Pancit Palabok "buffet" at The Promenade

Pancit Palabok "buffet" at The Promenade - Days Hotel Iloilo

For Pancit Palabok lovers like me, there's nothing much more awesomely delicious than having a make-your-own and and all-you-can-eat pancit palabok! Just imagine unlimited forkfuls of this delicious Pinoy noodle concoction and its only limitation is your own appetite! That's why I love the Sunday Family Feast Buffet at The Promenade at Days Hotel Iloilo because it offers this "buffet within a buffet".

Sandwiched by the Appetizers and Fresh Salad stations, the Pancit Palabok station offers almost 10 ingredients for you to make a pancit palabok that suits your own taste. Starting with the bihon noodles and the thick pabalok sauce, you can add toppings like tinapa (smoked fish), sauteed squid, chicharon and hardboiled egg. You can add more flavour using fried garlic, fish sauce and scallions. Don't forget to squeeze a calamansi or two to add more zest to your very own pancit palabok.

And now it's time for me to salivate with my very own creation, remembering every bite I had the last time I created and indulged in this delicious Pancit Palabok at Days Hotel Iloilo.

Sunday Family Lunch costs PhP550/pax (without drinks) and is offered from 11am to 2pm at The Promenade, Days Hotel Iloilo 4th Level, The Atrium, Bonifacio Drive, Iloilo City. For inquiries and reservation, just call tel nos. 337-3297 / 336-8801 to 10 / 0918-933-3297 / 0917-700-3297. Also check out Days Hotel Iloilo on Facebook.

An Ilonggo favorite - Valenciana

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I dream of bacon at Days Hotel Iloilo ...

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Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

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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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