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 (

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.

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

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

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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