Sweet Cravings: Days Hotel Iloilo's Dessert Buffet

So how about a buffet with nothing but desserts and all the sweet things you can imagine?

The Promenade at Days Hotel Iloilo makes it a reality with Sweet Cravings, the only dessert buffet in Iloilo City. A dream come true four times a week, this dessert galore makes sweet dreams a reality.

Starting off our gastronomic trip to the "land of milk and honey", literally that is, Sweet Cravings usually features two cakes. Last Wednesday during Meshi, we had a Chocolate Peanut Mousse Cake and Chocolate Sensation (hopefully I got this one right). The former is an explosion of chocolate goodness in ever slice with hints of peanuts while the latter had a resounding chocolatey crunch in every bite.

Then there's the dessert tower as I fondly call a 5-layer display of assorted dessert creations consisting of dessert cups, parfaits, verrines, gelatine, panna cottas and other dainty desserts.

Almond lychee crystal

Lactose-free ginger jelly

Mango panaa cotta

Papaya Parfait

Peaches and Cream Cheesecake bites

Creme brulee

Adding more colour and flavour to the dessert line are some bars, cookies, cupcakes and puddings.

S'mores Bar

Shortbread biscuits and Caramel Bars

Chocolate chip cookies and Mocha bars

Red Velvet Cupcakes

Banana pudding

Completing the dessert line up are those which I call "interactive" for they are to be made on the spot like crepes (usually with apple or banana filling), souffle, halo-halo (though not all the time) and unlimited Magnolia ice cream.

Halo-halo station

Souffle

Ice cream to your heart's content

Good thing, there are always a lot of fresh fruits in season to erase some guilt, if we feel any, after this sumptuous spread of visually appealing, stomach grumbling and delicious tasting desserts to satisfy our Sweet Cravings!

Mama's Kitchen and Sinamay House in Arevalo

A stones throw away from the plaza of La Villa de Arevalo is an ancestral house where one can find not only good pasalubong items but also a look into the past of the district. Known as the Sinamay House , this well preserved ancestral house is an attraction not only in the outside but also what it houses inside. A collection of what the past like is housed in the two storey edifice which also acts like a museum of sorts. Sinamay is simply known as abaca by most and, here, a variety of products made from this fiber can be found. I remember watching a feature on tv wherein the owner proudly showed a framed letter signed by the late Princess of Wales, Diana, showing her appreciation of the handkerchief she was given as a gift coming from this very shop. But the attraction I am most familiar with are the chewies and crunchies made by Mama's Kitchen. Attractively packed in boxes showing their current flavours and variety, this is among the better...

An Ilonggo favorite - Valenciana

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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 por...

Easy Century Tuna Recipes

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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. ...

FLAVOURS OF ILOILO

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