TO CELEBRATE its 7th year in the City of Love, Richmonde Hotel Iloilo showcased a culinary masterpiece by way of a special 7-course degustation dinner featuring Ilonggo Heritage Cuisine on a Modern Table. Inspired by the city that has extended more than its open arms but more of its warm heart to this homegrown hotel brand, LaMeza Ilonggo is Richmonde Hotel’s gift to Iloilo.
Each dish presented was especially prepared by the hotel’s seven Ilonggo chefs, gleaned from their memories of home, their childhood, their experiences and even their dreams.
The event started with cocktails, served uniquely with a 360⁰ grazing table set in the middle of the hotel’s café, The Granary. The hotel’s executives led by General Manager Natalie Lim welcomed special guests into the hearty, heartwarming gathering. The grazing table featured bite-sized pieces of the new Megaworld Hotels & Resorts’ signature dishes: Pork Humba, Vegetable Lumpia, Breakfast Burger, Spanish Salmon plus an assortment of cheeses and cold cuts.
The guests were later ushered into the Modern Filipino-styled function room where they were regaled by stories of the chefs, as they each presented their own creations. The Culinary Team led by Executive Chef Ariel Castañeda Jr. wowed at each and every turn.
The dinner started off with Chef Bernard Tagabi’s Tinuom sa Uhong, Braised Native Mushrooms Wrapped in Banana Leaves, topped with an edible wafer paper. In the spirit of Richmonde Hotel’s playful character, guests were each given a matchbox to light the paper until it revealed the special mushroom package inside. Indeed, it is “tinuom” in its real form. The dish was paired with Barefoot Sauvignon Blanc.
Next was the Pata Gelee, a creation of Chef Stefan Balsomo, who hails from Mandurriao where the typical “linaga” is a breakfast staple. The Pata Gelee, served in cocoa shell bowls sourced directly from the IP Community in Guimaras, had house-made Ilonggo beef jerky, libas gremolata and bone marrow mousse. Piping hot soup were poured directly onto the dish as the guests got ready to tuck in. The dish was further complimented by Turning Leaf Merlot.
Pamahaw sa Aga is the most important meal of the day. Sous Chef Aaron Pastilloso brought his house-made Tuna Tinapa up a couple of notches by serving it on a bed of braised native corn, coconut milk and pickled vegetables including the Ilonggo favorite tambô (bamboo shoots). Artfully served on top of a corn husk, this dish is truly Ilonggo as it is Filipino. The dish was paired with Canyon Road Chardonnay.
Chef Rani Belesario who hails from Oton, showcased the Panyaga, Duck Confit with Dragon Fruit Gravy and Dehydrated Candied Watermelon. Duck being the main livestock of Oton, as well as memories of watermelons along the roadside inspired this dish. Served on especially made stoneware from Pavia, the dish was earthy, sweet, and recalled the Ilonggo favorite patotin. It was served with what turned out to be one of the favorite wines of the night, the Naked Grape Moscato.
The Pamahaw sa Hapon was created by Chef Novenin Huyaban as he recalled how their family business of pork barbecue put him and his siblings through school. And this inspired him to create the Pork Yakitori with a medley of pickled Rubik’s cube vegetables. A skilled butcher, Chef Noven carved the skewers himself using beef bones. It was paired with the Barefoot Sweet Red.
Executive Chef Ariel Castañeda Jr. shared his personality with the Panyapon. Ever his playful, “pushy” and adventurous self, he created the Ilonggo Lick It Up! Bordon na Mechado Roulade with Carrot Compote, Bell Pepper Muhamarra, Potato Puree, Green Pea Paste and Mechado Coulis, the dish was plated like an artwork on a plain white plate. Guests were asked to cut a slice of meat, put the rest aside and lick up the sauce to complete the meal. Amidst laughter and cheers, guests gave in and started licking the plates! Each eager to take photos and videos for posterity and to show their bravery! The dish was complemented by The Barefoot Cabernet Sauvignon.
To cleanse the palette, Steward Marjohn Bajan prepared the Batuan Granita, a much-needed intermission made with shaved ice and home-made batuan jam. It was topped with a dehydrated batuan slice. A simple cooler to refresh the senses.
The sweet ending was provided by Pastry Chef Jovan Tamson. The Mango Latik Biscocho with Guimaras Mango Butter is ahouse-made Biscocho, served with Guimaras Mango Butter and dried mango bits with a jam of Mango Latik. Guests later said it was so good they also wanted to lick this plate! It was paired with Italian Allegro Premium Coffee.
The dinner was very much applauded with the chefs receiving a standing ovation at the end of the meal. Truly a celebration of Ilonggo Heritage Cooking, as can only be delivered by true-blue Ilonggo chefs.
The event ended with the presentation of Richmonde Hotel Iloilo’s Visit Iloilo campaign, showcasing not just the hotel but Iloilo City as the next place to be. It was indeed seventh heaven!
The event was co-sponsored by Emperador Distillers, Inc. and Superhouse Coffee./PN
