Eat like a King at Jones Cafe

For those having a big appetite, there's a burger joint that invites you to Eat Like a King. Jones Cafe at Casa Plaza is now enticing passers-by with their appetizing menu that includes the World's Gigantic rectangular burger! It was a few months ago when their first branch opened along Solis Street, sharing space with Griller's Oyster House. Had so many plans to visit the place then but it took this second branch, which is 5 days old and an impromptu decision, for me to finally meet and greet Jones Burger!

The on-the-spot "Lamon-Wednesday" session a few hours ago had us enjoying their royal-size Jones Burger with Bacon, a serving of Special Carbonara, a plate of Potato Coins and Peach Soda. This order which the four of us finished with no morsels left totaled a little more than PhP500. As we were all new to the joint, it took us longer to choose from the menu. But the staff proved very helpful by suggesting what could be shared and their best sellers. Even the owners (I just assume), went out of their way to ensure that we were comfortable enough. It was two thumbs up for the service today!

And we ended up getting a taste of this royal size Jones Burger with Bacon. It wasn't really the size I was expecting to be the GIGANTIC but it was big burger. It just lacks the wow-factor of being really BIG. Or maybe our order is different from the the one they claim to be the "World's Gigantic Rectangular Burger"!

After the usual "clicks and flashes", I finally got to taste the burger, which when divided into four, becomes really "not that big". I swear I can finish one burger - alone, with room still for a pasta and some fried potatoes on the side. At first, I though they placed pork strips in the burger but it was later revealed to be two strips of bacon. My mind is "focused" that bacons are colored red thus the non-recognition at first.

The burger all in all was good but it doesn't have that wow-taste-factor that would make you rave on the spot and exclaim "wow". The patty with all the works created a palatable blend but one that has no distinguishing flavour from other burgers. Like the time I had my first Burger King burger, I really tasted a big difference from all other burgers. Anyway, I finished my portion in about three big bites and on to the next item on the table ...

The moment this Special Carbonara was delivered on our table, it smelled really good. the aroma was so inviting that I'd really want to grab and eat all of a sudden. But that's a no-no for food bloggers - pictures firsts even though how hungry you are.

And it was really good! The sauce was savoury and perfectly seasoned for my taste buds. The bacon, this time easily recognized, was perfect that it provided the right crunch and flavour to complement the other ingredients. I really loved this Special Carbonara and would love to have this again. But the Meatball Spaghetti looks really inviting ...

They're called by different names but almost they are the same - fried "breaded" potato slices and it goes by Potato Coins at Jones Cafe. And I really loved them! I can eat the whole order, maybe with lots of hot sauce, and still have room for more. Maybe it was the fact that is was really hot off the fryer that even a few minutes of photo shoot, it was still hot and that made a big difference. This is the perfect side and I want more...

And we got a complimentary Potato Fries as part of their soft opening promo. And they're almost as good as the Potato Coins but I'm still leaning towards the latter. It was my first time to have a Peach Soda and it was something different, but it would have been much better if it was ice cold, though served with ice, the later portions were not that cold (and we forgot to order more ice).

All in all, it was a satisfying gastronomic afternoon at Jones Cafe. It satisfied my curiosity at the same time my tastebuds on what they had to offer. And will I comeback again? Of course, they have still have many interesting items on the menu and I have to satisfy both my appetite and curiosity. Besides I really have to prove that I can finish that "gigantic" burger with pasta and fries - ALONE!

Jones Burger has two branches in Iloilo City. One is along Solis Street - a stone's throw away from SM Delgado (it's inside Grillers Oyster House) and the newly opened branch beside Casa Plaza. You can contact them through 329-5983 and they also deliver, just call 393-0087. They are also on Facebook - Jones Cafe.

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 (

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

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.

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: Pancit Molo

Named after one of Iloilo City’s districts, Pancit Molo is one of the more identifiable pancit dishes in the country. It stands out uniquely among the noodle dishes mainly because of its non-traditional pancit look. It is a derivative of the Chinese wonton (filled dumplings) made into a soup. One of the first questions always asked is "Where's the Pancit?". With pancit as a sort of "prefix" to the name of the dish, first timers always for the noodle-like component of the dish. It's then explained that the pancit is actually the molo ball wrappers which is basically of the same mix as any pancit/noodles. Pancit Molo is more of a household specialty and the recipe varies from household to household. From the meat filling mix to the soup, there could be a hundred and one ways of making pancit molo. Pancit Molo Filling I suggest to make this days before the actual cooking of pancit molo so that the flavours will be full.

FLAVOURS OF ILOILO

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