FLAVOURS OF ILOILO

Salad and appetizer stations Diners will take pleasure in a variety of cuisine that tickle the palate as The Promenade offers not one nor two but five new buffet spreads for its weekday lunch “smorgasbord”. Living up to its name, the Asian Odyssey buffet series at Days Hotel Iloilo, offers a gastronomic voyage featuring the exciting flavors of Asia.  Your food journey starts with the most sumptuous Japanese lunch buffet in town every Monday. Enjoy the tofu-miso soup with appetizers like gyoza (Japanese-style dumplings), and tsukune (meat balls) in teriyaki sauce, on the side. Satisfy your cravings for sushi, freshly-made tempura and other Japanese specialties. Be sure to try the Japanese-inspired desserts and sweets before you say “ sayonara ”. Tuesdays let you appreciate the savory flavors and taste of true Korea. Whet your appetite with the Korean version of dumplings called mandu and of course - kimchi! Also try one of the most popular Korean noodle dishes calle...

Herzlich Wilkommen! A “cordial welcome” as the Germans would say. But even if you don’t hear these words, you will still see, feel and most of all, taste Germany at Bavaria Restaurant . Located along the quiet Seminario Street in Jaro, this quaint little restaurant has been “open secret” among Ilonggo foodies for around 13 years. Like a typical German tavern, the restaurant has given Ilonggos a chance to experience the Deutsch fashion of merry eating and drinking. The Place “I wanted to bring something unique to the Ilonggos and food is always a good option” says Helen Stummer, owner of Bavaria. “And they won’t only appreciate the food but also the setting and ambiance”. True enough, patrons feel a transformation the moment they step in. A narrow hallway brings guests to a cozy dining area that also feels like a museum of sorts. Ornate decorations and displays in true German fashion harmonize the dainty fixtures. Wooden panels give the interior a warm and cozy ambian...

Whether you’re a Filipino cuisine die hard or you simply want to satisfy your palate with sumptuous delights, head your way to Bauhinia Filipino Cuisine at the posh Avenue Complex to get a taste of its mouthwatering menu with fresh inclusions that will excite your appetite until you’re satisfied with gastronomic pleasure. To ignite your appetite, sample the more flavorful version of Smoked Lapu-Lapu Sisig, a combination of flaked Lapu Lapu (Grouper), smoked Bangus and a special decadent ingredient; or Bauhinia’s Kinilaw na Tanigue at Tuna, a serving of Marinated Mackerel fish in calamansi and vinegar seared Tuna, carrot slaw, and balsamic reduction.Maybe some Squid ala Pobre Crostini , a medley of sautéed squid in olive oil and chilies on French baguette . W ipe off your hunger with Bauhinia’s Escabeche sa Lapu Lapu, a delicious take of the classic Filipino inspired sweet and sour fillet of grouper, or Bauhinia’s Lamb Caldereta, the mouthwatering spicy lamb stew cooked in tomato – ...

It may look like any ox tongue dish at first glance but this is really a home made dessert I call "saging con haleya". It's made with sag ing na saba (plantain) boiled in gata (coconut milk) concoction (with sugar) to create a sinful dessert mix. The haleya provides an oily sweet sauce characterized by the "linamnam" of the gata. The cooking methods are simple, just boil and mix, though may take long since. If the raw ingredients are just within reach, then there's no stopping you of trying out this simple and new version of minatamis na saging.

Hidden in plain sight along the highway in Pavia is a little snack shop specializing in Thai fare. Aptly named as Sen Lek Thai Noodle house, it serves a limited number of items on the menu mostly noodles, soups and rice meals. It’s located among one of the new commercial strips that have mushroomed these past few years, standing out with its purple motif inside out. Quite a literal stopover, as I noticed a lot of vehicles stopping by the area during that afternoon when we also dropped by. It’s a bit cramped inside due to the limited space so we opted for the al fresco ambiance. On the menu, one can choose from wanton, meatball, beef or mix Thai noodle soups to Pad Thai, Pad See-ew Rad Na and Tom Yum Goong. Or rice meals those not familiar with the Thai names – like Kao Pad, Khaw Krugkapi, Khang Kew-wan Khai and Pad Kra – Prao; would just point on the menu board. At least we chose a familiar one – Beef Thai noodles that had beef on top of the staples of any Thai noodle di...

Create your own frozen yogurt masterpiece with your fro-yo flavours, toppings and sauces. That's how fun and interactive the newest dessert dig in Iloilo is - welcome to Icepot! This premium Italian frozen yogurt shop recently opened with a bang at Robinson's Place Iloilo with tween star Bea Binene. Ilonggos crowd at Robinson's Place Iloilo not only to have a glimpse of the tween star but also to experience the premium taste of frozen Italian yogurt at IcePot. More than froyo: Icepot's extensive menu And surely they were not disappointed, as the froyo shop didn't only offer their signature item but also a host of other delectable dessert creations. Everyday, the froyo station offers different kind flavours - mango, strawberry, blueberry, pineapple, dark chocolate, green apple, peach and a whole lot more. But as always the plain and simple froyo is my ultimate pick as I can play with more flavors and colours. Plain and simple froyo At the top...

As homegrown it may seem, kilawin or kinilaw is like the Latin American ceviche in which the seafood is dressed in citrus juices with plentiful amounts of chopped onions, ginger, and chilies to balance out the sourness. From the book, On Food and Cooking , Harold McGee writes " Kinilaw is the indigenous Philippine version of acid marination. Morsels of fish or shellfish are dipped for only a few seconds into an acidic liquid, often vinegar made from the coconut, nipa palm, or sugarcane, to which condiments have been added. " BORN “FISH” WAY Kilawin preparation extends to the use of vegetables, fruits and other meats like pork, beef and that of a goat. But as Yummy Magazine puts it, “Ilonggos must be born to cook seafood for any dish, even the simplest sinugba nga isda on the streets, is succulently sweet”; thus kilawin for the locals is mostly associated with seafood. And as far as seafood varies, everything from fish, shrimps and crabs to sea cucumbers and sea...