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 (

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 cooking weed called Lupo

Lupo is a weed that is commonly found in ricefields and roadside in provinces. It is most prevalent in Ilonggo cooking compared to others as it is mostly the Ilonggos who can recognize lupo , though maybe called differently in other places. Most commonly used in laswa or monggo dishes to add greens like kamote tops, it also makes a good partner in sinabawan na isda recipes. It has hints of bitterness but don't expect it to be ampalaya-bitter like. It is mostly sold in wet local wet markets by the tumpok .

FLAVOURS OF ILOILO

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