Flavors of the Visayas at Mandarin Oriental Manila's Paseo Uno

The Visayan region's iconic seafood delicacies and other gastronomical delights take center stage at Mandarin Oriental, Manila's Paseo Uno with a week-long festival, featuring chef Pauline Gorriceta-Banusing. Renowned for representing Iloilo's famous culinary scene, the enterprising chef returns to the hotel for the "Flavors of the Visayas" food festival that will be held from May 6 to 12.

KBL kadyos baboy langka

Diners can look forward to indulging in a smorgasbord of Gorriceta-Banusing's signature dishes in the lunch and dinner buffets such as kadios, baboy at langka or more popularly known as KBL (a tangy soup made with kadios beans, pork and jackfruit, soured with batuan seeds); chicken inasal, Iloilo's most popular chicken dish, made even more special with Gorriceta-Banusing's basting sauce; lukon na may aligue kag paho, or fresh Aklan prawns with crab fat in garlic and scallions; and a batchoy station where food lovers and connoisseurs can add their favorite ingredients to suit their taste.

Batchoy

Adding to the experience is a spread of traditional Ilonggo desserts, to fully capture all the flavors of the Visayas. Traditional Ilonggo beverages come free with the daily buffet, which is priced at P1,990+, and at P2,450+ for the Luxury Buffet, which is available for dinner on Friday and Saturday, and lunch on Sunday.

Chicken Inasal

Gorriceta-Banusing's versatility stems from her roots as a student of the Culinary Institute of America, New School of New York, and at the Institute of Culinary Education (formerly Peter Kump's New York), where she had rigorous training to meet the most challenging of culinary demands. In Iloilo, she operates four popular food establishments, including a successful catering business. Running these myriad of food ventures, the Iloilo Business Club named her an "Ilonggo Innovator in the Food and Beverage Industry."

Chef Pauline

Her first Ilonggo festival at Mandarin Oriental was in May 2006, dubbed "Manamit!" where she delighted guests with a medley of her hometown's signature cuisine. She had three more successful food festivals at the hotel, her most recent one being the "Diwal and Other Ilonggo Flavors" held in May last year.

Roxas oysters

A Mother's Day Ilonggo lunch buffet

An exquisite Mother's Day lunch buffet wraps up the food festival on its last day on May 12. Moms can enjoy their favorite Ilonggo dishes, and, if in a group of four paying guests, she also gets to attend a complimentary flower-arranging class at the hotel, before or after lunch. All moms who dine on Mother's Day receive a pretty fan memento, in keeping with this year's celebratory theme. The Mother's Day lunch buffet is priced at P2,450+.

For information and table reservations, call Paseo Uno on +63 (2) 750-8888 or email momnl-paseouno@mohg.com.

/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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