“What kind of Instagram accounts do you hate?” my kids were asking the other night.
“I don’t really like fashion posts,” I said. “I don’t like too many selfies.”
“I don’t like food posts,” said my son. “Why do people have to take pictures of food?”
I laughed. To be fair, I think I am one of the first people to take food pics, as early as 2004 with my low-res digital camera. I was in Singapore for a junket for the Philippine Star and I simply thought this dish was too pretty not to be captured. This was Chatterbox’s famous Hainanese chicken rice.
I still remember marveling at this dessert sampler at Mezza9, Singapore in 2005, when taking food shots was a novel thing. Flickr was a new thing, so early adopters would post them online and label them “food porn.”
My brother Dennis used to groan whenever I would pull out my huge camera before a family meal.
And now it’s like a normal thing. I try not to do it often, and if I do, I do it really quickly. It must be done within a few seconds so I don’t like a fool.
That said, this video is worth sharing, I can’t wait to show my kids. I especially love the tag line in the end.
Watch and see how silly it all looks.
If there’s a new supermarket, I’m in.
Supermarket is love, even when I’m traveling. I like to discover products we don’t normally see at home.
When we were kids in the ’70s, we had limited choices for anything. If you wanted imported chocolate, you had to go to Dau, Pampanga to buy PX goods.
Now all you have to do is go to the supermarket. Better if the supermarket stocks mostly imported goods.
The newest shopping destination to open in Manila is Landers Superstore in Balintawak, Quezon City, which opened last June 22, 2016.
As someone who lives in Pasig, I thought it would be difficult to go to, but it took us less than an hour. It is super near Trinoma, about eight minutes away, according to Waze.
What every Filipino wants to know: who owns this?
It’s owned and run by a new corporation called Southeast Asia Retail Inc.
How to become a member:
For a personal account you’ll need to present one valid ID and pay Php 800 for a primary card and Php 400 for a supplementary.
For business accounts, you’ll need to present a business permit or mayor’s permit. Fee is Php 1000 for primary and Php 400 each for up to four extension cards.
If you apply before September 15, you can enjoy a 20% discounted rate.
It only takes minutes to apply.
First impression: it’s very spacious. The compound—which includes gas station, barber shop, dining and selling areas, and more—spans 8,000 square meters.
After getting my membership card, I grabbed one of these new carts and went through every aisle.
I’ve been thinking about getting a commode like this in case of earthquake and no water. I’m deathly afraid of no water and no flush. But then how am I supposed to clean this?
The folding shower bench is also a good idea cause sometimes you just want to sit in the shower.
I kind of went nuts with the doggie treats for Anwar
I ended up buying the Burt’s Bees doggie shampoo
Because we all need Frozen wipes by Huggies
And pre-cut Reynold’s foil sheets
Can’t wait to make Southern Fried Chicken at home using these
and homemade tempura
and spicy fried chicken for Christian
Speaking of Chris, they have Pillsbury Funfetti cake mix and frosting
and Jif-to-go individual portions of chocolate silk and peanut butter
Tempting Oreo pie crust
Classic yellow cake reminds me of my Easy Bake Oven childhood
They have all sorts of gluten-free choices for Mich
Giant Lily’s peanut butter for Martha!!
I spotted Woolite do-it-yourself dry-cleaning kits
and this exercise set for Php 3,000
Could have used this palabok mix when I was studying in New York 20 years ago
My favorite Orbit gum is here! Php 180
I love the retro glass cake displays
Wanted to buy this for my son Chris, but he’s eight years old….
Wish I needed a new trash can but I don’t. This is so pretty
Junior Advil chewables for kids who can’t swallow pills yet
Earwax kit for Cedric
Epsom salt, for all sorts of aches and pains, is Php 800 for a pack of two
I could really use this heat wrap for my back pains. Php 1500 for a pack of six. Hope it works!!
Cadbury chocolate ice cream—how I really wanted to take this home…
Australian butter
Because Chris needs an anti-allergy pillow
For grilling at home
and homemade sisig
Don’t forget the pork rinds from Cebu—a best-seller at Php 335/tub
My favorite Biore makeup remover wipes and refills are here
A whole range of Every Man Jack shampoos and washes
Not sure what it’s for, but I love the graphic design
Again, for Chris who has sensitive skin
Takeaway roast chicken for Php 210.
Here’s my loot
for a total of:
Thank you for the friendly service
After shopping, my friends and I had a quick snack at the dining area. They have large pizzas, fried chicken, fries, and more. I love their packaging.
and the comfy seating
Don’t forget to try the Nathan’s hotdog, which I haven’t had since the New York ’90s.
Best to visit from Monday to Thursday because Friday to Sunday are crowded shopping days.
I think it’s great that they’re located in Balintawak for the convenience of North-side dwellers who shop like crazy (based on Trinoma and SM North Edsa sales).
It’s also great to provide jobs for people closer to provinces.
The second branch will open in Otis, Paco, Manila this September, so watch out for that.
Landers Superstore is at 1240 EDSA Balintawak, Apolonio Samson, Quezon City
Open daily from 9 AM-9 PM.
To know more, like them on Facebook.
For more shopping finds, follow @chuvafinds on Instagram.
I spent many years in Assumption, mostly feeling like an alien or misfit. But didn’t we all, at some point as teenagers?
One of the things I remember was the food. There were three things I ate in Assumption during the ’80s:
1) The best sampaloc, packaged in a big ball and wrapped in cellophane.
2) Siomai, which I used to eat with toothpicks.
3) The best cottage pie ever.
I didn’t really like food or eating until I turned 26, so when I liked a dish I would eat it everyday if I could.
While siomai and sampaloc could be bought everyday, cottage pie was a treat whenever it was served in the cafeteria, and I looked forward to those days.
My school mate Biden taught me how to make cottage pie, and this is how I remember it. I’m pretty sure there was no tomato sauce or celery, because if there were, I would not have eaten it.
Feel free to comment below or post a link on how you think it’s made.
If there’s anyone from Assumption reading this, please post a picture of cottage pie if they still serve it now.
There are three main ingredients: ground beef
Chopped cabbage
Mashed potatoes.
1) First, boil the potatoes
2) Put some oil in a large pot, throw in chopped garlic and sliced onions before adding the ground beef (sorry this picture is wrong). Add Knorr beef cubes to taste. Season with salt and pepper.
3) Add chopped cabbage. Do not overdo it, otherwise it will be called cabbage pie.
4) Secret ingredient: add some patis to wake up the flavor
5) When potatoes are soft, throw out the water. Add milk and salted butter and you can mash it straight in the pot.
Add salt for flavor.
6) Put the ground beef mixture in a pan or in smaller portions.
7) Top it with mashed potato and clean it up with a fork, like a zen garden.
8) Finish it off with bread crumbs on top. Any kind. We just happen to have Progresso at home
9) Put the pan in the oven just to brown the top at 180 degrees celsius, about 15-20 minutes
I like to eat this with rice and feel like I’m in a plaid skirt again.
Thank you Chef Jeroen for helping me.
I don’t usually notice billboards anymore, but while driving through Edsa last week, I saw this interesting billboard with a reveal teaser.
Because of those luscious lips, I thought it was a girl, but had no idea who it could be.
The billboard triggered a guessing game among fans and motorists stuck in traffic.
Now we know it’s actor James Reid, better known as 1/2 of the super popular love team #JaDine.
I’ve actually watched and enjoyed their 2014 hit movie Diary Ng Panget. Two years later, James Reid is undoubtedly one of the hottest actors in town.
Now, his latest TV commercial for Century Tuna reflects the transformation and recent metamorphosis James has undergone in his career and personal life.
Last year, James joined the ranks of Anne Curtis and Derek Ramsay as Century Tuna endorsers.
I couldn’t agree more with Century Tuna’s choice.
Born and raised in Sydney by a Filipino mom and Australian dad, James moved to the Philippines where he ended up in the reality show Pinoy Big Brother Teen Clash.
After his big win, he went on to star in the huge primetime hit series, On the Wings of Love.
I think it’s great that James continues to improve himself; for one, he’s learning Tagalog and is taking further acting workshops.
Apart from that, he’s gained more confidence as he hits the gym regularly (weightlifting is his preferred workout) and maintains a balanced diet of good carbs, no rice, and, of course, Century Tuna.
Loos like all his hard work has paid off. Watch this!
I’m not one to join bandwagons. For example, I could not get into:
1) Olympics (except for the Ryan Lochte mystery—I want to know the truth!!)
2) Pokemon Go
3) Stranger Things
When every Filipino was hoarding Cookie Butter, I was not impressed.
Basically, if there’s a bandwagon, I’m not interested. That’s why I was in doubt when everybody started posting Irvin’s salted egg chips on Instagram.
I had tasted the local version from Salcedo Market and found it greasy.
Then my friend Grace went to Singapore for a business trip. I asked her to buy for me and my dad. When I finally tried the real thing this afternoon, I couldn’t stop raving about it, like this deserves a blog entry.
They are truly addictive!
Some people say the fish skin version is deadlier than the potato chips, while Grace thinks it’s too greasy. As for the potato chips, I had 1/3 of the bag at the office and 1/3 for dinner (I know, I’m unhealthy).
The last 1/3 I am saving for tomorrow.
How I wish I could import these to Manila, but they are being rationed in Singapore, so I think it’s kind of impossible for now.
If salted egg is your thing, you could always try Jonas’s Salted Egg Fried Chicken at BGC. Not bad, though I wish they would serve it with plain rice, with more skin, and use other chicken parts.
To know more about Irvin’s Salted Egg Chips, click HERE.
Jonas Pares is at the The Fort Strip (formerly Zong), BGC Taguig. To know more, follow @jonasmanila on Instagram.
Raffles Makati launches its fourth Prêt-a-PorTea series with the legendary Tiffany & Co. at the Writers Bar.
Enjoy afternoon tea with a medley of three-tier pastries that includes the iconic Tiffany Blue Box caramel cake, macarons, cupcakes, and a white-chocolate bracelet inspired by Tiffany’s iconic T collection.
Other treats include a bite-sized apple coated in chocolate caramel (a sweet take on the Big Apple), the famed cronut, classic New York cheesecake, and all-American favorites such as lemon meringue pie, strawberry shortcake, and sour cherry whoopee pie.
Savoury sandwiches, lox and bagels, mini hotdogs, and soft pretzels are also served.
Available from September 1 to November 30, 2016 from 2:30 to 5:30 PM daily at the Writers Bar, Raffles Makati.
Php 1500++ for two. Add a glass of champagne for Php 900++.
For more information and reservations, call the Raffles Makati at (02) 795-1840, or email dining.makati@raffles.com.
Before James Reid became part of the Century Tuna family, his fitness inspiration was Derek Ramsay, who is also one of the brand’s endorsers.
“I wanted those abs. I’m thin but I’m not a person with zero fat,” said James, pressing the excess fat on his waistline between two fingers.
James headlines Century Tuna’s latest campaign, where he appears in a series of television commercials. The first TV spot focuses on metamorphosis. The second revolves around the themes of commitment and loyalty.
“James’ story is truly inspiring,” said Greg Banzon, Century Tuna General Manager.
“It speaks of transformation, the relentless desire to improve oneself. It’s a winning formula that brings many positive lessons for everyone: perseverance, keeping the faith, while staying humble and true to yourself—qualities that make James a true role model.”
Greg Banzon speaking at the media launch
Two years ago, James embarked on a fitness journey to gain more confidence befitting one of the country’s top young actors. Regular workouts and a balanced and healthier diet have resulted in a leaner and stronger body.
For the new Century Tuna TV commercial, which served as the #RevelationDay of James’ transformation from matinee idol to Superbod, the actor had a month to work out six times a week.
“There wasn’t much time; I had a month off. Before that, I came from a world tour where I got to work out maybe once a week. The real training for the TVC didn’t start until that one-month break,” said James.
The workouts were 45 minutes long in the beginning. James moved up to 55 minutes. Eventually, it became one and a half hours. His favorite workout is weightlifting.
James didn’t hire a dietitian or nutritionist. Instead he focused on good nutrition. His diet is low-carb (definitely no rice) and always includes a good protein.
“I know my body well enough. I made sure to bring a can or two of Century Tuna in water with me and I would eat that with a salad.”
Before shooting the commercial for Century Tuna, James was in his best shape in 2014 when he did the Cosmo Bachelor Bash. But then he became busy taping for On The Wings Of Love, that he lost time for his workouts.
“I learned from my mistakes and will do better,” said James. “I liken it to a championship game. If you want to win, you naturally want to surround yourself with a teammate you can put your total faith into. That to me is Century Tuna, and I can’t think of any other name that I’d trust to keep my body fit.”
It’s been only three days since I arrived Sunday night and I’m already missing Tokyo.
Two years ago Sayoko treated me and Jeroen to lunch at the Mandarin Oriental where her friend Chef Syun Hirota was a chef.
Last week, Sayoko invited me, Grace, Cedric, Joey, and Aka-san to dinner at her home where Chef Syun prepared dinner for us, and here’s what he made: fancy “home fries
A fancy mushroom “pizza” on layers of pastry dough—he makes it look like art
Some fancy corn fritters, cause everything he makes looks fancy
Plus the one of the best steaks I have ever had. I didn’t get a chance to photograph the finished product but I think you can tell the quality of the Matsuzaka beef. It was cooked to perfection and served with steamed rice and Japanese soy sauce.
The following night we had dinner at a magical place called Uoshin which is a few minutes’ walk from the Ritz-Carlton Hotel.
This outdoor izakaya is always packed. Luckily Joey had made reservations for our group of five.
We ordered mostly seafood. Everything was delicious! My favorite was the Hokkaido crab, which you don’t have to work for. Just look at the presentation. Best eaten with sweet Japanese vinegar.
This is Michelle, the only Filipino waitress at the restaurant. Try to look for her, she’s just lovely.
Our dinner companions Joey and Taichi
Oh, and we took a train to Daikanyama for a night cap. Here’s Joey buying our tickets.
Tsutaya book store at Daikanyama T-site is the most magical book shop in the world!!
We had drinks and dessert at the Anjin Library & Lounge on the second floor, where I had the most delightful vanilla ice cream ever!!
The following day I was back for lunch with Cedric and his parents at my happy place, Barbacoa restaurant in Roppongi Hills
Cedric loves his greens and his meats too.
This is my favorite Brazilian Cheese Bread called Pão de Queijo—party in my mouth!!
Extra serving please!
And the best Brazilian pudding—too bad I only discovered it now. This beats any leche flan
Beautiful Coke bottles for me and Cedic’s dad
I ate so much. I’m just glad I didn’t gain weight because I walked so much during the trip.
That said, I can’t wait to go back with my boys in December. Tokyo is love!
It ain’t Christmas yet but it sure feels like it with all the goodies being sent to our home.
Royce’ Chocolate recently sent us a giant box of Halloween treats and we love it!
Inside: everything from Royce’s limited edition Halloween collection available this October only
We love how Japanese make everything cute and fun, especially for kids. If there’s anyone who knows how to do packaging, I bow to the Japanese.
The most spooktacular package has to be this reusable tin bucket with the cardboard cover
Inside are individually wrapped chocolate treats meant for sharing
Royce’s Halloween Happy Selection features all-year classics such as the Fruit Bar Chocolate, Smile Chocolate, Petit Kurumaro Chocolat, Prafeuille Chocolat, Prafeuille Blanche Chocolat, Baton Cookies, Chocolate Wafers, and Halloween treats.
Jeroen took this to his office.
This one’s for me! Cute tin pumpkin filled with little treats.
Try the newer items, like Halloween Baton Cookies and Halloween Chocolate Wafers, or my favorite gift item—Royce’ Pure Chocolat with 20 individually packed chocolate rounds.
Smaller packages include the box of Halloween cookies with the jack-o-lantern face and the Halloween R Chocolat with R-shaped chocolate stuffed with a variety of creams and pastes: milk cocoa, lemon, strawberry, and gianduja.
Royce’ limited edition Halloween chocolates are available in Royce’ shops at Power Plant Mall, Greenbelt 5, Trinoma, Eastwood Mall, and The Podium.
Follow Royce’ on Facebook and Instagram @roycechocolateph.
Nigella Lawson, known as TV’s “domestic goddess”, was recently in Manila to introduce Contadina products to the Philippine market.
To those who have watched her on TV, the former editor and columnist, who has authored ten books, represents simplicity in cooking. Her recipes normally utilize very few ingredients and are easy to follow.
My late cousin Chelo was a huge fan of Nigella! Because of her, I just knew I had to go to this event.
Nigella Lawson with event host Sam Oh
Six months ago, Del Monte Philippines contacted Nigella on the possibility of endorsing a brand created in 1914 by three Italian immigrants in the United States.
The Contadina brand, which was originally owned by California-based Del Monte Foods Inc. and acquired by Del Monte Pacific Limited, is focused on products such as canned tomatoes, pasta sauces, pasta and olive oils.
The products are made of the finest quality ingredients sourced from the best-producing region such as Andalusia, Spain (olives); Canada (pasta); Italy (sauces); and California (canned tomatoes).
“She wanted to try the products before giving us an answer,” said Justine Ferrer, Group Product Manager of Del Monte Philippines. “We had to ship the products to Nigella in London from different parts of the world, because we didn’t have them here at that time.”
Ferrer said they chose Nigella because she represents the brand’s philosophy of simplicity and authenticity in cooking.
“Crates and crates of products arrived at my house and I tried them all,” said Nigella during Contadina’s media launch at The Enderun Tent at The Fort.
“I cooked spaghetti and kept it pretty plain with Contadina’s extra virgin olive oil, chili powder and garlic. I made tomato sauce with some meatballs. I also made penne à la vodka with the Formaggio Pasta Sauce,” she added.
Her cooking philosophy—achieve maximum flavor wit minimum effort—perfectly fits Contadina’s brand DNA.
Nigella loved the idea of how she can prepare something in an instant should friends come over for dinner. For instance, she can make bruschetta with bread using Contadina’s Stewed Tomatoes.
While in Manila, Nigella said she has eaten “more than any human being should have.”
She had sisig, four kinds of adobo (“three of them in one night), leche flan, sinigang, menudo and “noodles with a shrimp broth-based sauce”.
She also went to Salcedo Market over the weekend and had a “giant chicken skewer.”
“I love how Filipino food perfectly melds sour and soy flavors, like in adobo,” she said.
She loves how Filipino food seems complicated but actually is just a combination of different flavors that burst in one’s mouth.
Although she loves to play with flavors while cooking, Nigella likes to eat simply. She fell in love with Italian food while working as a chambermaid in Italy when she was 19 years old.
Her book Nigellisima is her love letter to the country. Living in Italy also changed the way she felt about pasta and how it is prepared.
“The first thing I noticed is that portions were smaller, and that the pasta itself was
‘respected’ and not treated just like a vehicle for the sauce. It was a real partnership between the two elements, and the pasta wasn’t swamped with too much sauce. The Italians have a very fixed view of what kind of sauce goes with what shape of pasta. I also learnt certain rules—that cheese is never grated over pasta with any fish or seafood, for example. But I think the lesson I learnt was that simplicity is key. It’s not about using fancy techniques or a huge amount of ingredients.”
She likes using olive oil in her cooking and normally uses the regular olive oil for frying or sautéing because extra virgin smokes easily. For drizzling over already cooked dishes, Nigella uses extra virgin olive oil.
Another cooking tip from Nigella, which she learned from the Italians, is to make the water for cooking pasta “as salty as the Mediterranean.” She uses one cup of the cooking water and adds a bit of that as she tosses the pasta and sauce.
“For cooking, I have no secret ingredients. I make sure I use the ingredients that are best for me. That’s why I am proud to be partnering with Contadina,” said Nigella.
During the launch, Chef JP Anglo, Daphne Oseña Paez and Stephanie Zubiri-Crespi competed in a cook-off using Contadina products with Nigella Lawson as judge
Guests were divided into three teams. I joined Team JP.
First, he briefed us on what he was going to make: squid pasta with tomatoes, lemongrass, queso de bola and Tanduay white.
Some of them chopped and helped cook pasta, while I took photos
The Domestic Goddess dropped by our station to talk to the Chef
I watched as JP carefully plated his dish
And he won!
PS. I heard later on that Nigella finished the entire plate instead of just having a taste.
The Contadina line consists of Mediterranean cuisine essentials, including:
Olive Oils (Extra Virgin Olive Oil, Pure Olive Oil)
Made from the fine olives grown in Andalusia, Spain. The aroma is very distinct; one can really smell the notes of freshly-cut greens and fruits. The taste of olives is very pleasant and enhances the flavor of any recipe without overpowering the other ingredients.
Pasta (Spaghetti, Linguini, Penne)
Made from 100% Canadian Durum Wheat Semolina known for its fine texture and ability to create firm pasta with the right bounciness and golden, creamy color.
Pasta Sauces (Formaggio, Napoletana, Arrabbiata, Aglio Arrostito, Pesto Alla Genovese)
From Italy, very fresh and flavorful, like they were bottled yesterday uses authentic Grana Padano cheese and fresh Italian herbs.
Canned Tomatoes (Diced Tomatoes, Crushed Tomatoes, Diced Tomatoes with Italian Herbs, Stewed Tomatoes Italian Recipe)
From California, known for producing Roma Tomatoes with juicy and meaty flesh. The cuts, particularly for the Diced and Stewed variants, are very clean and the shape is preserved even after cooking.
Contandina is now available at leading supermarkets.
To know more, follow Contadina on Facebook.
I used to go to Hong Kong at least three times a year, I even had a Hong Kong frequent visitor card. Sadly, that card has expired.
Ever since I got my multiple-entry Japan visa, I just stopped going to Hong Kong regularly. As my cousin would say, Japan is the new Hong Kong.
I had not been to Hong Kong for more than a year. I had to go this year because of a medical checkup required by my dad’s bank. The trip was sponsored and timely because I’ve been feeling lonely ever since my son left for China to study for six weeks. I figured, five days in Hong Kong will help pass the time till my son is back.
I decided to stay at Gateway Hotel in Tsim Sha Tsui because two years ago my friend Penny recommended it. She said the bathrooms were Penny-approved and most likely chuva-approved. She was right. I absolutely loved the bathroom!! This was on the Club Floor by the way, Room 1421.
My friend Rem and I had shared a room with two beds. This was my bed. Interiors very mainstream but I can’t complain because the aircon is cold and the bathroom is great!!
Gateway is a great place to stay if you have only a few days because the hotel is connected to the mall. Take the elevator to the 2nd floor and you’re right smack inside Harbour City Mall with a bridgeway to Silvercord Mall.
This is where my grandparents used to stay when they were alive and where we’ve been shopping since I was a kid, with its low ceiling and constantly changing brands/shops.
I feel very sentimental about this place, particularly Tsim Sha Tsui. Many years ago, this was the happy place of our parents and grandparents—the love of which their generation has passed on to my generation.
Hong Kong is a mere 90 minutes by plane from Manila. Even for someone who hates flying, this isn’t bad at all. We had the smoothest Cathay Pacific flight, by the way.
I wasn’t close to my maternal grandfather, but I can feel his spirit around. I know he loved this place.
For some reason, I think of my Lola Paying when I ride the ferry because she also loved Hong Kong. I wonder if she liked the ferry too.
I didn’t get to shop that much, but that’s OK. I still have clothes with tags from my Tokyo trip last September. I did buy that small Globetrotter from Lane Crawford I’ve been eyeing for years. I can finally afford it.
A trip to Hong Kong is never complete without a meal at La Vache!, which serves the best steak and fries in Hong Kong
and the best “unsweet” chocolate cake!
The neighborhood
It’s always good to see friends in Hong Kong, like James Acuña and Alexandra Seno who we met at Second Draft.
Really liked the fried chicken and grilled squid!
Couldn’t help but notice Jack the bartender/barista who is half-man, half-Schnauzer
As for my checkup, it went really well. I came home with a clean bill of health. I had a great relaxing trip, and I love Hong Kong all over again.
The word “healthy” may not be something you connect with delicious and filling when it comes to food but that is what our newest food concept is all about.
Shaburi is a new concept created by Dining Innovation, whose goal is to bring Japanese food culture to the world.
It’s no secret that I love anything Japanese, and fun dining is what we love to do as a family.
We love hands-on cooking at home, such as grilling on the table using a yakiniku grill or hotpot. Even the children like to get involved. That’s what led us to open Pepper Lunch in 2008.
Nearly 40 Pepper Lunch stores later, we felt it was time to introduce a new franchise to the Philippines.
Luckily, Shaburi was offered to us by Dining Innovation during a leisure trip to Singapore.
Mr. Eiji Kamada of Dining Innovation with Jeroen in Singapore
There are many things that make Shaburi unique. One, it is an all-you-can-eat shabu-shabu restaurant. You may choose from four kinds of meat—Regular Shabu (includes tasty Beef and Tender Pork), Special Shabu, Shaburi Wagyu (black label), Special Wagyu (gold label), or all of the above—which you cook in your own personal soup pot, instead of double dipping and having to share with a bunch of people.
There are five kinds of broth: including Original Konbu (which is my favorite), Sukiyaki, Soy Milk Miso, Chicken Collagen Paitan (good for the skin!) and Hot Miso (which is spicy).
There are three sauces: Ponzu (traditional Japanese sauce), Special Goma Tare (roasted sesame and soy milk) and Sweet Sauce (green apple, onions, garlic and white sesame).
I’m a simple eater, so my choices look like this:
A buffet table offers fresh vegetables, dipping sauces, condiments, drinks and desserts. Not a bad deal, considering prices range from Php 499 to Php 1599 depending on the meat level you choose.
Side dishes include steamed rice, fried rice and the crowd favorite, wagyu rice, as well as chicken wings and karaage, fries, creamy carbonara, corn fritters, and sushi rolls.
Don’t forget to try our gyudon on steamed rice. It is the most addicting gyudon in town—my friend Gerome calls it “crack.”
“In other Asian countries, people are of different religions. Some do not eat pork. So the personal pots make sense,” said Eiji Kamada, Chief Executive Officer and Director at Dining Innovation.
The individual soup pots are perfect for families that have picky eaters. Some people only eat meat and don’t want vegetables floating in their soup. But many of those who come to Shaburi do so because they love vegetables, which include lettuce, cabbage, leeks, four kinds of mushrooms, spinach and young corn. The freshness of the vegetables is maintained by a mist machine imported from Japan.
There are Chinese add-ons such as a variety of seafood balls, squid rings, white fish, tofu, and noodles.
The soups were created by Japanese chefs and are imported from a Japanese commissary (so there’s a minimal charge for extra soup).
“When we came here two years ago, we noticed there were only two kinds of shabu-shabu restaurants—the very expensive ones or the low-end. Shaburi is somewhere in the middle. Ramen, sushi and tonkatsu are already very popular here. We wanted to offer something different,” said Shinichiro Matsufuji, Chief Operating Officer at Dining Innovation.
Mr. Shinichiro Matsufuji and Eiji Kamada food tasting at Shaburi at The Fort
The meat at Shaburi Philippines is of the same grade and quality you will get anywhere in the world where there is a Shaburi restaurant, The meat, side dishes, sauces and basically anything in the restaurant are of the same grade/cut/specifications.
“We are targeting a wide range of customers from diet-conscious ladies to families who want a quality dining experience. We want customers to enjoy meat the healthy way,” said Jeroen van Straten of Shaburi Philippines.
Shaburi Philippines is committed to opening 10 restaurants in five years. We’ve been successful with Pepper Lunch so we look forward to this challenge.
Our interiors were proudly designed by a Japanese firm. The restaurant is 260 sqm, with a seating capacity of 96 guests.
There are two semi-private rooms for big groups so if you’re having a big get-together or a birthday blowout for friends, Shaburi can accommodate your requirements.
By the way, Shaburi also serves beer (Asahi and San Miguel Light).
Shaburi is at 4th floor (Veranda), Uptown Mall, Bonifacio High Street Central.
Open daily from 10 AM to 10 PM.
Best to reserve (especially on weekends) by calling 805-2932 • 978-2481 • 0917-708-3930.
Follow @shaburiph on Instagram.
PS. The best way to go up is use the outside escalator. It will take you straight up to the 4th level veranda where Shaburi, right next to Buffalo Wings
Valentine’s Day in the Philippines, women usually get flowers or chocolate from their husbands, boyfriends, secret admirers, even fathers.
But in countries like Japan and South Korea, it is the women who give chocolate gifts to the boys.
A month later, on March 14th, the men are expected to return the favor by giving gifts to the ladies—anything from sweets to jewelry or lingerie. This event is known as White Day.
So for those who may have forgotten to give chocolates to their loved ones last Valentine’s Day, you can still make up for it on White Day—with Royce’ limited edition chocolates available at Royce’ shops in Power Plant Mall, Greenbelt 5, Trinoma, Eastwood Mall, The Podium, and The 30th.
Come to think of it, I’m one of them. I can still surprise my boys with Valentine chocolate on March 14.
To know more about Royce’ follow them on Facebook or Instagram @roycechocolateph.
Last Independence Day, June 12th, people from across age groups trooped to NutriAsia’s Joy Ride! food truck at Luneta Park to have a taste of both traditional and new Filipino comfort dishes created with quality products by NutriAsia.
According to Dang de Leon, corporate marketing consultant at Nutri-Asia Inc., the food truck goes around the metro offering reimagined local food fare.
“We tweak classic Pinoy comfort food to make the taste more appealing to millennials,” she said, adding that the brand has partnered with GalaStars Culinary, which is headed by renowned chef Ernest Reynoso Gala.
Chef Gala is very excited about collaborating with NutriAsia.
“They have so many wonderful products and as a chef, I have a lot of fun being creative with the recipes I am developing.”
Chef appreciates the fact that the leading condiments brand in the Philippines includes kitchen essentials like Datu Puti and Mang Tomas, plus excellent pre-mixes that make cooking a lot easier.
Served at NutriAsia’s Joy Ride! were Adoburrito, with a choice of Spicy Adobo and Humba Adobo, a dish popular in the Visayas.
De Leon recommends the Pinoy Chicken Slider served with pan de sal and the Siga Bagnet Wrap, which is prepared using Mang Tomas Siga, a spicy version of the regular Mang Tomas sauce.
It also has Datu Puti vinegar and cucumber for that added kick.
Meantime, the crowd favorite, Skinny Chix, is street food made crunchier and more flavorful by using NutriAsia’s recently launched, first-in-the-market Golden Fiesta Big Crunch Fry and Shake, a breading mix in smoked barbeque, cheese, and sour cream variants.
Food preparation was done from GalaStars Culinary then brought into the food truck. “We cook everything onsite so that food is fresh when served,” said Chef Gala.
Chef Gala has nothing but compliments for NutriAsia’s products. “When one has excellent condiments to work with, it is easy to adjust the taste and formulate the recipes. Cooking becomes ‘masarap masaya’.”
Prices at Joy Ride! range from Php 40 to Php 80. The brand makes offerings as affordable as they can so that want can taste their food creations. Serving portions are likewise larger than average, perfect for sharing.
Apart from making condiments and sauces, NutriAsia, de Leon reveals, has ventured into beverages. “We have pick-me-ups in mangosteen, guyabano, kamias, dalandan and kalamansi. These are locally sourced Pinoy fruits that we have bottled into natural juices.”
Watch for the Joy Ride! by NutriAsia, which started rolling out in Metro Manila this month, serving people at food parks, employees of business process outsourcing (BPO) companies, and customers at bazaars, events, and universities.
To know more about NutriAsia, like them on Facebook.
You heard rumors that your friend was dying but didn’t know for sure.
The only way to find out was to visit. And so you made plans to visit your friend.
You made plans to get your friends together to say goodbye one last time.
And then one day you got the text. Your friend was dead. You didn’t make it. You didn’t say goodbye.
My heart is broken.
My friend didn’t exactly die. But today I got a text from my husband that Kimpura Greenhills was closed!
We were planning to eat there on Saturday after hearing rumors they were about to close. We didn’t make it.
I had been going there since I was a kid in the ’70s. We always had to have the misono table. My staple orders were fried rice, steak and oysters.
The taste never changed 40 years later. You just knew you were going to have a delicious meal.
Never mind that they probably renovated only once. The nostalgic feeling was always there, with chefs having worked there for decades.
I loved it as a kid and and as an adult, and my kids love it too.
This was Kimpura Greenhills today.
Luckily they had left a sign.
Thank you, but Trinoma is too far and the one in Greenbelt is just so hot and filthy. Tried to eat there once and ended up running to Lusso.
We will wait for your comeback, Kimpura Greenhills. Please open again. Make your interiors nice and do it well so that my children’s children can enjoy it too.
Hard to believe Cibo is 20 years old this year!
I still remember the first time I ever tried Cibo. It was 1997 in Glorietta.
Not this one—
but it was located at an open space which is now the 2nd level walkway to the Landmark.
It was phenomenal because it served affordable, delicious, Italian food and though they served it fast, you can’t really call it fast food.
I even remember my first order—chicken sandwich. To this day it’s still my favorite. Cibo was also first to introduce red grape shape to the country.
Everyone has a favorite Cibo dish! Ours is the beef tenderloin with garlic and rosemary. What’s yours?
Now for its 20th year anniversary, Cibo’s chef and founder Margarita Fores brings Italian street food to their newest branch at SM Aura.
“My travels to Italy aren’t complete without enjoying their street food,” said Margarita. “From then until now, I’ve taken delight in a wide range of pizze, panini, gelati and a lot of golden fried food, especially since they are reminiscent of the ones we have here. On Cibo’s 20th year, I am proud to share with you my love and my take on some of Italy’s beloved street food, Cibo di Strada.
Her special menu includes ARROSTICINI, which hails from the Abruzzo region in Italy. Arrosticini is skewered beef tenderloin cubes, spiked with chili flakes, and grilled to perfection.
FRITTO MISTO is a staple in all coastal areas of Italy. Think deep-fried shrimp, squid, zucchini, eggplant, and lemon in a light, crisp batter with special dip.
PIZZA FRITTA are Neapolitan deep-fried pizza dough pockets filled with tomato, mozzarella, and basil in groviera cream
It also comes in smoked ham, bel paese, mozzarella, and fontina in groviera cream.
For your sweet tooth, there’s Nutella banana pizza fritta.
PANINO PORCHETTA is grilled panino sandwich stuffed with slices of porchetta (spiced roast pork) that is typically Roman with tangy apple, pear mostarda, and peppery arugula.
ARANCINI, a Sicilian staple, are deep-fried risotto balls stuffed with three kinds of fillings:
Bologna-style beef, pork ragù and mozzarella
Al telefono—a blend of tomatoes, melting mozzarella, parmigiano and basil
and a mix of porcini mushrooms, gorgonzola and mozzarella.
Cibo di Strada is exclusively available at CIBO SM Aura, while Pizza Fritta is available in all branches.
Promo runs from June 26 to July 27, 2017, Mondays to Thursdays only.
Enjoy a 20% discount on a single order of any of our pasta dishes (for dine in and take out), when you order Pizza Fritta.
Fried food doesn’t bother me, but it bothers my husband a lot. My husband Jeroen (a chef) wants to airfry everything or panfry with olive oil. The kids don’t care so much. Ben loves tonkatsu and Chris loves his nuggets.
But for those who care about fried stuff, you’ll be glad to know there’s a new product in the market.
Last week we were invited to a cooking demo introducing Grande Rice Bran Oil.
I was happy to see Chef Miko Aspiras who led the demo at The Cookery in BGC.
I really admire Chef Miko Aspiras. I think he’s a madman at desserts. You just have to see his Instagram to find out why.
Chef Miko prepared a three-course meal, starting with Sesame Tuna Aburi Tataki Salad.
We helped with the simple procedures, such as searing the tuna using Grande Rice Bran Oil.
We also assisted in making mayonnaise using Grande Rice Bran Oil.
Chef torches the tuna with homemade mayo
Et voila!
Next Chef Miko made “Pork and Beans.”
Slices of pre-marinated porchetta were deep-fried in Grande rice bran oil and served with a side of panfried beans, chorizo and potatoes.
For dessert, he made Pili doughnuts with homemade cheese ice cream.
This was my favorite dish!
Chef brought dough balls
Deep-fried them
I kind of like this unfinished color
Topped with edible flora, cinnamon and powdered blueberry. This was so good!!
We spoke with Glenn Kelly Tan, whose company brought Grande Rice Bran Oil to the Philippines from Vietnam. He told us what makes the product different from olive oil:
“Rice bran oil is the only oil that’s rich in antioxidants such as Vitamin E, Phytosterols and Oryzanol, which help improve cholesterol levels. Rice bran oil can help improve conditions such as obesity, diabetes and hypertension.”
It benefits the cardiovascular and immune systems. Grande Rice Bran Oil is physically refined, which makes it purer, thus improving health-boosting effects.
Glenn Kelly Tan with event host Vince Velasco
Grande Rice Bran Oil can be used for sautéing, searing and deep frying.
The oil’s high smoke point is at 240 to 254 degrees centigrade so you can use it for deep frying and sautéing without the food taste being affected. Because Grande Rice Bran Oil has a neutral taste, it can be used in marinades and for salad dressings.
Doctors and nutritionists recommend oils that have an equal proportion if saturated fatty acids, monounsaturated fats and polyunsaturated fats. Rice bran oil has an almost balanced fatty acid composition that is close to this ratio. Rice bran oil is rich in monounsaturated and polyunsaturated fats and free of trans-fats.
The American Heart Association and World Health Organization recommend rice bran oil as the best choice for improving cholesterol levels.
Grande Rice Bran Oil has certifications that it has passed international standards. These include certifications such as Halal Food by Halal Food Agency and HACCP Food Safety Management issued by British Standard Institution (BSI) in Vietnam.
Grande Rice Bran Oil is available at select Rustan’s Marketplace branches and supermarkets nationwide. For more information, go to https://www.grande-rbo.com or Facebook.
Grande Rice Bran Oil is imported and distributed by Grandiose Marketing Inc., the exclusive importer of various agricultural products. The company also provides services in connection with the production of rice products.
Not too long ago I was having a conversation with a well-known dessert chef, who lamented the lack of dessert places in the country. He said dessert restaurants are really popular in Australia, while over here, Filipinos are afraid of desserts and prefer to split an order amongst themselves.
True enough, when my friends and I go out to lunch or dinner, we usually get stuck in the same place or perhaps move to another place for coffee.
Dessert lovers will be pleased to know a new place has opened at the Fort.
Gelatofix, a restaurant concept from Singapore, specializes in gelato or Italian ice cream.
Gelato is made fresh every day with ingredients such as chocolate, avocado, pistachio, strawberries and mangoes. There are 16 flavors every day.
Among my favorites are Salted Caramello, Caffe Italia, and Fior di Latte (a must-try!).
But it’s not just a dessert place. It offers savory and sweet dishes with gelato incorporated into some of them. For instance, the Garden of Passion salad consists of greens and a scoop of Fior di Latte gelato, which they let us try during the grand opening.
“Gelato is at the heart of Gelatofix. We want to offer the full Italian gelato experience. It’s not just a place where you can get scoops of gelato. If you look at our menu, gelato is everywhere. That’s what makes us different,” said Von Lacorte, Director at Gelatofix Philippines.
Gelatofix’s philosophy is to give everyone a place where they can “hang their hats,” which is the Italian way of saying “take a break.”
With blogger Kryz Uy at the opening
Gelatofix’s gelato was created by two of the world’s top gelato chefs—Gelato World Cup Champion Master Chef Filippo Novelli and Gelatofix Master Chef David Chang—who are also behind the cafe’s over the top gelato creations.
“We only use the most natural ingredients. We are known for having the smoothest and creamiest Italian gelato,” said Wilson Lim, Executive Director, International Business for Singapore’s Commonwealth Capital Group.
Gelatofix is particularly proud of Novelli’s Gelato Sushi, an ingenious mix of oil, gelato, and other flavors.
Another signature Gelatofix creation is the Magic Boxx, made of two cuts of toasted bread.
The first toast layer has buttery cubes of bread and mangoes topped with Boston creme, while the second box is filled with Gelatofix’s warm chocolate sauce.
On the side is a bowl with two scoops of gelato and fruits. Perfect for sharing!
Gelatofix also serves soups, main dishes and beverages, like Spaghetti Prawn Apricot, Risotto Al Funghi, Barbecue Ribs, Beef Pot Roast, Crispy Pork Belly, Rosemary Chicken and Bangus Belly served with rice and egg.
Risotto
Bangus Belly
At Gelatofix, gelato is included or infused in many of the dishes and drinks, including the frappes, tarts and biscuit plates.
Lacorte said Gelatofix Philippines will open one more cafe this year and five next year. Abroad, Gelatofix has locations in Cambodia, Kuwait, Maldives and Qatar.
Gelatofix is at BGC Corporate Center, 30th Corner 11th Street, Bonifacio Global City, Taguig.
To know more, follow them on www.facebook.com/GelatofixPhilippines or Instagram @gelatofixphilippines
If your little boys and girls want to be chefs in the future, Pepper Lunch is holding Little Chef workshops this month.
The workshops, open to kids ages 7-12, will be held at Pepper Lunch stores where the kids will be taught everything the Pepper Lunch way—from greetings to assembling their own favorite meal at the restaurant.
The Pepper Lunch Little Chef workshops are being launched along with the Pepper Jr. meals, the restaurant’s version of kiddie meals. They are dishes created specially with kids’ appetites and tastes in mind. Aside from Baby Ribeye Steak (Php 320) and Teriyaki Chicken (Php 245), other dishes are Hamburg Steak with Cheese (Php 220) and Beefy Spaghetti (Php 220).
The workshop costs only Php 399. Aside from the cooking lesson, the kids will get a certificate of attendance, a completion badge, name tag, mini apron, chef’s hat, and a pair of gloves. Of course, the child’s Pepper Jr. meal is included in the fee.
There will be four sessions on three dates in two Pepper Lunch locations:
September 9 – Shangri-La Plaza
September 16 – Rockwell Power Plant Mall
September 23 – Rockwell Power Plant Mall and Shangri-La Plaza
The sessions will be at 11 AM, 2 PM and 4 PM.
There will only be 10 slots for each session.
The kids will be supervised by Pepper Lunch staff during the workshops. The staff will also be responsible for cooking the meals.
Aside from assembly and cooking, there will also be games and a short lecture on how the dishes are assembled and cooked. A prize will be awarded to the most properly assembled dish.
The kids need to be accompanied by an adult during the workshops.
To register your kids, go to the Pepper Lunch branch that you’ve chosen for them to attend. You just need to fill out an application form. Hurry, as slots are limited!
Everybody knows if you want to go viral, you do Jollibee.
When Anthony Bourdain dined at Jollibee in an episode of Parts Unknown, everyone went nuts!
Yesterday when Canadian Prime Minister Justin Trudeau arrived in Manila for the ASEAN SUMMIT, his first stop from the airport was Jollibee’s North Harbour branch, along with his security detail.
The visit had been arranged days before by the Canadian Embassy.
According to a Jollibee representative, Trudeau has already been to their first branch in Canada. He wanted to visit a Jollibee here because apparently, Jollibee is a big deal in Canada.
LOL. What a rockstar.
Oh, and Trudeau has a soft spot for Filipinos because his nanny was a Filipina, said the Jollibee representative.
He arrived at Jollibee North Harbour yesterday at 4:30 PM and stayed for 30 minutes to interact with Jollibee officials, customers and the crew.
Awwww….
If he ran for Philippine president tomorrow, he would win.
Oh God, how cute!
Girl: Deadma
This girl has way too many photos with Trudeau, so she wins too.
He even picked at her fries.
If you’re curious as to what Trudeau ordered, he had a one-piece Chickenjoy with rice and a Strawberry Tea Float. He didn’t finish his actual order though (too much chika?), so he had it to go.
PS. Thank God he didn’t do a boodle fight because, gross.
