Skip to main content

Foodie Love at Iloilo Business Park : Richmonde Hotel Iloilo


One of our desserts is the current craze in most Iloilo restaurants - Deep-fried ice cream. The thought of frying something frozen raises the curiosity bar making it almost impossible to resist.
Under these bright lights, the duo-toned furniture also speaks of mild sophistication. But if you prefer much brighter, then you can seat yourself in the area fronting the glass wall for maximum exposure. There, the walls are lined with native decors and another set of lighting fixtures might give you another visual fixation.
But of course, you'll get your groove back once the food servers hand you the menu. Just like the hotel, The Granary still offers a "soft-opening" menu but still plenty to choose from. For a food outlet inside a hotel, the price is very competitive to most restaurants and offers familiar items on the menu that ordering won't be such a problem.
Our foodgasm started at Richmonde Hotel Iloilo with The Granary preparing a special 4-course menu for the start of this bloggers and media food tour. The seven-dish menu (consisting of appetizer, soup, entree and desserts) was made up local dishes, fusion cuisine and continental fare delighted us with what the hotel has to offer.
The Fried Sisig Wraps serving as appetizer literally started it all. Basically, it is a fried spring roll (lumpia) filled with a sisig filling and a spiced vinegar dip. A typical beer-match but I'd match this one with rice anytime.



Wrapped in parchment paper then baked is the Salmon En Papillote. Meaning "in parchment" in French, the paper holds-in the moisture that cooks the salmon and the vegetables. The dish was opened right on the table allowing us to smell its delicious aroma. 

After a quick tour of the rooms and facilities of the hotel, we lounged at the pool area and sampled some of their best-selling smoothies at the Pool Bar. It was a  (literal) cool ending to our food trip at Richmonde Hotel Iloilo. 

The 1.1 kilometer Festive Walk Parade is just a block across Richmonde Hotel Iloilo. It 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.

Comments

Post a Comment

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...