Exclusive Preview : Seda Atria Iloilo’s Flavors of Love Valentine Dinner

Celebrate an exquisite Valentine romance with your special someone with a medley of enticing flavors in a curated five-course dinner with wine and music at Seda Atria Iloilo.

Under the helm of hotel’s new chef de cuisine, Chef Neil Ledesma has prepared this special 5-course dinner that will surely make another memorable Valentine’s Day.

An exclusive preview, food-tasting session was arranged by Seda Atria for the members of the Iloilo media and bloggers.

Here’s a taste or what’s to come this Valentine with Seda Atria’s Flavor of Love.

As you get cozy at the Straight Up Bar, your Valentine Dinner begins with a delightful appetizer - a stack of savory crabmeat, refreshing mango and creamy avocado.

With a visual play of colors, a burst of flavors and textures, this sets the bar high for your romantic gastronomic night.

Setting to continue your dinner’s sophistication is a local touch to a Mexican culinary invention - Caesar Salad. Seda Atria’s version consists of lettuce, green apple thins, cherry tomato , crisp bacon and chicken inasal - all embraced in a delectable mustard dressing and sprinkled with Parmesan cheese.

As if this reinvention wasn’t enough, the usual croutons cubes become a delightful thin crisp of bread acting as an edible bowl and garnish.

Your next dish is certainly one of a delight - bread bowl of Cheesy Broccoli Soup. As you open the bread lid, first try the soup using your spoon to have a grasp of its flavor.

Then as any would love to do, break a small piece of the bread lid then dip it in your soup. Not romantic but as they say, the way to one’s heart is through the stomach!

At this point, your tastebuds are already overwhelmed with all sorts of flavors that its time to cleanse the palate to have a more discerning taste appreciation.

How about some Orange Lemongrass Jelly to wash away the heaviness on your tastebuds? And yes, that’s edible gold leaf on your jelly!

And now that you have reset your tastebuds, your main course beckons! Enjoy you Surf and Turf combo of prawns and steak in red wine sauce with a side of mashed potato and vegetables.

Grilled to your preference (just make the request beforehand so it wont be a bother), both the prawn and steak will surely make your night of flavors worth it. As always, I alway enjoy my steak with Tabasco sauce on the side.

To end this romantic evening, love is definitely in the air with a trio of macarons for that sweet finish. You’ll love the assortment of flavors - rosewater, strawberry chocolate, and cherry lychee.

Personally loved the latter as the cherry macaron had a filling of lychee, balancing sweetness with fruity flavor with hints of citrus. And those white chocolate and fruits garnishing provides the ideal ending on a very sweet note.

It’s been a gastronomic pleasure to have tasted these Valentine creations of Chef Neil at Seda Atria - from the visually appetizing presentation to the high quality flavor each dish gave our palate, it was, as always, one of the best feelings one can have this season of love. ❤️

So, are your ready to experience the Flavors of Love this Valentine?❓

Seda Hotel Atria awaits you…

Seda Atria Iloilo

Pison Avenue Atria Park District,

San Rafael, Mandurriao, Iloilo City

☎️ (033) 506-8888 / 09178245287

Fruits from the grocery

These packs of cut up fruits were bought from SM Delgado's grocery. Got enticed by their color and luckily, they were as good as they looked, especially the papaya. Each was just less than Php 22, really a bargain!

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.

FLAVOURS OF ILOILO

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