The Visayan region’s delicacies take center stage at the Mandarin Oriental, Manila’s Paseo Uno from May 6-12, 2013.
Chef Pauline Gorriceta-Banusing, renowned for representing Iloilo’s famous culinary scene, will prepare signature dishes in the lunch and dinner buffets, such as Kadios, Baboy at Langka—more popularly known as KBL (a tangy soup made with kadios beans, pork and jackfruit, soured with batuan seeds)
Chicken pancit molo
Lukon na may Aligue kag Paho, or fresh Aklan prawns with crab fat in garlic and scallions
Chicken Inasal—Iloilo’s most popular chicken dish, made even more special with Chef Pauline’s basting sauce, and a Batchoy station where guests can add their favorite ingredients to suit their taste.
A spread of traditional Ilonggo desserts and beverages are included in the daily buffet price of PHP 1,990+ or PHP2,450+ for the Luxury buffet—available for dinner on Friday and Saturday, and Sunday lunch.
Chef Pauline trained at the Culinary Institute of America, New York, and the Institute of Culinary Education (formerly Peter Kump’s New York). In Iloilo, she operates four popular food establishments and a successful catering business.
For inquiries or reservations, call Paseo Uno at 750-8888 or email firstname.lastname@example.org.