ILOILO FOOD TRIP

Bouillabaisse with Istiwitis ? Osso Buco with Kalawag ?  Give it to Chef Garelito “Gary” Landicho to come up with these  local twists to these  popular international dishes!   His cooking style is defined by the use of fresh ingredients to create a seamless fusion of Western and Asian culture. With more than 16 years of experience on various cruise ships as cook, sous chef, assistant chef de cuisine , he now lands himself the  coveted position of Executive Sous Chef at SEDA Atria Iloilo.

Papisik Native Chicken Native chicken, duck and goat meat are a staple of most rural Iloilo cuisine especially on special occasions.  They are served in many ways and the best place to try is in  a roadside place run by a former agent from one of the biggest pharmaceutical company in the Philippines as a way to share his passion in eating.   Barangay Maliao, Pavia, Iloilo PAPISIK Restobar of Ariel Imperial precisely captures what local food is all about. He is not primarily concerned by the ambience of a restaurant. What he is primarily after for is good food that reflects the stated intentions of the owner. PAPISIK perfectly cooked, honest food that used simplest yet the best ingredients that reflect the soul of the cuisine of rural Iloilo.

Crema de Fruta is one of the more visually appetizing desserts and among the more complicated ones that people often just buy from their favorite bakeshops. This dessert is basically a layer of sponge or chiffon cake, custard, canned fruits and clear gelatin. For me, its the quality and taste of the custard  filling and sponge cake that makes a delicious Crema de Fruta Here's a recipe for Crema de Fruta