Kulinarya Festival - A Lasting Experience at Bayview Park Hotel

Chef Gilbert of Bayview Park Hotel

I consider myself lucky to be invited again by the generous General Manager Eugene Tan, the very sweet Marketing Assistant Precy Mendoza, and the ever smiling face Chef Gilbert Soriano of Bayview Park Hotel in their last week presentation of Kulinarya Festival. Initiated by the Department of Tourism and joined by the other members of Hotel & Restaurant Association of the Philippines, the month-long festivity is successful in its objective to showcase the Philippine culture through serving authentic and favorite local dishes.

Kilawing Tanigue

Marking the last week of Kulinarya Festival, Chef Gilbert prepared another set of sumptuous buffet for the guests and visitors of the hotel. This time, a taste of Luzon is what you can expect to satisfy your crave on Pinoy authentic dishes. The Ensaladang Tanigue is a good starter. A freshly cut Tanigue meat, diced and marinated in strong vinegar garnished with red onions strips, shredded chilli pepper, and shredded ginger. I find this dish difficult to prepare because one has to make sure that the fish is well cooked in vinegar. This is one of the most famous appetizers serve in different homes of provincial towns.

Sinigang na Panga ng Isda

Hot and tasty Sinigang na Isda shouldn't be missed. This time, Chef Gilbert uses fresh Tuna with its jaw part (big fishes has a fleshy jaw). The sour broth is so delicious that I almost sip up the soup in my cup (if only I am at home and not in a prestigious hotel, sigh).

Pinakbet

Originated in the Ilocos region, Pinakbet is a specialty meal that is so popular in the Philippines. A mixture of various vegetables such as bitter melon, squash, okra, string beans and malunggay pod sauteed in garlic, onion and tomato then seasoned with salt. Bayview's Pinakbet uses flake fish instead of the usual bagoong that we ordinarily uses at home. However, the authenticity is there.

Igado

Another popular Ilocano dish, Igado is stewed pork tenderlon and pork innards such as liver, kidney and heart garnished with green bell pepper. I seldom find this dish in fiestas or festivities maybe because one must be a real Ilocano to prepare this one. Anyway, I like this one and I can include this again to my list of new favorites.

Pansit Habhab

Pansit Habhab from Lucban, Quezon is unique on its own way not only that they drizzle vinegar on it but because local Quezonian eat this noodles without using spoon or fork. It is eaten straight to their mouth. This authentic noodle is stewed with pork, chicharo, carrot and cabbage. Deliciously unique.

Bistek Tagalog

Bistek Tagalog or commonly known as Beef Steak is strips of sirloin marinated in soy sauce and calamansi then slowly cooked with onion strips. Just the right amount of soy sauce make this dish a favorite household main dish.

Varieties of Local Desserts

An array of favorite local desserts complete the buffet table with choices of palitaw (flattened sticky rice cooked in water and dipped in grated coconut with sugar and sesame seeds), cassava cake, cuchinta, dried mangoes, biko and banana chips. But never forget your halo-halo to be served by the food servers.

Call now 526 1555 and reserve for your lasting experience of the Filipino authentic cuisines at Bayview Park Hotel, Your Home by the Bay!