A mouth-watering Christmas at The Avenue

Spend your holidays dining at the best restaurants in the city!

And when you talk about best restaurants, the array found at the The Avenue Complex easily comes in mind. Featuring a variety of world-class cuisine for the festive vibe, you’ll get to taste the most delicious dishes to celebrate this very special season.

Amalfi Cucina Italiana

Thinking of a perfect Christmas date with your loved one? Amalfi is just absolutely terrific.Explore a romantic splurge out with the most delicious authentic Italian dishes. Please your palate with Tuna Tartare and Vegetable Duchess with Prawns and Grape Salad for your starters. Taste authentic Italian dishes like the delicious Chilean Seabass or the Sicilian Lamb Stew for your main course.

Bauhinia Filipino Cuisine

Taste the best Filipino table delights at Bauhinia and cherish the moment with your family and loved ones this Christmas. Roll your sleeves for the enticing bestsellers: Kare-Kare Crispy Pata and Sinigang na Lechon Kawali, Lechon Rondalla and Bauhinia’s original Tinuom na Sugpo.

Mojave Grill and Steakhouse

Go Tex-Mex at Mojave and feast on the trio of Chicken and Calamari Fingers, Roasted Pumpkin Soup, and Mixed Lettuce Salad for your appetizers. For the main course, choose from the very mouthwatering Mojave Chicken ala King, Porter House Steak or the juicy Cowboy Steak- only the best for your family and friends.

Bourbon Street

Finely touched modish interiors, fully-loaded beverage line, and of course, the heavenly Barbecue Ribs- these are the best things to look forward to when you dine at BOURBON STREET, Iloilo’s delicious toast to American casual dining.

Nothing but Desserts

And to cap a sumptuous lunch or dinner, find your way to Nothing but Desserts and be captivated with the luscious sweet treats that await you. From hot tempting confections to irresistibly delicious cold desserts, it would surely be an unforgettable food trip.

Mediterranean Delight at Terra

Taste the fresh exquisite delight of Mediterranean cooking with such awesome dishes like Lemon Clams Pasta. Or if you want some roasted pleasure, sample Terra’s Roasted Garlic Chicken; or other exciting table offers like Tuna Machiavelli and the yoghurt-marinated Souvlaski.

The Venue Function Rooms.

Make your reservation at The Venue Function Rooms for your Christmas parties and be awed with the pleasure of sumptuous table delights and superb service.

Party at Aura

Party your heart out for a post-Christmas party night-out with friends and be thrilled with the pulsating music and the overflowing booze at Club Aura.

(The Avenue Complex is located at Glicerio Pison Avenue, Brgy. San Rafael,(Smallville) Mandurriao, Iloilo City. For reservations, call Bauhinia at 329-6951; Mojave at 329-5616, Amalfi at 329-5289, and Bourbon Street and Aura at 501-6262)

/press release

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 (

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.

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 usu

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

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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