Belmont Hotel Boracay turns a familiar Filipino favorite into a distinctive island bite worth seeking out—and bringing home.
Some of the best travel discoveries are the ones you taste. In Boracay, beyond the beaches and island adventures, food can become part of the memory of a trip. A flavor discovered along the way can linger long after the holiday—and sometimes become something worth bringing home.
At Belmont Hotel Boracay in Boracay Newcoast, one such favorite has steadily earned a following: the Queso Seco Bun.
A contemporary reinterpretation of the Filipino ensaymada, the Queso Seco Bun is now one of Belmont Café’s best-selling pastries, enjoyed by hotel guests and Boracay residents alike. Familiar at first glance yet distinctive in flavor, it brings together soft brioche, a rich filling, and a savory cheese finish in one indulgent bite.
Soft brioche dough enriched with potato gives the bun its tender texture. Inside is a butter and cream cheese filling, while dried cheddar adds a salty finish that balances the pastry’s subtle sweetness. Its name comes from queso seco, or “dry cheese,” referring to the dried cheddar topping that gives the bun its defining character.
For Belmont Hotel Boracay Area General Manager Maia Israel, its appeal reflects the role food can play in shaping a travel experience.
“Some of the most memorable parts of a trip are often the simplest—the meal you enjoyed, the snack you kept coming back for, or the treat you wanted your family and friends to try when you got home,” shares Israel. “That is what has been exciting to see with the Queso Seco Bun. Guests discover it here, enjoy it during their stay, and bring it home to share.”
A Filipino Favorite with Its Own Character
Created by Belmont Hotel Boracay Executive Chef Paul Aligaen, the Queso Seco Bun draws inspiration from a pastry closely tied to his childhood.
“Ensaymada was my go-to snack when I was a kid,” shares Aligaen. “I wanted to keep that sense of comfort and familiarity while creating something with a character of its own—something guests could enjoy here in Boracay and remember after their stay.”
That sense of familiarity is part of what makes the bun approachable, while the dried cheddar gives it a flavor profile that feels distinctly its own.
The result is a pastry that remains recognizably Filipino without simply recreating the classic—comforting enough to feel familiar, yet different enough to be remembered.
A Taste Worth Bringing Home
There is something naturally Filipino about pasalubong: bringing home a taste of a place so family and friends can share in the experience.
The Queso Seco Bun fits easily into that tradition. Enjoyed fresh with coffee at Belmont Café or packed in a box before departure, it moves naturally from café favorite to take-home treat. That dual appeal is part of what has helped it build a following among both travelers and locals. It works as a simple indulgence during a Boracay stay, but also as something easy to share beyond the island.
Boracay may be celebrated around the world for its beaches, but the island’s food scene offers another way to experience the destination.
For travelers building their own list of things to see, do, and taste, the Queso Seco Bun is a simple addition worth seeking out: a familiar Filipino favorite reimagined, a distinctly satisfying bite, and a pasalubong worth making room for in the journey home.
Freshly baked in batches throughout the day, the Queso Seco Bun is available daily at Belmont Café for PHP 95 per piece, while supplies last. It is available for dine-in or takeaway in individual packaging and boxes of six. Guests planning larger orders are encouraged to pre-order for freshly prepared batches.
For dine-in reservations and more information, visit www.belmontboracay.com.ph, email [email protected], or contact 0917-867-2515.
