Bohol, brings more than two decades of international culinary experience across Asia. Originally from Thailand and married to a Filipina, Chef Piya blends classic Thai aromatics and precision techniques with traditional Filipino comfort food and farm-to-table Boholano produce.

Throughout the evening, Chef Piya personally walked guests through the inspiration behind each plate—focusing on local sourcing, sustainability, and elevating familiar regional ingredients without losing their soul.

Executive Chef Piya Suthasiri introducing the 8-course degustation menu at Lamian Modern Filipino Cuisine

What is Lamian Modern Filipino Cuisine?

Derived from the Bisaya word lami (meaning “delicious”), Lamian Modern Filipino Cuisine reimagines heritage Philippine recipes with contemporary presentation and lighter, refined flavor profiles. Located right on the beachfront property of The Bellevue Resort in Doljo, Panglao, the restaurant offers a relaxed yet upscale coastal dining atmosphere where local seafood, heirloom root crops, and native cheeses take center stage.

Course-by-Course Review: The 8-Course Degustation Menu at Lamian

Here is a closer look at every course from Chef Piya Suthasiri’s eight-course tasting menu at Lamian Modern Filipino Cuisine:

1. Panimula: Kinampay Croquettas

  • What’s on the plate: Crispy-fried croquettes made from Bohol’s prized purple Ubi Kinampay, stuffed with rich, creamy Kesong Kalabaw (carabao’s milk cheese).
Kinampay Croquettas made with Bohol purple ubi and creamy kesong kalabaw at Lamian Modern Filipino Cuisine
  • The verdict: Bohol is famous for its fragrant Kinampay yam, and pairing its natural earthiness with molten local cheese inside a crisp golden shell was the ideal opener

2. B’Nilaw

  • What’s on the plate: Island blue marlin and tuna ceviche dressed in a bright coconut wine (tuba) vinaigrette and fresh herbs, served inside a custom bowl sculpted from crushed ice.
  • The verdict: Presentation alone made this a standout. Serving the kinilaw-inspired seafood on an actual crushed-ice vessel kept every bite crisp, chilled, and refreshing against the tangy coconut vinegar.

3. Ensalada: Golden Pantat

  • What’s on the plate: Crispy-fried catfish (pantat) over shredded green mango ensalada, roasted cashew nuts, fresh herbs, a side of savory bagoong (fermented shrimp paste), and a sweet-tangy Thai-Filipino dressing.
  • The verdict: A brilliant bridge between Thai crispy catfish salad (yam pla duk fu) and classic Filipino green mango with bagoong.
Golden Pantat crispy-fried catfish with green mango ensalada, bagoong, and Thai-Filipino dressing at Lamian

4. Sabaw: Tom Yum Sinigang

  • What’s on the plate: Slow-braised pork hock simmered in a hybrid Filipino-Thai tamarind broth infused with aromatic local herbs, served steaming inside a hollowed young coconut (buko).
  • The verdict: Comforting, sour, and deeply aromatic. The sweetness of the fresh coconut shell subtly balanced the tamarind and lemongrass notes in the broth.
Tom Yum Sinigang slow-braised pork hock in tamarind broth served inside a young coconut at Lamian Bohol

5. Pangunahing Putahe: Smoked Lapu-Lapu

  • What’s on the plate: Hot-charred local grouper (lapu-lapu) smoked tableside under a smoldering coconut shell (payong), paired with tomato-mango salsa, toyo-calamansi aioli, and fresh calamansi.
  • The verdict: Lifting the coconut shell released a wave of warm, woody aroma right at the table. The flaky charred grouper paired effortlessly with the umami-citrus punch of the soy-calamansi aioli.
Smoked Lapu-Lapu charred grouper unveiled under a smoking coconut shell with toyo-calamansi aioli at Lamian

6. Panlinis ng Lasa: Bugnay Sorbet

  • What’s on the plate: Palate-cleansing sorbet churned from locally sourced wild bugnay berries, garnished with fresh mint and dried floral accents.
  • The verdict: Tart, slightly astringent, and icy cold—just enough sweetness to reset the palate before the heavier meat course.
Bugnay Sorbet palate cleanser made from locally sourced Bohol berries at Lamian Modern Filipino Cuisine

7. Pangalawang Putahe: Bisaya Beef Short Ribs

  • What’s on the plate: Fall-off-the-bone slow-braised Bisayang Baka (native Visayan beef short ribs) glazed in a rich jus, accompanied by velvety yellow kamote (sweet potato) purée and seared kesong puti.
  • The verdict: Pure comfort elevated to fine dining. The caramelized beef against the sweet kamote purée and lightly charred white cheese was easily one of the richest bites of the night.
Bisaya Beef Short Ribs with yellow kamote puree and seared kesong puti at Lamian in The Bellevue Resort

8. Panghimagas: Island Citrus Trifle

  • What’s on the plate: Layers of bright passion fruit and calamansi cream served inside a fresh citrus shell over crushed Bohol tableya (roasted cacao) crumbs, topped with whipped cream and delicate spun sugar.
  • The verdict: A vibrant tropical finale. The bitterness of the dark tableya soil grounded the sharp citrus notes and delicate caramel crunch.
Island Citrus Trifle with passion fruit, calamansi, tableya crumbs, and spun sugar at Lamian Panglao

How to Get to Lamian Modern Filipino Cuisine (Directions & Info)

If you are planning a dinner date or special celebration in Panglao, Lamian Modern Filipino Cuisine is open to both resort guests and walk-in diners (advance table reservations are recommended for dinner).

  • Location: The Bellevue Resort, Barangay Doljo, Panglao Island, Bohol 6340, Philippines
  • Directions from Tagbilaran City: Head south across either the Ambassador Suarez Bridge (Dauis) or Borja Bridge onto Panglao Island. Follow the Dauis–Panglao circumferential road toward Barangay Doljo on the northwestern tip of the island (roughly a 25- to 30-minute drive from downtown Tagbilaran).
  • Directions from Bohol-Panglao International Airport (TAG): Drive northwest via Panglao Island Circumferential Road toward Doljo Beach—about 15 to 20 minutes by car or tricycle.
  • Dining Hours: Daily from 11:00 AM to 3:00 PM (Lunch) and 6:00 PM to 10:00 PM (Dinner)
  • Contact / Reservations: +63 (038) 422 2222 | thebellevuebohol.com/dining

Final Thoughts

Between the warm, community-centered Christmas Tree Lighting Ceremony and Chef Piya Suthasiri’s eight-course menu, Lamian Modern Filipino Cuisine is proving why it remains one of Panglao’s top culinary destinations. Huge thanks to The Bellevue Resort team for hosting such a memorable evening in Bohol!

Guests dressed in Filipiniana and Barong celebrating the Christmas Tree Lighting at The Bellevue Resort Bohol

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