Giligan’s Restaurant

Giligan's establishment is truly unique. It boosts its good food at very

reasonable prices, its varied selection of delectable dishes made to
perfection through their years of experience in this field.

If you plan to visit Giligan's everyday, you may not want to miss their Meal
Promo. It's an ala carte with 15 meals to choose from...and it's served with a
hot soup and rice that's unlimited. Some choices comes with a free glass of
iced tea.

Classic Savory
The restaurant continued to grow over the years. The third generation of the
Ting family soon re-launched the brand under the name “Classic Savory”.
The restaurant now has more than 100 branches nationwide.

Classic Savory has been the ultimate casual dining destination in the
Philippines for over 60 years. If you’re looking for the perfect place to satisfy
your cravings or celebrate a special occasion with your loved ones, our
restaurant has everything you need to enjoy a grand time.

Jip Bab
Settled along the Festive Walk Parade of Iloilo Business Park, Jip Bab will
surely entice Korean friends in Iloilo, as well as the large number of Ilonggos
in love with Korean food. Jip Bab is a traditional Korean restaurant serving
Korean and oriental cuisines. When it comes to traditional Korean meals, it
is largely based on rice, vegetable, and meat – as well as for the number of
side dishes known as ‘banchan’. Kimchi is almost always served at every
meal. At Jip Bab, guests will definitely have their fill of Korean bestsellers.

Kuya J
Kuya J Restaurant, formerly known as “Ang Kan-anan ni Kuya J,” started as
a humble eatery along the streets of Cebu. But with Kuya J’s undeniably
delicious dishes, mouthwatering words of recommendation quickly spread
into every Cebuanos’ palate. With that, Kuya J instantly became one of the
well-loved restaurants in Cebu.

Today, Kuya J continues to satisfy every Filipino’s appetite nationwide.

Using only the freshest ingredients available, Kuya J cooks up a storm of
delicious Pinoy food in every corner of the Philippines.

Summer House Restaurant

The Summer House Restaurant is known not only for its picturesque
Siasconset location but also for its imaginative contemporary cuisine and
outstanding wine list.

Dinner each evening is an event - subdued lighting, flickering candles, fresh

flowers and the music from the Piano Bar combine to create an atmosphere
of days gone by and the true romance that is Nantucket.

McDonald’s
McDonald's is an American fast food company, founded in 1940 as a
restaurant operated by Richard and Maurice McDonald, in San Bernardino,
California, United States. They rechristened their business as a hamburger
stand, and later turned the company into a franchise, with the Golden Arches
logo being introduced in 1953 at a location in Phoenix, Arizona.
In 1955, Ray Kroc, a businessman, joined the company as a franchise agent
and proceeded to purchase the chain from the McDonald brothers.
McDonald's had its original headquarters in Oak Brook, Illinois, but moved its
global headquarters to Chicago in early 2018.

Jollibee
Jollibee is the largest fast food chain in the Philippines, operating a
nationwide network of over 750 stores. A dominant market leader in the
Philippines, Jollibee enjoys the lion’s share of the local market that is more
than all the other multinational brands combined. The company has also
embarked on an aggressive international expansion plan in the USA,
Vietnam, Hong Kong, Saudi Arabia, Qatar and Brunei, firmly establishing
itself as a growing international QSR player.

Mang Inasal
It all started with a Vision. Edgar “Injap” Sia, at the age of twenty six,
grabbed the opportunity to lease a 250 square meter space at the
Robinson’s Mall Carpark-Iloilo in December 2003.

Mang Inasal’s authentic fusion of traditional Filipino cuisine with the dine-in
concept. Famous for its native-style and “nuot-sarap” Chicken Inasal with its
pioneering “unlimited rice”, Mang Inasal quickly won the hearts of its
customers with its distinctively Pinoy stamp-grilling and special marinade
made out of local secret spices.

Chowking
Chowking is a Philippine-based restaurant chain. The concept combines
Western fast food service with Chinese food menu. Chowking predominantly
sells noodle soups, dim sum and rice bowls with toppings.
Chowking set up its first store in 1985 under the company of Robert Kuan at
a time when American-style burger joints were dominating the Philippine fast
food scene.After Jollibee Foods Corporation (JFC) acquired Chowking, the
brand was place under Fresh N Famous Foods, a JFC subsidiary.

KFC
KFC, also known as Kentucky Fried Chicken,is an American fast food
restaurant chain that specializes in fried chicken. Headquartered in
Louisville, Kentucky, it is the world's second largest restaurant chain (as
measured by sales) after McDonald's, with almost 20,000 locations globally
in 123 countries and territories as of December 2015.

The chain is a subsidiary of Yum! Brands, a restaurant company that also

owns the Pizza Hut, Taco Bell, and WingStreet chains.

Richmonde Hotel
The Richmonde Hotel brand is fully committed to meet the preferences of
the globe-trotting business executive and world-class traveler. The hotels
efficient staff brings a personal touch that will put every guest wonderfully at
ease. Richmonde hotels will indulge you with first-rate and individually
tailored style of service that is Distinctly Richmonde, Distinctly Personal.
 Seda Hotel
Seda was envisioned to offer incomparable accommodations in the heart of
high-energy cities around the Philippines. Seda is the Filipino word for silk. It
is the symbol ofcommitment that weave together seamless service,
exceptional value, and exciting destination, for a remarkable hospitality
experience. Step inside, and discover how seda hotels provide comfort and
convenience blended with Filipino talent and creativity.

Goldberry Hotel
Goldberry Lite Hotel features luxurious, stylish accommodations with
unmatched ambiance. Relax and relive the historic and ancient beauty of
downtown Iloilo City.

Go Hotels
Go Hotels is a chain of budget hotels in the Philippines. It is the budget hotel
brand of the Gokongwei family’s Robinsons Land Corporation, which also
operates Holiday Inn and Crowne Plaza. It opened its first branch in 2010 in
Robinsons Cybergate, Mandaluyong City, Metro Manila.

Grand Hotel
Discover all that Iloilo has to offer with Iloilo Grand Hotel as a base. This 2.
5-star property offers travelers a choice of 110 pleasant rooms that are
equipped with the standard amenities of hotels in its class. Each guestroom
is fully equipped with air conditioning, daily newspaper, desk, internet access
(wireless), internet access, television, shower, mini bar. The amenities and
services offered at this Iloilo accommodation include elevator, coffee shop,
bar/pub, laundry service/dry cleaning, meeting facilities, restaurant, room
service, safety deposit boxes.

For a more enjoyable stay, guests can take advantage of a variety of

recreational facilities, including massage, gym, sauna, spa, garden. This
hotel is characterized by a combination of modern comfort and traditional
element of Iloilo, making it a distinct accommodation.
SALMON WITH LEEK & WILD RICE STUFFING RECIPE

HOW TO PREPARE
Heat Vegetable Oil in a deep sauce pan, add Wild Rice, Water and MAGGI Chicken
Stock; cover and simmer on medium heat until rice is ¾ cooked.In a frying pan melt
Butter, add Leeks and sauté until soft.

Add Parsley, Chives, Tarragon, Lemon Zest and ¾ cooked rice to the pan and gently
stir everything together.

Stuff the cavity of the fish with the filling and tie shut using kitchen string.

cut Onion into rings, place on the bottom of a deep ovenproof dish, drizzle with 2
tbs Olive Oil and place fish over the onions so the fish does not directly touch the
pan.

Roast fish in a preheated oven at 200 degrees C for 40 minutes.

Squeeze lemon juice over and serve.

GROCERY LIST
 1 tablespoon vegetable oil
 ¾ cup wild rice or 150 g
 2 cups water or 500 ml, hot
 2 cubes MAGGI® Chicken Stock Bouillon CubeXBuy Now or 20 g
 2 tablespoons butter
 200 g leeks, chopped
 3 tablespoons fresh parsley, chopped
 3 tablespoons chives, fresh, chopped
 1 tablespoon fresh tarragon
 1 tablespoon lemon zest
 1½ kg salmon fillet, center cut
 2 tablespoons extra virgin olive oil
 150 g onions, thick rings
 2 tablespoons lemon juice

SAMKA HARRA MANICOTTI RECIPE

HOW TO PREPARE
Preheat oven to 180 degrees C and place oven rack to middle position.

To prepare Tomato Sauce: Heat Olive Oil in a medium Sauce pan, add Onions and
sauté until soft; add Tomato Paste and Garlic and cook for another 2-3 minutes.

Add Hot Water, MAGGI Chicken Stock, Tomatoes and Chili Flakes and Cumin and
allow to simmer for 20 minutes.

To make Fish Filling: in a mixing bowl, combine Fish pieces, Olive Oil, Sweet Chili,
and Coriander Leaves, and Lemon Juice and allow to marinate for 5 minutes.

Pour half the Tomato sauce in the bottom of a large baking dish.
 Using a piping bag, fill Cannelloni with fish Mixture, place Cannelloni’s in the baking
dish over the sauce, and pour over the remaining sauce.

Sprinkle Pine Seeds over top and bake in oven for 25 min or until pine seeds are
slightly toasted and golden.

GROCERY LIST

For tomato sauce:

 1 tablespoon vegetable oil or 15 ml
 1 medium onion or 150 g, finely chopped
 2 tablespoons tomato paste
 5 cloves garlic, crushed
 ¼ cup water or 65 ml, hot
 2 cubes MAGGI® Chicken Stock Bouillon Cube or 20 g
 3 medium tomatoes or 300 g, peeled and diced
 2 teaspoons chilli flakes
 1 teaspoon ground cumin

For fish filling:

 4 medium sole or 500 g, cut into 5mm cubes
 1 tablespoon olive oil or 15 ml
 1 red chili pepper, sweet, de-seeded and finely chopped
 ½ cup coriander leaves, fresh
 1 tablespoon lemon juice
 1 packet cannelloni or 250 g
 ½ cup pine seeds or 50 g

OLIVE & KASHKAVAL CHEESE RAVIOLI RECIPE

HOW TO PREPARE
To prepare Ravioli Pasta: combine Flour and Salt in a mixing bowl, stir in Eggs and
Olive Oil and knead until smooth and stretchy. Alternatively use a kitchen mixer
designed for preparing dough with the dough attachment.

Place dough in a plastic bag and place in the fridge to chill for 30 minutes.

To prepare the filling: combine grated Kashkaval Cheese, Olive Pure, Ricotta
Cheese, Mint, and Extra Virgin Olive Oil and mix until smooth and even.

To prepare Tomato Sauce: in a large frying pan, heat Olive Oil and Sauté Onions
and cook until soft. Add Garlic, and Tomato Paste and sauté for an additional 1
minute.

Add Hot Water, MAGGI Chicken Stock, Tomatoes, Oregano and fresh thyme and
allow to simmer for 30 minutes. Turn heat down to low and keep warm.
 To assemble Raviolis, divide Fresh Pasta Dough into 2 equal pieces. Using a pasta
roller, or a rolling pin, on a well floured surface flatten each piece of dough to a 1-2
mm thickness. Cut flat dough into 5cm x 5cm square pieces.

Place 1/2 tbs of the filling in the center of the cut dough. Brush four edges with
beaten Egg, place another square piece of dough on top and using a fork press on
the four edges to seal the ravioli. Repeat for the remaining filling and dough.

Bring 8 cups of water to boil, drop 10-12 raviolis in at a time and cook until they
float to the surface, remove and place over sauce in frying pan simmering on low
heat to keep warm.

Once all Raviolis are cooked, transfer Raviolis and sauce into a large serving dish
and garnish with Parmesan Cheese.

GROCERY LIST

For fresh pasta dough:

 2 cups all purpose flour or 180 g, plus more for dusting
 1 teaspoon salt
 2 medium eggs, slightly beaten
 1 tablespoon olive oil
 For ravioli filling:
 150 g kaskaval cheese, finely grated
 3 tablespoons black olives, puréed
 ½ cup ricotta cheese or 125 g
 2 tablespoons fresh mint, chopped
 1 tablespoon extra virgin olive oil

For tomato sauce:

 1 tablespoon olive oil
 1 medium onion or 100 g, chopped
 5 cloves garlic, finely chopped
 2 tablespoons tomato paste
 ½ cup water or 125 ml, hot
 2 cubes MAGGI® Chicken Stock Bouillon CubeXBuy Now or 20 g
 2 cans tomatoes, canned with juice or 800 g, crushed
 1 teaspoon dried oregano
 2 tablespoons fresh thyme, roughly chopped
 1 medium egg, well beaten
 8 cups water or 2 liters
 2 tablespoons grated parmesan cheese

SPINACH CANNELLONI WITH FETA CHEESE AND ROASTED

TOMATOES RECIPE

HOW TO PREPARE
Preheat oven to 180 degrees C and place oven rack to middle position.

To make Filling: heat Olive Oil in a sauce pan over medium heat, add Shallots, and
Garlic and sauté until soft, but not browned.
 Add Baby Spinach, Hot Water, MAGGI Chicken Stock and Pine Seeds and allow
spinach to wilt. Remove from heat, add Lemon Juice and Feta Cheese and stir until
mixed.

To make Sauce: add Hot Water, MAGGI Chicken Stock, Cream and Parmesan
Cheese, whisk over medium heat until smooth and slightly thickened. Taking care
not to boil cream sauce. Remove from heat and stir in fresh Basil.

Pour half the sauce in the bottom of a baking dish.

Using a piping bag, fill Cannelloni with Filling mixture and place over the sauce in
the baking dish. Once completed pour the remaining sauce over the cannelloni’s.

Cut Tomatoes lengthwise into quarters, place over the cannelloni’s with the skin
side down, sprinkle with Sea Salt, and drizzle over with the Olive Oil.

Bake in the oven for 45 minutes or until tomatoes are fully cooked and slightly
golden around the edges.

GROCERY LIST

For filling:
 1 tablespoon olive oil or 15 ml
 3 medium shallots or 75 g, chopped finely
 3 cloves garlic, chopped finely
 250 g baby spinach, fresh and roughly chopped
 ¼ cup water or 65 ml, hot
 1 cube MAGGI® Chicken Stock Bouillon Cube or 10 g
 ½ cup pine nut or 70 g, lightly toasted
  2 tablespoons lemon juice or 30 ml
 300 g feta cheese

For sauce:
 ¼ cup water or 65 ml, hot
 1 cube MAGGI® Chicken Stock Bouillon Cube or 10 g
 1 cup cream, 35% or 250 ml
 ½ cup grated parmesan cheese or 60 g
 3 tablespoons fresh basil, chopped
 1 packet canneloni, dried or 250 g
 6 medium plum tomatoes, fresh or 300 g, quartered diagonally
 1 teaspoon sea salt, coarse
 1 tablespoon olive oil or 15 ml

POMFRET WITH TOMATO AND CARDAMOM SAUCE RECIPE

HOW TO PREPARE
Trim the fish fillets, marinate with the marination ingredients and set aside for 5
minutes. Half the chicory lengthwise and trim the root end, leaving it partly intact
 to hold the leaves together. Sprinkle the sugar over the chicory; mix them gently
together until the chicory is coated.
Heat the olive oil in a shallow pan and fry the chicory on both sides until nicely
caramelized. Pour in 250ml of the chicken stock and cook uncovered for about 20
minutes, until the chicory feels tender when pressed and the stock has totally been
reduced. Season with crushed black pepper, remove and set aside.
Meanwhile, make the sauce. Split open the cardamom pods with your fingernails
and extract the seeds. Blend the tomatoes in a food processor with the vinegar,
sugar and cardamom seeds. Pass through a sieve into a saucepan, rubbing with the
back of a ladle.

Bring to boil and then cook for 10 minutes until reduced by half. Pour in the cream
and the rest of chicken stock and simmer for 20 minutes.

Heat a frying pan and cook the fish, skin side up, for 7 minutes on low heat until
totally cooked.

Reheat the chicory, then lay each half on a chopping board and slash lengthwise
with a sharp knife. Place on the center of warmed plates and press down lightly.
Lay the fish on top, trickle over any pan juice, then spoon the sauce around.

GROCERY LIST

 10 fillets pomfret fish, 120g each

 3 heads chicory, or Belgium lettuce, large size
 1 tablespoon caster sugar
 2 tablespoons olive oil
 2 cubes MAGGI® Chicken Less Salt Stock Bouillon Cube, boiled in 750 ml of water
 Pinch of ground black pepper, to taste
For the fish marination:

 1 tablespoon olive oil

 1 teaspoon curry powder
 For the sauce:
 15 whole cardamom pods
 1 kg tomatoes, ripe, halved
 5 tablespoons sherry vinegar
 1 tablespoon caster sugar
 150 ml reduced fat cooking cream