What I Ate in Bacolod and Iloilo

Next to Bicol, my favorite regional cuisine is Ilonggo. My introduction to this cuisine is via Ilonggo Grill, and right away I fell in love with the pork stew KBL aka kadyos (pigeon peas), baboy ( hocks), and langka (jackfuit), and the French-inspired pasty Napoleones. Later I would fall hard for the irresistible chicken inasal. There was no KBL during my last visit to Iloilo and Bacolod, but I had my fill of inasal, napoleones, and more. How do I differentiate Bacolod from Iloilo foodwise? Iloilo is batchoy and molo soup, while Bacolod is chicken inasal, napoleones, and Calea cakes. 

Bacolod City 

Bacolod City is the capital of Negros Occidental and is known as the City of Smiles. This is also ground zero for chicken inasal, stalls of which are clustered in the aptly named Manukan Country. For more on chicken inasal, click here.

1. Nena's Rose Inasal

I've been to Manukan Country before, and I swear by Aida's. For this trip, upon the recommendation of my officemate, we tried Nena's Rose. I was impressed with the generous sprinkling of garlic bits on the rice--the better to cut through the rich taste of the chicken barbecue. 

I also fell in love with the skewered chicken butts (isol)--juicy and soft, and presented in a novel way. Chicken inasal is not complete without the sinamak and the garlicky rice that cut through rich smoky taste.

Nena's Rose
Manukan Country
Fr. M. Ferrero Street, Bacolod

2. Calea

For my earlier entry on Calea's cakes, click here.

For this visit we went to the bigger branch located across the street. These are what we ordered:  

Choco Mousse Bombe--my favorite 

Pecan Pie a la Mode

Blueberry Cheesecake

I love all the cakes we ordered--except for one on the dry side--because they are not too sweet. There were still many we haven't tried--reason enough to fly to Bacolod in the future. 

Calea
Balay Quince Commercial Bldg.
15th Lacson St., Bacolod City
+63 (034) 435 8413

3. Roli's Napoleones

Napoleones is a custard-filled dessert topped with sugar glaze. Its origins can be traced to the French pastry mille-feuille. Two locals swear by Roli's, and I must agree: it was moist, the crust was flaky, and the custard was not too sweet.

Roli's Bakeshop
Roli's Arcade, La salle Avenue
Bacolo
(+63) 034 433-3257

4. Aboy's Restaurant

Aboy's is a must-visit whenever in Bacolod for good food and fast service. Never mind the distance from the city center. I love the free mint tarragon they served after the meal. Another plus for me was the lovely bangus inasal, pictured above. For more on a previous visit to Aboy's, click here. 

Aboy's Restaurant
Liroville Subdivision, Singcang
Bacolod City
(+63) 034 435 0760

Iloilo

Iloilo forms part of Panay province. Its capital, Iloilo City, can be reached from Bacolod via a two-hour ferry ride. Aside from the food, one should take time to visit Miag-ao Church, one of the few barioque churches in the country.  

1. Roberto's 

Roberto's is popular for its ginormous siopao, pictured below. With siopao this tasty and big, who can refuse?

I also fell in love with the lomi - tasty warm soup, firm noodles, crisp greens. Lomi is made of thick egg noodles, thin pieces of meat, garlic, and shallots.

Roberto's
JM Basa St, Iloilo City

2. Tatoy's 

Tatoy's is an Iloilo institution located along the beach. We always order the chicken inasal--tasty native chicken full of the aroma of tanglad.

Tatoy's Manokan Seafood Restaurant
Baluarte-Calumpang-Villa-Oton Blvd
Villa Arevalo Dist., Iloilo
(+63) 33 337 4276

3. Pacencia Cookies

I now have a new favorite snack: pacencia cookies. These are hard to resist mini-eggnog cookies. Pictured below is one I bought from one of the ubiquitous pasalubong shops for the blog, but the humble stalls offer better versions, with just the right amount of crunch and heft.

4. Molo Soup

When In Iloilo, having molo soup is a must. This cup was served to us during a work-related function--flavorful, rich in porcine goodness, warms your heart. Molo soup is made of pork dumplings, shredded chicken, and chicken stock. 

Mom and Tina's Bakery Cafe's Blueberry Cheesecake

My favorite dessert is blueberry cheesecake. Through the years I have drawn a checklist of what makes a good blueberry cheesecake: the toppings, the cake, and the crust should not be too cloyingly sweet, and the cake must have the right cheesiness. Mom and Tina's version acquits itself in these categories, plus it comes in the prettiest presentation I've seen of its kind.

Mom and Tina's Bakery Cafe
GF, Unit 14 Tropical Palm Plaza
Perea cor De La Rosa Street
Legazpi Village, Makati
(+63) 02 840-4299

Cake Club's Double Baked Cheesecake

If you're one of the few who frequent my blog, you'd know I love cheesecake, and I'm partial to the ones made by Cake Club. For my earlier entries on the restaurant, you can go here and here. The beauty pictured above is the best-selling double baked cheesecake--delicate, not too sweet, freshened with tangy orange rinds. This goes well with tea or brewed coffee. 

The Cake Club

Bonifacio High Street, 7th Avenue

Bonifacio Global City, Taguig City
(+63) 02 621 3176

Diamond Hotel's Ensaymada, Pretty Pastries, and Homemade Ice Cream

Starting this blog has been such an awesome ride. Although my resources are limited, the opportunities to sample what could be the topic of the next post appear to be endless. What it requires is being open to possibilities, and this could be simple as saying yes more. When an invitation came my way to join a series of planning meetings at Diamond Hotel, I readily accepted.

If there are two things that Diamond Hotel is known for food-wise, these would be the ensayamda and the delightful confections of its Cake Club. Once the first meeting ended, I trooped to the dark and handsome Lobby Lounge and ordered the bestselling Diamond Ensayamada, which you can see below, was drowning in butter and melted cheese. It was pillow soft and melts in your mouth, with just the right sweetness. I wished that the saltiness of the cheese came through more. There was ube but it was muted by the rich butter. I paired my order with green tea, and allowed my mind to wander. 

I've been to the Bonifacio Global City branch of the Cake Club, and I know I'm in for a treat. You can check my post on that visit here. I ordered Danielle, first, because it was pretty, and, two, it was sugar-free, to assuage my saccharine-overload guilt. The cheesecake component was not overly sweet, and there was enough raspberry to tart the pastry up.

"danielle-white chocolate raspberry sugar-free cheesecake"

I also bought pastry Mont Blanc, which reminded me of an upside down beehive. After scarfing down the humungous ensaymada, I decided to bag the two pastries. I ate one the next day, and kept the other one in the ref for almost a week. Did the Mont Blanc hold up? I was doubtful, but it was still good. It was delicate, not too sweet. My very Pinoy palate detected hints of sweet potato and a lovely, sweeter center of tamarind. Read the caption below. Ang layo! :) 

"mont blanc--made of fresh chestnut paste, chantilly cream,
prunes soaked in dark rum on almond tart"

When it comes to buffets, I need no convincing when it comes to home made ice cream. Pictured below, clockwise from top, are scoops of vanilla, salted caramel, and raspberry. Lately I've been leaning towards butterscotch and caramel, and thus I was sold with the salted caramel. I wasn't keen on vanilla at first but it was the best seller, and now I know why. I's not a one note variant--I sense a touch of mint. It went well with the salted caramel ice cream. 

Diamond Hotel
Roxas Blvd. cor. Dr. J Quintos St
Manila
(+63) 02 528 3000