“Tuna is a true gem of the ocean, and we want to highlight its amazing flavors through a variety of dishes. Our goal is to provide our valued guests with an exceptional dining experience that celebrates this extraordinary fish,” stated Ester Joy Yap, assistant food and beverage director of The Manila Hotel.

The Tuna Festival at Café Ilang-Ilang promises a gourmet adventure that showcases a wide array of tuna dishes in addition to the extensive buffet selection. Some of the dishes included are: Tuna Kilawin, Tuna Chicharon, Sinigang Tuna Panga sa Miso, Bistek Tuna Belly, Tuna Bicol Express, Sizzling Tuna Sisig, Tuna Kare Kare, Tuna-Shrimp Paella, Grilled Tuna Steak, Tuna Putannesca, and Indian Tandoori Tuna Kebab. These dishes are available on a rotating line-up at Café Ilang-Ilang’s lunch and dinner buffet until September 30, 2023.

Join us in celebrating the Tuna Festival at Café Ilang-Ilang and revel in seafood sensation that reflect the rich tapestry of the Philippine seas. For more information, please call (+632) 8527-0011 or (+632) 5301-5500 or email restaurantrsvn@themanilahotel.com.

It's another feature of cuisines at Cafe Ilang-Ilang. 

A Tapestry of Flavors
Through this exciting collaboration, Café Ilang-Ilang brings the essence of Western Visayas directly to its dining tables. Acknowledged as the Food Haven of the Philippines, Western Visayas boasts a vibrant food culture that reflects its history, geography, and cultural influences. The partnership showcases a diverse array of dishes, highlighting the region’s local recipes, distinct ingredients, and time-honored cooking techniques.

A Champion of Heritage Cuisine
Chef Tibong, hailing from Western Visayas himself, has his culinary journey deeply rooted in his love for preserving and promoting the region’s culinary heritage. Drawing inspiration from his upbringing and family traditions, his creations offer a contemporary twist to classic dishes, presenting an elevated experience that resonates with both locals and global food enthusiasts.

Embark on a Gastronomic Adventure
At Café Ilang-Ilang, guests can embark on a gastronomic adventure that celebrates the flavors, ingredients, and cooking techniques unique to Western Visayas. Throughout the whole month of August, Café Ilang-Ilang patrons can enjoy selected dishes for lunch and dinner buffet. The weekly cycle of featured dishes includes: Guimaras Mango with Ginamos sa Tulapo, KBL (Kadios, Baboy, Langka), Laswa, Pancit Molo, Pancit Efuven, Beef Morcon, Chicken Binakol, Lengua Estofado, Bitchuelas, Sopa de Ajo, Fabada, Kinilaw na Tanguigue, Paella Negra with Chiperones, Canonigo, and Lapaz Batchoy Ice Cream.

Experience the “Flavors of Western VIsayas” at Café Ilang-Ilang until August 31. For inquiries and reservations, call +632 8527 0011 or +632 5301 5500, or email restaurantrsvn@themanilahotel.com.

So, where did I enjoy that sumptuous meal? Well, it's in a place where it witnessed historical events and cultural transformation—an established icon and the very first five-star hotel in the country, The Manila Hotel, with its iconic dining destination, Cafe Ilang-Ilang, known for its extensive and exquisite international buffet selection—an array of different flavors for the palate.

Imagine those mouthwatering dishes that you rarely see on your table or plate. So, this opportunity is priceless. At Cafe Ilang-Ilang, you can indulge in different stations—the Salads and Breads Station, the Churrasco Station, the Pan-Asian Station, the Italian Station, the Mediterranean Station, the American Station, and of course, don’t miss out on the Dessert Station.

This month, Cafe Ilang-Ilang offers an additional selection for buffet enthusiasts and hungry bellies. It has partnered with Calle Arco, an ancestral home in Pagsanjan, Laguna, transformed into a restaurant famous for its authentic Filipino dishes prepared with heirloom recipes. So, on the day of my buffet indulgence, I happened to experience not only international cuisines but also the rich Pinoy cultural dish. It's enjoying both worlds from a singular perspective.

The partnership of Cafe Ilang-Ilang and Calle Arco showcases the annual food festivity in Laguna called Anilag or Ani ng Laguna. It is the locals' way of honoring the province's rich culinary heritage.

The Anilag dishes offered at Cafe Ilang-Ilang are on a rotating line-up, so there are cuisines that are not offered on a specific day or night. But during my buffet experience, I was able to get some of its delectable dishes.

There were Binagoongang Crispy Pata, Hurnong Lechon, Kare-Kare (Galapong), Pancit Habhab, Fried Itik, Grilled Pla-Pla with Pako, and Sinigang na Baka na may Langka.

The Experience

Food has always been my comfort, but it's even more interesting and tastier when having it together with your family or friends. As for me, I had good company that night, and I enjoyed every dish. It was gastronomic, but I felt less bloated.

I was late—thank you for the heavy rainfall—but fortunately, I managed to be there since it wasn't a formal event or anything. The main purpose is to experience!

Since the other bloggers already started, I took my time and let myself settle. I let the aroma flicker into my nose, which later enticed me more to stand up and check which food to pick. 

It was my first time at Cafe Ilang-Ilang, so familiarity is recommended. I started to roam around and took some videos and snapshots of the selection.

I finally decided to start with the Pancit HabHab. I wanted to taste this version to compare it with the one from Quezon. The noodles were soft, and the flavor is within it. It would have been a habhab experience if it were served on banana leaves.

The next on my plate is the Lumpiang Ubod. The serving may be small for someone with a big appetite, but you can still go back for another round. With the ubod itself, its crunchiness is just right to enjoy it, not too hard and not too soft. The wrapper, made of battered egg (I think), compliments the crunchiness of the Ubod with its soft and fine texture. My only regret was I didn't ask for the pink one for a better color on my plate. So, if you'll have this dish, putting up 3 or 4 together would really create a colorful and enticing plate of Lumpiang Ubod.

Bad of me that I took the appetizers after finishing the pancit. Anyway, together with the Lumpiang Ubod is the Watermelon Caprese, intriguingly looks good and presented very well that you cannot simply not notice it.

Another dish that I totally dig in was the Baked Salmon. I love fish, and I'm glad that it was cooked well and not that ‘malansa’ or fishy. I would really mistake it for bread or something. Getting into the details of the salmon, the fish meat texture is still firm and exactly how it should be, not overcooked nor undercooked.

Of course, I won't miss the opportunity to try some of the main courses of the Anilag offerings—the Kare-Kare (Galapong) and the Adobong Kangkong. Hmm... it makes a rhyme. I'm sure it will also rhyme in your palate.