Celebrate “Mooncake Festival” at Days Hotel Iloilo

Celebrating this years Mid-Autumn Festival, Days Hotel Iloilo offers a variety of delicious mooncakes to be the toast of this Chinese festivity.

Also known as the Mooncake Festival, Mid-Autumn Festival celebrated on the 15th day of the 8th month on the Chinese calendar. This year,it falls on September 8.

Days Hotel Iloilo celebrates this festival with an 8-day buffet highlighting Chinese specialties on top of the regular buffet lineup. And mooncakes will be the stars of the gastronomic show!

Taste a mouth-watering spread of selected Chinese dishes at The Promenade during the International Lunch Buffet from Sept. 1-5 and Sept. 8 from 11am to 2pm; Indulgence Buffet on Sept. 6 from 6pm-10pm and Sunday Lunch Buffet on Sept. 7, 11am to 2pm.

Enjoy mooncakes in these variants - yellow monggo, black mongo, tasty lotus seed and more.

So what better way to celebrate Mid-Autumn Festival by enjoying the most delightful Mooncakes only at Days Hotel Iloilo!

For reservations, call The Promenade at Days Hotel Iloilo at (033) 337-3297

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

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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...

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