CHECK IT OUT: Ilonggo Flavors at Mandarin Oriental

Take your taste buds on an Iloilo food trip

It’s a seafood party Ilonggo style. Click for more.


( Close your eyes. Take in the spicy and rich smells of smoky meat and fresh seafood. Listen to the soft sizzle of the grill. You’d think for a moment that you were at a festival of some sort. It’s not till you open your eyes that the fictional banderitas disappear, to be replaced with Paseo Uno’s rather posh setup.

In line with Makati’s 342nd foundation anniversary and to celebrate the city’s ties with Iloilo, Paseo Uno has added to its usual repertoire of dishes  "Diwal and Other Ilonggo Flavors" from May 25 to June 3. Created by Chef Pauline Banusing, the Ilonggo buffet features the famous Chicken Inasal, perfectly grilled and juicy; Talaba, giant oysters from Aklan; and other flavors from various Iloilo cities.

The Lukon na may Aligue, oversized prawns swimming in crab fat sauce, is a desirable choice-and addictive if you can ignore the health risk. We recommend indulging in a few pieces, then leaving space for other delectable options like the tangy Kinilawin na Tanigue na May Tuba, juice fish dipped in special vinegar.

The Diwal, of course, is the absolute must-try. These angel wing clams are a specialty of Chef Pauline, having prepared them before in previous festivals.


"Diwal and Other Ilonggo Flavors" buffet costs P1,818+ (Sundays to Thursdays) and P2,200 (Friday and Saturday)-price is inclusive of Paseo Uno’s Luxury Buffet.


Photos courtesy of Mandarin Oriental and by Sasha Lim Uy

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