With that in mind, Savoy Hotel Manila has come up with an exciting culinary journey in support of DOT's heritage culinary tourism. They have partnered with Savoy Hotel Boracay Newcoast and had their Executive Chef, Nicks Valmeo fly in for this. Together with Executive Chef Kit Carpio of Savoy Hotel Manila, they came up with a menu highlighting the regional dishes of the island.
"Boracay Island Flavors" can now be savored for two weeks and will run until October 20, 2024. Many may have been to the island but have never truly savored its heart, but we can now do it even without getting on a plane.
The stellar dining experience I had during the media preview consisted of the following:
Hurnong Talaba
Baked Oysters from Aklan with Mornay Sauce, finished off with Mozzarella and Parmesan cheese on top.
Can't get enough of these! Super fresh and clean taste!
Binakol na Manok
A sweet and refreshing take on Tinola.
Chicken sauteed in ginger, garlic and onion. The hint of lemongrass with the slightly sweetened broth came dearly from the fresh coconut juice and meat.
My favorite!
Ensaladang Pako with Calamansi Vinaigrette
The crisp and refreshing salad consists of fiddlehead fern, cherry tomatoes, sliced onion rings topped with crispy danggit.
Alugbati at Kesong Puti Salad served with Dalandan Vinaegrette
Mesclun greens, fresh local alugbati, cherry tomatoes, black olives and kesong puti.
Love this!
Tinumis |
A tangy version of sinuglaw. This sauteed pork in the cooking trinity was made flavorful with vinegar and Batuan puree.
Beef Kansi |
Beef Kansi
Tender Beef Shank, again another unusually tangy dish but enhanced with the citrusy note from lemongrass, ginger and anatto.
Inubarang Manok |
Inubarang Manok
I bet you haven't tried chicken and 'ubud' in a same dish? Here the native chicken was slow cooked in coconut milk and flavored with lemongrass and ginger. Banana Pith known as ubud is very common in Aklan hence it may have been a staple ingredient in their dish.
Tinumkan/Linapay |
Tinumkan/Linapay
I was seated beside Rona, a fellow blogger who hailed from Naga, and when I saw and tasted this dish, I thought of "Pinangat" with its creamy coconut sauce and with the taro leaves blanketed some fresh water shrimp, called "ulang" in their vernacular.
Chori Pasta |
Chori Pasta
Another interesting take on one of Boracay's famous food, Chori Burger, when Chori meat was flown out from the island and landing as a Pasta ingredient.
Chori is short for chorizo so maybe you might get a hint of what this spaghetti dish might taste.
Pansit Bisaya |
Pansit Bisaya
The noodles used here is also a native of the Bisayan regions were rice is used together with eggs. To heighten a pansit dining experience, chori seafood and pork were added.
Now for dessert...
Inday-Inday |
Inday-Inday
Why not "Shimenet" as one has larked upon?
This is just palitaw made usually by the Indays or Ates (or titas) often sold as afternoon snacks or dessert during festivities. But what made this dish unique is the Bukayo and coconut cream it is served with
Know more about Palitaw here: https://www.gastronomybyjoy.com/2013/08/palitaw-floating-rice-cake.html
Eangkoga |
Eangkoga
This colorful version of Binignit was masterfully done with such good technique were the bilo-bilo were made with different colors.
Mango Graham Shake |
Mango Graham Shake
Yes, the beautiful island is famed for its mango shake, hence, the elevated version, adding ground graham crackers, but there's another secret ingredient in mix, coconut.
Most of the aforementioned dishes were meant to be named under the Aklanon (pronounced as Akeanon), making this strikingly distinct from the regular dishes Savoy Hotel Manila serves.
Everything was as good as I had expected! Truly a value for money might I say!
Nothing Like A Luxurious Stay Just a Walk-away from NAIA Terminal 3
I have always loved Savoy Hotel Manila since its opening as we have stayed here a couple of times and celebrated some of our memorable milestones in Savoy Cafe. Not only because it's near the airport, Savoy Hotel Manila has been the top choice among the tourists for their impeccable and heartwarming service.
I even made my maternity shoot here for our last baby some moons ago but I believe they have kept to their high standards of maintaining the hotel in it's pristine beauty.
You may refer to my Savoy Hotel review here.
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