FLAVOURS OF ILOILO

Unilever Food Solutions and the Department of Tourism embark on a gastronomic journey around the country in an aptly named project FOOD TRIP NA, PILIPINAS. During the next few months starting last March, the UFS Sooo Pinoy team along with the print and television media as well as bloggers and food writers from all over the country will go a literal food trip in 10 of the Philippines most exciting foodie destinations and will dine and experience regional cuisine in more than 100 restaurants in these places. And today June 25, the city of Davao will put it's best gastronomy forward as we invade the biggest city in the world and discover the best it has to offer in satisfying our bellies. Our EATinerary includes popular restarants as well as hotels and resorts namely: Dencios, Grand Regal, BBQ Boss, Ahfat, Ritz Hotel, D' Leonor Hotel, EY's Tuna, Fly-Ove Ihaw-Ihaw, Patok sa Manok, Marina Tuna, Waterfront, Paradise, Garden Bay, Jack's Ridge, DATA with Kusinero, Selera

Our two-hour tour of the coves, beaches and islets near Alubihod beach proved to be the highlight of our day trip to Guimaras last Tuesday. Unfortunately for us, it was also the only time last week that the rain poured and we also started late so we were no able to maximize our trip. Yet it was still worth it and we are already planning for more. Alubihod beach in Guimaras Our boat tour started/ended at Alubihod beach. The beach is just small that a mere 10 minute walk would cover the entire length - though it is one of the biggest beach in Guimaras and that's why it's popular. Raymen Beach Resort in Alubihod beach, Guimaras We headed out to sea around 2pm in small outriggered motorized banca. The sea was calm allthroughout that we fully appreciated the the beaches, coves, cliffs and even the clearness of the sea itself Our first stop was the PawCaFS - Pawikan caring and Feeding Station . At first we were wondering why we were headed to an area that was full

I turned Japanese later that night as I went with the members of the Iloilo Bloggers to a food tasting session at Mr. Misono upon the invitation of Mr. Gian Javellana, owner of the Japanese fastfood joint.. “ It’s Tokyo-Tokyo meets Teriyaki Boy ” opens up Gian as he explained the concept of his restaurant. I couldn’t agree more having tried those two restaurants in Manila many times.   Unlike most Japanese restaurants in Iloilo City, Mr. Misono has the fastfood feel that doesn’t seem to be intimidating. “ Mr. Misono is trying to bridge the gap between ordinary Ilonggos who are not attuned with Japanese specialties but are willing to try, budget wise ” he said. Thus a big menu board that announces their specialties and the respective prices dominates the counter.  Samplers of California maki and sashimi came to our table and after a series of clicks and flashes – all were devoured with gusto. Gian shared despite his low prices customers are assured of the food’s quality. “

It was through my friend Cecil of Casa Baluarte that I learned about the newest restaurant in town. She also just heard about it through a relative who was invited to the opening of two Saturdays ago. And we sort of promised to meet there when she has the luxury of time. But I broke that promise last Friday when I decided to have lunch at Cilantro: Flavors of Vietnam … alone. I got off near Fine Rock Hotel as it was my landmark, walked the rest of the journey and almost missed the restaurant on my way to Jalandoni-Delgado Street junction. Good thing a (Mormon) church across the street seemed to say “Go the RIGHT path”. And behold to my right was my gastronomic destination!  The first thing that caught my attention then was the affordability of the offerings of Cilantro. I wasted no time looking for the Vietnamese specialties marked with the stars as they are the “specialties”. Of course, mention “Vietnamese cuisine”, their noodle soup dish called Pho is sure to follow. So I

I have always associated bingka with Semana Santa for it is only during the Lenten season that I got to taste a galore of bingkas in my hometown.  What makes the Sta. Barbara bingka different from bingkas from other towns is how it looks and tastes more like a puto rather than traditional bingka. So one day, I went on a quest to discover how these bingkas are made. MEET THE BINGKA QUEEN She might not refer herself as one but Maria Shielley Simoy or popularly called Leling is undoubtedly the queen of bingka in Sta. Barbara. “It was my grandmother who started this native delicacies business decades ago and it was the bingka recipe that became a big hit” Leling opens up. Like most bingkahans, they only used to make bingka during Lent then but seeing the great potential of the business, Leling started to make their famous bingka all year round. “I start making bingka around 11am, preparing the (makeshift) oven – just like the conventional one, it needs to be preheated” she