Delectable Ilonggo cuisine at Ponsyon by Breakthrough

It’s almost the same Breakthrough experience of great Ilonggo food but on a much different ambiance. While the Villa branch boasts of the beach, the sea and the view, Ponsyon makes up by having a more accessible and convenient location on top of being sophisticated and urbane. Not that ambiance is more important than the food. But if there’s a common denominator (aside from good food), it’s got to be the crowd that makes it’s way during lunch and dinner hours, that having a reservation at Ponsyon is a MUST if you’re a big group.

If you don’t make one, you’ll surely miss their Lechon Ilonggo which was surprisingly very good. Unlike the unappetizing ones being displayed in their turo-turo in Villa Beach, the one we had at Ponsyon was visually-enticing and mouth-watering. Perfectly brown skin that packs a big crisp on your first bite (and next) plus a very savoury meat that packs in more flavour but not as salty as the I had in Cebu. I didn’t even bother to dip it in sauce to relish in all it’s lechon glory.

And it was just appetizer as we were waiting for others to come. While at it we had Fried Calamari Rings which were fried to light brown perfection with a satisfying crunch yet almost melts in the mouth.

Then there’s my surprising discovery – Pipino Shake. I’ve had cucumber drinks before but not as a shake so this one was more of a curiosity order but it turned out to be real satisfaction that I got two orders – one after another. It had the refreshingly cool cucumber taste made even cooler with the right sweetness and texture of the ice, making it my new favourite drink!

A plate of Baked Oysters came next and it was another revelation – insanely delicious! Usually, it’s grilled scallops that find their way on our table but since it wasn’t available that time we opted for these baked Talaba.

It had the creamiest topping I’ve ever had and I think there’s more than cheese in it or maybe none of it – just cream and milk. None the less, it was another discovery worth coming back to.

Starting our main dish orders, we had the staple of order Managat fish – head made into sinigang and body/tail grilled. Now I know why gourmand, chef, artist and restaurateur Claude Tayag say’s “Breakthrough’s Grilled Managat has been our benchmark for a perfectly grilled fish” in his book, Linamnam.

Our grilled Managat came to our table golden brown in the outside oozing with juices inside. It had that big glop of fat conspicuously place on top. The meat was soft and seasoned perfectly – no need for dips, I just eat them straight. It’s the best grilled Managat I had from Breakthrough ever since!

The soup with the Managat fish head came and usually, we just have them sinabawan (in a soup/broth with vegetables). But this one was sinigang which even made it more appetizing with it’s right tone of sourness and crisp vegetables. As I always say “Sabaw pa lang ulam na”!

Finally, crispy or I would say Criiiisssspppyyy Pata! Cholesterolifically good – each bite came with a perfect crunch that echoed throughout the restaurant, if it wasn’t that crowded that time. And I can still hear the sound of it in my mind which means I’ll better check out Ponsyon again in order not to lose my mind over this scrumptious crispy pata and a whole new world of gastronomic discoveries over a luncheon reunion with high school friends a few days ago.

Mama's Kitchen and Sinamay House in Arevalo

A stones throw away from the plaza of La Villa de Arevalo is an ancestral house where one can find not only good pasalubong items but also a look into the past of the district. Known as the Sinamay House , this well preserved ancestral house is an attraction not only in the outside but also what it houses inside. A collection of what the past like is housed in the two storey edifice which also acts like a museum of sorts. Sinamay is simply known as abaca by most and, here, a variety of products made from this fiber can be found. I remember watching a feature on tv wherein the owner proudly showed a framed letter signed by the late Princess of Wales, Diana, showing her appreciation of the handkerchief she was given as a gift coming from this very shop. But the attraction I am most familiar with are the chewies and crunchies made by Mama's Kitchen. Attractively packed in boxes showing their current flavours and variety, this is among the better...

An American Adventure Buffet at Days Hotel Iloilo

I just came from a meeting for an upcoming event dubbed as "America in 3D" and when I arrived at The Promenade at Days Hotel Iloilo, it was like "America in 3D" all over again. But it was delicacies, drinks and desserts that time for it was the launching of their newest dinner buffet called American Adventure. As it promises guests to embark on a culinary journey of the flavours of America, guests will surely the taste of America with it's line up appetizers, salads, delicacies, main course and desserts. I kicked off my journey with a bowl of the clam chowder which was just as good as the one I had a few days earlier at The Venue . It was rich and flavourful, so good that sometime during the course of the buffet I had anotherone. There was a beautiful display of Oyster Rockefeller which turned out to be delectable that I got one each time I stood up and take another round. A play on Las Vegas, I assume, were these chicken nuggets they call Gold Nuggets. Indeed t...

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...

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

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...

FLAVOURS OF ILOILO

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