FLAVOURS OF ILOILO

Everytime I find myself in Cebu City, I make it a point to drop by Marco Polo Plaza Cebu . And as always there's something new waiting for my palate. This time, I had gastronomic fun at the Asian Station concocting my own ramen. This bowl has noodles, cabbage, shallots, mushrooms, shrimps, century egg and laksa soup base. Now that's a ramen! Also new was the mango-citrus cooler with bits of "everything", if I heard right. It had the right mix  mango and orange (and other citrus) that gave refreshing drink complementing these "food-tasting" portions I got at during the lunch buffet Cafe Marco.  As it was one day before Valentine, Cafe Marco was garbed in the most romantic way - with an arch of fresh flowers  at the entrance greeting the diners.   And then the buffet captured my attention - as always. Here's the Salad and Appetizer station with lots of healthy options. One can choose from the  already prepared...  ... or you can mi

Mention Cebu and my tummy rumbles with the vast gastronomic opportunities it brings to mind. There's Lechon Cebu, Pochero, Balbacua, Larsian BBQ and a whole lot more.  And then there's Sutukil. It's straightforward method of cooking and is a combination of three words, which means three different types of cooking, particularly with fresh seafood.  “ Su ” came from the word “ sugba ,” which means, “to grill”. “ Tu ” is branched from the word “ tuwa ,” which means, “to stew”. Lastly, the most adventurous style is “ Kil ,” which stands for “ kilaw ”. Winglip Chang welcomes guests at Isla Sugbu I am in Cebu now with fellow blogger Cafe Ilonggo , for a real-deal Sutukil adventure at   Isla Sugbu Seafood City at the Grand Convention of Cebu. Operated and managed by 101 Restaurant City Inc headed by its President, Winglip Chang, it guarantees every food lover a Sutukil standard that’s always a notch higher.  Isla Sugbu SuTuKil has wide array of fresh and l

Just listening to Isidro Panizales Jr. animatedly talking about his life before and after being a “doughnut-preneur”, is like the different flavors of Sidro Doughnuts . Each variant seems to reflect different aspects of his almost three decades of living in America. From his work in corporate America for more than 10 years to that one little spark of deciding leaving work to pursue his delicious passion – life is like a box of doughnuts! IN A DOUGHNUT HOLE Sidro is an offshoot from the name Isidro but as Sid says, it’s a tribute to his father.  The first Sidro Doughnuts came out of the kitchen and delivered to one lucky doughnut-phile on Dec. 18 last year.  It comes in two sizes – Junior Doughnuts which at 30 grams each are perfect for parties and occasions. But if you can’t enough, there are the Regular Doughnuts which is more than 3x at  100 grams and comes with more toppings and flavours.  Choose among nine specially concocted creations - Bugnay Berry, Calamansi, Dulce

C'S by L'Fisher Hotel brings to Iloilo the sweets and goodies from the City of Smiles as it opens its first branch in the City of Love at the expansion mall of SM City Iloilo. The many times I've been to Bacolod and dropping by C's at L'Fisher and SM City Bacolod, I  always wondered why it came to be called as such. I never really delved into its name origin for I was always busy enjoying their sweets and goodies with much gusto. But I didn't let it pass this time around when they are now within reach here. Now, I know C's stands for mostly everything delicious they have to offer -  Coffee, Cakes  and  Chocolate . But there's really more to the C's I discovered during a special meet-up with the Iloilo Bloggers. There's their specialty Croissant and it's cousin, the Cronuts (I am still savoring it's taste memories). They also have the Corknuts , the latter's little brother.  Cookies come in all variants and sizes too.