When was the last time you tried something new? Join me as we explore and re-visit Cafe Ilang Ilang in Manila Hotel to try out the Flavors of Western Visayas specially curated by Chef Rafael "Tibong" Jardeleza Jr..
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| Chef Tibong is known as a culinary virtuoso and a passionate advocate of Western Visayas heritage cuisine. |
Western Visayas, known as the "Food Haven of the Philippines," has a thriving food culture that is influenced by its history, geography, and cultural influences. The collaboration features a wide variety of dishes that highlight regional specialties, distinctive ingredients, and age-old cooking methods.
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| Guimaras Mango Lobster Salad |
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La Paz Batchoy
Every sip of the hot, sweet salty taste of this soup will excite your palate and bring you comfort right in the heart of the Philippines. |
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| Pineapple Glazed Ham |
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The Cochinillo de Cervesa Negra, a succulent, malty, and aromatically flavored suckling roasted pork dish that is prominently served in most Filipino feasts, is one of the must-try dishes and the main attraction in the Western Visayas Lunch and Dinner buffet at the Manila Hotel Café Ilang-Ilang. This specially prepared by Chef Margarita Forés, who is from Negros Occidental.
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| Paella Negra with Chiperones |
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Ox tripe, smoked sausage, beans, and bell peppers are slow-cooked in tomato sauce and seasonings to make the hearty stew Callos.
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A lovely duck that was cooked to perfection, with mango slices battered in the duck fat.
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| With tomato, soy sauce, vinegar, and sugar, the ox tongue was cooked until it was extremely soft. This dish is a fusion of Filipino and Spanish estofado. |
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Customers of Café Ilang-Ilang can savor a variety of meals at the lunch and dinner buffet throughout the entire month of August. The weekly cycle of featured dishes includes: Guimaras Mango with Ginamos sa Tulapo, KBL (Kadios, Baboy, Langka), Laswa, Pancit Molo, Pancit Efuven, Beef Morcon, Chicken Binakol, Lengua Estofado, Bitchuelas, Sopa de Ajo, Fabada, Kinilaw na Tanguigue, Paella Negra with Chiperones, Canonigo, and Lapaz Batchoy Ice Cream.
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| Potato Praline |
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| Yves Nitibs With Manga, Langka at Ube Halaya |
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| One of Chef Tibong's favorite desserts is the Dulce Gatas, which is produced from carabao milk and patiently cooked with sugar in a copper pan to enhance the delicate flavor. Western Visayas is recognized for exceptionally wonderful homemade panam-is that are prepared by the elderlies. |
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| Guava Cake |
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| Canonigo |
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| One of Chef Tibong's favorite desserts is the Dulce Gatas, which is produced from carabao milk and patiently cooked with sugar in a copper pan to enhance the delicate flavor. Western Visayas is recognized for exceptionally wonderful homemade panam-is that are prepared by the elderlies. |
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| Café Ilang-Ilang is currently hosting "Flavors of Western VIsayas" through August 31. Call +632 8527 0011 or +632 5301 5500 for questions or reservations, or send an email to restaurantrsvn@themanilahotel.com. |
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