Hongkong Kitchen Now Open at Paseo de Iloilo, Robinsons' Place 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 in the end, I think I had more carbo load with the pancit. Nonetheless, it was a delicious mistake.

Good thing they served my favorite - Spinach and Seafood Soup that completed my day even before I got through the halfway mark. This egg drop soup may not be your visually typical Chinese soup but it's richness and delectable flavour makes it a goo order.

It won't be a complete Hongkong Kitchen experience without it's line up of mouth watering dimsum like the pork sio mai and nori sio mai aka Japanese sio mai

There was also a plate of fried dumplings plus pork and seafood rolls - both smothered with thick sauces.

For the main selection, good thing there was a tray of seasoned vegetables to give us our fiber fill for the day.

My favorite, Sweet and Sour Pork, also made it to the menu. Of course, it's among their best sellers and they must take pride by sharing it.

These Shrimps in Garlic were among the best sellers that day, as almost everything was wiped out!

Just like these big fish which were made Sweet and Sour.

Also on the menu was this beef and Broccolli dish that I took without yearning fo rice.

But I almost gave in to temptation for rice when I had this Chicken in Salt and Pepper.

With a new location, Hongkong Kitchen is still the same - delicious food and the modern ambiance of style. And for it's opening promo, it will offer a Saturday dinner buffet of it's Chinese specialties (like the ones we had during the opening) - at 50% off. Ilonggos can enjoy a delectable dinner for only PhP240 for the whole month of August.

Indulge and give in to your Chinese cravings only at Hongkong Kitchen at it's new location!

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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