Sabores de Visayas Showcases Western Visayas Cuisine

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ILOILO CITY, Philippines – For one night, the Grand Xing Hotel’s Jade Ballroom transformed into a haven for food lovers as it hosted the highly anticipated tenth edition of “Sabores de Visayas.”

Organized by Iloilo’s premier chef and Ilonggo heritage food advocate, Chef Rafael “Tibong” Jardeleza, in partnership with the Iloilo MICE Alliance, the event celebrated the rich culinary heritage of Western Visayas, presenting a feast for both the eyes and the palate.

The highlight of the event was a roster of renowned chefs, including Sandy Daza, Margarita Fores, Myke Tatung, Kalel Chan, Mikel Zaguirre, Patrick Go, Panky Lopez, Wilson Esperancilla, and Maridel Uygongco, who joined Chef Jardeleza. These culinary masters collaborated with Iloilo’s own Kusinero Ilonggos, a group of esteemed local chefs like Frances Aimee Tiu Villanueva, Ariel Castañeda Jr., Andrea Valdez Gorriceta, Karl Jason Hibionada, Jeff E. Ticao, Aaron Pastilloso, Keith Warren Apurado Bianson, Paul Frias, and Paul Aligaen, each adding their unique touch to the evening’s menu.

Guests were treated to a one-night-only degustación, a culinary term referring to a careful, appreciative tasting of various dishes, often highlighting the chef’s signature techniques and ingredients.

From savory starters to delectable desserts, the menu displays were both a visual and olfactory delight. The chefs skillfully prepared and presented dishes that highlighted both traditional and contemporary Ilonggo cuisine.

Perhaps the most intriguing dish of the evening was the Batchoy Ice Cream.

Batchoy, a beloved Ilonggo soup, typically made with pork offal, crushed pork cracklings, and a savory broth, was transformed into an ice cream that retained the umami-rich, slightly salty flavors of the soup, yet was presented in a creamy, frozen dessert form.

The unexpected combination worked surprisingly well, offering a unique tasting experience that was both familiar and novel.

But Batchoy ice cream was only one among many standout dishes. Attendees also enjoyed the rich flavors of black paella, the savory delight of isaw, the crispy goodness of lechon, the deep, chocolatey taste of tablea, and many more.

Chef Jardeleza emphasized the event’s significance in promoting local cuisine.

“Sabores de Visayas is more than just a dinner; it’s a celebration of our culinary heritage. We aim to showcase Ilonggo and Western Visayan heritage cuisine in Manila and bring back local recipes and ingredients to further promote our region’s culinary identity,” he stated.

Iloilo MICE Alliance Chairperson Natalie Lim highlighted Sabores de Visayas as a chef-exchange platform, where senior chefs from Manila and other regions had the opportunity to learn from local Ilonggo chefs.

“We want an event like this to be high-profile, with senior chefs present who have the opportunity to learn from our local chefs. It’s actually a chef exchange. We want an avenue to do that, and this is the perfect place. Through this event, we’re moving forward with more creative ways to promote Ilonggo food,” she remarked.

“Guests, visitors, and even locals are pleased that our food has received a lot of attention,” Lim added, acknowledging the intense pressure of having Iloilo City recognized as a city of gastronomy. “We know we deserve it, but we also want to showcase it,” she said.

Reflecting on her experience since arriving in Iloilo nine years ago, Lim observed that many restaurants closed early and offered undervalued food. She believes in enhancing the business potential of local cuisine through improved quality, presentation, packaging, and branding.

“Food should be seen as a chance to enhance business, improve lives, and promote our culinary offerings by improving their quality, presentation, packaging, and branding. The branding is the city of gastronomy, which we now have,” Lim said.

Iloilo Food Festival President Allan Tan echoed Lim’s sentiments.

“This event is a call to action, encouraging visitors to experience Iloilo’s gastronomy. Showcasing involves gathering all of Iloilo’s best chefs and partnering them with chefs from Manila,” Tan said, highlighting the confidence boost the collaboration has provided to Ilonggo chefs.

The successful 10th Sabores de Visayas was made possible through the collaboration of other partners, including the Department of Tourism Western Visayas, Iloilo Business Park of Megaworld Corp., More Power, La Filipina Uygongco, Richmode Hotel Iloilo, and Philippine Airlines.