Please your palate with diwal, scallops, oysters and more succulent seafood. Click for more.

(SPOT.ph) Tastebud-travel to Iloilo at Paseo Uno's Diwal-icious Visayas: Bounties of the Sea, a Visayan food festival that runs from September 19 to 25. The festival highlights a spread of Visayan specialties including diwal (angel wing clams), scallops, and oysters. The dishes are prepared with the help of guest chef Pauline Gorriceta-Banusing, a staunch advocate of Iloilo cuisine.

Try the sweet-tasting diwal, clams native to the Visayan region and are known for their soft juicy meat that need little help from minced garlic and rock salt when grilled. Take numerous trips back to the buffet and feast on comforting bowls of batchoy topped with crunchy chicharon bits and paired with puto manapla, plus regional specialties like chicken binakol, pancit molo, kansi, kadios, seaweed salad and pinamalhan na pink salmon.

Don't miss chef Pauline's Yema Cake, an original recipe that puts together chewy, caramelized egg yolks topped with meringue icing; plus butterscotch bars and a serving of ibos—sticky rice or suman, best eaten with slices of ripe Guimaras mangoes.

Sign up for chef Pauline Gorriceta-Banusing's cooking class at The Tivoli on September 24 and learn to cook Visayan dishes. The class starts at 9 a.m.; rate for the class is P2,800 nett. Light breakfast and lunch will be served.

The Visayan specialties are available at Paseo Uno from September 19 to 25 for lunch and dinner. Buffet rates are priced at P1,818++ for lunch and dinner and P2,200+ for dinner on Friday and Saturday.

Photos from Mandarin Oriental Manila