Flavors of Ilocos: Dinner at Hotel Luna's Comedor

My very first day at Hotel Luna, and I was impressed. The elegant accommodations, the impressive art collection, and an equally impressive menu at Hotel Luna's Comedor. I had to go through the menu one more time, with so many choices, and I still couldn't decide. Melvin, Comedor's friendly server, recommended I go for the bestsellers. Why not, sounds like a great idea. And Melvin took care of the rest...  

With Chef Robby Goco as supervising chef and consultant, one can expect a great meal to complete your experience at Hotel Luna. Melvin runs through the recommended dishes, and Chef Raymond Quitilen fires up the kitchen...

On the way to Vigan from Laoag, I remember seeing a number of fields planted with the exotic looking dragon fruit. So it made sense to try Comedor's Fresh Dragon Fruit Shake. Sweet and refreshing, with just a hint of tartness, something different for a change. 

Melvin returns with Vigan Croquettes (P 150), Vigan longaniza stuffed in mountain grown potatoes, lightly breaded and deep-fried, drizzled with mayo and paprika. The garlicky Vigan longaniza really works in this dish, adding that unique Ilocano flavor in every bite. Soft inside, lightly crisp on the outside for contrasting textures. Always a great starter at Hotel Luna's Comedor. Like I said, just leave it to Melvin and Chef Raymond...

Paella Mixta (P 350 Small/good for 2-3), with shrimps, clams and chicken. Soft and fluffy rice perfectly cooked, remaining moist all the way to the bottom. The blend of seafood and chicken makes this a hearty and comforting dish, and great for sharing.  

Hotel Luna's Comedor also offers Paella Negra (with squid ink), All-Meat, and the creative Ilocano Paella with Bagnet in Small (P 350), Medium (P 1,050), and Large (P 1, 950). 

Sinanglao (P 180), a classic Ilocano dish in a light broth soured with tamarind with beef innards, tendon, ox mask, chili, and onions. The richness of the beef is balanced by the sharpness of the broth, with just the right level of sourness that keeps you going back for more. Perfect for a rainy day. Or any day, really. 

Pinakbet Organuc (P 280), the iconic Ilocano dish with fresh backyard vegetables sauteed in shrimp paste, tomatoes, and shrimps topped with crispy bagnet. I love how the vegetables remain crisp with that snap in every bite, and the rich shrimp paste adds that familiar flavor. But the crisp bagnet and fresh shrimps really completes this dish. Seriously good.

An excellent dinner, and a great way to start my Vigan experience with some authentic Ilocano dishes. Just leave it to Melvin and Chef Raymond Quitilen of Hotel Luna to serve you some of the best local Ilocano and Spanish dishes.

For more on Hotel Luna, check out my previous post here at http://dude4food.blogspot.com/2014/08/flavors-of-ilocos-dinner-at-hotel-lunas.html.

Hotel Luna is located at V. De Los Reyes corner General Luna Street, Vigan City, Ilocos Sur or call +632-584-4945 for inquiries and reservations. You may also contact the Manila Sales Office located at 26 Tomas Morato Extension, Brgy. South Triangle, Quezon City or call +632-373-3333 local 201-204 or email sales.hotelluna@ahmgi.com/rsvn.hotelluna@ahmgi.com.

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