Savor the Season: Courtyard by Marriott Iloilo Launches New A La Carte Specials This July

This July, Courtyard by Marriott Iloilo invites guests and diners to experience the vibrant flavors of the season through its exclusive A La Carte specials.

From locally inspired dishes to globally influenced creations, this curated culinary lineup is designed to celebrate the richness of Iloilo’s taste and hospitality.

At the Runway Kitchen together with Chef Bonn Reyes and the Iloilo Bloggers Inc.

Whether you’re planning a leisurely lunch, a refined dinner, or simply exploring new places to eat in Iloilo, the hotel’s July dining promotions promise an elevated experience.

A Culinary Journey at Courtyard by Marriott Iloilo

The A La Carte specials for July showcase a thoughtful blend of seasonal ingredients, creative techniques, and impeccable presentation.

Each dish is crafted to highlight fresh flavors while maintaining the signature quality and service Courtyard by Marriott Iloilo is known for.

Guests can expect a rotating menu of chef-selected entrées, sides, and desserts, designed to offer something new with every visit.

From hearty mains to light, flavorful appetizers, the July menu brings both comfort and surprise to the table.

Dining in Style at Runway Kitchen

Available exclusively at Runway Kitchen, the hotel’s all-day dining restaurant, the A La Carte offerings are ideal for both casual meals and intimate gatherings.

With its spacious ambiance, modern interiors, and warm service, Runway Kitchen provides the perfect setting to enjoy the new menu—whether you’re a local foodie or a traveler seeking a taste of Iloilo.

Pair your meal with carefully selected wines, refreshing cocktail of the month, or signature beverages from the Courtyard Lobby Bar for a complete dining experience.

Featured Menu

• Watermelon Canape

• Smoked Chicken Alfredo Pasta

• Pan-Seared Salmon

• Courtyard Ribs

• Crispy Patatim

• Bagoong Rice

• Kalkag Rice

Courtyard by Marriott Iloilo continues to elevate the local dining scene by offering experiences that go beyond the plate.

The July A La Carte specials are a perfect example of how quality ingredients, creative vision, and excellent service come together in every dish.

Reserve Your Table

Dine this July and discover what makes Courtyard by Marriott Iloilo a standout destination for Iloilo dining.

For inquiries or reservations, call (033) 330 7600, or visit Courtyard by Marriott Iloilo’s official Facebook and Instagram.

For room inquiries or reservations, visit www.courtyardiloilo.com

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

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 por...

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal...

Muasi

A confession to start this blogpost - I consider MUASI as one of my hated native delicacies given its bland taste even with the sugar dip. But that was back during my childhood days. Maybe be because I may have used less sugar or might have completely forgotten to "dip" it at all. Yet nowadays, I have learned to appreciate it especially when its freshly cooked with the muscovado teeming the aroma of roasted sesame seeds. So let's make some MUASI

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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