I received an invite from Mandarin Oriental Hotel’s Director of Communications, Ms. Charisse Chundian, to an Ilonngo fiesta buffet at Paseo Uno. Being part Ilonggo myself (dad’s side), I jumped at the opportunity to savor some food that I ate growing up.
It was also a chance to practice speaking the dialect with my fellow Ilonggos. Oh boy, I realized that I so need to speak Ilonggo more! Ka dugay na!
(Photo taken using Instagram)
Chef Pauline Gorriceta-Banusing, renowned for representing Iloilo’s famous culinary scene, is no stranger to the kitchens of Mandarin Oriental, Manila. Back in May 2006 she had her debut as a featured chef at an Ilonggo food festival dubbed as “Manamit!” at what was then the Captain’s Bar (now the MO Lounge), where she delighted guests with a medley of her hometown’s signature cuisine. In a fitting encore the following year, she continued to bring the culinary treasures of the Panay Islands to the heart of Makati while reinventing classic dishes such as Steamed Talaba, Batchoy and Chicken Inasal for individuals with the most discerning taste.
In September last year, the star of her divine menu at Paseo Uno was the succulent diwal, or angel wing clams, which Filipino artist Claude Tayag described as “diwal-icious”. “Diwal-icious Visayas: Bounties of the Sea” had a successful run, hence the comeback of this prized delicacy this month of May as Paseo Uno unveils “Diwal and Other Ilonggo Flavours” from May 25 to June 3, 2012.
The table setting:
Diners can look forward to lining up at the grilling station for the succulent diwal, a specie native to the Visayan region; Grilled Managat (Mangrove Jack); and Talaba (large oysters from Aklan). Also on the menu are Ilonggo specialties such as Chicken Inasal, Iloilo’s most popular chicken dish; Chicken Tinuom (steamed chicken cooked in banana leaves); Uhong na may Gata (oyster mushrooms from San Miguel Iloilo with coconut cream and grilled pork); Adobado na Alimusan (cultured mudfish from Guimaras); Kinilawin na Tanigue na may Tuba (slices of tanigue fish marinated in a special native vinegar from the mountains of Leon, Iloilo); Lukon na may Aligue (fresh prawns from Roxas City with crab fat sauce); and Sinugba na Lokos (grilled squid stuffed with lemongrass, cilantro, ginger, and tomatoes) among others.
Diwal or “angel wings” from Capiz
Adobado na Alimusan; Beef Kansi with Batuan
Ginisang Uhong na may baboy kag kadios; Beef Kansi with Batuan
Inihaw na Talong na may Gata; Lukon na may Aligue
Grilled Managat; Kinilawin na Tanigue na may Tuba
Let the games begin!
One of my favorites, lukon na may aligue. Mmm…
The sweetest things
Thanks Charisse for a mouthwatering spread!
Shoppingero/shoppingera, you must try the diwal and other Ilonggo flavours at Paseo Uno, Mandarin Oriental Hotel now!
Menu Cycle 1: May 25, 27, 29, 31, June 2, June 3
(Visayan Egg Noodle Soup with Sliced Meats)
FRESH LUMPIA UBOD
(Sauteed Heart of Palms rolled in Egg Wrapper)
KILAWIN NA TANIGUE SA TUBA WITH GUIMARAS MANGOES
(Fresh Tanigue Cubes Marinated in Native Vinegar)
Foods in Claypot
(fried rice with crabfat)
(local Ilonggo anchovies cooked in vinegar, tomatoes and garlic)
(chicken soup cooked in coconut juice and
served with coconut meat, potatoes and bell peppers)
ADOBADO NA ALIMUSAN
(local mudfish in coconut milk and annatto oil)
Foods in Burner
LUKON NA MAY ALIGUE
(Medium-sized prawns from Roxas City with sautéed crabfat)
GINISANG UHONG NA MAY KADIOS KAG SINUGBA NA BABOY
(cultured local mushrooms from Iloilo with coconut cream,
black pigeon peas and grilled pork belly)
INIHAW NA TALONG NA MAY GATA
(grilled eggplant with ground beef, bell peppers and chili)
KADIOS, BABOY KAG LANGKA NA MAY BATUAN
(Ilonggo Pork Stew with Jackfruit and Black Peas)
PINAMALHAN NA PINK SALMON
(Fillet of Pink Salmon simmered in local vinegar, tomatoes, garlic, onions)
(beef flavored with sour fruit called “batuan” and lemongrass)
(Visayan style flame grilled -chicken marinated in native vinegar, calamansi and garlic)
SINUGBA NA MAY LUKOS NA MAY KAMATIS KAG SIBUYAS
(Tender Squid stuffed with corriantder, tomatoes, onions on a bed of sautéed morning glory)
(baby crabs from Negros)
ESTANCIA SQUID FLAKES
(paper thin squid flakes from Estancia Town Iloilo)
(Visayan Snapper/Mangrove Jack)
(steamed oyster from Aklan)
(Angel Wings from Roxas City)
UBE BRAZO DE MERCEDES
PAVIA BAYE BAYE
LECHE FLAN NA MAY MACAPUNO
PASTILLAS DE LECHE
The buffet is priced at PHP 1,818+, while Friday and Saturday dinner is priced at PHP2,200+, inclusive of Paseo Uno’s Luxury Buffet.
For information and table reservations, call Paseo Uno on +63 (2) 750 8888 or email email@example.com