FLAVOURS OF ILOILO

For the “NTH” time, I’ll be blogging about Lapaz batchoy but this one comes with a twist. An article I’m currently working on brought me inside the kitchen of what probably the biggest and the most “high end” batchoyan in town – Ted’s Oldtimer’s branch along Diversion road. With a seating capacity over a hundred plus a cozy and high-ceilinged interior – I doubt if others can or would claim those “titles” as of now. Anyway, my timing was good for it wasn’t quite a busy afternoon. I sort of “disrupted” the operation in the kitchen for a simple photoshoot of everything batchoy. From the step by step process of preparation and to the ingredients used plus the kinds of noodles used and the “sides” that goes well with it. All in the line of a Batchoy 101 I am envisioning … Behind the “Employees Only” door, a well staffed and arranged kitchen greeted me. A large counter was right at the center - where everything’s being done and anything’s just steps away. It’s a shared kitchen with Dulgies (

Last week, a Manila-based food blogger contacted me through Facebook saying he’s in town (together with a friend) for a convention and wanted a local to be their guide to the best eats in town. Can I pull this through? I asked myself. True, for years I’ve been guiding a lot of strangers in and around Iloilo; where to go, what to do, where to stay and of course the most important of all – where and what to eat! And I think I’ve given them all the best Iloilo has to offer based on their appreciation especially on the gastronomic delights. But Sanju is a food blogger for Table for three, ple ase who has traveled halfway across the continent, eaten in the best places and has a gastronomic repertoire any food blogger (including me) would envy. A food connoisseur in his own right, I must say. Not to forget their (there are three of them blogging, hence the name) blog won the Best Food and Beverage Blog during the 2009 Philippine Blog Awards . It’s a make or break not only for me but for wh

At first, I don't know why I opted for this "humble" flavour for a gelato. With bursting flavours like mango cheesecake, caramel, blueberry, hazelnut, double chocolate - it seems odd for the lowly kalamansi to be chosen. And I answered myself, the moment I tasted it. It was refreshingly delicious! Tangy at first then creamy and the sweetness creeps in as the Italian ice cream melted in my mouth. For someone who likes sour fruit flavours turned sweet and creamy - this was heaven in a cup! It was like frozen yogurt but a bit more "chic"! That reminds me - there also was a yogurt flavour one that time. I'll just have to schedule a trip back to Nothing but Desserts and try it!

That's the title of the feature my blog was in last Friday in one of the local dailies here in Iloilo City. The News Today featured Flavours of Iloilo and the blog of the Iloilo Bloggers Inc. president - Malditang Pinay . The feature showed snippets of our recent posts - mine discussing about Ginat-an nga tambo with pinakas , Kutsinta from Dac's in Villa and Chocolate Kisses from Nothing but Desserts . Aside from a small feature on the person behind these blogs, it was about how blogs can educate the readers and make them share in turn to others. No matter what the content is, blogs also are outlets of personal expressions and passions. A good exposure for our blogs and blogging in general in the print media And you'll be seeing more of me soon on The News Today and Mezzo Magazine ;)

Thrill the palate. Mojave Grill and Steakhouse makes this its gastronomic mantra as it delightfully serves every great-tasting American dish to all excited gastronomes. Mojave takes pride in offering the zestiest and most palate-thrilling appetizers in town. With a distinct Tex-Mex zest, every appetizer will surely please your taste buds. Buffalo Wings Gastronomic pleasure will be sky-high with Chicken and Calamari Fingers, a delectable serving of perfectly fried chicken and squid fillet; and Mojave’s best Buffalo Wings, fried chicken wings tossed in Buffalo sauce. On your next visit, be sure to try one of Mojave’s originals- Crispy Potato Skins, flavored with Mexican spice sauce, this will surely fire your appetite just perfect for the Cowboy Steak main course. Chicken and Calamari Fingers Another must-try is the Grilled Sausage Platter, the irresistible medley of Shublig, Hungarian and Bratwurst sausages sure to ignite your appetite to pleasure. These appetizers can also be perfect

A simple yet flavourful way of utilizing puso ng saging (banana heart) is making an adobo out of it. Whether a bits of ground meat or cutlets or just plain adobo, this dish surely commands a second helping of rice. This brings back the memories of work when at times I eat a modified version of this dish. It was adobong puso ng saging with string beans. I never got tired of it – at times having it for breakfast, lunch and dinner.

This feature published by the Manila Standard Today narrates how gastronomy played an important role in the author's recent visit to Iloilo City. It simply shows that food is very much a part of the city's "tourism" and as the title says it's "Beyond batchoy". Enjoy this article (written by Nana Nadal) more with some photos from Flavours of Iloilo archives. Mention Iloilo and batchoy is not far behind. With everyone sending me off to the province with “enjoy the batchoy” messages, I was half expecting to live on the noodle soup for the duration of my three-day stay. After devouring a bowlful paired with soft white puto at Ted’s Old Timer La Paz Batchoy along Valeria Street, I realized that I had nothing to worry about, I would have been perfectly happy eating it for several meals. I’m no batchoy connoisseur but I think Ted’s 65 years in the business and 34 branches nationwide prove that their recipe’s a winner. I had another round of the dish at Days

There is more to the real Italian palate than pizza and pasta, so go beyond the surface with Italy’s delectable dishes! Starting this February 4, experience an Italian feast for your senses at The Promenade in Days Hotel , Iloilo City. Start your gastronomical experience with the sumptuous choices of Antipasti (appetizers). You’ll never say no with Focaccia, oven-baked Italian garlic bread delightfully smothered with herbs. Also, try some of Grissini, the special, crisp Italian breadsticks. Pair these with Carpaccio, the thinly sliced meat that have been marinated in capers, olive and lemon, served with Parmesan slivers, and you’re in for a great start! Now you’re ready for the next best thing: The Entrata (Main Course), and Italians certainly have a gift when it comes to cooking meat. One recommended choice is the Pork Saltimbocca, pork marinated in wine and scrumptiously topped with prosciutto and sage. Another Entrata favorite is the alla Cacciatore. One cannot go wrong with delicio

Fall in love further this Valentine’s Day. While the world falls helplessly in love on this romantic day, take your special someone and your families to The Venue Function Rooms for a sumptuous dinner buffet amidst the wonderful music of Singspiel band for a love-infused evening! This Valentine’s day , relish the gastronomic delight of a buffet spread featuring the medley of Italian, American and Filipino dishes. And to complete your romantic get-away, the acoustic band Singspiel will be there to serenade you and your loved ones all night long. The Venue function promises a romantic evening with mouthwatering food delights and unforgettable music for a truly memorable Valentine’s day. Tickets are available at Bauhinia Filipino Cuisine, Mojave Grill and Steakhouse, Amalfi Cucina Italiana, and The Venue Function Rooms . The Venue Function Rooms The Avenue Complex, Smallville Mandurriao, Iloilo City Tel. No. 501-62-62.

A well loved recipe, ginat-an nga tambo (bamboo shoots in coconut milk) is a dish most Ilonggos find irresistible and most often missed when away from their hometown. Usually it has tagabang (saluyot) and okra as partners with seafood as subak (the "meat" part). Most of the time, shrimps, crabs or local snails known as bago-ngon makes it more delicious but this one has pinakas ( daing ) nga lison which makes it more appetizing since this is a favorite salted and dried fish of mine. Its more fleshy, often good as subak in most vegetable dishes but even better on it's own - dipped in sinamak (spiced vinegar).

No these aren't the usual "kisses" that come in the iconic shape we all are familiar with. These are just among the newest treats from Nothing But Desserts at The Avenue . Timely designed for Valentine , these come in variants that includes mint and dark chocolate. Perfect as gifts or just pasalubong , each " kiss " costs PhP25. Nothing but Desserts The Avenue Complex Boardwalk Ave cor. GT Pison Avenue "Smallville", Mandurriao, Iloilo City

I've heard and read so much about Balbi's dinuguan being very good that if people rave about a dinugan of a small and almost hidden snackshop, then it really must be good. I've had many chances of satisfying my curiosity before but I doubt if it really is what people say it is. Add to that, a (small) bowl of their dinuguan costs around 75 pesos, much more expensive than the biggest bowl of La Paz batchoy . But finally I gave in and got rewarded big time. It was really true, Balbi' s pork blood stew is among the best, if not the best, dinuguan in town. It's dark colored and a bit sour, my preferred dinuguan and it's all meat - no entrails whatsoever not even pork fat. That makes it even on the "healthy side". I was so overwhelmed and excited that time that I didn't realize a mismatch side order of cheeseroll and ensaimada - lol. But nonetheless these two breads are also Balbi's specialty, just like their dinuguan and pancit palabok, that i

No, this isn’t Lady Gaga’s venture into food business but is a pizza Made In Heaven, that’s quite literal in a way. You see, a food product company named Made In Heaven branched out into pizza thus this yummy business was born. I’ve been meaning to check this out months ago, when a friend referred it to me but I was just so busy. And when I got to stroll around SM City Iloilo (which is just once in a while), I never found it. I searched the line food stalls fronting the grocery and even went inside the cold section but in vain. Until I read a feature on The News Today (check out my column FLAVORS every Thursday), wherein it thanked this pizza stop ang gave a details on where it can be found, then I had a clear mind set where to go next. On a rather stormy day, I decided to troop down the mall and eureka! I finally found it! It was hidden in plain sight - just a table with boxes of pizzas, an oven and a display. It’s between the pasalubong and wine sections of the mall’s grocery across

Never mind the ambiance in and outside this “payag-payag” restaurant, Andres serves pata as if it's your last meal. Slowly boiled pata with sticky and sour soup base, it would certainly unleash the rice monster in you. Or you could opt for pan de sal. Either way, it would still be an unforgettable food trip in this part of the city. Then try to burn all the calories you've just taken in by walking along Iloilo Riverside Boulevard up to Barbecue Park. Photos courtesy of CECILLE's CASA BALUARTE