Around the world in 2 days

“Five restaurants. Four world cuisines.

Three locations. Two days. One BIG appetite!”

This sums up the concluded dining experience introduced by restaurateur and Chef Pauline Gorriceta Banusing dubbed as Amazing Appetite. A one of a kind food trip aimed for people who truly have an “amazing appetite”.

For two days, a Food Trip Passport (PhP550) allowed Ilonggo foodies to indulge in a buffet of the specialty dishes of Chef Pauline’s five restaurants namely Al Dente Ristorante Italiano and101 Luna Steak Room located at the Sarabia Manor Hotel; Maki Japanese Restaurant and Freska Ilonggo Seafood Restaurant at Smallville and Steps of Rome Café at Plazuela de Iloilo.

Day 1 EATinerary: Across Europe and America

Our gastronomic journey started at Al Dente with the organic salad buffet spread. Consisting of lettuce, cucumber, capers, carrots, basil, olives, cheese, nuts and eggs among others, we whipped up a salad using a variety of dressings – thousand island, balsamic vinaigrette, garlic ranch, Caesar and mango.

Greeting us “Ciao” was a pasta station consisting of spaghetti, linguine, penne and fettuccine. One can mix & match it with pesto, spicy tomato, seafood Vongole, Alfredo, pomodoro and Bolognese sauces. Tuna, chicken, or shrimps plus bell peppers, tomatoes, garlic, button and wild mushrooms served as toppings.

But my favorite part turned out to be the pizza corner with margherita, classic Italian and chicken barbecue (my favorite) among others. More Al Dente Ristorante Italiano photos

Over at 101 Luna Steak Room, the specialties of Spain abound - a large pan of appetizing Paella, big savoury tray of Lengua and an eye catching serving of callos – all calling out “Hola” as we entered.

A British staple, fish and chips, served as appetizer and completing the meaty goodness of the continental fare was the US Roast beef station. Ah, just the memories of the big roasted slab of meat cut into thin serving slices smothered with the delectable gravy, tickle my senses once more! More of 101 Steak Room photos.

To cap our first day, we then traveled to Plazuela de Iloilo to check out the offerings at Steps of Rome. It was actually the “assorted crepes served with gelato” that lured us there but despite our bulging tummies, we took bits and pieces from the American taco station, imported sausages and cheeses corner and gourmet burgers spot.

The line up also had spaghetti, deep fried squid tentacles and despite our almost full stomach we still enjoyed the savoury goodness of the Italian baby back ribs! A bottle of red wine aided in our digestion but it the strawberry gelato that eventually helped mine. I just had it plain -from the usual serving that came on top of crepes with different fruity fillings. More Steps of Rome photos

Day 2 EATinerary : Japan and home

The next day proved to be a more relaxing, a more familiar and closer to our hearts gastronomic journey.

Over at Smallville, we experienced a whole lot Japanese specialties at Maki. Around eight varieties of sushi, maki and sashimi (California maki, kani sashimi, futo maki, Chef’s roll, tamago sashimi, crazy maki and tuna sashimi among others.) highlighted one corner side by side with the Beef Sukiyaki station and Misono rice.

Shrimp tempura, fried Gyoza, Yakisoba and Crabmeat and Scallop Spring Rolls completed whole line up. The latter was my favorite for I’ve been craving for “lumpia” but it was more than the craving that had me raving for the spring rolls - crisp outside and savoury inside matched with a perfect dip! More of Maki Japanese Restaurant photos

Finally, heading back home, I “binged” on the Ilonggo and other Filipino specialties served at Freska Ilonggo Seafood Restaurant. My plate was overflowing with stuffed squid, their famous crispy pata, kilawin na tangigue and lots of pork sisig.

Freska's famous crispy pata

But everybody’s favorite turned out to be the grilling station that had us (over) indulge with oysters, diwal and chicken inasal, that we lost count how many times we dropped by the grill to satisfy our appetite.

Finally the halo halo station had us all filled up – with ube, sweetened banana, buko strips, sago, gulaman, pinipig and macapuno flavoured “dirty” ice cream. But we didn’t mind it being called “dirty” for we all had more than one serving of the delicious and flavourful Filipinized cold dessert! More of Freska Ilonggo Seafoods Restaurant photos

Eats the end?

These are just but good memories – the excitement and anticipation of getting the passport, hopping from one restaurant to the other, the delight of seeing “DFA and Immigration” officials checking and stamping our documents prior our smorgasbord, and of course the food experience itself that made us rave and crave for more.

And even as early as now, I’m getting ready to “renew” this passport … who knows, there might even be another food trip, around the world, in the works!

This article appeared on The New Today on Sept.23, 2011 under my column FLAVORS.

Ready-to-cook Pancit Molo balls

It was only today that I remembered buying a pack of ready-to-cook pancit Molo. Locals are fortunate to buy them at groceries here saving them time, money and effort in the tedious preparation of pancit Molo. Anyway every pack of the RTC pancit Molo has the balls and the lang-lang . Its the balls that entice the buyers and the lang lang that "dictates" the price and weight. For this blog entry, I opted for the AR brand (150 grams for PhP 21) since they had the more photogenic combination at that time though I'm more partial to the Cares brand. Separating the contents makes you realize that what you actually bought but for that price, it's already a bargain, can be cooked in many ways and can serve 2-3 people. It is then up to you what you can make out from a pack or more. For this preparation, I used 2 chicken broth cubes and just estimated the amount of water. Upon taste test I added a pinch of salt, a dash of pepper and few drops of soy sauce. I boiled the lang

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

A new flavour for the Dinagyang 2011 Food Festival

Aside from the dances, drums and colorful costumes, Dinagyang also means food and Iloilo City has a lot to offer during this 3-day event. The festival brings them to the streets with the much awaited Dinagyang Food Festiva l . For four days, major streets in the city are lined with food stalls and kiosks that everywhere one turns it all about food. As this article states, major streets in Iloilo City will have a food festival there will be plenty of places to indulge in during D inagyang 2011 . ILOILO City's world-famous Dinagyang Festival will turn the spotlight on Ilonggo cuisine this year. Tourists are encouraged to try chicken barbecue the Ilonggo way and other tasty local dishes during the festival. There are also the world-famous Ilonggo delicacies and other concoctions to bring home after enjoying the Dinagyang ati-atihan and Kasadyahan competitions. Not only that. The 1s t Iloilo Convention and Visitors Bureau (ICVB) International Food Festival 2011 will attempt t

SIDRO: Iloilo's very own gourmet doughnuts

Just listening to Isidro Panizales Jr. animatedly talking about his life before and after being a “doughnut-preneur”, is like the different flavors of Sidro Doughnuts . Each variant seems to reflect different aspects of his almost three decades of living in America. From his work in corporate America for more than 10 years to that one little spark of deciding leaving work to pursue his delicious passion – life is like a box of doughnuts! IN A DOUGHNUT HOLE Sidro is an offshoot from the name Isidro but as Sid says, it’s a tribute to his father. The first Sidro Doughnuts came out of the kitchen and delivered to one lucky doughnut-phile on Dec. 18 last year. It comes in two sizes – Junior Doughnuts which at 30 grams each are perfect for parties and occasions. But if you can’t enough, there are the Regular Doughnuts which is more than 3x at 100 grams and comes with more toppings and flavours. Choose among nine specially concocted creations - Bugnay Berry, Calamansi, Dulce

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

FLAVOURS OF ILOILO

Search This Blog