Bolder and better menus in Ilo-ilo

All-time favorites and consistent bestsellers like the Steak and Eggs, fried sisig wraps, nasi goreng, pan-seared salmon and grilled boneless chicken were not just retained, but also enhanced in terms of flavor and presentation.

As Richmonde Hotel Iloilo celebrates its fourth year, its restaurant outlets — The Granary, BizBar and Zabana Bar — revamp their a la carte menus to offer an array of dishes with fresh, bold flavors. Headed by sous chef Jeffrey Ticao, the kitchen team whips up international-standard global fare the food-loving Ilonggos and traveling gourmands will surely enjoy.

Although a lot of new items are introduced in the menus, Richmonde’s regular patrons will be glad to know that all-time favorites and consistent bestsellers like the Steak and Eggs, fried sisig wraps, nasi goreng, pan-seared salmon and grilled boneless chicken were not just retained, but also enhanced in terms of flavor and presentation.

In collaboration with the head chefs of the other Richmonde Hotel properties, Chef Jeff, together with Eastwood Richmonde Hotel executive chef Victor Barangan and Richmonde Hotel Ortigas executive chef Cesar Literal, gave the brand’s signature dishes a makeover. Menu staples such as salad, mushroom soup, burger and fried chicken were transformed into unique, classic fares that are anything but basic.

From breakfast and lunch, to dinner and snacks in between, there is something for everyone — be it a wholesome, meat-free meal or an indulgent, sensual dish.

Looking for a healthy breakfast fix? The Granary has the Japanese-inspired Ohayo which is a set meal of yuzu-glazed salmon, miso soup, tamago and gohan. Lighter and meat-free options include the Power Breakfast set of granola mix, yogurt, fruits and muffin, and the vegetarian adobo which is made of veggie meat cooked the Ilonggo way and served with brown ice and hummus.

New starters include plates and bowls of flavorful bites of fresh meats, greens and fresh specialty seafood. Capisante (baked scallops in mushroom velouté and gruyere cheese) and Middle-Eastern cold messe (homemade pita bread served with tatziki, baba ganoush and hummus) are just a couple of the must-try appetizers at The Granary.

The entrée section of The Granary’s menu is a sumptuous mix of international cuisine with additions like prawns Florentine, scallop and crab jambalaya, herb-crusted lamb, Indian biryani, Nero Paella and classic paella.

BizBar’s bar chow menu was carefully curated to complement the selection of beverages available from the bar’s drink list. New dishes include Onions and Bacons (caramelized white onion rings wrapped in crisp, oven-baked bacon strips), Sausage and Peppers (slices of Hungarian and Schublig sausages sautéed with onion and bordelaise sauce), Black Camaron (deep-fried shrimps coated in black squid batter), Salmon Aburi (BizBar’s version of onigiri — flavored rice balls enveloped in fresh salmon fillet and torched a la minute) and BizBar’s own Charcuterie Board, a lovely mix of cold cuts, cheeses and biscuits.

Local cuisine will always be a favorite of Pinoys. Foreigners, fortunately, have slowly taken notice of the appeal and taste of Filipino fare. At Richmonde, you can order classic comfort food like kare-kare, pancit guisado, crispy binagoongan, crispy tadyang, sisig (pork or bangus) and sinuglao.

With long-standing restaurants in the city already serving traditional Ilonggo dishes, The Granary tries its hand at reimagining some of these home-style cooked meals by giving them a special Richmonde twist to create an extraordinary meal that cannot be found anywhere else.

Its Adobo Ilonggo is cooked in annatto-glazed sauce and served on a bed of garlic smashed potatoes. Salted Egg Kare-kare is a deconstructed version of kare-kare with the usual peanut sauce infused with salted egg. The soup of Sinigang sa Batuan, which uses Iloilo’s very own batuan fruit as a souring agent, is served separately from the meat and vegetables. L3 or Latik, Liempo at Lukon is a unique take on nilatik na kalabasa with its sophisticated presentation and enhanced taste. The crab fat sauce of Palabok con Aligue is poured a la minute over a tall mound of crispy noodles.

Because hunger can strike any time of the day, Richmonde has a scrumptious collection of yummy snacks to keep hunger at bay.

Pastas like shrimps aglio olio and a la Bolognese; gourmet sandwiches like croque madame, salmon donner pockets and chori sliders; and desserts such as leche flan fritters, cheesecake truffles and Oreo Tempura are sure to turn your hankering for a sweet or savory light meal into a gratifying dining experience.

The fresh and distinct flavors of Richmonde Hotel Iloilo’s newest gastronomic creations are now available at The Granary, the hotel’s all-day dining restaurant; BizBar, the hotel’s entertainment lounge; and Zabana Bar, the hotel’s al fresco bar at the pool deck.

For inquiries and reservations, call (+6333) 328-7888 or 0917-5809642. Richmonde Hotel Iloilo is located at Megaworld Boulevard corner Enterprise Road, Iloilo Business Park, Mandurriao, Iloilo City. Connect through Facebook (@RichmondeHotelIloilo) and Instagram (@rhi.richmonde) and get updates on the hotel’s latest promos and offerings.