Queso Seco Bun. Handout
Looking for a Filipino pasalubong beyond the usual dried mangoes and souvenir shirts? Belmont Hotel Boracay has its own answer: the Queso Seco Bun, a modern take on the classic ensaymada that has become one of the best-selling pastries at Belmont Café.
Created by Executive Chef Paul Aligaen, the pastry combines soft brioche dough enriched with potato with a butter and cream cheese filling, then finishes it with dried cheddar.
The name comes from queso seco, or “dry cheese,” referring to the dried cheddar topping that gives the bun its savory finish.
For Aligaen, the pastry is rooted in a childhood favorite. “Ensaymada was my go-to snack when I was a kid,” Aligaen said. “I wanted to keep that sense of comfort and familiarity while creating something with a character of its own.”
The result is recognizably Filipino but differs from the traditional ensaymada in both texture and flavor. The tender brioche provides a subtle sweetness, while the butter and cream cheese filling adds richness and the dried cheddar brings a salty contrast.
Executive Chef Paul Aligaen. Handout
The pastry has found an audience beyond hotel guests, with Boracay residents also picking it up at the café.
Belmont Hotel Boracay Area General Manager Maia Israel said the bun has also become a popular take-home treat for visitors.
“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,” Israel said.
The bun is available daily at Belmont Café in Boracay Newcoast for P95 per piece, while supplies last. It can be ordered for dine-in or takeaway, with boxes of six available for those planning to bring some home. Larger orders can be pre-ordered for freshly prepared batches.