Diwal and Other Ilonggo Flavours May 29, 2012

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!

The fashion:

Lunch at @MO_MANILA. Dress, Tyler; Bag, #Lancel "Al' Djani"; Shoes, YSL; Sunglasses, Dior

(Photo taken using Instagram)

The chef:

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.

Chef Pauline Gorriceta-Banusing, Iloilo’s culinary ambassador and celebrity chef

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.

The food:

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

Lobo-Lobo

Let the games begin!

One of my favorites, lukon na may aligue. Mmm…

No judgement!

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

Noodle Station

BATCHOY
(Visayan Egg Noodle Soup with Sliced Meats)

Action Station

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

ALIGUE RICE
(fried rice with crabfat)
LOBO-LOBO
(local Ilonggo anchovies cooked in vinegar, tomatoes and garlic)
CHICKEN BINAKOL
(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 KANSI
(beef flavored with sour fruit called “batuan” and lemongrass)
CHICKEN INASAL
(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)

Fry

CRISPY CRABLETS
(baby crabs from Negros)
ESTANCIA SQUID FLAKES
(paper thin squid flakes from Estancia Town Iloilo)

Grill

MANAGAT
(Visayan Snapper/Mangrove Jack)
BLUE MARLIN

Steam

OYSTER
(steamed oyster from Aklan)
DIWAL
(Angel Wings from Roxas City)

Dessert

YEMA CAKE
UBE BRAZO DE MERCEDES
BUTTERSCOTCH
PAVIA BAYE BAYE
LECHE FLAN NA MAY MACAPUNO
PASTILLAS DE LECHE
PULOT

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 momnl-fb@mohg.com

Related Posts Plugin for WordPress, Blogger...

Jenni Epperson

3 thoughts on “Diwal and Other Ilonggo Flavours

  1. Hi miss Jenni, eversince I tumble upon your blog you have become my inspiration! Thank you so much for spreading good vibes and stunning fashion!

  2. Being from Roxas,I’m familiar with all these but presentation makes a huge difference. These look so good. It’s too bad I’m out of the country. Having your blog though is the next best thing. Thanks so much.

  3. OMG, I went to school (Ateneo) with Pauline Gorriceta! I live in Canada now, but I miss Filipino food, especially regional cuisines like Ilonggo! As a food blogger, I find Iloilo food to have a certain complexity and depth! Their use of local spices and seasonal ingredients is unparalleled elsewhere in the Philippines! Must be a wonderful place to sample Ilonggo food – especially from such a smart chef like Pauline!

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

LOOKING FOR SOMETHING?