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Food
Chef Tibong Jardeleza on what makes Western Visayas the food haven of the Philippines
Chef Tibong Jardeleza on what makes Western Visayas the food haven of the Philippines
For the whole month of August, the noted Filipino chef is bringing the culinary treasures of the region to The Manila Hotel's Café Ilang-Ilang
By John Legaspi
It is an understatement to say that the Philippines is a foodie’s paradise. Every region has something unique to offer, whether people crave classic home cooking, fine dining, or even street eats. But when it comes to heritage dishes, Western Visayas usually dominates the list of culinary destinations to visit in the Philippines.
Composed of six provinces—Aklan, Antique, Capiz, Guimaras, Iloilo, and Negros Occidental—Western Visayas prides itself on serving dishes that are not just delicious, but also reflect the region’s culture and natural resources. This time, anyone wanting to taste the gastronomic treasures of the region doesn’t need to book a trip down south as its vibrant food scene is now here in Manila.
Staying true to its mission of championing the diverse food culture of the Philippines, The Manila Hotel collaborates with culinary master Chef Rafael “Tibong” Jardeleza, Jr. as it unveils “Flavors of Western Visayas” at its Café Ilang-Ilang. For the whole month of August, diners can feast on the best of Western Visayas cuisine. But unlike its past offerings, the buffet will feature different dishes throughout its run. According to Chef Tibong, the buffet is set to produce over 120 dishes to delight the hotel’s guests.
To truly celebrate the food heritage of Western Visayas, Chef Tibong and the culinary team at Tha Manila Hotel are using ingredients sourced from the region. For Chef Tibong, these ingredients and the region’s age-old recipes are key elements that make the place the food haven of the nation.
“We have endemic fruits, herbs, and spices,” Chef Tibong says. “We are blessed with the bounty of the sea. We have farmlands. We have the mountains. We have one of the best coffees before in Janiuay. Antique is [known for] the tanigue, blue marlin, and tuna. Roxas City for crabs and bangus. Dumangas for lobsters, etc. We are blessed with almost everything.”
Chef Tibong describes Western Visyas cuisine as nothing complex. Only humble dishes that are simply cooked and prepared the traditional way. These recipes have been passed on from generation to generation, one can see and eat them in karinderyas, especially in Iloilo where Chef Tibong is based.
The same authentic Western Visayas food experience awaits at Café Ilang-Ilang. Diners can expect to see staple dishes such as the KBL (Kadios, Baboy, Langka), Laswa, Pancit Molo, Pancit Efuven, and Chicken Binakol.
Among our favorites from the spread are the savory and fresh Guimaras Mango Lobster Salad and Galatina, which Chef Tibong prefer to eat as a sandwich with dinner rolls. Seafood lovers shouldn’t miss trying the Binabak, a dish made of grounded shrimp cooked with coconut milk and wrapped in banana leaf, and Kinilaw na Tanguigue. Perfect with Paella Negra with Chiperones are the Fort San Pedro Chicken Barbecue, Callos, and Lengua Estofado.
For dessert, we recommend the Guava Cake, Dulce de Gatas bites, Iba Tarts, Potato Praline, and the ice cream version of Lapaz Batchoy. Heavenly and decadent, these sweet treats put the spotlight on Western Visayas’s produce and distinct flavors.
“Flavors of Western Visayas” at Café Ilang-Ilang runs until Aug. 31. For inquiries and reservations, call +632 8527 0011 or +632 5301 5500, or email [email protected].