Putting Down Roots: How a Restless Travel Blogger Created Camiguin’s Only Vegan Restaurant
The first thing that strikes visitors about Daos Plant-Based Kitchen is not the food. It is the setting. A short walk across a grassy lawn leads toward the sea, where a trio of bamboo-and-nipa cottages, Haruray Eco-Beach Tavern, the sister property of Daos, face the waters of Camiguin.
Herb gardens and various trees dots the shoreline. Somewhere in the background, a slew of slow movement rattles from a small kitchen as the staff slices a variety of colorful vegetables waiting to be cooked.
From Wandering Feet to Island Roots
Sisig without pork. Pesto made with local greens. Smoothie bowls named after volcanoes. On an island where seafood and animal meat dominates menus and the lechon remaining a centerpiece of many celebrations, Daos Plant-Based Kitchen is a welcome addition to the island’s culinary scene.
It is also the result of an interesting journey of its owner, Wilven Pinili. Known as Potpot to friends and in the online community during his days as travel blogger - Pinili spent much of his life in constant movement. He was a cultural dancer who performed across Europe. Later came a stint in the corporate world with Globe working on projects across the Philippines. He worked in media, became a travel writer who then completed visiting all 82 provinces and later on led video production projects.
Finding himself in a different role altogether: restaurateur, Airbnb operator, environmental advocate and community builder, settling down on an island may be his most surprising decision to date.
"I think many of us eventually search for a place where we want to put down roots," he told me during my visit. Camiguin became that place for him. Together with Daos Plant-Based Kitchen, he established Haruhay Eco-Beach Tavern, a small beachfront accommodation in Mambajao located just a few hundred meters from the airport.
Getting stuck in Camiguin during the pandemic paved the way for Potpot to slowly put down roots on the island. Video production projects here and there eventually led to an opportunity to purchase a small beachside property. “This was all tall grass and bushes,” Potpot says, pointing to the spot that is now covered in lawn grass you would want to walk on barefoot. “Little by little, we cleaned it up and built this,” he adds, gesturing toward Haruhay’s three huts and the open-air Daos Kitchen.
The word "Haruhay" comes from Cebuano and refers to a feeling of ease, calmness and contentment. The property lives up to its name.
Haruhay currently has only three loft-style cottage villas. The cottages are built from bamboo, nipa and cogon, materials that have been used across the Philippines for generations. Air-conditioning is absent by design. Instead, guests rely on electric fans, open windows and the sea wind. Natural light fills the rooms throughout the day.
The Botanical Credo: Cooking From Scratch
"We wanted every small detail to reflect our values. That's why we serve coffee as whole beans instead of sachets and provide soap and shampoo in refillable dispensers instead of single-use plastic bottles” says Potpot. “Sustainability isn't something we advertise: it's something we practice every day."
Many establishments label themselves as environmentally conscious. Haruhay takes it to heart by applying those principles into daily operations. The choices may appear small, but collectively they form a credo. That credo extends into the kitchen: Daos Plant-Based Kitchen, which is currently the only vegan restaurant in Camiguin.
Operating a vegan restaurant on an island comes with challenges that are not immediately obvious. Unlike meat, which can be stored frozen, vegetables need to be kept fresh, requiring daily trips to the market. Ingredients that are commonplace in larger cities often demand advance planning. Some vegetables, including cauliflower and broccoli, are sourced from Bukidnon and Claveria in Misamis Oriental. Much of the rest comes from local farms or nearby producers.
The restaurant responds by making much of its food from scratch such as sauces, condiments and seasonings. Fresh ingredients drives the menu. Preservatives and artificial flavorings are not an option here. Instead, the kitchen turns to herbs and plants that have long existed in local communities but rarely appear in restaurant dishes.
Among them is bawing, a variety of lemon basil. There is lusay, a herb resembling scallions. There is ganda, or garlic chives. There is kalabo, Philippine oregano, a plant more commonly associated with home remedies than restaurant menus. Listening to Potpot enumerate these herbs, most of them previously unknown to me, was a botany lesson in itself.
A Healthier Living: Mentors and Movements
"Do you know how I became a vegan?" Potpot asked me. Without waiting for my answer, he continued, "I had a stroke and flatlined for a few seconds."
He went on to explain that after surviving the stroke, he began looking for ways to live a healthier life.
"Do you remember our media trips back then? Lechon was one of my favorites," Potpot reminded me. "With living a healthier lifestyle in mind, becoming a vegan was a no-brainer," he added.
It came as no surprise when he mentioned the name of Celine Murillo. Also a former travel blogger whom we used to travel with often, Celine embraced veganism years before Potpot adopted the lifestyle.
Over the past few years, Celine has shifted her focus to environmental advocacy, becoming one of the leading voices for Philippine biodiversity through her vlogs.
"Celine became my mentor," Potpot shares. "She and her husband, Dennis, stayed here for three months before we became operational. She taught me how to create our vegan menu and how to maximize the use of herbs and other plant-based ingredients."
Return visitors often arrive expecting a snack and leave having ordered an entire meal. One of them is open-water swimmer and traveler Christine Fernandez.
“Merienda lang sana,” she recalled. “But the menu looked so interesting, we had to get full meals.” She then mentions favorites from memory: the Hibok-Hibok smoothie bowl, chili cauliflower pops, kalamunggay pesto, butterfly pea rice, French press coffee, hot chocolate, and mixed berry tea.
“It has become a must-visit whenever I’m in Camiguin,” Fernandez said. “The food is delicious, beautifully plated, and reasonably priced, but what makes it stand out is its location by the beach. The sea breeze and relaxed atmosphere make every meal memorable. It’s also great to have quality vegan options on the island, especially for people seeking plant-based choices or those with dietary restrictions in a destination known primarily for its seafood.”
That reaction is not uncommon. What makes Daos noteworthy is not that it caters exclusively to vegans. It doesn't. Many of its customers are neither vegan nor vegetarian.
They come because the food is good. The plant-based aspect is an additional appeal. Over time, Daos has grown into one of the island's much raved dining spots, attracting both tourists and local residents. Its reputation has spread largely through word of mouth. On Google reviews, it consistently ranks among Camiguin's highest-rated restaurants.
“When we started, it was mostly foreign tourists coming in to eat. Nowadays, we are seeing an increasing number of Filipino tourists dining here,” Potpot says.
Success, however, carries its own demands. Running a restaurant and accommodation property on an island is hardly the laid-back existence many imagine. Potpot still makes market runs as far as Cagayan de Oro, timing them with visits to his parents in Iligan, once or twice a month.
Staff concerns, inventory challenges, customer requests and sporadic sales occupy much of his attention. "It is physically demanding," he said. There are days when exhaustion sets in. Seasonal downtime. Days when managing a business feels more complicated than cooking. Yet those problems fade when guests respond to what he has built.
The rewards arrive in different ways: many diners congratulate him for introducing healthier dining options, seeing travelers discover plant-based food for the first time, and vegans voicing relief to find a place where they can order anything on the menu without hesitation.
For Potpot, those moments have become the fuel that keeps his passion project moving forward. Watching him interact with guests, as he did when I brought our group, which included a food writer, Jeeves, who said he would definitely write about Daos, and our new friends from the Mindanao Goes Solar Movement, who appreciated Potpot’s advocacy for creating a more earth-friendly business and community, makes it obvious that he truly enjoys what he is doing.
Travelers come to Camiguin chasing waterfalls, hot springs, volcanoes and white-sand beaches. Apart from that, many are also beginning to seek for a healthy and satisfying meal at Daos Plant-Based Kitchen.
Some stay for lunch, others remain until sunset. Many leave with the feeling that they have discovered something that feels right at home on the island. As for me, I left with happiness seeing a friend who once had the most restless feet among us finally found a place to build something. And in doing so, he created one of Camiguin's most unique foodie destinations, Daos Plant-Based Kitchen.
