The city of Iloilo is renowned for its rich cultural heritage, stunning landscapes, and, of course, its delectable cuisine. From the savory La Paz Batchoy to the iconic Kansi, Ilonggo food is a delightful blend of flavors that tells the story of the region’s history and traditions. But in recent years, a new culinary event has put Iloilo’s gastronomic scene on the map, offering a fresh, vibrant approach to Ilonggo cuisine. Enter Timplada—a food festival curated by ILOMOCA (Iloilo Museum of Contemporary Art), showcasing the very best of Ilonggo flavors, old and new.

"Timplada" is a celebration of Iloilo’s distinct culinary traditions, where chefs, food enthusiasts, and local producers come together to highlight the region’s culinary heritage through modern interpretations and innovative creations. Held annually, this festival has become a platform for young chefs to experiment and infuse contemporary twists to classic dishes, allowing for a harmonious blend of past and present flavors.

The highlight of Timplada is its effort to showcase the depth and diversity of Ilonggo cuisine, emphasizing locally sourced ingredients that elevate the natural flavors of the region. From bisaya (local) versions of well-known Filipino dishes to new creations that push the boundaries of flavor and presentation, Timplada serves as a stage for culinary innovation.

This year's Timplada featured an impressive array of dishes that combined tradition with modern techniques. One of the most talked-about offerings was the Baked Kansi, a new spin on the traditional Kansi soup, where tender beef shank is slow-cooked to perfection, then baked with a rich, savory topping of melted cheese. The dish combined the familiar taste of comfort food with the indulgence of a contemporary twist—an example of how traditional Ilonggo flavors can be elevated to new heights without losing their roots.

The food festival also celebrated Iloilo’s vast agricultural bounty, with an emphasis on sustainable farming practices. Local farmers and producers were invited to participate in Timplada, creating a direct link between the chefs and the community that produces the ingredients that make Ilonggo cuisine so unique. Visitors were treated to a series of cooking demonstrations, workshops, and tastings, all highlighting the richness of Iloilo’s food culture.

Timplada not only served as a culinary event but also as an opportunity for locals and tourists alike to discover the region’s heritage. One of the most exciting aspects of the festival was how it encouraged the next generation of chefs and foodies to explore the richness of their own culture while finding innovative ways to share it with the world.

Beyond the kitchens and plates, Timplada also fostered a sense of community, as food has always been a significant part of Ilonggo culture. It became a space for the exchange of ideas, where experienced chefs mentored aspiring cooks and food lovers bonded over shared plates and stories.

In Iloilo, food is not just about taste—it’s about connection. And Timplada has succeeded in uniting people through the universal language of flavor, while proudly showcasing the essence of Ilonggo cuisine.

As the festival continues to grow in popularity, there’s no doubt that Timplada is carving a path for Iloilo to become a culinary destination in the Philippines, and maybe even the world. With each passing year, the festival’s innovation, creativity, and celebration of local culture remind us that Ilonggo cuisine is more than just food—it’s a celebration of identity, pride, and tradition.