Foodie Love at Iloilo Business Park : Eat like a Local

Our second day of food trippin' around Iloilo Business Park had us hopping form one restaurant to another. This time it was all about homegrown cuisine and local favorites. And just like the our previous gastronomic adventure, it was five restaurants in one day that had us all enjoy with our tummies almost reaching its max cap. But it was another great and sumptuous way of experiencing the gastronomic colors and wonderful flavors of the the Iloilo Festive Walk Parade.

The 1.1 kilometer Festive Walk Parade is set to be come the longest dining and shopping strip in this part of the country. Adjacent to BPO offices and the soon to open Festive Walk Mall, it is a gastronomic showcase of local and homegrown food joints as well as big players in the food service industry.

Reminiscent of the Santana Row in California, it also has touches of art noveau and art deco that also pays homage to Iloilo City's very own Calle Real. The row of restaurants and retail shops is complemented with wide arcades and landscaped walkways making the stroll of the entire Festive Walk Parade one captivating and lively experience.

Synonymous with talaba or oysters, Griller's Oyster House has created cult following among Ilonggos when it comes to this shellfish. With more than 10 branches since 2010, there's one Griller's in almost busy corner catering to the talaba "love affair" of the Ilonggos.

With mostly seafood on our menu, it was a light but satisfying lunch with all the Griller's specialties. Oysters cooked and presented 6-ways, grilled and sizzling meat and seafood plus chicken inasal too. While they serve many other Filipino favorites - sinigang na baboy, inihaw na isda, chopsuey,  pork sisig, halabos Na shrimps etc, it's still the oysters that takes the "Specialty of the House" title.

So what's your oyster flava? There's steamed, baked, crispy-fried, sizzling, hot chili, Korean and kinilaw. Can't decide? Just go with the platter for a taste of everything.

Also try the Oyster Cake for a different take on oysters especially if you don't want your hands to get dirty or eat directly from the shell. Griller's oyster cake version is basically an omelette - that is fried/  folded beaten eggs with filling. More on Grillers soon...

"Don't go home without it". Biscocho Haus' tagline recalls the time when it catered more to the locals as a one stop shop offering biscuits from its trademark biscocho to barquillos, toasts pinasugbo, yeams and more. But now, the tagline has embraced a much wider scope which are the tourists and visitors in Iloilo as it has transformed itself over the years to become the most popular pasalubong shop in the City of Love.

Biscocho and butterscotch are no doubt their most popular pasalubong items. Despite being named as "Biscocho" Haus, butterscotch has edged the former as the most popular pasalubong, in my own opinion, and now have different variants - with prunes, mangoes and more. 

But BH offers more than tehse two B's, we also had pinasugbo, meringue, galletas, maon tostado, buttered toasts and garlic toasts (these toasts are also my personal faves). But the Yemas (where did it all go?) is my ultimate favorite. Each yema ball is so rich that I think it contains an egg yolk to itself.

And speaking of Yema, there was this Yema Cake on display in the fridge. And it was just on display even after we left our foodtasting - LOL. It will be a gastronomic target at Biscocho Haus soon

Teodorico may seem new and unfamiliar even to locals that's why they added "by Ted's Oldtimer Lapaz Batchoy", then everything seems local and more homegrown. Having the most number of branches in and out of Iloilo, Ted's has played a major role in making Lapaz Batchoy, Iloilo City's most recognizable dish. 

Now who wouldn't be familiar with a hot steaming bowl of meke noodles with  sliced pork, liver, innards, garlic and more in a savory caldo or broth. The mere mention brings back gastronomic memories and creates instants cravings. Locals and tourists alike makes batchoy almost, always part of the day - as almost every corner has a batchoyan to satisfy their gastronomic desires.

But there's more than just a bowl of Lapaz Batchoy at Teodorico as they serve "express meals" (that's turo-turo), ala carte items and combo meals. We tried two of their best-selling combo meals - chicken barbecue and backribs - both in combo with a bowl of Lapaz batchoy. 

I love the chicken barbecue! Juicy and well-seasoned especially on the citrussy side giving bite of the chicken full of flavor. It's their own version of chicken inasal, another Ilonggo specialty, that could rival chicken inasal restos. Paired with a bowl of batchoy, it's two Iloilo great food icons on one plate! More on Teodorico's soon.

Grab a book and enjoy it with a cup of coffee! Iloilo's pioneer in themed-coffee shops, Book Latte has endured a lot and "traveled" far from where it started. Back then, it was located in the shadows of a big mall in downtown Iloilo. Now, Book Latte has found a new home and let's celebrate to that with an array of what it has to offer aside from their signature blends.

Location plays a major role and often dictates the menu - the Iloilo Festive Walk is near BPO offices and condominiums Megaworld has planned for the Iloilo Business Park. With that, Book Latte serves  more than just coffee and desserts, it has light meals and snacks to even "heavy" foodstuff and breakfast combos. 

Speaking of breakfast, how about German franks and French toasts? Have it with eggs, salad and more to start your day right and delicious.

But if you feel more of a taste of home, why not try the Pancit Molo. I almost did a double take when I found out this order - it's so unconventional. But one sip of the soup had me asking for more. And the more servings I had then, the more I appreciated the Pancit Molo goodness - yes, from a coffeeshop, More on Book Latte soon...

Chef Pauline Gorriceta - Banusing, owner, Farm to Table recalls, “I have fond memories of my weekends on the farms of my father in Passi and Pavia, Iloilo. There I would run after the chickens, feed the pigs, and drink juice straight from the sugarcane." On the menu, she shares that Farm to Table is the fruition of her desire brought about by her childhood growing up loving hearty and comfort food that did not have processed ingredients, refined sugars, and trans fats.

And our spread was so lavish that we had difficulty deciding what to have first. For starters, how about some Soft-shelled Crabs Tempura, Kamote Fries and Fishballs. There's also a big bowl of Farm-to-Table Batchoy good enough for 5 pax. Enjoy Pizza Margherita, Eggplant Lasagna and Bolognese for an Italian-inspired farm to table menu. Filipino specialties include Kare-Kare and Lechon Kawali. Finish it all off with Calamansi juice or Avocado Shake.

Kamote Fries, anyone? Enjoy sweet potato fried to a crisp and served as if it was sorbetes - presented in a mini cones. All it lacks is the ringing of the familiar bell tune. What's more appetizing than visually appealing slices of Crispy Pork Belly? Well, more and more slices of this lechon-kawali, to answer myself! 

"It has been my desire to have a restaurant that uses local ingredients such as organic vegetables, meat from grass-fed cows and free-range chicken and eggs among others." reveals Chef Pauline. "My father, Felix Gorriceta, Jr., was a farmer and an agriculturist. That was many seasons ago. I dedicate this menu in his memory." 

The Iloilo Festive Walk Parade is right beside Casa de Emperador which will become a museum for Iloilo culture and arts plus a showcase of the brandy-maker of the same name. Fronting it is Park Square with a monument dedicated to the Ilonggo revolutionary hero, Gen. Martin Teofilo Delgado which will serve as a historic centerpiece of the Iloilo Business Park.

Read more >>> A monumental tribute to Ilonggo revolutionary hero Gen. Martin T. Delgado at the Iloilo Business Park