I am not sure when was the last time I visited Intramuros.. I believe it was a little over 2 yrs ago when I was scouting for a church for my wedding. There hasn’t been many restaurants there yet, I think. Or I was just busy looking for a church and not for restaurants. 🙂
However, just recently, I was invited to join Ilustrado Restaurant‘s partnership with Malolos-based artist and food expert to inaugurate a feast featuring Malolos heritage cuisine for 2days (May 29-30).
Ilustrado is a very well-known in providing dining experience in the Intramuros which is also called “walled city”. the name, refers to the educated, well-travelled Filipinos from the “enlightened” elite class during the Spanish era. Today, Ilustrado, the restaurant, caters to clientele of enlightened tastes. Clients whose palates are conversant in savoring the exotic, cosmopolitan and neo-classic flavors of international and Filipino cuisine.
The feast consisted of Filipino-Spanish styles of Malolos heritage cuisine. I am not really familiar with Malolos food but from the looks of the food that was served to us, I was pretty sure that they will all taste good. 🙂
Merienda de Prayle – The friars were known to have nibbled on these afternoon treats back in the day. A resurrection of sure rich, indulgent hors d eouvres’ is ecstasy.
Beef terderloin slices are rolled with chorizo de bilbao, carrots and other ingredients. A favorite of no less than Marcelo H. del Pilar.
Chopped chicken with mushrooms, carrots and potato. Mixed with cream and buttermilk. Served traditionally with a pie-crust top.
Deboned whole chicken and stuffed with ground pork spiced with bell peppers, finely chopped carrots, chopped onions, and raisins to name a few.
Stuffed squid like no other. Sublime ingredients made available with the opening of the Suez Canal.
A well known favorite of Pedor Paterno. Pescado en Mayonea to some is debatably of French origin. Fish that is steamed and artistically adorned with chopped vegetables. Back then only wealthy were able to travel thus taste the luxuries that Spanish and French cuisine can offer.
Tender pork belly mixed with prague powder for three days. On the 3rd day it is rinsed and boiled with pineapple juice. Hard work and care is given to ensure the dish’s luscious flavors. Only the “hacienderos” (sugar barons) of the time were accustomed to such taste.
Rich savoury broth with an abundant array of fresh seafood. Truly reminiscent of the glory days of the town of Malolos.
A classic corn chowder using local white corn.
And now, the desserts. 🙂
Dayap in the region has many beautiful and intricate designs. it is carved and then caramelized finally filled with pastillas. The concoction promises to be as bittersweet as the victory of the 21 Women of Malolos who petitioned to open a night school to learn to read and write in Spanish.
Carefully made during the season of the sweetest mangoes. Leche flan made richer, creamier and more elegant with ripe Philippine mangoes.
Bayabas tagalog is caramelized without the seeds. Served with pure and fresh carabao’s milk.
Everything is yummy. So delicious! I can’t even stand up for a time because my tummy was filled and was heavy. Haha! 🙂 It was such a great experience to experience the wonderful taste of Malolos heritage cuisine. And I am thankful for the generosity of Ilustrado Restaurant and for the invitation from a blogger friend of Eats-A-Date.
My Own Ratings:
Taste: 🙂 🙂 🙂 🙂 out of 5
Place: 🙂 🙂 🙂 🙂 out of 5
Service: 🙂 🙂 🙂 🙂 out of 5
Cleanliness: 🙂 🙂 🙂 🙂 🙂 out of 5
Address: 744 Calle Real del Palacio (General Luna St.) Intramuros, Manila Metro Manila, Philippines
Contact: (02) 527-3674