FLAVOURS OF ILOILO

The heavy rains didn't hamper the (re)opening of Hongkong Kitchen at it's new location - Paseo de Iloilo. still at Robinsons' Place Iloilo. Among the pioneers in modern Chinese cuisine in Iloilo, Hongkong Kitchen takes pride in it's healthy and authentic Chinese specialties - all MSG free. The simple program attended by the owners, families, friends and media among others was highlighted by the ribbon cutting that signified the official (re)opening of the Chinese restaurant. With almost the same ambiance as their previous location, now diners can enjoy a much worry free dining as the restaurants is independent from the mall's operating hours thus much more time to enjoy the authentic Chinese specialties. Like the Fookien style fried rice which is a heavy meal on it's own having having assorted meats and vegetables mixed with rice.  But I chose the Fookien style noodles that time which almost had the same make. I was on a non-rice "diet" b ut

How many ways can tuna be served? In my two days in Davao City, I met grilled tuna panga , crispy buntot , sizzling tuna bihod and bagaybay , but on the third day our gastronomic stint we were introduced to these kind and even more. Welcome to Marina Tuna and they served tuna not only 4 or 5 ways but 10! I was part of Sooo Pinoy, Food Trip na Pilipinas! which is set to visit 300 restaurants in 10 key regions/areas in 10 months all over the Philippines. Davao is the 4th food stop after Iloilo , Bora cay and Cebu that started last March. The goal of the Food Trip is to show that Filipino dishes per region have different identities based on the culture, lifestyle and history of the area.  The Food Trip also aims to show that there are many Filipino recipes from different regions of the Philippines, each having its own specialty that has to be recognized for the unique flavor it adds to the Filipino Cuisine. Davao has abundant tuna supply - thanks to it being geographically cl

Even though I know we will be visiting 6-7 restaurants in a day, I can't help to have a heavy breakfast especially in one which serves this mouth-watering lechon manok. These were so juicy inside-out, with the skin, cholesteroliffic as it may seem was a big hit, as everyone went scrambling to have a piece  Our third day in Davao City commenced in an almost 30-year old restaurant that started with only a singular item - roasted chicken. "We are are the first lechon manok in Davao." says owner Lena Benedicto."During the peak time then we can sell as much 50 lechon manok an hour". The locals were so gastronomically engrossed that we really lived up to our name - Patok sa Manok! I was part of Sooo Pinoy, Food Trip na Pilipinas! which is set to visit 300 restaurants in 10 key regions/areas in 10 months all over the Philippines. Davao is the 4th food stop after Iloilo , Bora cay and Cebu that started last March. The goal of the Food Trip is to show that Filip

Kutsinta is among the more popular Pinoy native delicacies and can be found almost anywhere in the country. Every city or town has its own version of this sticky rice dessert and probably a best selling brand or a stand out kutsinta maker. Most of the time I get my supply from a manuglibod (vendor) who usually sells them with p uto and other native delicacies. Or at times in shopping malls where some native food stalls sell them in neat packages. Blogging has opened a window for me to expand my limited know how about the gastronomic scene of my hometown. I made a lot of food finds and among these is a small snackshop in Villa that makes very good kutsinta . I have read (and been told by fellow bloggers) about Dac's but being "out of my usual way"I just often wonder if I would have the chance to find it and indulge in what it has to offer. Fate brought me to this little snack shop near the plaza of La Villa de Arevalo district. I wasn't even looking for it w

It was a feast of Davao delights and specialties as we ended our second night at Flyover Ihaw-Ihaw. Conceived almost 20 years ago, the restaurant aims to impart delectable savory food at the same time generating employment for economic progress. Its main specialties are the chicken and pork barbecues thus the "ihaw-ihaw". An open kitchen greeted the Sooo Pinoy  foodie team when we went in and there was a rhythmic gastronomic chaos as the cooks were all busy preparing orders here and there.  I was part of Sooo Pinoy, Food Trip na Pilipinas! which is set to visit 300 restaurants in 10 key regions/areas in 10 months all over the Philippines. Davao is the 4th food stop after Iloilo , Bora cay and Cebu that started last March. The goal of the Food Trip is to show that Filipino dishes per region have different identities based on the culture, lifestyle and history of the area.  The Food Trip also aims to show that there are many Filipino recipes from different regions of