Dive into Courtyard by Marriott Iloilo's Seafood Night Buffet

Seafood Lovers, Rejoice!

From Tuna Sashimi, Baked Salmon and deep-fried Lapu-Lapu to poached Crabs and Shrimps plus a wide variety of shellfish like clams, scallops, bay-ad and more - the Runway Kitchen becomes a seafood-lovers paradise every Friday night this March!

With the freshest catch all the way from the seafood capital of the Philippines - Roxas City, Courtyard by Marriott Iloilo brings the bounty of the sea every Friday this whole month for its special Seafood Night Buffet!

Under the helm of its Executive Chef, Chachpol Suaisom, a Thai national who has been with Marriott International for more than 20 years now - each dish and fish (and other specialties) comes with his utmost culinary scrutiny.

But you can have it your way like these crabs as you can choose the fattest and the biggest one and have it cooked anyway you want. Or just follow what is suggested - cooked in Sweet Chili Sauce.

Aside from Alimango, there's also kasag or alimasag which can be cooked to your preference - maybe in Spicy Coconut milk, this time.

Shrimp-lover? You can have as many as you want - just plain poached or in various ways too. Just grab a plate and scoop all the shrimps you can eat then hand it over to the cooking staff who will create you favorite dish.

Indulge in all the shellfish you want - from mussels to clams. Have it steamed, made into soup or whichever way you want.

Your eyes will feast on the many varieties of shellfish - from the already familiar ones to some "alien looking ones".

Just be adventurous if will - having it steamed or grilled so you can actually savor its actual taste. Like the flat bay-ad (below) which is an Iloilo staple but for some it actual is something new.

And you can't go wrong with baked oysters - these ones with a cheesy and garlic topping. I want more!

I LOVE Baked Salmon! In fact I gorged on this that Friday night making the seafood night buffet already complete on its own - with my fave salmon.

There's also deep fried Lapu-lapu, a grouper fish embraced in a special sweet and sour sauce - the way our tastebuds like it.

Also, indulge in all the sushi and other Japanese specialties (seafood or not) at its designated station.

Check out Courtyard by Marriott Iloilo's Seafood Night Buffet

While seafood is the highlight, the regular food stations are still part of this gastronomic experience.

There's the cheese station for all you dairy cravings...

The Salad station where you can make your own salad appetizer from the fresh fruits and vegetables plus dressing of your choice. Or you can just dig in the already prepared salad for your convenience.

The LIVE Kitchen prepares everything - right before our eyes. From seafood to meat to soups and grills, just look for your favorite dishes from its wide array of food offerings.

Desserts come in all shapes, colors, sizes, texture, taste and more. Just indulge or have your favorite created before your eyes. You can also create your own!

All's well that ends well. Check out SEAFOOD NIGHT BUFFET at the Runway Kitchen at Courtyard by Marriott Iloilo every Friday this month...

But wait there's more!!!

LIKE and FOLLOW

Flavours of Iloilo on Facebook

to get 20%DISCOUNT

for this Seafood Night Buffet!

Save/Download this e-coupon and present it to the wait staff when you pay your bill. (You may also inquire beforehand for this Bloggers Discount)

This discount is good for ONE PERSON only. Others need to present their own coupon (Just copy and paste this coupon in their own phones).

Coupon is ONE TIME USE only. (You may also want to check out my fellow Iloilo Bloggers - they also offer the same discount too!)

EXTENDED until June 2019

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 pork broth cube (

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

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

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.

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

FLAVOURS OF ILOILO

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