Bluejay Coffee now brewing at the Ayala Techno Hub-Iloilo

Even until now, just looking at these photos, I still remember how overwhelmed I was when I first set foot inside the newly opened Bluejay Coffee at the Ayala Techno Hub in Mandurriao, Iloilo City. I was almost speechless seeing how sophisticatedly good it looked inside out.

It has the signature spherical decors made popular at the Amigo Plaza mall branch that adds "gravity" to the interiors. The airconditioned (non smoking area) is separated with glass panels with supports that looks like twiggy branches spreading all throughout thus hiding the exposed ceiling. The spheres also then looks like fruits from this angle.

The area (from which this photo was taken) serves as the smoking area which is very well ventilated - with fans and another sliding door that also serves as a floor to ceiling window. It has three areas; the Techies/singles over those green stools can conveniently place the gadgets on the table while enjoying their orders. The typical coffeeshop fixtures of dark brown chairs and tables, however, dominates area and one can have a leisure coffee and/or dining time with these skeleton furniture - they are "slotted" all over.

But my favorite turns out to be the "Spiderman" corner with these fancy plastic chairs. Its this intricate looking-blazing red chairs that got my attention first that I stayed almost three hours in the area during the opening day. And it's also the preferred smokers area for its beside the big open door/window.

Going further inside brings us to the classy dark violet sofas perfect for lounging enjoying a perfect cup of coffee or dining your hearts out. It has "iconic" Bluejay 101 checkerboard (from their Amigo branch) as the centerpiece for the diners to see and enjoy.

But ofcourse, the display of desserts and sweets would be first in mind. I noticed they already have those square versions of some of their desserts. Yet, I already had my eyes on their ensaymada which went well with the Americano I had then.

Looking back, literally that is, one can see the scope of how big and stylish the newest branch of Bluejay really is. From the airconditioned area to the non smoking area to the al fresco seats located at the doorsteps - its really why I was rendered speechless. And to think they weren't yet yet for that openign day as revealed by Ms Arlene Juantong, owner of Bluejay.

As the night settled in, I was there around 4pm and got out past 8pm, it got even better as it brightened that part of the area enticing more customers to have a taste of not only their food and drinks but the ambiance this new branch can offer.

Indeed, from the initial plans of this new branch as revealed by Ms Arlene, months ago, all was worth waiting for as finally Bluejay Coffee opens in style and with style with it's new branch at the Ayala Techno Hub!

More photos on Flavours of Iloilo on Facebook.

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 (

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

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.

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

FLAVOURS OF ILOILO

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