Mrs. Wharton expands brands with hole-in-the-wall concept

What is a hole-in-the-wall business concept? According to Collins Dictionary, a "hole-in-the-wall business is a business, especially a restaurant, that operates from very small premises."

The pandemic has brought about new opportunities that are more beneficial to both businesses and consumers. The hole-in-the-wall concept is one of these.

Most hole-in-the-wall food businesses are found in small neighborhoods. Unlike big restaurant chains, they offer good food that is cheaper due to lower overhead costs. It also offers consumers a sense of adventure when they visit an unfamiliar location.

Mrs. Wharton Cakes and Savories

Mrs. Wharton which started with cakes has previously announced that it will launch several food brands.

It is now applying the hole-in-the-wall concept especially after they finished setting up the Mrs. Wharton Cake Boutique where people can come and take out cakes for their celebrations.

Mrs. Wharton's popular savory dishes will also make a comeback starting this week. These dishes are Adobo Rice, Pasta ala Gordon, Triple Decker, Monte Cristo, Kimchi Pulled Pork Rice, Croque Madame, and Pulled Pork.

Mrs. Wharton will also offer more cake slices for dessert.

Bombai: Tandoori. Kebabs. Masala.

In January 2022, Mrs. Wharton will launch its third food brand -- Bombai: Tandoori. Kebabs. Masala. As named, Bombai will serve Indian food.

The menu includes Chicken Biryani, Beef Biryani, Balti Beef, Red Curry Pork, and Tandoori Chicken as well as side dishes Tomato Kachumbar, Vegetable Samosas, Naan and Bombai Rice.

Lazy Susan

Lazy Susan is the second food brand that Mrs. Wharton launched last year. It serves Taiwanese food such as Sichuan Noodles, Lu Rou Fan, Pork or Duck Bao, Spicy Beef Noodles, and Pepper Buns.

Different brands, one delivery

Now, customers can order across all Mrs. Wharton's brands. For example, if one orders Lazy Susan's dishes thru the brand's page, one may also order Mrs. Wharton and Bombai's dishes there.

Another example is when ordering a birthday cake from Mrs. Wharton's page, one can also place an order of their Lazy Susan celebration platters and more.

Contact information

Mrs. Wharton Cake Boutique, Lazy Susan, and the upcoming Bombai are located in one place -- Alta Tierra Village, Jaro, Iloilo City. They deliver food through Lihog and Maxim.

For more information, visit or inquire from any of these pages:

Mrs. Wharton Cake Boutique

Lazy Susan

Bombai (coming soon)

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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