A Valentine Affair with Chocolates and Desserts at Days Hotel Iloilo

Ferrero Rocher, Cadbury, Toblerone, M&M's, Delfi, Hershey's and Snickers.

These are some of the ultimate chocolates that make up our sweetest, chocolatiest dreams. And last Valentine's Day, Days Hotel Iloilo made our choco-aspirations come true!

The Promenade's annual Valentine Dinner Buffet "Romantic Interlude" is no doubt among the top Valentine gastronomic events on Hearts' Day. You can't go wrong with its wide selection of food - hors d'oeuvres, soups & breads, organic salad bar, sushi & sashimi, pasta & pizza, entrees and, of course - desserts! And that will be on the spotlight - as it has and always been.

The M&M's Affair starts our food-gasmic journey. The very popular and familiar candy-coated chocolate added color and extra crisp to butter cookies and bars.

Next on our sweets trip are Hershey's Cookies and Cream Bark - pieces of our beloved chocolate given an extra crunch, and the heavenly Red Velvet Cheesecake Bars.

How about some Cadbury Cuties? Mini chocolate cupcakes with creamy Nutella and Cadbury chocolate toppers! Indulgence in every bite...

The chocolate adventure continues with these Delfi Chocolate Mousse Tart Bars!

A change of texture but still exudes indulgence are the Nutella and Red Velvet French Macarons. You'll really never go wrong with these sumptuous filled meringue dessert!

Fancy some luxe White Toblerone Chocolate Mousse with fresh strawberries? Give in to temptation...

With its iconic shape, an easy guess it would be what chocolate in is this cake - Toblerone!

And this too, another easy guess! The signature gold-wrapped chocolate consists of a hazelnut encased in a thin wafer shell filled with hazelnut chocolate and covered in milk chocolate and chopped hazelnuts. Say hello to Ferrero Rocher Cake!

Nougat ✔ Caramel ✔ Peanuts ✔ Milk Chocolate ✔ It's gotta be Snickers!
And how to level up this popular snack bar -make it into a cheesecake! I want more!

The sweetness overload continues with the Baked Custard - my "comfort dessert".

The Valentine Trifle offers layers of sponge cake and strawberries covered with layers of custard, jelly, and cream.

And speaking of strawberries, can you say no to these white choco-dipped berries?

As always, I love ending my buffets (whenever available) at The Promenade with vanilla ice cream. Yes, scoops and scoops of it. Maybe, I can finish a gallon of it.

Another Valentine has come and gone...

All of these delectable desserts are nothing but just gastronomic memories that sweetened the sweetest day of the year.

And here's hoping for another Valentine that is sweet as this or even sweeter in the years to come!

Only at The Promenade at Days Hotel Iloilo.

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

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 por...

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the us...

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare. ...

FLAVOURS OF ILOILO

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