Skip to main content

Marriott Bonvoy on Wheels in collaboration with guest chefs Fadi and Farid of Saj Hut powered by Pepsi Philippines and Omoda | Jaecoo Iloilo

Courtyard by Marriott Iloilo, a premier hotel located in the heart of Iloilo Business Park, successfully held an exciting culinary collaboration under the Marriott Bonvoy on Wheels on August 1, 2025, from 6PM to 10PM at its signature restaurant, Runway Kitchen.

The collaboration featured guest chefs Fadi and Farid of Saj Hut, who brought their distinctive Mediterranean cuisine to Iloilo's hotel dining scene.
Known for its bold, fresh, and traditional flavors, their culinary contribution added a global flair to the award-winning dinner buffet at Courtyard by Marriott Iloilo.
As one of the top choices for hotel dining in Iloilo, Courtyard by Marriott Iloilo continued its mission of delivering unique and world-class culinary experiences. This partnership brought vibrant food concepts to both locals and visiting guests.
Pepsi Philippines enhanced the collaboration with curated beverage pairings and creative drink activations that complemented the Mediterranean offerings.
Omoda I Jaecoo Iloilo also elevated the evening with a premium display of their latest vehicle lineup, offering guests a glimpse into cutting-edge automotive lifestyle.
The SAJ Hut collaboration continues every weekend throughout from August 1 to 31, 2025, their Mediterranean-inspired dishes are featured alongside "The Good Catch: Sustainable Seafood Buffet," held every Friday and Saturday at Runway Kitchen.
This month-long event reflected Courtyard by Marriott Iloilo's commitment to sustainable dining, global culinary partnerships, and delivering one of the best hotel buffet experiences in Iloilo City.
To reserve a table, guests may call (+63) 33 330 7600 or message the hotel on Facebook or Instagram @courtyardbymarriottiloilo.

Popular posts from this blog

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
Read More ...

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 us...
Read More ...

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...
Read More ...

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 
Read More ...

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. ...
Read More ...