The Manila Hotel’s Café Ilang-Ilang promises vibrant flavors that will take patrons to the culinary capital of the Philippines in just one bite with its Pampanga Food Festival. From May 16 to 31, 2024, Café Ilang-Ilang will showcase a selection of Kapampangan delicacies. Spearheaded by Executive Chef Konrad Walter, the culinary team will showcase both traditional and exotic dishes from the culinary capital of the Philippines. 

SISIG

Diners can expect to indulge in an array of well-known Kapampangan dishes encompassing traditional favorites like Kalderetang Bibe, Ningnangang Hito at Dalag (grilled catfish and freshwater eel), Kapampangan Bringhe (Filipino style paella cooked in coconut milk), Tidtad Babi (Kapampangan version of dinuguan) with puto, Suam Mais, Sipo Egg, Saleng Manuk, Lengua, and the classic Sisig. 

SIPO EGG

Other delectable dishes include Pako Salad (fern salad), Pizza with Sisig, Aligue Pasta (seafood pasta in crabfat sauce), sweets like Tibok Tibok (made from fresh carabao’s milk topped with latik), Kalame Duman (sticky rice cake), Sans Rival, Sasmuan Polvoron, Barquillas, Cashew Mazapan, Panecillos Cookies and Turrones de Casuy. 

KAPAMPANGAN BRINGHE

These dishes are part of the rotating selection at Café Ilang-Ilang’s lunch and dinner buffet. Alongside these offerings, diners can still enjoy Café Ilang-Ilang’s popular favorites which include a variety of cuisines such as Japanese, Korean, and Italian, among others. 

KALDERETANG BIBE

“This is The Manila Hotel’s way to enlighten our guests about diverse culinary tastes. Being the culinary capital of the Philippines, these Kapampangan dishes rightly take center stage at Café Ilang-Ilang,” said EJ Yap, The Manila Hotel’s assistant director of food and beverage.

For inquiries and reservations, please call +632 85270011 or +632 53015500, or email restaurantrsvn@themanilahotel.com.