Filipino cuisine in Iloilo City has never been as lavish as what one can experience at Bauhinia. Envisioned to be a food gem that would cater the public with great-tasting Filipino delights prepared with a twist, Bauhinia Filipino Cuisine opened on October 10, 2008 becoming the first restaurant to open in the posh The Avenue complex.
At Bauhinia, diners will be charmed with the restaurant’s cozy vibe that’s both relaxing and appetizing. With walls tinted in cool hues and adorned with charming murals, dining at will surely be a worth-it experience. 
Most notable of which are the dining tables which, at closer look, reveals it’s made from dried banana stalks laminated to have a smooth finish.
Most notable of which are the dining tables which, at closer look, reveals it’s made from dried banana stalks laminated to have a smooth finish.
I was recently invited to Bauhinia Filipino Cuisine in celebration of it's 2nd year anniversary. It was another opportunity rekindle my taste buds with their visually appealing and sumptuous gastronomic pleasures. What will charm guests at Bauhinia ultimately is their fresh take of Pinoy dishes deliciously prepared to capture appetites. Classic Filipino delights with a twist - served in style with the same good taste.
First served was La Pinay, a medley of Mesclun Salad, grilled eggplant, roasted bell peppers and cashew praline, and spicy balsamic dressing. Freshest vegetables in an appetizing dressing - a perfect appetizer to jumpstart our dining experience
Next was Bauhinia’s Kinilaw na Tangigue at Tuna, a serving of marinated mackerel fish in calamansi and vinegar seared tuna, carrot slaw, and balsamic reduction.Popularly called kinilaw shooters, the tangigue ceviche as served in shot glasses that earned its nickname.
The kinilaw na tuna made it more challenging for me since it came in thicker slices (as compared with sashimi.)
The Sinigang na Salmon proved to be my favorite. A classic Filipino soup with the choicest fresh vegetables and made upscale using fried salmon.
It was served with minus the sour broth which the food servers pour in upon request so as to preserve the crispness of the salmon. If this wasn’t a family style dinner, I would have concentrated on that dish - finishing a whole order of rice (lol)
Bauhinia’s Lamb Caldereta, the mouthwatering spicy lamb stew cooked in tomato – liver sauce dished with olives and bell peppers. A classic example of “great-tasting Filipino delights prepared with a twist”, as the Pinoy adapted dish, caldereta, is made using a not so Filipino meat – lamb. It tasted good despite some things I heard (and smell) about lamb meat.
And they serve one of their best - last, Lechon de Rondalla. Boneless pork belly roulade served with our signature home made liver sauce. Succulent pork, crispy in the outside and mouthwatering in the inside. A feast for both the eyes and the palate - its sumptuous lechon kawali made to look even better that you can actually taste it with your eyes.
Turon ala mode, a classic Pinoy dessert made with banana and jackfruit slices wrapped in spring rolls wrappers then deep fried in sugar. Garnished with fruity syrups, sesame seeds and nuts and topped with a scoop of vanilla ice cream. Need I say something more?
To finish it all off an assortment of drinks was served – a tall glass Bauhinia Iced tea, a house blend tea with mixed fruit juices making a cool and refreshing concoction; a cup hot kaffir lime tea; and water in fancy bottle I am trying to collect.
It was a fitting dining experience to celebrate Bauhinia’s 2nd year anniversary with the best gastronomic delights it has to offer. From the visual feast to what satisfied our appetites, it was indeed a dinner of classic Filipino delights with a twist - served in style with the same good taste.
First served was La Pinay, a medley of Mesclun Salad, grilled eggplant, roasted bell peppers and cashew praline, and spicy balsamic dressing. Freshest vegetables in an appetizing dressing - a perfect appetizer to jumpstart our dining experience
Next was Bauhinia’s Kinilaw na Tangigue at Tuna, a serving of marinated mackerel fish in calamansi and vinegar seared tuna, carrot slaw, and balsamic reduction.Popularly called kinilaw shooters, the tangigue ceviche as served in shot glasses that earned its nickname.
The kinilaw na tuna made it more challenging for me since it came in thicker slices (as compared with sashimi.)
The Sinigang na Salmon proved to be my favorite. A classic Filipino soup with the choicest fresh vegetables and made upscale using fried salmon.
It was served with minus the sour broth which the food servers pour in upon request so as to preserve the crispness of the salmon. If this wasn’t a family style dinner, I would have concentrated on that dish - finishing a whole order of rice (lol)
Bauhinia’s Lamb Caldereta, the mouthwatering spicy lamb stew cooked in tomato – liver sauce dished with olives and bell peppers. A classic example of “great-tasting Filipino delights prepared with a twist”, as the Pinoy adapted dish, caldereta, is made using a not so Filipino meat – lamb. It tasted good despite some things I heard (and smell) about lamb meat.
And they serve one of their best - last, Lechon de Rondalla. Boneless pork belly roulade served with our signature home made liver sauce. Succulent pork, crispy in the outside and mouthwatering in the inside. A feast for both the eyes and the palate - its sumptuous lechon kawali made to look even better that you can actually taste it with your eyes.
Turon ala mode, a classic Pinoy dessert made with banana and jackfruit slices wrapped in spring rolls wrappers then deep fried in sugar. Garnished with fruity syrups, sesame seeds and nuts and topped with a scoop of vanilla ice cream. Need I say something more?
To finish it all off an assortment of drinks was served – a tall glass Bauhinia Iced tea, a house blend tea with mixed fruit juices making a cool and refreshing concoction; a cup hot kaffir lime tea; and water in fancy bottle I am trying to collect.
It was a fitting dining experience to celebrate Bauhinia’s 2nd year anniversary with the best gastronomic delights it has to offer. From the visual feast to what satisfied our appetites, it was indeed a dinner of classic Filipino delights with a twist - served in style with the same good taste.
Bauhinia Filipino Cuisine
The Avenue Complex
Glicerio Pison Avenue, Brgy. San Rafael Mandurriao, Iloilo City
Tel. Nos. (033) 329-6951 / 09228923468
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The Avenue Complex
Glicerio Pison Avenue, Brgy. San Rafael Mandurriao, Iloilo City
Tel. Nos. (033) 329-6951 / 09228923468
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Acknowledgment: Special thanks, as always to Mr. Johnny Que, owner of Great Foods Concepts Inc. (Operator of Bauhinia Filipino Cuisine) and to our ever gracious host Ms. Arvi Sumayo, Marketing Specialist.