Eight ways you want your Managat

The Filipinina-inspired table set by Senior Sales Manager Neljun Guion

Gastronomic delights are regular happenings at Seda Atria Iloilo. The management recently launched the Managat Food Festival with a tres exclusive tasting for food bloggers and lifestyle writers.

The Filipiniana-inspired table set-up at Satin Room by Senior Sales Manager NELJUN GUION drew oohs and aahs from everyone. It set the mood for things to come and the excitement several notches higher!

Fresh fruits and vegetables, candles, lamps, flowers and foliage made up the centerpieces for the table; and Communications Officer Angela Tan can’t wait to try the Managat dishes.

Chef ALBERT LEDESMA and his team more than just grilled and fried managat. They created eight creative and flavorful ways of preparing and cooking it. Also known as mangrove red snapper, mangrove jack and Lutjanus argentimaculatus, it is one of the most popular and expensive types of fleshy fish and endemic in the fishing grounds of Panay and Negros.

Amid the lush setting, we enjoyed on pan-seared, pan-fried, charcoal-grilled, crispy, sweet and sour, Asian hot and sour and oven-baked managat!

Sweet and Sour Managat, Oven-baked Managat Papillote and Pan-fried Managat

The Managat Food Festival is available daily at Misto Restaurant. It kicked off on August 15 and will run till November 15. It is the tribute of Seda Atria Iloilo to the 80th Charter Day Anniversary of Iloilo City.

For more details, inquiries and reservation, please call (033) 506-8888 or (033) 330-7555, email them at ilo@sedahotels.com, or visit its website at sedahotels.com.

Charcoal-grilled Managat, Managat Sweet and Sour and Pan-seared Managat

Crispy Managat and Grilled Managat

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