Skip to main content

Ilustrado Restaurant Anniversary Degustation

Jose Rizal and the Spanish era are synonymous with the word Ilustrado but for me, what comes to mind is this restaurant in Intramuros, Manila. Coincidentally though, Intramuros was once called the Walled City and is rich in history and glamor of the bygone days when Spain ruled the country. Visiting Intramuros is like a history lesson itself and dining at Ilustrado is the cherry on top.

As Ilustrado Restaurant celebrates its 29th anniversary this October, it brings back the specially curated 8-course Ilustrado Degustation by Chef Bernice Pimentel.

"This year, 2019 marks the third year that we have been doing an anniversary degustation and this year, I am not only bringing forth our culinary heritage to the present but also incorporating much more local ingredients," says Chef Bernice.

Kesong Puti Croquettes at Lato with baby mesclun and salsa verde aioli

The Degustation begins with Kangkong Pesto Brioche served with Boursin Cheese, and Kesong Puti Croquettes at Lato with baby mesclun and salsa verde aioli.

The Kangkong Pesto Brioche is a delightful and buttery discovery enhanced by the creamy Boursin Cheese. Next is Kesong Puti Croquettes at Lato with baby mesclun and salsa verde aioli. Here, the lato gives an interesting twist to the otherwise dry and chewy texture of kesong puti croquette. A lovely surprise is the edible flower that pairs well with the mesclun. 

Kangkong Pesto Brioche

The third part of the degustation is a charming Oyster Laing Rockefeller. The contrasting flavor of the sea and earthy laing are intensified by Parmigiano Reggiano and lemon juice.

Osyter Laing Rockefeller

Completing the first half of the degustation is Sayote Egg Drop Soup, a rich warm nourishing soup that will make you wonder- where's the sayote?

Before moving on to the mains, a Burong Mangga Sorbet is served to cleanse the palate. The tart flavor of the mango wakes up the senses and at the same time making sure that one is ready and excited for the next course.

Burong Mangga Sorbet

On to the mains with BBQ Pulled Pork Tostadas, a tribute to our diverse culinary heritage. Slow-cooked pork marinated in Filipino-style BBQ sauce, and paired with mashed monggo (mung bean) and spices, and papaya slaw on top of fried tortilla becomes one of the highlight of the degustation.

BBQ Pulled Pork Tostadas

Another highlight is the Sea Bass Sinantol. The sinantol is the perfect accompaniment to the chunky portion of pan-seared Chilean sea bass fillet paired with rich and creamy sinantol (a dish made with cotton fruit and coconut milk) fried rice.

Sea Bass Sinantol

Capping the 8-course degustation is a sweet and dainty serving of Egg Pie Brulee with Rose creme Chantilly, Strawberry, Green grapes, Mango, and Edible flowers.

Egg Pie Brulee 

For the whole month of October, diners can savor the 8-course degustation for only P1,250+ or choose select dishes which is priced separately. Call (02) 527-3474 / (02) 527-2345; email: caterings@ilustradorestaurant.com.ph for more details.



Ilustrado Restaurant
744 General Luna Road
Intramuros, Manila

Comments

Popular posts from this blog

Michelin Star Dining at Putien, Pavilion KL

Michelin Star restaurants are suddenly multiplying especially in the Southeast Asean region with lots of homegrown restaurants getting the international recognition it deserves. One such restaurant is Putien,  whose dishes can be traced back to Fujian, China. Putien was awarded a 1-Star Michelin in 2016, this was in Singapore where the restaurant originated. It has then expanded with several restaurants in SG and in other countries such as Malaysia, Indonesia, Hong Kong, Taiwan, and China.

RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!

RECIPE: TKG's Brownie Balls with Cointreau Infused Cranberries

We may still be quarantined inside our homes but that doesn't mean we have to let go of our love for food. And if there's something positive that happened in our new normal, I'd say that most people (including me) have discovered the simple joys of spending more time in the kitchen. Here's my take on a classic brownie recipe made special with Cointreau.