Eats and misses at Eleos Cakes and Pastries

From the outside Eleos looks as if its a Greek restaurant given that font especially that lambda letter in the place of "L" in the name. Turns out that the owner has a fascination with Greece - myths, cultures and a lot more. Thus you'll find hint of these on their menu ...

But that's all about the "Greekness" the restaurant has to offer just a name and what's on their menu are the usual food fare we can find in most restaurants.

So we ordered their best-sellers Baby Back Ribs which came with rice and mixed vegetables. Since I had a big appetite, I got an extra garlic rice. At 99pesos, its a fair price for a Back Ribs meal and good but it was nothing spectacular. A separate order of iced tea at 35 pesos tht came in a tall glass had more money's worth even (like the garlic rice) though it was just a regular powdered iced tea.

Now came these Food for the Gods orders which consists of meat, pasta of you choice and toasts. Too expensive (169 pesos) at first glance but doing the math, it could be just as okay if you order them separately.

This is the Poseidon Adventure combo which is made up of beef stroganoff, lasagna (we added 10 pesos) and toast. The stroganoff wasn't that savory and tasted like any beef dish with cream sauce.

Athena's Wisdom consists of beef steak, pasta deliciosa and toast.

Beef Burger Steak in mushroom sauce, a pasta and toasts made up the Apollo's Oracle plate. The steak looks good but haven't it yet. This could be my order if I get to visit the place again

Now it can be told that Eleos is more of a cafe that serves cakes and pastries as their menu suggests. So tried their dessert line up and see if they were better than that what we just tried. I was glad they had boxes of the Papaya Flower Candies they import from Dingle. This consists of thinly sliced green papaya boiled in a sugary concoction then dried and shaped into a flower and filled with yema.

We also had a change of scenery and mabiance as we trooped to their alfresco rooftop. It was really a breath of fresh air - very relaxing, nice place to let time pass by without minding the hustle and bustle of the city.

Then came the cakes and pies we order and i was dismayed with almost all of them. The Durian Cheesecake was okay but nothing much to be excited about.

The dessert is called Alpine Cake - looks like layers of broas or a hard chiffon with chocolate sauce and shavings. Nothing much to ponder our taste buds upon.

Big disappointment over this Ube Cake. This is how it came to us, on this photo, it still wasn't touched by our forks. Had the same broad of hard chiffon cake with really artificial tasting ube icing. The Mud Cream Cake (below) proved to be the saving grace of the desserts we had but still it wasn't that outstanding. It was just better than the rest...

Doing the math, all in all we spent 1,100 pesos for all these (each of the cakes above cost 75 each, a rip off off really) and others. The ambiance was way better than the food they served. Though of course we haven't really tried their other specialties, this is just my first impression and experience at Eleos. Will I come back? Yes but as of now, its not something I'd really find time and exert effort. Hopefully by then, I can taste better food and desserts.

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

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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FLAVOURS OF ILOILO

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