Diwal and Ilonggo flavors at Mandarin Oriental
MANILA, Philippines - Chef Pauline Gorriceta-Banusing revisits Mandarin Oriental, Manila’s Paseo Uno for a 10-day fete highlighting the Western Visayas’ delights and seafood delicacies, particularly the famed shellfish diwal (angel wing clams). Ongoing until June 3, “Diwal and Other Ilonggo Flavors” is held in conjunction with Makati’s 342nd Foundation Day, and celebrates the sisterhood of Makati and Iloilo cities.
Offered as part of Paseo Uno’s lunch and dinner buffets, the Ilonggo specialties include grilled managat (mangrove Jack); lobo lobo (Ilonggo anchovies cooked in vinegar, tomatoes and garlic), beef kansi with batuan (tender beef shanks with soup soured with batuan seeds) chicken tinuom (chicken steamed in banana leaves); ginisang uhong na may kadios kag sinugba na baboy (oyster mushrooms from San Miguel Iloilo with coconut cream), black pigeon peas and grilled pork belly); adobado na alimusan (cultured mudfish from Guimaras); kinilaw na tanigue na may tuba (slices of tanigue marinated in a special native vinegar from the mountains of Leon, Iloilo); and lukon na may aligue (fresh prawns from Roxas City with crab fat sauce), among others.
The buffet is priced at P1,818+, while Friday and Saturday dinner is priced at P2,200+ inclusive of Paseo Uno’s Luxury Buffet.
For information, call 750-8888 or e-mail momnl-fb@mohg.com.
