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ILOILO: Beyond batchoy and biscocho

Of all the Philippine destinations I’ve been to, it is perhaps Iloilo City that I’ve been to most frequently. Not only because of the warm hospitality of my aunt Dra. Alicia Tayag Saldaña and my cousins who live there, the general charming disposition of the Ilonggos, but also because of its plentiful nami (delicious) gastronomic delights the city has to offer that makes me keep coming back for more. It has been like my second home since I was bitten by that Ilonggo bug during my first visit in 1978. Over the years, I’ve found every excuse to go there, mainly to satisfy my craving for a whiff of that Ilonggo thing with fresh oysters, managat (mangrove jack fish), imbao (mangrove clams), diwal (angel wing clams), lampirong (scallops), lechon, batchoy and inasal (in that order). Though most of it is available in the metropolis, somehow it never tastes the same unless one goes back to the original scene of the crime.
(The Philippine Star) October 18, 2009 12:00 AM

Claude Tayag during the Media launch for Tinapayan's Chocolate Festival 2009

One of the Ilonggo treats I never fail to buy every visit is the mazapan de pili of Tinapayan Bakesop of Evelyn Que at the Atrium. It’s been one of my must-eat or must-buy pasalubong items before flying home over the years. Coincidentally, there’s an ongoing chocolate festival, “Sinful Desires @ Tinapayan,” running until Oct. 31. Held annually for the last five years, it is the much-awaited, month-long celebration dedicated to chocoholics. Witnessing the launch firsthand, the chocolate spread was a visual feast. Tinapayan Bakeshop has been the venue for this festival wherein the latest and trendiest designs and flavors in cakes, pastries, breads and other chocolate goodies are featured and made available exclusively for the whole duration of the event. It prides itself on using only the finest ingredients. Every week, special chocolate cakes, bars and breads will be featured. >>> Read More


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