Flavours of Iloilo

Now Open: Dulcinea at SM City Iloilo

2009-12-12T00:59:00.006+08:00

After months of anticipation, Ilonggos can finally have a taste of the pastries and other desserts Dulcinea is famous for. With their store strategically located within the mall, this Spanish inspired now competes with other foodshops for the gastronomic attention of mall goers. But with their display of goodies plus a wide array of items in their menu, surely Ilonggos will be curious and be enticed to try the best sellers of this restaurant.

Photos courtesy of LABETH of Skyscrapercity forum

A nightcap at Bluejay Coffee and Deli

2009-12-12T00:22:00.008+08:00

A trip to Bluejay Coffee and Deli was fitting way to end the night after a satisfying dinner at Bourbon Street. I always love my every visit to Bluejay mostly because of their desserts. Though I haven't tried all of them yet but all the ones I had were very good. It was also my first time at their newly redecorated interiors shop along Gen. Luna. It's new design seems to reflect the one they have at Amigo Plaza mall. Most eye-catching of which is their wine display - stacked crates providing some "rustic" charm to it's modern interiors.

I passed on dessert that time - unbelievable! (lol). Only had an icy raspberry juice but got this chance to see another dessert. Darn I forgot the name but it's a strawberry torte something. It took so long to be served that we almost go it oursevesf at the counter. It was then we knew that they were perfecting this simple presentation - those blue syrup.

I think the manager/owner was the one personally supervising that one that the server had to repeat making this after the first one didn't satisfy the boss. It was then I had the chance to ask if these desserts are made by Bluejay itself or as the rumours say - Picea Bakeshop. It was the former she answered proudly with a big smile.

A dinner of "favoreats" at Bourbon Street

2009-12-11T00:52:00.014+08:00

Nothing's left when you've fully enjoyed what you ordered and ate. Even in a classy bar and restaurant, everything's licked clean to fully illustrate sarap to the bones. Never mind if poise is momentarily forgotten nor the stares from other diners - lol. Together with two friends, we invaded Bourbon Street at the Red Square in "Smallville" last weekend. It was a get together planned just the night before - almost impromptu given the circumstances. The two being first timers, I sort of had the upper hand in our orders.

For starters we had their Bistro Salad - a combination of fruits and vegetables. Lettuce, apples, grapes, oranges, candied walnuts and feta cheese with honey balsamic vinaigrette. It was a fresh welcome for the eats to come.

Then there's their Buffalo Wings. Ever since it's reinvention and my rediscovery, it has become a staple order. Perfectly fried chicken portions with their hot and spicy sauce - not only a perfect appetizer but also a filling side order.

Another good order is Snapper Florentine. Fried snapper in shellfish and vegetable cream sauce. I just love the taste of the Florentine sauce together with the snapper. Just the right seasoning and side dishes. But it's presentation that time was nothing compared to the one we had months ago - actually it lacked presentation. Good thing it still tasted the same and well complemented our other orders.

And finally it won't be a complete Bourbon experience if our lot did not include their specialty- Bourbon BBQ Ribs! A half slab quickly disappeared as we enjoyed the tenderly cooked and well seasoned pork ribs. We almost had an extra rib from the usual 4-rib half slab. Though there were some portions that were a bit salty than the others but were still (very) good. In fact as I always say, I can finish this (half order) all by myself.

Satisfied with our dinner we planned on going back soon - if our schedules permit. And I'm sure one or two of our orders during this dinner will certainly be part of it. Wanna bet?

Allan's Talabahan in Oton: Oyster paradise

2009-12-10T03:04:00.000+08:00

I'm no talaba eater nor have been to this native restaurant but Allan's Talabahan is a popular food trip destination that my blog can't resist. As the restaurant names say's it's talaba (oyster) that patrons keep coming back for despite roadside and simple ambiance.

Bob of GoIloilo has this to say about Allan's Talabahan

"Allan’s Talabaon Restaurant on the National Highway in Oton, just as you’re leaving town heading toward Tigbauan. This is an economical, dirt-floored and popular local eatery specializing in oysters. My wife is an oyster aficionado and says Alan’s are the best. There are other choices, whole BBQ native chicken stuffed with lemon grass and various kinds of grilled fish. The Pantat is especially good."

Photo credits: SNEEZENIZ, NATIE, and DRAFKN

Mama's Kitchen: Chewies, crunchies and more

2009-12-09T23:36:00.000+08:00

Probably the best "packaged" pasalubong item from the city. Yet it was a tourist that introduced me to this stuff. Luckily, it was available sa Deco's Pasalubong center in from of SM Delgado (very convenient rather than going all the way to Arevalo).Priced almost a hundred pesos each, these crunchies and chewies are a welcome change from the usual pasalubong stuff. Crunchies are thin and crisp "cookies" with pinipig, cashew and tsokolate varieties to name a few while chewies (in mango) are thicker and .... chewy.

Additional photos courtesy of Weekend Pastime

A feast for 5 at Esca's Restaurant

2009-12-09T01:50:00.000+08:00

And here's how we enjoyed our gastronomic trip.

Native chicken linagpang. An order just to satisfy my curiousity. It was broiled chicken with tomatoes, onions, and chives soured with batuan. Another ordinary order for our home made bangus linagpang tastes much better.

Chicken inasal. Esca's chicken inasal is by the Fort San Pedro manukan. Also being served at Fort Manukan, it was an order just to satisfy my curiousity and in deed, it was still the best chicken inasal for me.

Lengua estofado. Just the usual estofado served with bananas and potatoes. The meat was tender enough and the sauce just okay, in fact, nothing spectacular.
Pork teriyaki. My favorite order!Deep fried pork cutlets in teriyaki sauce. I could eat two orders of this one.

Sizzling spicy squid. I almost overlooked this one that I only got the last few pieces. No regrets though just the usual squid and vegetable combo on a sizzling plate.
Spicy kangkong with gata. Easily the first one being ordered. Finely chopped kangkong in coconut milk and chilli then topped with fried garlic. It wasn't that spicy since we did not crush that big red chili on top.
Stir fried vegetables. Of course we got to have vegetables so this one was the unanimous order. Just like chop suey with some stir fried veggies and seafood with oyster sauce.

Cucumber cooler. Lemonade juice with singkamas, cucumber, dayap, and mint leaves as garnishing. A pitcher is good for five and a free 2nd refill.

Now you see .....

..... now you don't !

A seafood galore at Breakthrough

2009-12-07T23:58:00.005+08:00

Another satisfying visit at Breakthrough Restaurant when I accompanied and toured a friend around Iloilo. It was more of a gastronomy tour since he was also here few weeks ago - without my knowledge. When in Iloilo it's automatic that one of the must try cuisine is La Paz batchoy but he's no pork eater so we had a seafood "binge" at Breakthrough Restaurant.

Actually I was torn between Breakthrough and Tatoy's that time - I havent decided where to go even though we're already travelling to Villa beach. It was then I decided that ambiance must play a big role to first timers in Iloilo thus we went to Breakthrough. A good decision since we got a hut near the beach with a good vewi of the sea and Guimaras. There was even someone riding a jet ski that time.

And the food never failed as well. The usual sizzling crabmeat, grilled scallops (surprisingly they're bigger than the usual, but i still prefer Tatoy's timpla), my favorite shrimp kilawin, this crustacean (I forgot what they called it. My friend says it tastes like "Oishi") , and fresh lumpia. With a plate of rice (good for two) and two sodas, this lot only cost PhP545. How's that for a seafood galore?

Pigging out

2009-12-04T01:33:00.000+08:00

There are times when you cant help it and find yourself eating (and eating) like there's no tomorrow.

Had this Jollibee lunch with my officemates and, at first, I just ordered burger steak and juice. Upon seeing a Jolly hotdog, I didn't think twice of getting one. Then the cashier recommended mango caramel sundae for dessert which I also surrendered to. I had my first spoonful of my lunch when I remembered french fries goes well (for me) with sundae, so you know what happened. Talk about pigging it out.

Manang, the sari sari vendor from Cainta mentioned before, doesn't only sell kakanin when she does her rounds every afternoon. She also have sio pao, pancit palabok and canton, baked macaroni, sweet corn on the cob, embutido, etc. So one afternoon, I can't help but ordered almost everything in her bilao. It was good enough for snack and dinner.

I had an early morning errand in Escolta and Tropical Hut was the only open foodshop in the area. Ordered their forgot-what-it's-called burger, fries, macaroni soup and mango juice for breakfast.

Wendy's will always be a pig out haven for me and it always starts with biggie iced tea, still the best in the town. Then I've got to have their super value salad and burger which almost always turns out to be bacon mushroom melt. Before when they still had their 18-peso items, its always chilli rice-side salad-frosty-iced tea for me.

Banana loaf bread with prunes

2009-12-03T02:08:00.000+08:00

Tired of the usual banana cake? Why not add some nuts and prunes (or raisins) to your usual banana loaf recipe then use what's left for decoration!

Home made specialty by Amy.

A "talongganisa" meal combo

2009-12-03T00:21:00.000+08:00

Enjoyed this breakfast combo meal consisting of chorizo (longganisa), talong, hardboiled egg, tomato slices and plain rice mixed with leftover pancit canton. Just a simple combo with contrasting tastes and texture that made this breakfast meal a good starter of the day.

Dulgies' Tres Leches

2009-12-02T02:31:00.000+08:00

After weeks of postponed visits, finally I was able to visit Dulgies' and try their latest offering, Tres Leches.

As the named, it as three kinds of milk used as I informally interviewed the waitress. Basically it's a trifle; layers of vanilla chiffon and milk topped with icing and chopped nuts.

The most obvious was the condensed milk serving as the bed of the icing topping. Characteristically, it was sweet but that time very sweet. Not even the chopped nuts and topping can overpower the sweetness galore. I ate it "vertically" to discover the layers one by one. The other milk used was a welcome change since it was very subtle just like any powdered milk; methinks it was really powdered milk slightly dissolved in liquid. And I dont know where the third milk went ...

This was another curiosity satisfying order but it seems that it's very expensive at PhP 90 an order. I don’t know which of the ingredients command such a price for I think anyone can make this dessert using the regular ingredients at a fraction of the price.

Siopao in the city: A quest for the best

2009-12-02T01:55:00.000+08:00

Jiecel and Thea's is famous for their siopao and siomai. This snackshop in Mandurriao they say has a cook that came from Ma Mon Luk - a famous Chinese resto in Manila specializing in sio pao. This sio pao is dry - both the pao and teh chicken adobo filling. RATING 3.0 of out 5.0

Kusina Tsina's asado sio pao realy looks like it has been filled with chopped pork asado. I found it weird to see such a reddish sio pao. Their dough is somewhat like that of Tibiao's. RATING 2.0 out of 5.0

Another royalty from Roberto's is their King sio pao. It has almost the same filling as the Queen counterpart but instead of bacon it has ham. Also it is readily available anytime but is much smaller than the Queen and cheaper by 2 pesos. RATING 3.5 out of 5.0.

Believe it or not, this is Yok Pek sio pao. Thought to have disappeared forever, Yok Pek survives but regrettably striving in this hotly contested sio pao industry. But would you believe this sio pao tastes really good. Got this one from Dean's cafe at the Mary Mart Center. RATING 4.0 out of 5.0

A sio pao named Made in Heaven and got this one from a food fair at SM Delgado. I surely regretted buying this one since it didn't taste that good. Fortunately it just cost 20 pesos. RATING 1.0 out of 5.0

At Php39, Goldilocks bola bola sio pao was a letdown. The size of the filling was well worth it but it had a bland taste despite the sauce. RATING 2.0 out of 5.0

Roberto's Queen sio pao is almost famous as this Ilonggo iconic restaurant itself. Not only because its almost as big as a plate but it's available only for 3 days a month. It's filled with bacon, chinese sausage,chicken-pork adobo and egg. FYI, they also have a King sio pao. RATING 4.0 out of 5

Kong Kee, a stone's throw away from Roberto's, is one of the city's iconic chinese restaurant. Considered to be a hole in the wall place, little of this family-run has changed since then including it's famous sio pao that comes in pork, chicken and combination of both. RATING 4.0 out of 5

Dinagyang is just a stall found in most food courts serving turo-turo style. Its claim to fame can be credited to its sio pao that comes in the usual pork and chicken varieties in regular and large sizes. Hala bira! RATING 3.5 out of 5

Tibiao bakery's sio pao is famous not for its filling, but actually for its very soft bun, "pao". Unlike most sio paos, its has almost a breadlike consistency that makes people often wonder if its really sio pao. Comes in pork and chicken. RATING 3.0 out of 5

Wewins is known for its biscocho but their sio pao has always appealed to me. Maybe because it is fully loaded or its classic dough.Whatever the reason, it keeps me going back there whether its pork or chicken. RATING 4.5 out of 5

Dainty House, its being a Chinese resto made me try their sio pao which is of course of chinese origin. They come in pork and chicken plus their sauce is a good one though they might need to have more filling. RATING 2.0 out of 5

Deocampo is synonymous with barquillos but this did not stop me tasting their sio pao. Delicious dough and very generously filled but I think they've overdone their extenders (cant be sure if its potato or kamote). RATING 2.5 out of 5.0

Ocean City is an all around restaurant that serves seafood, filipino and chinese dishes. But it was only recently that I know they also have sio pao. First bite into it, you'll taste a distinct sio pao taste and its dough is almost like that of Tibiao. RATING 3.0 out of 5.0

Andres Special Pata: Cholesterolific!

2009-12-02T00:50:00.000+08:00

Never mind the ambiance in and outside this “payag-payag” restaurant, Andres serves pata as if it's your last meal.

Slowly boiled pata with sticky and sour soup base, it would certainly unleash the rice monster in you. Or you could opt for pan de sal.

Either way, it would still be an unforgettable food trip in this part of the city. Then try to burn all the calories you've just taken in by walking along Iloilo Riverside Boulevard up to Barbecue Park.

Photos courtesy of CECILLE's CASA BALUARTE

Tourism office to promote city’s gastronomic delights

2009-12-01T01:18:00.005+08:00

ILOILO City – The Iloilo City Tourism and Development Office has come up with another initiative to further boost the tourism industry here – promoting the city’s “gastronomic districts.”

“We are dividing the districts into culinary attractions so that visitors and tourists can have a variety of food to choose from (and enjoy their stay),” said City Tourism Officer Ben Jimena. Festivals alone cannot possibly sustain the interest of tourists because these are seasonal, Jimena explained.
Jaro district will be made to showcase Ilonggo delicacies; Molo district, its pancit molo; La Paz district, its well-known batchoy; Arevalo district, its long stretch of seafood restaurants along the beach; and Mandurriao district, its kansi and patahan.

Written By DAVID ISRAEL SINAY for Panay News

“Most of the tourists coming over are interested to taste the delicacies and good food of Iloilo. The city has become a family getaway, especially during long weekends,” Jimena noted.
The “seasonal” festivals of Iloilo City are the Dinagyang (every January), Arevalo Fireworks Festival (every January), Chinese New Year (every February), Candelaria (every February), and Paraw Regatta (every March).

In January this year, Iloilo City started drumming up interest to its popular La Paz batchoy by cooking this noodle soup made with pork organs, crushed pork cracklings, shrimp, vegetables, chicken stock, chicken breast, beef loin and round noodles in a giant vat. It had hoped that this endeavor would land in the Guinness Book of World Records as the “biggest batchoy” bowl.

Four months later, in May of this year, the city tourism office also began a search for the proverbial “Ilonggo breakfast” in cooperation with various hotels and restaurants. The winning entries were the arroz carajuevo and linupak layered root crops. Hotels, resorts and restaurants agreed to offer this food combination as the Ilonggo Breakfast.

Last week, the Department of Tourism and the Japan International Cooperation Agency initiated a Basic Tourism Statistics Training in Palawan. “We were taught how to gather information and reliable statistics for decision making,” Jimena said.

Jimena said tourism offices must be knowledgeable of the number of tourists coming in and out of their areas, the occupancy rates of hotels, and the number of days a tourist stays. “Through these data, we can find out if we have the capacity to accommodate visitors, and the services we can offer them,” Jimena said.

Jimena said promoting other beautiful attractions around Iloilo City will also bolster the city’s reputation as a gateway for tourism. He mentioned the nearby island-province of Guimaras and towns in Iloilo Province such as Concepcion./PN >>> Original article

Yema from Rgies Delicacies

2009-11-30T02:35:00.000+08:00

After my friend, whom I sent a boxful of Iloilo pasalubong treats, raved about Rgies yema, I decided it would be worth spending a little more than 50 pesos to have another taste of this yema.

Though not as well-packaged as their butterscotch, Rgies yema still stands out in the shelves. With a more crisp sugar coated outside layer and a richer inside, no wonder my friend said that there seems to be an egg yolk per yema ball.

SOUND you can actually FEEL

2009-11-30T01:32:00.000+08:00

One of the highlights of Dinagyang is the streetparty along the major streets of Downtown Iloilo City. Aside from kiosks selling food and other items, one of the notable attractions would be these SUPER BOOM BOXes. Located in major intersections along Calle Real, it was a something new for me to actually not only see them but also hear and feel them. It would take an adventurous person to pass between these SUPER BOOM BOXes since aside from the deafening sound, your heart seem to stop and you'll have difficulty breathing (well that's how I felt). But it was really surprising to see people staying in front or in between them and "enjoying" them.

Youtube link as posted in SSC Forum

Pancit Sun Yat Sen from Kong kee restaurant

2009-11-30T01:22:00.000+08:00

Why it was named after the famous Chinese leader, was the probably the reason why I got curious with Kong Kee's Pancit Sun Yat Sen. The first time I read about it (online), I already felt the lure to try this "strangely-new-to-me" named noodle dish.

Pretending to be ignorant, I asked the waiter "What's this Pancit Sun Yat Sen?" to which he replied, "Bale, pancit ini sya." I could have replied, "Really? I have no idea whatsoever", but just asked what's on top. He said, "Pork, shrimps, squids, meatballs plus assorted vegetables". Seemed like an overload.

And indeed it was fully loaded when it came. I almost covered all the angles when I took photos but was surprised when I was about to eat. It came with yellow noodles, so vivid; it can be seen for miles (lol). Again I brought out my camera and had another photo session.

It tasted good but nothing spectacular. It was worth the price (PhP 70 pesos half order, PhP 115 for full) since they didn't shortchange you the serving size.I guess this topping combo is the one referred to by "Sun Yat Sen" since I saw on the menu that they also have Bihon Sun Yat Sen.

Another curiosity satisfied, and it seems I have more to discover about Kong Kee and why it's a favorite Chinese restaurant in Iloilo City, then and now.

Nilagang pata and pancit canton

2009-11-28T01:21:00.005+08:00

The usual "dry and wet" combo for lunch today. Our "dry" pancit canton with pechay, carrots, pork cutlets, pork liver and chinese sausage.
Nilagang pata which could pass as "tinolang pata" since it had papaya and greens - though it was kamote tops.
Nonetheless it was another gastronomically fulfilling day.

Spanish style fried sardines pasta

2009-11-27T02:13:00.000+08:00

Many blogposts ago, I featured my favorite "fried" sardines brand. It was just a sort of introductory post sharing how I discovered and become addicted with them. But that was just an out-from-the-can feature sharing how fried sardines look like in and out of the can.

Seeing those photos gave me an idea of transforming these simple fried sardines into more than just rice-partners. My first idea was simply to partner them with pasta especially the Spanish style variety. So here's my Spanish style fried sardines pasta.Nothing complicated really in making this one. I just mixed pasta with the spanish style sardines out from the can. Fortunately, there were some carrots and pickles in the fridge for garnish. Usually these "Spanish style" food items comes in soya oil with carrots and pickles with peppercorns and bayleaf. It's already flavour enhanced but I just added some powdered seasoning and olive oil.

The Grand Tower: Iloilo's newest gastronomic landmark

2009-11-26T15:18:00.002+08:00

Iloilo City now welcomes its newest gastronomic landmark as The Grand Tower is set to formally open next month. But as early as this week, Ilonggos got to experience the things to come as one of it's food places had a dry run/soft opening. This also gave curious onlookers a glimpse of the bigger things to come along Iznart Street.

First to open is Turo-turo Express, bringing food court style eating to the area and gving this style of dining notch higher as it gives diners a much better ambiance compared to the usual mall setting.

Soon to open is Iloilo Grand Palace Cuisine, the flagship restaurant of the Iloilo Grand Hotel. This would make this restaurant more access and better location for more Ilonggo to have a taste of their Chinese cuisine.

Among the other features of this gastronomy tower are the Executive Lounge where groups can have their fill and enjoy the night in one of the KTV rooms. Also a ballroom and a hotel are among the plans for Iloilo's newest landmark.

Photos courtesy of Marc of ExploreIloilo, steadyasweroll, labeth and ken07 of Skyscrapercity forum.

Serafina

2009-11-26T13:25:00.000+08:00

One of the favored treats when I was a kid was this deep-fried dough clustered balls rolled in sugar crystals. Actually it's not spectacular but with kids, food have to be appealing to the eyes first so that the mouth can actually taste it.

I don't know how this came to be called as such, I just grew up knowing this to be serafina. I remember one particular incident during my kiddie years when were we enjoying a pack of this treat while strolling around backyard of a neighbour. We suddenly came to the goat's pen and suddenly stopped eating them. You probably know why since they exactly look like goat's poo, just in different color.

Midnight Pasta

2009-11-26T01:25:00.000+08:00

It was almost midnight, a few Sundays when hunger called and I know it wont take "water" for an answer.

So I opened the fridge and saw some leftover linguine (used for spaghetti the day before) and fortunately some bell peppers, button mushrooms and chinese sausage.

After a few minutes, I had them stir-fried in olive oil, mixed and topped with parmesan cheese.

Piking: A cassava treat

2009-11-25T23:58:00.000+08:00

Piking are fried cassava shavings layered with caramelized sugar. I thought they were thinly kamote at first since they tasted like kamotecue. He said all "piking" cooking were centralized into one area some town of the province so that it will be organized.

Packed in plastic bags, vendors just go to this area to buy them then sell them (with a PhP2 mark up) for Php12. Not bad though I really want to have more and hopefully it will be conveniently available soon.

Its really an addicting snack from the first bite. Its like eating (potato) chips with caramel. I hope I can find this one in the city since this was could have came all the way from Antique.

Here's another usual treat but coming from the supposed Bandi Capital of Western Visayas, Brgy. Quianan in San Joaquin, Iloilo, it become a special treat on its own.

Chicken and seashells chop suey

2009-11-25T02:16:00.000+08:00

An unlikely combination of succulent seashells and mixed vegetables, for they were actually separate dinner left overs that I thought would be interesting if plated together -lol.

Pasalubong from Iloilo City's Central Market

2009-11-24T01:20:00.005+08:00

The dried seafood section of Iloilo City's Central market might as well be considered as another pasalubong shop as row of stalls selling a variety of dried seafood vie for customers attention. With the entrance located along Guanco Street, the distinct smell of these seafoods will greet you upon entering the premises and might never come off after that unless you change your clothes and take a bath afetrwards.

With a large variety of items ranging from the usual pinakas nga guma-a, balingon and tabagak (daing, dilis and tuyo) to danggit and dried squid of all sizes, one might find it hard to choose among these breakfast treats.

There are also some items I consider as novelty since they are not usually found and they even get a second on most tourists who drop by. These include fish tocino, fish tapa, fish bones and my latest "favorite" item; boneless dilis. Yup you read it right! An ordinary dried seafood made extra ordinary by making it sort of "impossible" until you've actually seen it.

Another item of curisotiy among tourists are these brown mounds locally known as guinamos. This what actually what is known by most as bagoong, but unlike it's more famous counterpart this one's much drier, finer and compact.

A favorite of mine whether as part of laswa or just plain fried is lison - a big fish of the same name halved, dried and salt-cured. For those who love the non-bony part of daing, then this one's for you.

And last but not the least, is the impossible made possible, boneless dilis.