Usually, I make it a point to be a few minutes early in any event so as “not to lose composure” brought about by being late or making a “grand entrance”.
Upon the invitation of one of Iloilo’s foremost restaurateur, Chef Miguel Cordova, I arrived at Esca's Garden restaurant and found him at the helm of the dinner preparations upon arrival. Chef Miguel rose to local culinary “stardom” when he started Afriques restaurant years ago. Among the most popular restaurants in Iloilo City, Afrique’s now has around 5 branches in the metro.
While at it, he also opened Esca’s Garden Restaurant inside Aurora Subdivision to cater cuisine more familiar to the taste buds – be it native Ilonggo, Filipino or a mix of continental fares like Spanish, American and Asian among others.
And I had my first taste of these specialties in his standing Friday nights buffet yesterday. I’ve been to Esca’s many times before, but it was more on ala carte orders that neither ventured into the unfamiliar category – just playing safe most of the time.
But yesterday’s buffet dinner was a preview for these fusion dishes and specialties and it was a mix of the familiar and the “untried”. First stop was the appetizers and salads section which had crisp vegetable tempura, fresh greens (for the make your own salad) and assorted sausages.
What looked to be “just fried ground beef” turned out to be chorizo “recado” for the salad greens. But I enjoyed than a spoonful of it as viand and went back for more. The chicken potato salad looked inviting and appetizing but as I always say, “looks good tastes even better”. Plus the cream of mushroom soup started to whet my appetite even more.
Over at the main buffet station, the Pork Loin in/with Mushrooms was my first stop. Thin slices of pork with meat and fat in a medley with different kinds and mushrooms with sauce – my mouth waters just with the (after) thought.
Then there was the very inviting Callos and just by looking at it I know it was going to be very flavourful and I was right and enjoyed it enough to make a second helping after.
The Baked Fish Florentine subdued the burst of flavours with its mild and creamy flavour complementing the fish that “melts in your mouth”. An enticing display of Chicken Cordon Bleu (perfectly fried too) completed my proteins that night.
But it was the Baked Chicken at the carving station that made me silently chant “More! More!” Mouth watering and delicious inside out – with that perfectly made chicken skin and very savoury and juicy white meat inside. Not to mention the garnish of fried bananas that also become a side dish for most.
A quick break had me go over the Mongolian Stir Fry station with a “gazillion” of ingredients to choose from (okay, that’s an exaggeration-lol). With sprouts, cabbage, carrots, peas, chilies, corn among others in the veggie section plus crabsticks, chorizo, shrimps, pork assorted meats among others they were mixed with noodles and sauces of your choice (more than 10 as I have counted).
I just ordered their specialty (a mix of almost everything) and really enjoyed the explosion of flavours plus the mix of textures – all appreciated with gusto.
The dessert station was simple – with fruits, chocolate cake, brazo squares and fruit salad. I enjoyed the cold peaches, cherries, mandarin oranges and lychees before “wolfing down” a lot of brazo squares that didn’t only looked good but tasted delicious too. The sweetness was tamed yet one’s just can’t get enough.
And yes, I can’t really have enough with the spread prepared by Chef Miguel that night at Esca’s. From the ambient setting to the galore of good food, it would certainly be not my last enjoying all the goodness of a buffet at Esca’s Garden Restaurant ;)
Esca’s Garden Restaurant is located inside Aurora Subdivision near University of San Agustin accessible from Jalandoni or Gen. Luna Streets. For inquiries and reservations, please call (033) 338-3477. This Friday night dinner buffet costs PhP245 exclusive of drinks.
Upon the invitation of one of Iloilo’s foremost restaurateur, Chef Miguel Cordova, I arrived at Esca's Garden restaurant and found him at the helm of the dinner preparations upon arrival. Chef Miguel rose to local culinary “stardom” when he started Afriques restaurant years ago. Among the most popular restaurants in Iloilo City, Afrique’s now has around 5 branches in the metro.
While at it, he also opened Esca’s Garden Restaurant inside Aurora Subdivision to cater cuisine more familiar to the taste buds – be it native Ilonggo, Filipino or a mix of continental fares like Spanish, American and Asian among others.
And I had my first taste of these specialties in his standing Friday nights buffet yesterday. I’ve been to Esca’s many times before, but it was more on ala carte orders that neither ventured into the unfamiliar category – just playing safe most of the time.
But yesterday’s buffet dinner was a preview for these fusion dishes and specialties and it was a mix of the familiar and the “untried”. First stop was the appetizers and salads section which had crisp vegetable tempura, fresh greens (for the make your own salad) and assorted sausages.
What looked to be “just fried ground beef” turned out to be chorizo “recado” for the salad greens. But I enjoyed than a spoonful of it as viand and went back for more. The chicken potato salad looked inviting and appetizing but as I always say, “looks good tastes even better”. Plus the cream of mushroom soup started to whet my appetite even more.
Over at the main buffet station, the Pork Loin in/with Mushrooms was my first stop. Thin slices of pork with meat and fat in a medley with different kinds and mushrooms with sauce – my mouth waters just with the (after) thought.
Then there was the very inviting Callos and just by looking at it I know it was going to be very flavourful and I was right and enjoyed it enough to make a second helping after.
The Baked Fish Florentine subdued the burst of flavours with its mild and creamy flavour complementing the fish that “melts in your mouth”. An enticing display of Chicken Cordon Bleu (perfectly fried too) completed my proteins that night.
But it was the Baked Chicken at the carving station that made me silently chant “More! More!” Mouth watering and delicious inside out – with that perfectly made chicken skin and very savoury and juicy white meat inside. Not to mention the garnish of fried bananas that also become a side dish for most.
A quick break had me go over the Mongolian Stir Fry station with a “gazillion” of ingredients to choose from (okay, that’s an exaggeration-lol). With sprouts, cabbage, carrots, peas, chilies, corn among others in the veggie section plus crabsticks, chorizo, shrimps, pork assorted meats among others they were mixed with noodles and sauces of your choice (more than 10 as I have counted).
I just ordered their specialty (a mix of almost everything) and really enjoyed the explosion of flavours plus the mix of textures – all appreciated with gusto.
The dessert station was simple – with fruits, chocolate cake, brazo squares and fruit salad. I enjoyed the cold peaches, cherries, mandarin oranges and lychees before “wolfing down” a lot of brazo squares that didn’t only looked good but tasted delicious too. The sweetness was tamed yet one’s just can’t get enough.
And yes, I can’t really have enough with the spread prepared by Chef Miguel that night at Esca’s. From the ambient setting to the galore of good food, it would certainly be not my last enjoying all the goodness of a buffet at Esca’s Garden Restaurant ;)More photos on Facebook
Esca’s Garden Restaurant is located inside Aurora Subdivision near University of San Agustin accessible from Jalandoni or Gen. Luna Streets. For inquiries and reservations, please call (033) 338-3477. This Friday night dinner buffet costs PhP245 exclusive of drinks.