Sinfully at Makati Shangri-la

Indulge in top quality chocolate confections at Makati Shangri-la’s Sinfully at Greenbelt 5.

-----------------------------------------------------------------------------------------------------------------------

Chocolate: the perfect epitome of sinful goodness.

It is perfection in every bite, a sweet heaven, and the nectar of the gods. What else can be described with such adoration than chocolate? It is so irresistible in any form—be it milk, dark, white or bitter, it is a confection loved by all. 

Discovered 2000 years ago in South America, chocolate is processed so many ways, leaving it open for creative interpretation and limited only by the pastry chef’s imagination. But in the end, it’s all the same: it is the creamy and sweet chocolate that lures us to indulge in sinful pleasures each time.

Indulge in Sinful Pleasures

There may be no better place to flirt with your chocolate temptation than at Makati Shangri-La's Sinfully. The Lifestyle Network and www.cookeatnow.com were privileged to be part of their press launch.

Area Executive Pastry Chef of Makati Shangri-La Anthony Collar knows chocolate. "Chocolate is a living organism, it’s alive. It is best consumed when it has been left for an hour sitting at 21°C to 22°C (around the same temperature as an air-conditioned room). Coco butter melts at 31°, and your body is 36°," shared Chef Collar.

“Eating chocolate is just like drinking wine--it must be enjoyed and felt by our different senses. Place the chocolate in the middle of your mouth. Don't bite into it! Just before it melts, take a deep breath and fill your nostrils and lungs with its rich aroma. Be patient and let your mouth do the work, soon it will melt and fill your mouth with a sensational taste.”

A study reported by BBC indicates “melting chocolate in one's mouth produces an increase in brain activity and heart rate that is more intense than that associated with passionate kissing, and also lasted four times as long after the activity has ended.”

But Chef Collar’s creations are not only about sinful indulgence. “We also want to show that chocolate is not all bad. There are a lot of potential health benefits to eating chocolote. Cocoa and dark chocolate has a lot of antioxidants, and eating controlled amounts can help prevent heart disease. It’s just a matter of controlling your portions.”
Sinfully at Greenbelt 5

Sinfully is the Makati Shangri-la’s first offsite patisserie. It is located at the second floor of Greenbelt 5.



Sinful Attractions

A unique feature of the patisserie is the Chocolate Room. This glassed-off and temperature-controlled area, visible from the storefront, is a magnet for shoppers. From here, you can watch the pastry chefs create Sinfully’s signature pralines and cakes.

 Sinfully’s signature product, the Kiss.

This work of art is made from the finest chocolate with a glossy candy-coated veneer. The kisses come in three flavors of chocolate with star anise, raspberry, and amaretto and coffee. There is a reason why this is the signature product. My descriptions would definitely fail against actually tasting the Kiss.

Emoti-Cakes

A touch screen ordering system allows you to access the world of personalized Emoti-Cakes, inspired by the emoticons and elevated to a delicious layered chocolate cake or cheesecake covered in fondant. Momon and I were able to sample the two kinds of cakes. They were the best--as in the best--chocolate and cheesecakes we've ever tasted!

Macaroons? Macarons?

Aren't these simply divine? They look too pretty too eat, but it would be a sin not to try them. They are a mix crunchy and chewy on the outside and super lovely creminess on the inside. The flavors were superb, we had to ask the servers to leave us alone, otherwise we wouldn't have been able to stop ourselves! Flavors are available in green tea, purple yam (ube), mango, strawberry, blueberry, coffee, chocolate and so many more!

 Wow! Need I say more?

Various bread and bakery items are also available at Sinfully—like the cookies, traditional baguettes, Danish pastries and muffins, and some more adventurous jam flavors like Mango and White Chocolate. There are also made-to-order cakes which you can fashion to almost any object you wish.

Visit Sinfully by Makati Shangri-La at the 2nd floor or Greenbelt 5 in Makati City. It promises to be the ultimate definition of decadence and delight in Makati City–a rare find for those in search of sweet indulgence and true luxury.  For inquiries and orders, please call (63 2) 729 6626 or e-mail sinfully.slm@shangri-la.com.

The Master of Modern Chinese Cuisine

It was June 2011 when Hanna assigned me to cover a cooking demonstration featuring Master Chef Sam Leong of Singapore. I must say I am not familiar with Chef Sam, but this is obviously because of my lack of knowledge about the culinary gods of Asia. Both Hanna and I were floored upon reading his profile and even more enthralled after meeting him at Shangri-la Makati. Here is the piece I wrote for www.cookeatnow.com.

==============================================

THE MASTER OF MODERN CHINESE CUISINE

The list of awards and recognition for Singapore’s Master Chef Sam Leong goes on and on.

He was Singapore’s representative to the Annual James Beard Foundation Awards, Friends of James Beard Gala Dinner, World Gourmet Summit, Annual St. Moritz Gourmet Festival, the Flavours of Asia in Napa Valley, California and many others.

He has had the privilege to be the official chef for the visits to Singapore of Her Majesty Queen Elizabeth II of the United Kingdom, former US presidents George Bush and Bill Clinton, and His Majesty King Bhumibhol Adulyadej of Thailand.

He was also named the Best Asian Ethnic Chef of the Year at the World Gourmet Summit Awards of Excellence in 2001, 2002 and 2004, and Executive Chef of the Year and Chef of the Year in 2005. In the same year, he became the first Singaporean chef to join Singapore Airline’s International Culinary Panel of world-renowned chefs.

If all these awards and recognition are making you dizzy, know that Chef Sam Leong worked his way to the top the hard way. His signature technique of infusing traditional Chinese cuisine with a modern flare was not an overnight success.

Beef Salpicao

Hi guys!

I'm really enjoying posting the dishes I cook here. :-)  Hopefully, you are too.
So, here's another recipe I recently tried, my long-time favorite, BEEF SALPICAO!




The original recipe is here. But I tweaked it a little to suit our taste. :-)

BEEF SALPICAO
Serves 2 (in keto)

Ingredients:

• 1 1/2 lbs beef sirloin (or tenderloin), cubed
• 3 tablespoons garlic, minced
• 2 teaspoons salt
• 2 teaspoon ground black pepper
• 3 tablespoons olive oil
• 2 tablespoons soy sauce
• 5 tablespoons Worchesteshire Sauce
• 2 tablespoons oyster sauce
• 1/4 cup button mushrooms, can be sliced if you want them smaller
• 1/8 cup butter
• 1 teaspoon garlic bits (for garnish) 

Method:

1. Marinate beef in salt, pepper and garlic. Take as much time as possible, but 1 hour is enough.
2. Add the olive oil for the last 30 minutes.
3. Apply high heat on a pan then put in the combined ingredients once the pan is hot enough.
4. Sear the beef until the color of the outer part turns brown. Try to toss the beef while searing so that all sides are uniformly cooked.
5. Add the soy sauce, oyster sauce and Worchesteshire sauce and continue tossing and let the beef absorb the liquid, but be careful not to let it dry up.
6. Add the mushrooms and toss.
7. Put in the butter and cook for 2 to 3 minutes more.
8. Transfer to a serving plate and serve hot.
9. Sprinkle some garlic bits on top for garnish.

The butter is lovely! It makes the sauce creamy and glossy.
For this recipe, sirloin or tenderloin is a must. There will be no time to tenderize the meat, so you have to pick the really tender parts.

This is great with rice or as a pica-pica for your cocktails. However you want it, always make sure to serve it hot!

Hope you try it!

Stirfry Black Pepper Beef in Peanut Sauce

Inspired by one of my favorite recipe and craft bloggers, Amanda's Cookin', here's another recipe for you!

The original recipe is here, but I tweaked it a little cause I don't like using too many ingredients (to save on money, of course) and to make sure the dish is OK for Momon's keto diet. I removed the cornstarch, sesame oil, water chestnuts, etc. I also did not use the measurements prescribed, I somehow just eyeballed it, but I still indicated them here so it can be a basis for you too.

Bear in mind that this changes the dish in more ways than one. So, it's up to you to choose however you want to cook your version.

 

Stirfry Black Pepper Beef in Peanut Sauce

Serves 4

Ingredients:

1 pound flank steak, sliced thin against the grain

Freshly ground black pepper

4 tablespoon soy sauce
3 tablespoons of canola oil

3/4 cup chicken or beef broth
1 tablespoon oyster sauce
2 tablespoons creamy peanut butter
4 cloves minced garlic (about 2 teaspoons)
1/2 pound fresh sugar snap peas

Method:

1. Place sliced beef in a large bowl. Marinate beef in black pepper (a good 10-12 turns) and soy sauce.
2. In a separate bowl, mix together chicken broth, oyster sauce and peanut butter. Use a whisk to combine. Set aside.
3. Heat wok over high heat until hot. Turn heat down to medium high and add 2 tablespoons of the oil. Stir fry the beef until lightly brown, 3-4 minutes. Remove beef and set aside.
4. Add remaining tablespoon of oil to the skillet, swirl, then add the snap peas. Stir fry for 1-2 minutes then add the garlic.
5. Add beef back into vegetables in wok and stir. Whisk the peanut sauce then pour into pan and stir. Allow sauce to boil for a minute then reduce heat and simmer until sauce coats the beef and snap peas.

Our friend Hanna was dining with us the night we tried this dish, and she had it with rice! She loved it! (Wait, she loves to eat anything.) For us, it was a little to saucy and heavy on the palette--truly perfect with rice! So for keto purposes, we'll probably have to tweak it a little more to make it lighter. Maybe make the sauce thinner or something.

Anyway, hope you try it yourself so you can tell me about your version. :-) 

Til next recipe!

Chicken Cordon Bleu

This is the keto (low-carb, high fat) version of the dish.

Found this at a southbeach diet site. Here's the original link which will direct you to more great recipes.

CHICKEN CORDON BLEU
Serves 4 (if in keto diet)
Less than 1 gram per serving.

Ingredients:
    •    4 boneless skinless chicken breasts, flattened with a meat mallet, cut into two
    •    8 slices of ham
    •    8 slices of chesse
    •    1 tablespoon melted butter
    •    1 large egg; beaten
    •    3/4 cup parmesan cheese

Method:

    •    Pound chicken breasts to about 1/3" thick.

    •    Place ham on breast then 1 slice cheese. Roll up and secure with toothpicks.

    •    Dip each breast-roll into a mixture of the melted butter and beaten egg.

    •    Roll in parmesan cheese and place in buttered baking dish.

    •    Bake at 350ºF for 30 to 35 minutes or until browned and tender.

Don't forget to get all the melted cheese on the casserole! Yum-o!

Grilled Asparagus Wrapped in Bacon with Cream Cheese Dip

 

Here's another low-carb, high fat dish that Momon and I tried. And, oh did we love it! 

It's so easy to prepare, so easy to cook and so easy to eat! The asparagus were still crunchy, the bacon was crisp and the cheese dip was a perfect complement. The whole dish is quite filling too.   

Here's the very simple recipe:

Grilled Asparagus Wrapped in Bacon with Cream Cheese Dip

Serves 2 (if you're in keto diet)

   

   30 spears asparagus

   10 strips bacon

   Olive oil

   Salt to taste

1. Lightly coat asparagus spears in olive oil and season with salt.

2. Gather 3 spears and wrap them with one bacon strip. 

3. Grill for 10-12 minutes or until bacon is golden brown and asparagus strips are tender.

For the cream cheese dip, combine 1 block cheddar cheese, 1 block cream cheese and 2 packs all-purpose cream in a food processor. Mix until smooth. Season with salt and pepper. This will make a big batch which you can use for your other dishes or your usual potato chips. 

 

I can't wait to make this again! Yummy yummy yummy! 

Easy clean up too, which Momon really appreciates. 

PS

Thanks to my friend, Dea, for the cheese dip recipe. :-)

My Go-To Salad

If I want something fast, simple and delicious, I reach for some lettuce, grilled meat and fruit, and make myself a simple salad. It's so easy, you can actually make it later tonight.

Ingredients
Serves 2
Quick Note: I never really know how much I use, I just prepare this based on the number of diners. So, this list of ingredients is a bit inaccurate in terms of measurement. But I trust that you sense the proportion based on what I put below, and it really depends on how much you eat and if you are pairing this with other dishes.

Greens: 1 small head of iceberg lettuce or your lettuce of choice

Meat 1: 2 halves of boneless chicken breast
OR 1 can of tuna flakes in oil, drained and sauteed with onion 

Meat 2, optional: 2-3 slices of bacon, slightly crushed

Fruit: 1 cheek of ripe mango, cut into cubes
OR 2-4 tablespoons of canned mandarin oranges
OR 2-4 tablespoons of pineapple tidbits 

Dressing: My favorite is honey mustard, but it's up to you.

7th Book: Fish Without a Doubt

All right, I decided to include cookbooks in my 30 Books for 2011.

This book has been sitting in my parents' living room for quite some time. I never really paid  it any attention until now that Momon and I are going on a low-carb, high fat diet. I need to learn lots of techniques and ways to prepare fish to keep our meals interesting.

I scanned the book and saw that it has chapters and recipes on the most basic techniques for preparing and cooking fish and shellfish. It has pages on things as simple as grilled squid, grilled shrimp, garlic butter sauce, etc. Although I basically know ho to do these stuff, I would still love to really learn about the fundamentals and develop a certain level of expertise.

And of course it has the usual complicated stuff with titles I can't even pronounce. These will be my cooking challenges in the coming months. :-)

The ultimate motive: get Momon to love fish as much as  I do.

Hahaha! Hope to share some recipes from this book soon.

Baked Sausage, Egg and Cheese Casserole

This is one of the recipes I tried for Momon's keto diet, which is a low/no-carb, high fat diet. I won't preempt his account of how much weight he lost, etc. I'll just stick to the recipes, for now. But I'll tell you this much: if you knew how much he lost, the amount of time and the way he lost the pounds, you'd want to try eating style too. :-) More on this topic in later entries.

Baked Sausage, Egg and Cheese Casserole

Serves 4

1 large onion

2 pieces hungarian sausage, cut into discs

6 large eggs
6 tbsps water
1/6 cup low fat milk
3 oz grated cheddar cheese

1. Brown sausage and onion in frying pan. Drain sausage of most of the fat and spread sausage in bottom of baking casserole.

2. Beat eggs in large bowl. Add water, milk and grated cheese. Pour mixture over sausage.

3. Bake at 350 F for 1/2 hour. It is done when the eggs are firmly set.

Although it looks like a breakfast dish, it's great for any part of the day! The spicy taste of the sausages will liven up the egg mixture. The milk and cheese will make the eggs creamy and light. 

This recipe is pretty easy and does not need a lot of prep work and clean up. Enjoy!

If you're interested in the low-carb, high fat diet, visit LCHF for Beginners.

Travelling with Food through Spices and Herbs

Assigned to attend a cooking class by www.cookeatnow.com. Syempre, go!

============================

Transform a simple chicken breast to something spectacular with flavors from Thailand, India and Morocco

Picture this: A spice rack filled with different spices, a bin with different herbs and a home cook who doesn’t know what to do with any of them. Is this you in your kitchen?

Don’t sweat--we’re all guilty at one point or another. We buy herbs and spices out of curiosity or to follow a new recipe, but once done, we just let the herbs wilt and the spices end up as decorations. The average Filipino home cook is not really adept with using herbs and spices. Afterall, the Filipino dishes only require the usual salt, pepper, and some dried bay leaf. Occasionally, we may come across a spicy variety that requires a little chili, but nothing else.

Stephanie Zubiri, executive chef of The Modern Epicurean Kitchen (MEK), believes we can do better. “The correct use of spices can transform any dish. Spices and herbs allow you to get creative, to change a simple chicken breast to something spectacular.”

Taste with Confidence: Wine Tasting for Beginners

The second of the two articles I wrote on wines.

===================================

TASTE WITH CONFIDENCE: WINE TASTING FOR BEGINNERS
Conquer your fear of tasting wine with easy-to-follow tips from Filipina winemaker Tondi Bolkan of the Francis Ford Coppola Winery.

“There is no right or wrong when tasting wine. Just be open and trust your own opinion. The person’s palate is the final answer.” A neophyte wine taster cannot ask for more comforting words. This is how Tondi Bolkan, a Filipina associate winemaker of the Francis Ford Coppola Winery (FFCW) in California, welcomed her guests in a wine tasting event held last January to showcase her own wine concoctions.

Admittedly, wine tasting is still a relatively new concept for Filipinos. Most people choose not to attend a tasting out of fear or not knowing what to do. But what is a better way to start exploring wine than with blends specifically created for the Filipino palate.

Six different wines vintaged in Napa Valley and Sonoma, California from Allejos Cellars and FFCW were uncorked for tasting, including the former’s Pinay Muscato (white), Tondi Bolkan Merlot (red) and Pinay Pastel (port-style wine).

Cast your fear aside and apply these easy-to-follow tips from Tondi:

Uncorking the Pinay

For the next two pieces, Hanna assigned me to cover a wine-tasting event at Pacific Place, Ortigas featuring Filipina winemaker, Tondi Navarrete-Bolkan. This is my first wine tasting ever! Who am I to talk about wines, or even write how I think of them and how to enjoy them? I had to do a lot of research for my questions to be on-point. Thanks to Tondi and her family for being so hospitable.

================================

Uncorking the Pinay
Meet Tondi Navarrete-Bolkan, a Filipina winemaker from the Francis Ford Coppola Winery whose mission is to uncork the Filipino’s love for wine.

Lechon, pansit, cheese, crackers and cold cuts; a serenade of love songs; friends and family abound—a classic picture of a Filipino get-together. In this feast, the centerpiece are six fine wines vintaged in Napa Valley and Sonoma, California by Tondi Navarrete-Bolkan, a Filipina associate winemaker of the Francis Ford Coppola Winery and part-owner of Alejos Cellars.

The gathering is a wine tasting for Tondi’s wine creations which includes the Pinay Muscato (white), Tondi Bolkan Merlot (red) and Pinay Pastel (port-style wine), flagship wines of the Alejos Cellars; and Francis Ford Coppola Winery concoctions including Coppola’s Diamond Series Claret (red), Su Yuen (Riesling) and Sofia (a sparkling wine named after Sofia Coppola).

“My mom is my inspiration for the Pinay. I was mortified to see her drinking the Rubicon, a 145-dollar bottle of wine, and topping it with Maraschino cherries to adjust its sweetness. I promised her I’d make her a sweet wine.”

With a degree on Neurobiology, Physiology and Behavior from UC Davis California, Tondi initially planned to take up medicine to follow her father and sister’s path. “During my senior year in college, I had my internship at the University Medical Center. Once I saw blood, I immediately passed out.” Luckily UC Davis is also known for viniculture and grape growing. She turned to her true passion and studied winemaking, and since 2001 has been working at the Francis Ford Coppola Winery in Napa Valley known as the Rubicon Estate.

“My family was surprised because they wanted me to be a doctor. They did not speak to me from September to November—my first harvest season. After the holidays, I sent them a case of my first wine, and they knew they have a winemaker in the family.”

Chef Melissa Sison: Setting the Standard for Our Future Chefs

Second article for www.cookeatnow.com.
For this one, Hanna assigned me to write about Chef Melissa Sison. I had to do a phone interview with her, something I haven't done for a long time. I was initially nervous, but Chef Melissa is very pleasant and our interview went very smoothly. Trivia: Chef Melissa and I were "batchmates" in Batanes, but we were never introduced. At least it's nice to know the face behind the voice. :-)

==============

Chef Melissa Sison: Setting the Standard for Our Future Chefs

Fourteen years since its foundation, the Center for Culinary Arts-Manila (CCA-Manila) still holds the distinction of producing the most promising chefs of the country. Over the past year, they have instituted curriculum and operational changes to forge a well-defined CCA standard that will stand out further than the rest.

Academics Program Manager, Chef Melissa Sison, spearheads these changes. “At CCA, we aim to produce not just skilled chefs but future culinary leaders and entrepreneurs. They carry the CCA name, and much is expected of them.”

A graduate of SHA Ecole Des Roches in Switzerland, Chef Melissa considers herself an entrepreneur at heart. With her experience in owning her own restaurant, My Little Kitchen, and as Executive Chef for research and development for Oyster Boy, she applied her experience and ability to lead the Center to a whole new level.

“Before, I have observed that the graduates’ loyalty was to their chef-instructors. I suppose it’s only natural. When you train under a chef, you really pick up their best habits. But what we want is loyalty to CCA, expressed in a standard that each graduate will bring wherever he/she goes.”

A Passion for Creative Baking: Artisan Breads

My first article for www.cookeatnow.com is already out!
--------------

A Passion for Creative Baking: Artisan Breads
“It is fulfilling to come up with specialty breads exclusive to client needs. It is in itself a creative process.”

Photos from www.artisanbreads.multiply.com

They say a true Filipino meal is never complete without rice. Not for Leslie Rabat, proprietor of Artisan Breads by Pan Italiano. For her, bread is more than a convenient substitute to rice. It is a universal food, which can be a satisfying and a healthy option for any meal.

Truth be told, Filipinos love bread more than they admit. Each time the price of flour or sugar rises; consumers are worried that the taste or size of their trusty bread products will be affected. The wide range of bread products in any Filipino bakery—pan de sal, monay, putok, Spanish bread, kabayan—are all testaments to the Pinoy’s love for bread.

The Feast

An unexpected accomplishment yesterday, Momon and I finalized the menu for our dinner party with Chef Giney Villar of Adarna Food and Culture.

I'm so glad to finally hurdle this task. I went to Adarna thrice to have lunch and dinner dates with the ulterior motive of tasting Chef Giney's concoctions, once with C5 and twice with bridesmaid Hanna. Ayoko nang bumalik, because I don't want the place to feel too familiar. I'm sure there will be more visits to come to finalize more things.


In the meantime, may I present our menu:

Almondigas Soup

Savory beafballs with fine misua. A certified comfort food.



Torta Espesyal

The goodness of fresh eggs steamed with olive oil and spices on a banana leaf with ground pork and shrimp. Served with Pan de Sal.

Sulu Piassok

Experience this exotic Sulu dish of beef chunks slow-cooked in smoked coconut cream and ten spices till tender--buttered, grilled and sliced just before serving. 



Buyabes Bicolano
Fresh vegetables and grilled seafood (fish, shrimp and squid) cooked with smoked coconut cream, spices and a hint of fish bagoong to remind one of a homespun Southern beach picnic.


Kangkong and Bagoong

Stir-fried kankong with bagoong topped with sweet and spicy dilis. Two quick Chinese-inspired concoctions in one!



Steamed Pandan Rice



Banana Peanut Roll

Ripe saba banana with roasted peanut cream in a crisp wrapper drizzled with old fashioned caramelo sauce.



Softdrinks


-------

Yay! Just a few thoughts on how we finally nailed it:

• Adarna has their set menus, but because I'm a brat, I wanted to have my own menu. Haha. What we did was to read through Adarna's ala carte menu and we made a shortlist. From this shortlist, we had several food tastings and proposed a menu to Chef Giney. She advised us on certain things, but in the end made some adjustments to fit the things that we already chose. She then made a costing for us. Pasok naman sa banga.
• We chose dishes based on the description, and whether they can be shared when served family-style, paired with other dishes, and the most important of all--the price.
• We also decided to forego the salad and noodles. Deadma na. We are not big vegetable eaters and we want to eat what we want to eat at our wedding. As for the pancit, it was a bit expensive, and slashing it was an easy choice.
• I was also agonizing about serving seafood. My dad doesn't eat pork anymore and is steering away from beef and chicken. So, a fish/seafood dish is a must. And I also think this is respectful to your guest who are similar to my dad. I am so glad that I tasted Buyabes at that exact time when we were just looking for something to complete the menu. Hanna and I had a moment.
• We chose softdrinks because it is the cheapest. Kung hindi ka umiinom ng softdrinks, magtubig ka na lang. Sorry po. Excuse na rin namin na "Pag softdrink, they get to choose pa kung cola, white cola, orange, rootbeer, etc. Meron pang light options! O di mas parang feeling nila na may choice sila kaysa kung ihain na lang ang walang kamatayang iced tea." Taray.
• Upon reading the menu again, hmmm... di naman kami masyadong mahilig sa smoked coconut cream, ano? Pero as long as Chef Giney said that this is a good combination, go! No worries, the Piassok doesn't really taste like it's cooked in coconut cream, basta nandun na lang s'ya. Hay... nagugutom ako.
• Pero nung nabasa ko ang menu, gusto ko lang magpaka-profound, deep, analytical, etc. Nadi-dissonance ako. Napansin ko we chose pieces na hindi naman talaga fancy: almondigas, torta, kangkong with bagoong, babana peanut roll e turon lang ito! Pero, wait till you see and try them... yun yon e! Meron silang twist! Pati kanin, steamed pandan rice pa talaga sya! O di ba? Hahaha! Mutual admiration society yata ang hanap ko.
• So there, we're quite pleased with ourselves. Sana magustuhan din ng mga bisita. Dami ko nang narinig na kahit anong ganda ng wedding kung pangit ang pagkain, wala rin. Kailangan daw memorable ang food. So, sige. I'm confident na kaya nating i-achieve ito. Pero ayoko na magpa-pressure. This is just one meal of their lives, at dahil mahal kami ng guests namin, kung anuman ang drama nila sa pagkain, patatawarin nila kami.

Some photos of the food HERE.

Adarna Food and Culture

We have chosen our reception venue:
ADARNA FOOD AND CULTURE, Kalayaan Avenue, Quezon City

The story:
Like I said in my previous blog entry, we initially wanted Sonya's Garden for our wedding reception. Pero Adarna was really the thing that convinced us to move the wedding to Metro Manila. When we dined here, I somehow felt the same awe as I did when we went to Sonya's Garden.

I love love places that are themed, yung bang hindi half-baked. Both Adarna and Sonya's are like that. They have their personality, they have a character na lutang na lutang pero hindi naman nakakaumay. Every corner, every decor is well-thought of, and the execution is a work of art by its owners and managers.

"Adarna Food and Culture is a restaurant that celebrates Filipino culinary heritage by serving historical, regional and heirloom recipes in a warm, elegant and homey setting," says their FB fanpage.

The things we like:
For me, I just like the fact that it's not the usual wedding venue, a place na hindi lang ang bride and groom ang pwedeng makita, but also the things exhibited in the restaurant. I like the thought na "unique" kahit papano ang wedding namin.

The menu is not the usual that we see in buffets, something that we can really explore and play with.

Also, we don't have to hire an event stylist to make the place beautiful. It's already pretty on its own.

I'm thankful that we're dealing directly with the chef and the owners. I love how they share their artistry to make our wedding a success.

Finally, I like that this place is a bit known to be a haven for NGOs, progressive civil society workers, and the like, being that the owner is a women's and girl child's rights activist. Haha, the NGO worker in me!

Still to do:
Since it's not one of the more popular venues, we have to make an extra effort to bring our coordinator, florists and lights and sounds suppliers for an ocular. Hindi pwedeng masabi na nakagawa na sila ng wedding doon. No problem, though.

More photos: http://rmacachor.multiply.com/photos/album/6/Adarna_Food_and_Culture

The Seafood Capital of the Philippines

Just last weekend I visited the Seafood Capital of the Philippines, Roxas City, Capiz!

Ay grabe... ang ganda don! Ang linis at malilibot mo ang mga magagandang lugar na tricycle lang. We went there to train the Capiz Bureau of the Kabataan News Network. Pero di rin kami pahuhuli sa paglilibot.

Here's us outside the old house of President Manuel Quezon. Hindi pa masyadong na-develop as a museum ang place pero the current owners who are descendants of the president were kind enough to let us in and show us the place.

We also went to the adjacent town of Pan-ay. Binisita namin ang simbahan. Dito matatagpuan ang pinakamalaking bell sa buong Asya at ikatlo sa buong mundo. Umakyat kami syempre se bellfry. Grabe, ang tarik at may mga paniki! Pero ang ganda ng view sa taas. Muntik nga kaming di maka-akyat, buti na lang pumayag ang pari.

Ang sarap kumain! Dalawang gabi kaming nagdinner sa beach. Kumain ng inihaw na pusit, barbeque, halabos na hipon, inihaw na scallops! Yummy! Fresh na fresh! It's not called the Seafood Capital of the Philippines for nothing.

Pero ang pinaka-enjoy ay ang mga nakilala kong mabubuti at masasayahing mamamayan ng Capiz. Ang babait talaga nila. Thanks so much sa pagtangap at pag-alaga n'yo samin!

Left side: KC, Gil and Bureau Manager Alex
Middle: Noel and Janus
Right: Rhoan and Zen

Babalik ako! Grabe... ang ganda ng Pilipinas.

"It's Like Begging for Food!"

Hay... ang daming nainggit. Ang daming nagsabing, “Ikain n’yo na lang kami.” Kami rin naman ay talagang na-excite, nagpress release, nang-inggit (hehe), naghanda at nagpagutom! Kinundisyon na talaga namin ang mga sarili namin na pipila kami at okay lang mag-antay, na dadahan-dahanin namin ang pagkain para makasulit at talagang titikman namin ang lahat ng dishes sa World’s Longest Buffet. Ready na kami magpa-umaga sa Eastwood. Hold muna ang diet namin ni Momon (Teka... meron ba nun?!) Ready na rin ako magkwento dito na super sayang adventure namin!

Well... oo... World’s Longest Buffet nga s’ya, pero para samin mas dapat s’yang tawagin na...

World’s Longest Line

World’s Longest Wait

World’s Most Empty Buffet Heaters

World’s Most Irate and Sweaty Customers

World’s Longest Walkfest Pabalik sa Parking

World’s Largest Refund

World’s Biggest Let Down

In short... hindi kami nakakain at umalis kami ng Eastwood na gutom. Pero kung nandon kayo at nakita n’yo ang situation dun... masasabi n’yong swerte pa nga kami.

Pag dating namin nakita namin na maraming mga tao na naglalakad na may hawak na plastic na plato. Akala pa namin ay magandang senyales yon. “Okay ‘to a... pwede talagang mag-ikot!” Pero pag dating namin sa registration table, kung saan kukuha ng plato at magpapatatak ng kamay, ay kinabahan na kami. Ang daming mga ale ng may hawak ng plato, pawis na pawis at nakikipagsigawan. Walang pila... chaos talaga.

Pero optimistic pa rin kami... Sabi namin, “Lipat tayo. Baka sa kabila mas madaling magpa-register.” Pag dating namin don... ayun na. Nakita na namin ang listahan ng mga nagbabalik ng tickets. At pagkatapos namin mag-investigate ni Bennet nakita naming karefund-refund nga. Wala nang seats. Lahat ng mga buffet heaters wala nang laman. Walang maisagot ang mga servers kung nasan ang food. At kahit wala nang food, ang dami pa ring nakapila. May lola nga na umupo na lang sa ledge ng fountain at dun na kumain.

Habang naga-analyze kami kung mag-refund ba kami o magtitiis, biglang nagbutt-in ang isang lalaking matanda na medyo gay. “You should get a refund! You don’t wanna stand there and wait. It’s like begging for food!” Ang TARAY! Ok fine!

Kaya fly na kami at nagpabusog somewhere else!

Neophyte Tomador

Kahapon ay nag-dinner kami ni Momon sa Pier One. Parang... prelude sa aming up coming grand event... hehe. At syempre after ng dinner, umupo kami sa bar at nag-attempt magpaka-adult at uminom. Actually, hindi talaga kami madalas uminom at napaka-limited ng drinking experiences ko... Shucks... sa sobrang kakontian ay kaya ko lang ikwento lahat!

*Meron yun pumunta kami nila Dea, Pop at Raech sa may Tapika. Nanood kami ng Paolo Santos tapos medyo naka-sense ako dun ng Tequila Sunrise at Vodka Mudshakes. Parang ganon. Not to mention enough second-hand smoke to last me the rest of my life.

*Meron rin yung uminom kami sa Puerto Galera ng Bailey’s Irish Cream na hinaluan namin ng Chuckie. Buti na lang may dala si Vincent na Chuckie, kundi talagang hindi na talaga kami uminom dahil medyo yuck ang lasa. May nabili din kaming SanMig Light non kaya lang di talaga namin feel ni Rhea. Ang wholesome talaga namin kasi kahit na safe at bakasyon mode talaga kami ay hindi pa rin namin tinodo ang pagiging wasted.

*Meron din yung mga nakaraan kong birthday celebration at iminom kami ng Mule at Vodka Mudshakes... hindi rin namin tinodo at may mga exam pa.

*Sa mga Avo parties... teka... wait... may nagdadala ba kasi ng alcoholic drinks sa Avo parties?! WALA! Ang babait kasi eh! Hehehe!

Pero okay lang naman... I won’t say na wala akong social life... Kasi naman talagang hindi ko feel ang beer, wine... hindi ko feel masyado ang amoy at lalong ayoko ng lasa.

Going back to our Pier One drinking experience... Naka-discover kami ng masarap ng drinks ni Momon... (Pero siguro wala pa rin ‘to sa mga ibang ini-inom ng mga friends dyan.)

Fave ko na ngayon yung Tequila Rose! May hint ng strawberry at tamang tama lang ang presence ng alcohol. Kulay pink pa! Yung Long Island na kay Momon, okay ang lasa at masarap ang pagka-mix din. Kaya lang feel ko, marami pang masarap dito. Ti-nry din namin yung Mudslide, okay lang naman.

Pero feel ko... hindi pa rin ako magiging mahilig sa alcoholic drinks. Kasi naman ako ang laging designated driver, at hindi talaga ako mahilig sa mga mapapait at mababaho. Pero, don’t get me wrong, I think dapat pa rin akong magkaron ng experiences sa mga ganitong drinks... kailangan yan sa social life!

Kaya tara! Try pa tayo! Ano bang masasarap ng drinks, cocktails, long drinks, whatever? Ano ban yung mga Diaquiri? Ano ba yung mga nakikita natain na staple na mga Screwdriver, Zombie, Weng Weng, Amaretto, at kung anu-ano pa!? Ano bang masarap?!

Tapos pag nagkita-kita tayo... try natin lahat!

702, double 8, double 8... Chowking Delivery!

Isang buwan na naming tina-trabaho ‘tong project namin sa Chowking. Hanggang ngayon ay hindi pa kami nakaka-pagsimula! Hindi ko na iku-kwento kung anong mga aberya na inabot namin... pero ito ang pinakamalaking dagok...

Nung nagpick-up kami ng leaflets kahapon, ready na kami magdeliver sa mga buildings na pumayag na iwan na lang namin sa mga mailboxes at lobby guards nila ang leaflets. Naka-ayos na ang route, naka-ready na ang letters... syempre inayos na namin kasi yun ang trabaho namin e.

Pagkatapos mag akyat-baba ng utility namin sa maliit nilang service elevator, at nai-load na ang mga mabibigat na bundles sa aming car... binuksan ko ang isang pack...

ROAR! Hindi pa naka-fold ang leaflets! ONE HUNDRED TEN THOUSAND LEAFLETS ANG KAILANGAN NAMING I-FOLD. 32,200 DAPAT READY NA BY MONDAY! Pakshyet!

Syempre, hindi naman namin pwedeng sabihin sa Client na, "Hoy, di ba spinecify na namin na dapat pag nag-pick up kami ng leaflets ay ready to deliver na?! Hindi namin trabaho ang mag-fold!" Ayayayayayay...

Oh well... nahanapan na namin ng paraan... pero talaga namang ang laking issue sa office kahapon ang dinulot ng leaflets na yan!

Sana man lang may pa-consuelong buchi!